Unicorn Keto Pie Bites

These little no bake bites are refreshing and what I like about them is that the sweetener won't spike your blood sugar. Full of protein and good fats, Unicorn Keto Pie Bites are a quick snack to make.

You can also find my Apple Pie Keto Bites recipe here.

Tools:

• Kitchen Scale
• 2 small saucepans
• 1 small skillet
• measuring spoons
• 3 bowls
• spatula's or spoons
• potato masher
• silicon molds

Ingredients:

• Frozen fruits (Strawberries and Blueberries)
• Almond Flour
• Granulated Erythritol
• Cream Cheese - room temperature
• Butter - room temperature
• Whipping Cream *optional

Strawberry Filling:

• 100 grams frozen strawberries
• 2 Tbs. Cream Cheese (room temperature)
• 2 Tbs. Butter (room temperature)
• 2 Tbs. Erythritol
• 2 Tbs. Almond Flour

Blueberry Filling:

• 50 grams frozen blueberries
• 1Tbs. Cream Cheese (room temperature)
• 1 Tbs. Butter (room temperature)
• 1 Tbs. Erythritol
• 1 Tbs. Almond Flour

Almond Topping:

• 20 grams Almond Flour
• 1 tsp. butter (melted)
• 1/2 tsp. Erythritol
• 1/4 tsp. Vanilla Extract
• pinch of salt

The easiest way to get the proper measurement for these ingredients is to use a Kitchen Scale

Measure out:

100 grams frozen strawberries, place in a small saucepan

50 grams frozen blueberries, place in a small saucepan

20 grams Almond Flour, place in a small skillet

Cook all 3 pans on low heat, stir often, you want to see the juices come out of the frozen fruit, as they soften hit them up with a potato masher.

For the almond flour we are just giving it a small browning, it takes about 5 minutes, remember to stir often so as not to burn it.

The blueberries cook for about 8 minutes and the strawberries 10 to 12, they will thicken and start to have a nice paste like feel (see photos) remember stir often so as not to burn the fruits.

After cooking remove the blueberries from the pan and place in a small bowl to go in the freezer for 10 minutes, do the same thing for the strawberries.

After you get the blueberries and strawberries situated in the freezer, then take your skillet that you used to brown the Almonds, scoot the almonds to the side and place 1 tsp of butter in the pan to get it melted, we will be mixing the topping all in this pan (yah! for less dishes)

Strawberry Filling:

• 2 Tbs. Cream Cheese (room temperature)
• 2 Tbs. Butter (room temperature)
• 2 Tbs. Erythritol
• 2 Tbs. Almond Flour

Blueberry Filling:

• 1Tbs. Cream Cheese (room temperature)
• 1 Tbs. Butter (room temperature)
• 1 Tbs. Erythritol
• 1 Tbs. Almond Flour

Almond Topping:

• 1 tsp. butter (melted, this should have been done in the previous step)
• 1/2 tsp. Erythritol
• 1/4 tsp. Vanilla Extract
• pinch of salt

I put my Cream Cheese and Butter all on the one plate to come to room temperature,

For both Strawberries and Blueberries do the same steps

1. Mix the Cream cheese and butter together until smooth
2. Add to the fruit and mix in the Erythritol and Almond flour
3. Mix until smooth and again place in freezer while we work on the topping

Mix all Ingredients together for the Almond topping, to make a nice crumble

Place your silicon molds on a tray

First layer strawberry

Second layer Blueberry

Third layer Strawberry

Fourth layer Almond topping

Place in Freezer for at least 2 hours

When you wish to enjoy a Unicorn Keto Pie Bite, take it out of the freezer and let it sit for about 2 minutes then remove from the silicone mold upside down onto a plate and serve either plain (like photo 4) or with sprinkles and whip cream, just know that this might make it not so Keto friendly.

You can store the Unicorn Pie Bites in the Freezer in a tight seal-proof plastic container for up to a month.