Recipe From Kiss My Keto
Published on: July 1, 2019
12 oz. toasted and ground almonds
5 oz. butter, melted and cooled
0.75lb. mascarpone cheese
0.75lb. cream cheese
3 oz. powdered erythritol
Lemon zest, optional
3 oz. blueberries
Alternatively, low-carb buttercream stars
First, make the crust. In a medium-sized bowl, combine the almonds and the melted butter and mix until combined. Press the dough into a 9-inch pie pan.
Cover the pan with plastic wrap and place in the fridge while you prepare the filling.
Mix the mascarpone and cream cheese with the erythritol and lemon rind and beat until evenly combined.
Fill the crust with the cream cheese mixture.
Decorate the top left quarter of the pie with the blueberries and arrange the raspberries in stripes. Press the berries slightly into the filling.
Refrigerate for an hour or until firm.
Place the coconut butter stars or any other pie decoration on the blueberries and serve.