Our original homemade Low Carb Raspberry & Chocolate Keto Cream Pie recipe makes 12 servings with only 2g net carbs per serve. Preheat your oven to 160C/320F. In a bowl mix the almond flour, cocoa powder, erythritol, and butter. Press the mixture into the base of a 9in pie dish.
There are so many delicious low carb raspberry recipes. It’s tough to decide which one to make when the berries come in. My youngest daughter loves to make avocado smoothies with them. And, she enjoys making them into frozen yogurt pops.
Smash the raspberries and erythritol together using a wooden spoon. Add the stevia extract, vanilla extract, salt and bring to a simmer. Cook for about 10-15 to thicken and reduce the filling. Pour and spread the raspberry topping over the cooked crust. Top with chopped almonds.
3 cups raspberries 1 1/2 cup almond flour 1/4 cup pecans pinch salt Preheat the oven to 350 degrees. In a medium bowl, combine the raspberries, xanthan gum or arrowroot powder, 1/3 cup erythritol and vanilla.