Ingredients

1.

Almond flour
1 cup
2.

Erythritol Granulated
3 tbsp
3.

Baking powder
1 tsp
4.

Grated Mozzarella
0.75 cup
5.

Cream Cheese (Full Fat)
2 tbsp
6.

Raw egg
1 large
7.

Frozen Mixed Berries
1 cup
8.

Erythritol Granulated
3 tbsp
9.

Lemon juice, fresh
2 tbsp
10.

Ground Chia Seeds
3 tbsp
11.

Almond extract
1 tsp
12.

Vanilla extract
1 tsp
13.

Lemon extract
1 tsp

Instructions

1.
Preheat oven to 3500F/ 1800C and line a cupcake tray with silicone cases or aluminum cases. Add the almond flour, coconut flour, baking powder, 3 tablespoons erythritol, and sea salt to a large bowl, and loosely mix through. Add the mozzarella and cream cheese in a heatproof bowl and place in the microwave for 1 minute on high until melted. Add 1 egg to the melted cheese and loosely give it a stir through. Make a well in the center of the dry ingredients then use your hands to knead until a ball of dough comes together. Flatten to a disc shape and place the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/4-inch / 6mm thickness, then peel off the top layer of baking paper.
2.
Use a 3 cacm cookie cutter to cut out disks of pastry and carefully place them into the silicone case. Re-roll any scraps of dough to yield more pastry cases. Shape and neatly tuck the edges of the pastry and prick the base of each pie crust with a fork. Any leftover pie crust can be reserved for making a lattice top or rolled thinly and used to cut smaller circles to cover the pie tops.
3.
Prebake the pie crusts in the center of the oven for 10-12 minutes or until just beginning to golden and crisp up. Once ready, the pastry will have puffed up slightly, so use a small flat base, like the base of a wine bottle cork or the back of a small spoon to press the crust base and sides to make the pastry tighter and sturdier for the filling. Set aside to fully cool.
4.
Add the mixed berries to a small saucepan set over medium heat. Add the erythritol, lemon juice, ground chia seeds, vanilla extract, almond extract, and lemon extract (optional). Bring to a gentle simmer. Keep stirring until the chia seeds have worked their magic and thickened the mixture.
5.
Preheat oven to 3500F/ 1800C. Transfer the berry mixture to a blender or food processor. Pulse to a smooth consistency. Pour the berry filling into each of the pie crusts. Set aside. Any leftover mixture can be frozen and used in other recipes or in a smoothie.
6.
If making a top layer for the pies, roll out the remaining crust dough between the baking paper at approximately 1/16th-inch / 4mm thickness. Cut strips with a pizza roller to make a lattice design, or cut smaller circles to entirely cover the berry filling, or try star shapes for another pretty look.
7.
Bake the pies in the center of the oven for a further 10 minutes until the tops are golden and crisp. Remove from the oven and set aside to cool to room temperature. Dust with powdered sweetener for presentation marks (optional).