INSTRUCTIONS
- Preheat the oven to 350F.
- Make the filling first. Mix the blueberries, lemon juice, zest and sweetener together
- in a bowl. Place to one side.
- Make the dough: Add the mozzarella and mascarpone or cream cheese to a heatproof glass
- bowl. Heat in microwave for 60 seconds, stir and then heat for further 30
- seconds until fully melted. Mix well with a spatula.
- Add the almond flour, egg, sweetener and optional vanilla.
- Mix well until combined. Use your hands to kneed into a ball. Place in the
- fridge to chill for 30 minutes.
- Split the dough in two. Roll one piece of dough out between two sheets of parchment paper or a silicone mat and a sheet of parchment paper, about 3mm thick.
- Use a 7.5 inch pan lid to score a circle and cut round with a knife. Repeat with the second piece of dough and re-roll the scraps to make the third circle. You should have 3 circles on 3 pieces of parchment paper. If you don’t quite get enough for a circle for the third one it doesn’t matter as you can just fold it up following the steps below.
- Place the circles of dough on the parchment back in the fridge for about 30 minutes. Once chilled, loosen the circles from the parchment using a palate knife or fish slice and divide the blueberry mix between the circles, placing them in the center.
- Fold the 4 corners of the dough over the blueberries sealing in the middle by pressing together and turn over using a palate knife so the seal is at the bottom.
- Cut two small steam hole in the top with a sharp knife. Not too big or the contents will flow out! Sprinkle with 1 tsp – tbsp of sweetener.
- Bake for 25 minutes or until golden on top. Allow to cool a little before serving with ice cream, yoghurt, clotted cream, whipped cream or coconut cream.
Recipe Notes
- Net Carbs: 4g
- If you’d like to eat the whole large hand pie it is 11 total carbs and 4 fiber, making the net carbs 7 grams.
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