1 cup – blanched fine almond flour
1/4 cup – coconut flour
2 tbsp – hazelnut flour
1 tsp – xanthan gum
2 tbsp – erythritol (swerve)
2 oz – butter
3 tbsp – water
Dash – salt
Add all dry ingredients together and mix with fork. Add butter in small cubes and mix together with pastry cutter. Add 1 tbsp water at a time until well mixed. Lump mixture into a ball and place onto parchment paper. Lay another piece of parchment paper on top and roll out with rolling pin to about 1/2 inch thick. Place in refrigerator until chilled. Remove and peel top piece of parchment off, lay into pie plate and peel bottom piece off. Situate pie dough into dish, fill with pie beads. Bake at 350 for 45 – 1 hr 15 minutes or until reaches desired doneness. ( this may vary, keep checking it pie dough is so finicky)
1/4 cup – dry strawberry gelatin
1 1/2 cup – water
1/2 cup swerve
4 drops – liquid stevia clear
1/4 tsp xanthan gum
Heat water, sugar, and xanthan gum over medium heat stirring constantly to boil. Reduce to simmer and add gelatin. Stir consistently until mixture thickens. Remove from heat and place into a bowl of ice water allowing to cool down, stirring every few minutes. Once starting to thicken (will coat your whisk and take approx 3 seconds to drip clean) pour small amount of gelatin into cooled pie crust, then add strawberries (rinsed, huled, sliced into quarters) into cooled pie crust and pour remaining gelatin over the strawberries making sure to coat well and allow to seep into every nook and cranny. Place into fridge to chill for 2-3 hours before serving. Plate & enjoy!!
Nutrition: Cal 170, Fat 12 g, Carbs 9.8 g, Fiber 5.8 g, Net Carbs = 4
Pearl of knowledge: You may want to place some foil around the edges of the pie rim after it starts to brown as it will cook faster than the rest of the dough and you don’t want it to burn!
Pearl of knowledge: pie beads are little metal beads that you pour into a raw pie shell when cooking to keep it from rising you can find them at most major stores.