Low Carb Berry Pie With Keto Coconut Ice Cream

​Keto-Friendly Dessert that is also Vegan.
What else?
It can also be made gluten-free. 

Recipe (serves  6–8):


Preparation: 45 minutes
Cooking: 45 minutes


For the Crust:
250 g Brown flour 
or Gluten-free Brown Flour
150 ml Orange Juice
115 g Coconut Butter
75 g Ground Almonds
1 tsp Lemon Juice
1 Ice cube
Pinch of Salt


Berry Filling: 
650 g Organic frozen Berries
100 ml Orange (or apple) Juice
6 tbsp Chia Seeds
3 tbsp Linseeds (ground)
1 tbsp Lemon Juice
1 tsp Orange and Lemon Zest
1/3 tsp Cinnamon
1/3 tsp Allspice
Fresh berries and mint leaves for decoration
(optional)


Coconut Ice Cream:
600 ml Coconut Milk (full fat)
60 g Xylitol (or less)
50 ml MCT Oil
40 g Coconut Butter
1 tsp Vanilla Extract

Festive Periods are often justified reasons to indulge and often overdoing it. Cooking more. Entertain more. And, eating more. a lot more.
Very often, many health concious people take this opportunity to break out from their routine and forget their own sets of rules. Perhaps, it is not to offence their hosts or add a futher burden on the one(s) cooking. With so many health issues and dietary choices, cooking for a large group can be very tricky indeed. Christmas dinners are no exception.
How do you prepare a fabulous traditional Christmas Dinner if it has to be gluten-free, meat-free, sugar-free, fat-free, low in sodium, and plant-based? Well, the answer is that most will give up and not entertain at all, or ask everyone to bring their own food, which I believe is very practical indeed. The point is to be sitting around the same table and enjoy each other company and have a great time.    
My dessert will satisfies even the sweetest tooth. It is low in carbs and contain virtually no sugar. The sweetness comes from fruits and berries, and a little xylitol to make the ice cream sweeter, although you may choose to reduce the quantities to your own taste. 
This dessert is suitable for paleo, keto and low-carb diets. 


    1. To make the crust, place flour and coconut butter in food processor until finely ground. Mix in the Almonds and Ice Cube, and incorporate juices slowly until it starts to form a ball. Work dough to a minimum.  
Reserve in the fridge for at least 20 minutes, preferably overnight.

     2. Place all ingredients from the berry filling into a pan, except the linseeds. Bring to boil then simmer very gently, until the mix has thicken. Skim the foam that may appear at the top. Let to cool and mix in the linsseds. If the mix is too thick, ad a little more juice. 

      3. Pre-heat oven to 180˚c.

      4. ​Cut the dough in half. Roll each half between two sheets of parchment paper. Use a pie dish and line it with a sheet of lightly buttered parchment paper. Line with the dough and pour the cooled berry mix. Cover with the remaining dough. Make a whole in the centre to let the steam escape. Bake for 45 minutes. 

      5. Check the pie is cooked through and leave to cool in the dish. 

     6. To make the coconut ice cream, bring the butter, the 2/3 of the coconut milk, and the xylitol to boil in a medium saucepan. Then simmer until it has thickened and coat the back of a spoon, about 35-45 minutes. Decant in a large mixing bowl and whisk in the vanilla extract, the MCT oil and the remaining coconut milk. Pour inside your ice cream maker and churn until ready (about 20 minutes or more, depending on manufacturer).

      7. Pour ice cream inside a glass container and place in the freezer. Serve after 24 hours.