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.
The tangy red filling takes just minutes to mix together. In a bowl, combine the raspberries, starch, tapioca, and sugar. Split the pie dough into two pieces. Roll out one piece on a floured surface. Roll the dough about ½ an inch larger than your pie pan.
I used 1 ⅓ cups of granulated sugar because I didn’t want a super sweet pie. I wanted to have some of the tartness of the raspberry shine through. If you don’t like a little bit of tart flavor, you could add in an additional ¼ cup sugar.
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.