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Keto Mixed Berry Slab Pie – Low Carb

This keto mixed berry slab pie is an easy and informal low carb dessert that tastes like summer! Use any combination of ripe berries to customize this keto berry pie for a variety of flavors and textures. A delicious gluten free and egg free keto dessert recipe.

One of the best things about summer in the Northeast is the wide variety of fresh berries that are available. Whether you grow, buy, or forage them, they are everywhere and ripe for the picking. Which is why this keto mixed berry slab pie is my new favorite dessert recipe!

Another reason I’m in love with this keto berry pie is how informal and easy it is. You don’t even need a rolling pin – just press in the crust, throw on the berries, and either press and cut some pieces for a lattice top like I did – or just crumble some of the dough over the top “Dutch” pie style and you’re good to go.

Keto Mixed Berry Slab Pie with low carb vanilla ice cream on top

How this keto mixed berry slab pie looks won’t really matter – it’s all about the flavor once you get in there! Of course topping it with a scoop of vanilla ice cream is always a good idea! I used Rebel here because it’s my favorite (not an ad I just love it) but you can use whatever brand you like, including homemade ice cream, or even just some lightly sweetened whipped cream.

Either way, this keto berry pie is sooooo super delicious and satisfying – you won’t feel like you’re missing out on a thing!

Keto Mixed Berry Slab Pie FAQS

What is a slab pie and why is it good for keto?

A slab pie is pretty much just what it sounds like – it’s a flat chunk of pie baked in a sheet pan and cut into squares. The benefits of a slab pie for keto are that because the filling is spread out and thinner than in a classic pie, it allows for using fruit and still keeping the carbs down. A traditional fruit pie has a lot more fruit per serving, which makes it difficult to keep the carbs at a manageable level for keto.

Another benefit of slab pies is how easy they are to cut and serve, as opposed to a traditional pie which can get really messy, with the filling oozing out everywhere.

What will I need to make this low carb mixed berry pie?

You won’t need any special tools to make this keto slab pie – just a 13 x 9 nonstick baking sheet with a small rim around the edges. No rolling pin is required because you can simply press in the crust by hand.

Other than the fresh berries, you’ll need a few specific keto ingredients to get the best results in this keto berry pie.

Keto Mixed Berry Slab Pie Ingredients

  • superfine blanched almond flour (I use Wellbee’s)
  • psyllium husk powder (I use Anthony’s)
  • granulated sweetener (I use Lakanto Classic)
  • unsweetened vanilla extract – any brand with no sugar added is fine
  • mixed summer berries
  • salted butter
  • ground cinnamon (make sure you are replacing this every 6 months for the best flavor)

What are the best berries to use in this keto mixed berry pie?

You an use any ripe berries in this keto berry pie recipe, but keep in mind that the carb counts will vary. I recommend using blueberries sparingly because they are much higher in carbs than strawberries, raspberries, and blackberries.

Keto Mixed Berry Slab Pie ingredients
You’ll need about 5 cups of mixed berries for this pie

I used a combination of foraged black capped raspberries, mulberries from our tree, strawberries, and a few blueberries I had in my fridge from our last trip to the local farmer’s market.

In the nutrition info I will calculate this recipe as 1 cup blueberries, 2 cups strawberries, 1 cup blackberries, and 1 cup raspberries since most people don’t have access to mulberries at home.

I will also provide the crust carbs separately in the notes so that you can figure out your own berry combo of carbs and add that accordingly.

Can I freeze this keto pie?

Yes, you can store this pie in the freezer after baking and it will keep for up to 3 months without losing flavor. You can also refrigerate any leftover pie in an airtight container for up to 1 week.

How do I make Keto Mixed Berry Slab Pie?

Ok so the nuts and bolts of this slab pie are pretty simple:

Keto Mixed Berry Slab Pie par baked crust
This is what your crust will look like after it’s par-baked
  • Mix your berries, sweetener, vanilla and cinnamon in a bowl and set aside.
  • Mix up your dough ingredients and divide into top and bottom per the instruction card.
  • Press the bottom dough into the pan and up the sides. Bake for 8 minutes to firm the crust up so it’s not soggy once the berries start cooking and releasing their juices.
  • Spread your berry mixture onto the par-baked dough and top with either lattice strips or crumble the remaining dough over the top layer.
  • Bake for about 30 minutes and cool before serving.
Keto Mixed Berry Slab Pie fully baked and ready to serve
This is what your completed keto berry slab pie will look like just out of the oven

See? Told you – it’s super easy! Now just follow the detailed recipe in the printable instruction card below and you are well on your way to enjoying this keto mixed berry slab pie.

Be sure to let us know how it turns out!

And remember, it doesn’t have to look perfect – it’s summertime, go easy on yourself!

Print

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Keto Mixed Berry Slab Pie – Low Carb



  • Author:
    Mellissa Sevigny

  • Prep Time:
    10 minutes

  • Cook Time:
    40 minutes

  • Total Time:
    50 minutes

  • Yield:
    12 servings 1x

  • Diet:
    Diabetic

Description

This keto mixed berry slab pie is an easy and informal low carb dessert that tastes like summer! Use any combination of ripe berries to customize this keto berry pie for a variety of flavors and textures. A delicious gluten free and egg free keto dessert recipe.


For the crust:

  • 1/2 cup butter, melted
  • 2 1/2 cups superfine blanched almond flour
  • 2 tablespoons psyllium husk powder
  • 1/8 teaspoon salt
  • 2 tablespoons granulated sweetener

For the filling:

  • 5 cups mixed berries
  • 1/2 cup granulated sweetener
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the crust ingredients in a medium sized bowl and mix well.
  3. Remove 1 1/4 cup of dough (about 1/3 of the dough – don’t pack) from the bowl for the top crust.
  4. Press the remaining dough (2/3 of dough) into a 13 x 9 baking sheet.
  5. Bake the crust for 6 – 8 minutes, or until a light golden brown.
  6. Meanwhile, combine all of the filling ingredients in a large bowl and stir.
  7. Spread the berries evenly onto the baked bottom crust.
  8. Top the pie with the remaining crust either crumbled over dutch style, or rolled and cut into strips lattice style.
  9. Bake on the center or top rack of oven for 30 – 32 minutes, or until the top is golden brown and the berries are softened.
  10. Remove and cool for 15 minutes before slicing into 12 squares.
  11. Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

 

Notes

Net carbs per piece of pie are approximately 6g.

Nutrition info for 1 serving of crust only is 200 calories, 17g fat, 2g net carbs, 6g protein

  • Category: Keto Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12th of pie
  • Calories: 226
  • Fat: 17g
  • Carbohydrates: 13g
  • Fiber: 7g
  • Protein: 6g

Keywords: Keto berry slab pie, keto berry pie, low carb berry pie

If you love pies like I do, then you are going to love this collection of the 50 best keto pie recipes that we’ve rounded up from around the internet. There is something for everyone here!!!

The 50 Best Keto Pie Recipes



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