Cheryl’s Low-Carb Patriotic Berry Pie

Here is a summery dessert that I created for the 4^th of July, but you can make it any time, changing the flavors and the berries. It’s so cute and yummy, with no sugar! I used raspberry sugar-free gelatin because I put raspberries on top, but I think it would be great with blueberry gelatin, too. Unfortunately, I could only find blueberry gelatin with sugar. I made the crust with almond and hazelnut flours just because I had them on hand, but all almond flour would be delicious, too.

First, make the crust:

2 c. nut flour

2 tbsp. Splenda or equivalent

4 tbsp. butter, melted

Preheat the oven to 350 degrees. Butter a large pie pan (9 or 10”). Stir the nut flour and Splenda together, then pour in the butter and toss until evenly moist. Press the nut mixture onto the bottom and up the sides of the pie pan. Bake 10-12 minutes or until a light golden color. Remove to a cooling rack and cool completely.

To make the filling:

2 8-oz. pkgs. cream cheese, softened

1 sm. pkg. sugar-free gelatin

2/3 cup boiling water

3 cups whipping cream

½ cup Splenda or equivalent

About a pint of berries

In a large bowl, whip the cream with the ½ cup Splenda. Set aside in refrigerator. This ends up to be much more than 3 cups of whipped cream.

In another bowl, beat the cream cheese until smooth. Place the gelatin in a small bowl and pour in boiling water. Mix until the gelatin is completely dissolved, and then slowly beat the mixture into the cream cheese. Scrape the bowl often. When completely combined, add 2 cups of whipped cream and blend together thoroughly. Do not overbeat at this point.

Pour the filling into the crust and smooth the top evenly. Cover and place in refrigerator at least 4 hours.

For the topping:

Remove pie from the refrigerator and spread a ¼ to ½ inch layer of whipped cream on top. Add rows of blueberries and raspberries. Pipe remaining whipped cream around the rim in star shapes.

Enjoy!