Ingredients

The following ingredients have 10 Servings
  • 23 oz / 650 g frozen berries (I used 200g blackberries, 300g blueberries and 150g raspberries, ***see notes)
  • 1/2 cup / 75g granulated sweetener
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/3 tsp ground cinnamon
  • 3 tsp ground chia seeds
  • 1 1/2 cups / 170g grated mozzarella
  • 1 scant cup / 90g almond flour (regular / coarse or ground almonds, use 3/4 cup / 75g for extra fine almond flour )
  • 1 medium egg (room temperature)
  • 2 tbsp granulated erythritol
  • 1/2 large egg white
  • 3/4 tsp granulated erythritol

Instruction

  • Add the frozen berries, sweetener, lemon juice, zest and cinnamon to a pan. Cook on a medium heat for about 7 minutes, stirring occasionally.
  • Stir through the ground chia. Heat for 2 minutes then remove from the heat and allow to cool to thicken for about 30 minutes. Taste and adjust the sweetness to taste and add more chia if you like it thicker.
  • Meanwhile make the dough. Melt the mozzarella in the microwave on high for 60 seconds, stir with a rubber spatula and heat for another 30 seconds. Add the almond flour and egg. Mix. You may need to get your hands involved here!
  • Roll out the dough between 2 sheets of parchment paper and place in fridge for 20 - 30 minutes to chill. Then cut into strips on a diagonal using a pizza cutter or sharp knife about 1 cm in thickness.
  • To make the lattice, lay the bottom strips on top of the berries then starting at one side add a strip perpendicular and just lift the bottom ones up and under. Trim at the edges, then brush with a little egg white and sprinkle with low carb sweetener.
  • Preheat the oven to 400F / 200C conventional / 180 fan.
  • Bake for 15 - 25 minutes until golden on top.