February 14, 2020
Makes: 10 servings
1 cup (2 sticks of butter melted and cooled)
4 large eggs
½ teaspoon sea salt
1 ½ cups coconut flour
¼ tsp baking powder
1 tablespoon of water
1 ½ cups of berries (I used blueberries, raspberries + strawberries)
2 tablespoons of sugar substitute (I used Stevia)
1 8 ounce package of room temperature neufchâtel cream cheese or regular cream cheese
Mix all the ingredients of the low carb crust just until dough forms.
Divide dough in half to make the top and bottom of the pie crust.
Roll out with between two sheets of parchment paper. Set aside.
Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks.
Once you add the filling to the pie and the top crust
Pre-heat oven to 350 degrees.
Place half the rolled low carb dough into a 9-inch pie pan.
Spread the cream cheese to the bottom of the crust.
Add the berries that have been mixed with the 2 tablespoons of sugar substitute over the cream cheese layer.
Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust.
Bake for 25 minutes until the topping is lightly brown.
Allow to cool before slicing.
Store in the refrigerator.
Serving size: 1 portion
Net carbs: 1.5g
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