How to Make a Low Carb Mini Raspberry Pie with Chia Seeds

The chia seeds in the filling of this little pie give it the look and feel of real raspberries without the carbs.

This pie is cooked in the microwave, so it doesn't heat up your kitchen and cooks quickly.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• CRUST:
• 2 tablespoons salted butter
• 2 teaspoons powdered erythritol
• 1/4 teaspoon vanilla
• 1 tablespoon coconut flour
• RASPBERRY FILLING:
• 1/2 cup sugar-free Raspberry Da Vinci syrup
• 2 teaspoons powdered erythritol
• 1/2 teaspoon ground cinnamon
• 1/16 teaspoon salt
• 2 tablespoons whole chia seeds
• 1/2 teaspoon glucomannan powder
• CREAM TOPPING:
• 1/8 cup heavy whipping cream
• 1/2 teaspoon powdered erythritol
• 1/2 teaspoon Fiberfit liquid
• 1/8 teaspoon vanilla
• Oil or spray to grease dish
• Approximately 18 oz microwave-safe dish.
• Small microwave-safe mixing bowl
• 2 more small mixing bowls
• Whisk
• Electric mixer or egg beaters
• 2 or 3 mixing spoons
• Microwave
• Refrigerator

1. Grease the small microwave-safe dish. Set it aside.

2. Melt the butter in the small microwave-safe mixing bowl by microwaving it for about 30 seconds on high.

3. Add the erythritol and vanilla from the CRUST list and mix well with a spoon.

4. Add the coconut flour from the CRUST list and stir until the mixture is smooth.

5. Pour the crust mixture into the prepared dish and microwave on high for about 40 seconds or until the crust is getting dry, but not turning brown.

6. Set the crust aside to cool and firm up.

7. In a small mixing bowl, whisk the raspberry syrup, erythritol, cinnamon, and salt from the RASPBERRY FILLING list.

8. Whisk in the chia seeds. Let the berry mixture sit for 10 minutes.

9. Whisk in the glucomannan powder very gradually.

10. Pour the berry mixture over the cooled crust. Set the pie aside to firm up.

11. In another small bowl, use the mixer or egg beaters to whip the CREAM TOPPING ingredients until they are stiff, but not dry.

12. Carefully spread the cream topping over the raspberry filling.

13. Chill the Mini Raspberry Pie in the refrigerator for at least 1/2 hour before serving.

Tips & Warnings

• An 18 oz Corelle Livingware cereal bowl works well for the microwave-safe dish.
• This makes 1 serving with about 4 net carbs.
• You can use black or white whole chia seeds.
• You can sometimes find sugar-free Da Vinci syrups in your local store.
• Netrition sells Da Vinci syrups as well as erythritol and Fiberfit liquid.
• Fiberfit liquid is liquid sucralose and soluble fiber.
• Make sure to let the berry mixture sit for 10 minutes to allow the chia seeds to swell.
• Add the glucomannan powder very slowly while whisking well to avoid lumps.

Resources

• DARdreams - Low Carb Recipes & Info
• DARdreams2 - Chia Seed Info & Sources
• DARdreams2 - Coconut Flour Info & Sources
• DARdreams2 - Erythritol Info & Sources
• DARdreams2 - Glucomannan Powder Info & Sources
• Living Low Carb with Chia Seeds
• Living Low Carb with Coconut Flour
• Living Low Carb with Erythritol
• Living Low Carb with Glucomannan Powder
• Netrition - Low Carb Items

[darh]

on 8/1/2009 I'm so glad you like it!

[doggyzoo]

on 7/29/2009 I have made this pie several times. It is easy and delicious!!