Servings: 8 pieces
Calories: 248kcal
Ingredients
The crust
- 1 cup shredded coconut
- 1 tablespoon psyllium husk
- 3 tablespoon erythritol
- 1 pinch salt
- ¼ teaspoon xanthan gum
- ½ 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 teaspoon lemon juice
- 2 tablespoon erythritol
- ⅛ teaspoon xanthan gum
The crumble topping
- 2 oz shredded coconut
- 3 tablespoon erythritol
- 1.5 fl. oz IMO syrup
- ½ large egg yolk
- 2.5 tablespoon butter
- ¼ teaspoon xanthan gum
- 1 teaspoon lemon zest
- 1 tablespoon 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
Calories: 248kcal
Did you make this? Tag us on instagram!We love seeing what you’ve made! Tag us on Instagram @mysweetketo or leave a comment & rating below.