DELICIOUS PIE! Everyone will want a second slice (KETO) 

THE PERFECT KETO PIE FOR SUMMER!
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This American Flag pie is the show. Bring this to your 4th of July party and you will get all the oohhs and ahhhs! Made with a flaky low carb crust, the pie is filled with your favorite mix of low sugar berries (blackberries, blueberries, raspberries and strawberries).
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KETO BERRY PIE
Serves 12
Flaky Pie Crust
2 cups almond flour
6 tablespoons coconut flour
2 teaspoons xanthan gum
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
2 ounces cream cheese, softened
2 eggs
1 tablespoon rice vinegar or apple cider vinegar
Berry Filling
1/3 cup sugar free sweetener
3 teaspoons ground chia seeds
1 teaspoon arrowroot powder
1 cup blueberries
1 cup blackberries
2 cups raspberries
2 cups diced strawberries
2 teaspoons lemon juice
1️⃣ To a food processer, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms. Separate into two ball (make one ball slightly larger for the bottom crust)
2️⃣ Place the larger dough ball in between two sheets of parchment paper. Roll out, using a rolling pin, in all directions forming a circle a few inches larger in diameter compared to the pie plate. Dough should around 1/8-1/4 inch thick. Refrigerate for 30 minutes. Repeat with top crust.
3️⃣ Make the thicker for the filling by adding sugar free sweetener, ground chia seeds and arrowroot powder to a small bowl. Mix to combine.
4️⃣ In a medium bowl, combine blueberries, blackberries and 2 1/2 tablespoons of the sweetener thickener mixture. Stir in 1 teaspoon lemon juice. Refrigerate while you work on the "red" berry mixture.
5️⃣ In a large bowl, combine raspberries, strawberries, remaining sweetener thickener mixture, and lemon juice. Stir to combine and refrigerate while inserting the bottom layer pie crust.
6️⃣ Remove the top layer of parchment paper to the bottom pie crust. Place a pie plate upside down on top of the pie crust. Slide your hand underneath the pie crust and flip. Remove the parchment paper and press the dough into the pie pan.
7️⃣ Fold a piece of aluminum foil until it fits the diameter of 1/3 of the pie and is about 2 inches wide. Place at the 1/3 mark. Pour the "blue" berry mixture into the left side (smaller) of the foil. Pour the "red" berry mixture into the right side. Be careful not to pour in any juices as that will make your pie filling to soupy. Remove the foil.
8️⃣ Take the top pie crust out of the refrigerator and remove the top layer of parchment paper. Using a cookie cutter and knife, punch out star shapes and cut out wavy flag stripes. Place on top of pie crust. Crimp around the edges with a fork.
9️⃣ Bake the pie at 350 degrees for around 30 minutes. Remove from the oven to cool at room temperature for 2-3 hours before transferring the the refrigerator to cool further if not serving right away.
MACROS (per slice)
Calories 317
Fat 27.6g
Protein 4.6g
Total Carbs 13.1g
Net Carbs 6.7g
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Music is from Epidemic Sound
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