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Mini 4th of July Pies

Mini 4th of July Pies

Published on: July 01, 2019

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These patriotic mixed berry pies made with almond flour crust is the ultimate summertime treat. Cinnamon lends this buttery pie a touch of warmth that would go perfectly with a dollop of whipped cream or keto ice cream.

Mini 4th of July Pies

Preparation time: 15 minutes + inactive time

Cooking time: 20 minutes

Serves: 4




  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup cold butter, chopped
  • 1 tbsp powdered erythritol
  • Cinnamon powder, optional


  • 2 cups mixed berries



  • 1In a mixing bowl, combine almond flour, coconut flour, and erythritol.
  • 2Add butter and work it in with your fingers.
  • 3Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • 4Preheat oven to 350F.
  • 5Roll the dough between two pieces of baking paper.
  • 6Cut out four circles to make the bottom crusts.
  • 7Cut the remaining dough into stars and stripes.


  • 8Place the cut-out circles into the mini pie pans and top with the berries. Dust the berries with more erythritol and cinnamon.
  • 9Top two of the pies with stars, and the remaining two with stripes.
  • 10Place the pies into the preheated oven and bake for 20 minutes.
  • 11Let them cool and serve at room temperature.


Tips & Tricks

Skip the cinnamon and add a teaspoon of finely grated fresh ginger to the berry mixture to add warmth and barely-there spiciness to these mini pies. Make sure to find the best berries possible: sweet, ripe, and fresh. However, frozen berries can also do the trick. The stars and stripes topping gives these pies their patriotic look but also helps steam escape and berry juice to thicken. But to prevent a soggy pie, you can also add a teaspoon or two of glucomannan powder to the berry mixture.