Despite its name, this pie is high-fat! If you find yourself avoiding too much protein for some reason, and don’t mind a few extra carbs in total, I recommend you go for this low-protein high-fiber pie.
The idea for the pie arose during my little experiment with protein fasting, which originates from Dave Asprey‘s Bulletproof diet and biohacking. While I didn’t like the experiment itself too much, I am happy to have invented the dessert that suits avoiding too much protein so well.
When I started designing the recipe, I thought this would turn out as a crumbly, boring … something. But, as I went, I realized that if I combined the ingredients in just the right way, they can make an awesome pie. So happy about the result, I’m putting the recipe up, which wasn’t really my initial intention.
What significantly helps holding the whole thing together, are the xanthan gum and psyllium husk. Another thing I wouldn’t skip is the IMO syrup. Full of fiber, this liquid sweetener hardens when it heats and cools down, so it does help holding the pie together. I wouldn’t recommend skipping these. But if you do, do not be ashamed to let me know how the keto pie turned out. Even if crumbly, it should still taste delicious. All that coconut, you know, combines with the sour-sweet taste of berries so well!
Ingredients
The crust
- 1 cup shredded coconut
- 1 tbsp. psyllium husk
- 3 tbsp. erythritol
- 1 pinch salt
- 1/4 tsp. xanthan gum
- 1/2 large egg yolk
- 2 oz. butter
- 1 fl. oz. coconut milk
- 1 fl. oz. IMO syrup
The berry topping
- 4 oz. raspberries
- 4 oz. blackberries
- 1 tsp. lemon juice
- 2 tbsp. erythritol
- 1/8 tsp. xanthan gum
The crumble topping
- 2 oz. shredded coconut
- 3 tbsp. erythritol
- 1.5 fl. oz. IMO syrup
- 1/2 large egg yolk
- 2.5 tbsp. butter
- 1/4 tsp. xanthan gum
- 1 tsp. lemon zest
- 1 tbsp. psyllium husk
Instructions
The crust
- Preheat the oven to 390 °F (200 °C). Grease an 8 or 9-inch round baking pan with some butter.
- Process shredded coconut in an s-blade processor until it starts resembling flour.
In a medium bowl, mix together egg yolk, softened butter, coconut milk, and IMO syrup.
Add the rest of the dry ingredients and mix well.
- Using your hands, take the dough and form a ball. If it is too soft, let it rest in the fridge for a few minutes.
Put the dough into the baking pan and spread it out using your hands.
Bake for 15 - 20 minutes, until lightly browned.
The berry topping
- You can prepare the topping while the pie crust is being baked.
Using a fork, carefully mix the berries with erythritol, lemon juice, and the optional xanthan gum. You can use any type of berries.
The crumble topping
- Using a food processor or a fork, mix together all the ingredients.
Finishing the pie
- Using a spoon, scatter the berries on top of the pie crust. When done, pinch small pieces of the crumble with your fingers and scatter them on top of the berries.
- Bake for another 20 minutes or so. The crumble should turn dark brown, and the berries should not be boiling.
- Let the pie cool down to room temperature, then place it in the fridge. You can serve it warm, but it will be much more compact and actually better when cold. It’s best to leave it in the fridge overnight.
Enjoy your fresh summer fruits and fiber!
Nutrition
May I ask, what is the IMO syrup for and is there an alternative for it?
In this case, it mostly has the function of binding. You can simply use erythritol instead but the pie might be a bit more fragile.
I buy isomalt on line, and make my own syrup. One of the late Kevin Pa’s recipes (low carb pecan pie) taught me how to use it. 1/3 cup water : 1 cup isomalt. Bring to a boil, then turn off and stir til dissolved. It is a keto substitute for corn syrup. Can add flavoring if you like.
Hi, Cindy! Thank you for your comment. That is some useful information, indeed.