How Do You Make A Low Carb Mini Raspberry Pie With Chia Seeds?
The chia seeds in the filling of this little pie give it the look and feel of real raspberries without the carbs. This pie is cooked in the microwave, so it doesn’t heat up your kitchen and cooks quickly. Grease the small microwave-safe dish. Set it aside. Melt the butter in the small microwave-safe mixing bowl by microwaving it for about 30 seconds on high. Add the erythritol and vanilla from the CRUST list and mix well with a spoon. Add the coconut flour from the CRUST list and stir until the mixture is smooth. Pour the crust mixture into the prepared dish and microwave on high for about 40 seconds or until the crust is getting dry, but not turning brown. Set the crust aside to cool and firm up. In a small mixing bowl, whisk the raspberry syrup, erythritol, cinnamon, and salt from the RASPBERRY FILLING list. Whisk in the chia seeds. Let the berry mixture sit for 10 minutes. Whisk in the glucomannan powder very gradually. Pour the berry mixture over the cooled crust. Set the pie aside
