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Introduction
If you’re looking for a dessert that feels indulgent but still fits perfectly into your keto lifestyle, these Keto Berries and Almond Mini Pies are an absolute dream. Each bite is bursting with juicy berries nestled in a buttery almond flour crust — all without the sugar crash. Whether you’re treating yourself after dinner or impressing guests at brunch, these mini pies deliver all the satisfaction of classic fruit desserts with none of the carb guilt.
Made with naturally low-carb ingredients and sweetened with keto-friendly alternatives, this recipe is easy to make, deeply satisfying, and totally customizable. And best of all? It tastes like a cross between a tart and a cobbler — sweet, nutty, buttery, and oh-so-keto.
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Why You’ll Love This Recipe
- Low in carbs, big on flavor: These pies offer the sweetness of fresh berries with a rich almond crust, without kicking you out of ketosis.
- Perfect portion control: Because they’re mini, you can enjoy one guilt-free or share them as part of a keto dessert platter.
- Simple ingredients: No complicated binders or flours — just wholesome, keto-friendly pantry staples.
- Visually stunning: They look impressive but are surprisingly easy to make.
- Customizable: Mix up the berries, add lemon zest, or top with a dollop of keto whipped cream.
They’re the kind of treat that makes your keto lifestyle feel indulgent and sustainable.
My Personal Experience
I whipped up these mini pies one afternoon when I had some leftover raspberries and blueberries in the fridge and a serious craving for something sweet. I didn’t want to go full-on cheesecake or make a massive dessert—just something small and comforting.
The result completely blew me away. The crust baked into a golden, tender shell with a subtle almond flavor, and the berries became beautifully jammy in the oven. I topped one with a spoonful of whipped cream, took a bite, and honestly had to pause — it was that good.
They’ve since become my go-to for low-carb celebrations, especially when I want to impress without spending hours in the kitchen.
Required Equipment
🥣 Mixing Bowls
You’ll need a few bowls — one for the crust, one for the filling. I like using medium-sized bowls for easy mixing without spills.
🥄 Measuring Cups & Spoons
Accuracy matters in keto baking. These help ensure your almond flour and sweetener amounts are just right.
🥧 Muffin Tin or Mini Pie Molds
These help shape the crust and hold everything together. Muffin tins work great for individual servings!
🧈 Silicone Spatula
Perfect for pressing crust into the molds and scraping every bit of filling.
🕒 Oven
Of course, baking is key — the heat brings out the sweetness in the berries and crisps up that almond crust.
Ingredients & Substitutions
For the Crust:
- 1 ½ cups almond flour – The base of our crust. It’s low in carbs, rich in flavor, and gives that perfect crumbly texture.
- 3 tbsp melted butter – Helps bind the crust and adds richness.
- 2 tbsp powdered erythritol (or preferred sweetener) – Light sweetness without the blood sugar spike.
- ¼ tsp vanilla extract – Adds subtle depth to the crust.
Substitutions:
You can use coconut flour, but you’ll need less (about ½ cup) and may need to add an extra egg to help it hold.
For the Berry Filling:
- 1 cup fresh or frozen mixed berries – Blueberries, raspberries, and strawberries work best.
- 1 tbsp chia seeds – Helps thicken the filling naturally.
- 1 ½ tbsp powdered sweetener – Adjust based on your berry mix.
- ½ tsp lemon juice – Enhances the berry flavor.
- Optional: ¼ tsp cinnamon – Adds warmth and complexity.
How to Make Keto Berries and Almond Mini Pies
- Preheat oven to 350°F (175°C)
Line or grease a muffin tin. - Prepare the crust
In a bowl, mix almond flour, melted butter, sweetener, and vanilla. It should resemble coarse crumbs. - Form the crust
Divide the crust mixture into the muffin cups. Press it down and slightly up the sides with your fingers or a spoon. - Pre-bake the crust
Bake for 8–10 minutes until lightly golden. Let cool slightly. - Make the filling
In another bowl, mix berries, chia seeds, sweetener, lemon juice, and cinnamon (if using). Let it sit for 10 minutes to thicken slightly. - Add the filling
Spoon the berry mixture into each crust. - Bake again
Return to oven for 12–15 minutes, or until berries bubble and crust edges are golden brown. - Cool and serve
Let pies cool completely before removing from the tin. Serve chilled or at room temperature.
Tips for This Recipe
- Chill before removing – Cooling helps the crust firm up and makes them easier to remove cleanly.
- Use silicone liners – These make removing the mini pies effortless.
- Go light on the filling – Overfilling can cause bubbling over and soggy crusts.
- Add lemon zest – It brightens the whole flavor profile.
Optional Additions
- Keto whipped cream – A creamy topping balances the tartness of the berries.
- Shaved dark chocolate – Just a sprinkle makes these feel extra luxurious.
- Toasted almonds – Add crunch and enhance the almond flavor.
Serving Ideas
- Serve as a light summer dessert after a keto barbecue.
- Add to a keto brunch table alongside egg bakes and coffee.
- Make ahead for special occasions like birthdays or holidays.
- Pair with a bulletproof coffee for a satisfying afternoon snack.
Storage Recommendations
- Refrigerate: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer, then transfer to a bag. Keeps up to 2 months.
- To serve: Let thaw at room temp or warm in a low oven.
Frequently Asked Questions
Can I use frozen berries?
Yes! Just thaw and drain them first to avoid extra liquid.
Is the crust crispy or soft?
It’s tender with a slight crisp edge—very pie-like!
Can I make a big pie instead of minis?
Absolutely. Use a small pie pan and increase the second bake time by about 5–8 minutes.
Can I use monk fruit instead of erythritol?
Yes! Any keto-friendly powdered sweetener works here.
Nutritional Breakdown (Per Mini Pie)
- Calories: 170
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 4g
- Fat: 15g
Keto Berries and Almond Mini Pies Recipe
Ingredients
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered sweetener
- 1 tsp vanilla extract
- 1 cup mixed berries
- 1 tbsp chia seeds
- 1 ½ tbsp powdered sweetener for berries
- ½ tsp lemon juice
Instructions
- Preheat oven to 350°F. Line muffin tin.
- Mix crust ingredients and press into muffin cups.
- Bake crusts 8–10 minutes. Cool slightly.
- Mix filling ingredients and let sit 10 mins.
- Spoon filling into crusts.
- Bake 12–15 mins until bubbly and golden.
- Cool completely before removing. Enjoy!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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