The chia seeds in the filling of this little pie give it the look and feel of real raspberries. You get the yummy goodness of raspberries without the carbs. What’s not to like?
Mini Raspberry Pie
Spray or grease a small microwavable bowl. Set aside. In another small microwavable bowl, melt butter. Add erythritol and vanilla; mix well. Mix in coconut flour until smooth. Pour into prepared bowl and microwave for 40 seconds (or until getting dry, but not turning brown). Set aside to cool and firm up.
In a small bowl, whisk raspberry syrup, erythritol, cinnamon, and salt for the filling. Whisk in chia seeds; let sit for 10 minutes. Whisk in glucomannan powder very gradually. Pour over cooled crust in bowl. Set aside to firm up.
In another small bowl, use mixer or egg beater to whip Cream Topping ingredients until stiff. Carefully spread on top of raspberry filling. Chill in frig.
This makes 1 serving with about 4 net carbs.