Crust: all made in food processor
1 cup almond flour
3 tbsp coconut flour
1tsp xanthan gum
1/2 tsp salt
4 tbsp chilled butter
1 oz cream cheese
1 1/2 tsp apple cider vinegar
1 scoop of TeamKeto Vanilla C8 powder
Add: almond flour, coconut flour, C8 powder, xanthan gum and salt - pulse in processors, then add chilled butter and cream cheese. Pulse until crumbly. Lastly, add egg and apple cider vinegar. A dough will form.
Remove from processor onto plastic wrap and chill for 1 hour or more. Remove from plastic wrap and place between two sheets of parchment paper. Roll dough out to desired thickness. You will need a greased mini tart pan or a mini cupcake pan. Cut 2-inch circles that will fit into each slot. Poke holes with a fork in bottom of dough so that it does not rise, and bake at 350 for about 15-20 mins until golden brown. Allow to cool. Makes 24 mini pies.
1 1/2 cups chopped strawberries
1/2 cup granulated monkfruit
1/4 cup boiling water
1 1/2 tbsp grass-fed gelatin
In a small pot, add strawberries and monkfruit and cook on medium heat, stirring occasionally until brought to a boil. Once cooked down, mash strawberries or use a hand-held blender. Heat water in a cup and add in gelatin. Stir until completely dissolved. Add gelatin to strawberry mixture. Allow to cool.
Add in 1 tbsp of strawberry gelatin to baked pie crusts. Optional: You can add a slice of strawberry on top, but not needed. Place in fridge for 1 hour until set.
Macros per serving: 63 calories, 5g fat, 2g protein, 1 net carb
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