Mom’s Berry Pie is a traditional and well-known pie all over Finland. Naturally, the traditional version contains sugar which is avoided on a keto diet (and should be actually avoided on any diet!). I developed this easy keto version of the famous pie.
This recipe comes in handy when you want to quickly whip up something scrumptious and healthy. You’ll see how easy this pie is to throw together, and I bet you will be amazed once again how something so simple can be so delicious!
What is the Finnish Mom’s Berry Pie about
Mom’s berry pie is very traditional and famous in the Finnish kitchen. The crust is naturally wheat flour and sugar-based. The filling consists of berries (often red currants, bilberries, or lingonberries, but basically any other berries can be used). In addition to berries, the filling contains sugar (of course…), eggs, and sour cream. Preferably, the sour cream is creamy ‘viili.’ Usually, some vanilla sugar is added as well.
The pie is baked, and the filling becomes thick and creamy, almost pudding-like. The tart berries are a great combination with creamy sour cream and the sugary taste. Many people love to eat their pie with a good dollop of whipped cream and fresh berries — so do I.
How to make this crustless keto version of the Mom’s Berry Pie
I chose raspberries for this pie recipe, as they are pretty low in carbs. You can naturally use other berries as well, but their carb count is most likely higher (see more tips at the end of this post).
The best is to use as thick sour cream as you can find. If you don’t find thick sour cream, you can use thick full-fat Greek or Turkish yogurt (with at least 10% fat content).
If you are cutting this pie immediately after baking it, it will release some liquid. Therefore, it’s a good idea to let it stand at least a few hours before eating. Actually, you can even wait until the next day, as the pie becomes better. You can store the pie in the fridge and heat it slightly before eating.
So, let’s take a look at how to prepare this simple yet delicious keto pie:
Take 2 cups (470 ml) of fresh raspberries. These wild raspberries from our forest are full of flavor (and nutrients!). Pour the raspberries into a 9-inch (23 cm) pie pan.
Spread them evenly.
Next, prepare the filling: put 1 1/2 cups (350 ml) thick full-fat sour cream into a mixing bowl.
Add 2 organic free-range eggs…
…1/3 cup (80 ml) erythritol crystals or allulose to taste…
…and 1/2 teaspoon vanilla powder.
…until smooth batter forms.
Pour the batter on the pie pan evenly over the berries.
Bake at 350 °F (175 °C)…
…for 45 minutes, or until the filling is set.
Let cool properly and serve. Great with coffee!
How I came up with this easy keto pie recipe
As I also create recipes for the Finnish audience, I need to create keto versions of traditional Finnish recipes — both sweet and savory. After launching our Ketokamu baking mix, I developed many recipes for keto baked goods.
Traditional Finnish berry pie, Mom’s Berry Pie, was one of the first ones to convert into keto. It was frankly really easy: I made the crust with the baking mix and replaced the sugar in the filling with our Ketokamu sweetener. I used red currants as berries. The result was divine!
Encouraged by that, I decided to make an even easier version for this blog. I decided I wouldn’t use crust but just make a crustless pie using erythritol crystals as a sweetener in the filling. I also swapped red currants for raspberries, as they are lower in carbs than red currants.
Moreover, since I was in our summer house, the forest is filled with wild raspberries, so they were easy to obtain — and they are free of charge.
I didn’t have to do many experiments before the result was perfect. This pie tastes great, and it’s so easy to make! As I mentioned in the previous chapter, please let the pie cool properly and stand in the fridge, preferably overnight, so it doesn’t release any liquid.
Here’s the recipe for you to enjoy:
- 2 cups = 470 ml fresh raspberries
- 1 1/2 cups = 350 ml thick full-fat sour cream
- 2 organic free-range eggs
- 1/3 cup = 80 ml erythritol crystals or allulose to taste
- 1/2 teaspoon vanilla powder
- Preheat the oven to 350 °F (175 °C).
- Spread the raspberries evenly on the bottom of a 9-inch (23 cm) pie pan. Set aside for a while.
- Prepare the filling: combine the sour cream, eggs, sweetener, and the vanilla powder in a mixing bowl.
- Whisk until smooth batter forms.
- Pour the batter on the pie pan evenly over the berries.
- Bake in the preheated oven for about 45 minutes, or until the filling is set.
- Remove from the oven, let cool completely (preferably overnight so that the berries don’t release any liquid), and enjoy. Decorate with whipped cream and fresh berries before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
|Per serving if 8 servings in total
Tips for variations
You can naturally make a crust for this pie. It’s actually pretty easy with my 3-ingredient Keto Crust recipe.
If you don’t tolerate dairy, you can use coconut cream (as thick as you can find, but don’t use creamed coconut as it’s a completely different thing). I would love to try how coconut manna works in this recipe. Naturally, 1 1/2 cups (350 ml) coconut manna is too much, so you can use coconut milk or coconut cream in addition to coconut manna.
As I mentioned at the beginning of this post, you can use other low-carb berries instead of raspberries. Actually, you can even use some fruit (although sparingly). Sour apples and peaches are lower in carbs than, let’s say, blueberries. There are numerous sources for carb counts in different berries and fruits, so check them and use those which suit your diet. Alternatively, you can take a smaller slice of the pie if you use higher-carb berries and still want to keep your carb intake low.
For holidays, a great option is to use cranberries instead of raspberries. Cranberries are actually even lower in carbs than raspberries. Season the pie with Ceylon cinnamon, nutmeg, cardamom, or any other warm spice you like. You can add 1 tablespoon of freshly grated peel from organic orange for even more flavor.
If you use tart apples for this pie, use them sliced and season the pie with apple pie spice. It’s delicious!
Did you know that cardamom goes well with blueberries? So, if you use blueberries for this pie, add a pinch of cardamom! Lemon is another seasoning that goes well with blueberries, so you can add 1—3 teaspoons of freshly grated peel from organic lemon to the pie batter when using blueberries.
Usually, my weeks are busy, but this week was super busy! First of all, we launched a 500-gram bag of our Ketokamu baking mix. As I was in the summer house, I had the live launch on our Ketokamu Instagram channel all by myself. My son took the Instagram live video, though.
I had baked the table full of keto delicacies, both sweet and savory:
From Thursday to today (Sunday), we were participating in the Natural High Healing Festival in Uusikaupunki, as I mentioned in my previous post. We were the main partner at that festival. The festival is actually the biggest well-being-related festival in the Nordic countries, they claim.
We had our own Ketokamu stage where I spoke about the clean keto diet and organized workshops, like Fat Bomb Workshops and Ellu (our Ketokamu electrolyte powder) Mocktail Workshops daily. People loved the fat bombs and the drinks!
The guy next to me is Olli, our CEO.
Things got exciting when a strong wind blew the huge main tent away. Luckily, nobody got hurt as everybody managed to leave the tent before it collapsed. Our Ketokamu stand where we were presenting our products also got its share of the strong wind, and we had to remove all the fabric to prevent the wind from tearing them down.
The wind subsided by the evening, and things proceeded as normal — except all the program numbers were moved to our Ketokamu stage for safety reasons.