I made these for National Pi Day and got a lot of requests for the recipe. In hopes of a low carb pie that could be more easily served as a bar (pieces of pie are far too complicated to dish up at work- or sneak between clients), I kind of made this up as I went along.
So, without further ado . . . Very Berry Pie Bars!
Gluten Free. Grain Free. Dairy Free. Paleo. Keto Friendly.
Ingredients:
Crust
- 4 cups Almond Flour
- 1 cup Coconut Flour
- 1/4 cup Arrowroot Powder
- 1 tsp Baking Powder
- 1 tsp Sea Salt
- 3/4 cup Coconut Oil (or you can use butter)
- 1/2 cup Sugar-Free Maple Syrup
- 2 tsp Vanilla Extract
Filling
- 2 cups Blueberries
- 2 cups Raspberries
- 2 cups Blackberries
- 1/2 cup Swerve Sweetener
- 1 tbs Lemon Juice
- 2 tbs Arrowroot Powder
- 2 tsp Vanilla Extract
Instructions:
- Preheat oven to 350 degrees and line a 9×13 inch baking pan with parchment paper.
- Combine dry ingredients for crust and whisk to break up clumps.
- Melt coconut oil with maple syrup and vanilla extract. Then add to dry ingredients and mix well.
- Set aside 1 cup of the crust ingredients for the topping. Press remaining crust into the bottom of the pan.
- Bake crust for 10 minutes.
- Meanwhile, combine filling ingredients in a saucepan and bring to a boil. Reduce heat, stirring often, cook until the sauce starts to thicken.
- Pour the filling into the precooked crust and crumble remaining crust as the topping.
- Bake for an additional 30 minutes (watching after 20 minutes as you may need to cover edges with foil if they brown too quickly.
- Let cool completely before serving and refrigerate any leftovers.
*Because I had them, I added 1/2 cup crushed walnuts into the crumble on top. This isn’t necessary but added extra crunch to the crumble.
