Originally, it is usually made with tart cherries, plums, apricots, and peaches. However, these fruits are high in sugar and hence carbs so berries came to the rescue and they worked really well.
1 cup of blackberries has only 6 net carbs. Increase the amount you will have a delicious fruitier dessert.
TOOLS and GADGETS
- Electric Blender, Mixer or just use a Whisk by hand albeit it's a little hard
- 8 or 9-inch pie pan, any oven-safe dish with at least 2-inch depth should work fine.
- Measuring Cups and Mixing Bowls
TIPS and SUBSTITUTIONS
- You can use strawberries, or raspberries, it may change the carb amount but not too significantly
- Add more berries to make it fruitier. Adding one more cup of blackberries will only add less than 1 net carb per serving
- If your berries are too large it is ok to slice or dice them, just don't make them too small
- To make it vegan, substitute heavy cream with 1/3 cup almond milk and 2 tbs of coconut oil. If you use virgin coconut oil, you will get a coconut smell, I don't like it with berries so it is better to use refined coconut in that sense. You can omit egg whites and add 1 tablespoon of Xanthan Gum or 2 tbs coconut flour or 1 tbs of psyllium husk.
- Whey protein isolate can be substituted with coconut flour (a little more than 1/4 cup), it will increase the calories and carb amount
- Almond Flour can be substituted with coconut flour as well.
WHERE TO BUY ALLULOSE
- 4 Egg whites
- 1/2 Cup Water
- 1/2 Cup Heavy Cream
- 1/2 Cup Allulose
- 1/4 Cup Almond Flour
- 1/4 Cup Whey Protein Isolate
- 1 tsp Xanthan Gum
- 1 tsp Vanilla
- 1 Cup Blackberries or other kind of berries
- Sliced Almonds to garnish, optional
- Preheat your oven to 350
- Grease an 8 or 9 inch pie pan with butter
- Arrange berries over the pie dish evenly
- Put all other ingredients in a blender and mix well
- Pour the mixture over the berries
- Bake about 15 minutes or until the top is golden brown
- Serve hot or at room temperature, sprinkle some allulose on top
- Chill the rest in the fridge