Preheat the oven to 175 °C/ 350 °F.

Place all the ingredients apart from the ghee and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt.

Pulse until smooth ...

...

for just a few seconds.

Alternatively, mix in a bowl with a whisk.

Grease a 9 to 10-inch flan dish with ghee and pour in the mixture.

Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries).

Transfer into the oven and bake for 35-40 minutes.

The pie is ready when the top is golden brown and set.

You can also test it by inserting a toothpick in centre.

If it comes out clean, the pie is ready.

Remove from the oven and let it cool down for 5 minutes.

Dust with powdered Erythritol, slice and serve.

Try with a scoop of my No-Churn Keto Vanilla Ice Cream.

Let it cool down and store in the fridge for up to 3 days.