Keto Blueberry  Pie

Summer is the perfect season to indulge in this Keto Blueberry Pie recipe. Made with an almond flour crust and a delicious sugar free blueberry pie filling, you are going to love this fresh berry pie!

Ingredients

- Almond Flour Pie Crust - Blueberries - Swerve - Water - Cornstarch - Cold water

1

Once the pie crust is cooked and has cooled down, place 1 cup of fresh blueberries onto the crust and let sit.

2

In a small saucepan add 2 cups of blueberries, 2 tsp of water, and low carb sweetener. Turn onto medium-high heat and stir together. Keep stirring, so it doesn’t stick and burn. 

3

Now take your filling that you just cooked on the stove and pour it over the raw blueberries.

4

Once it’s been cooled down, cover the pie with plastic wrap or foil and place in the fridge. Let it refrigerate for about 2 hours or until it’s completely chilled up.

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