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!
I don’t know about you guys but blueberry pie is a staple in this household during the summer months. Now that being said, this pie recipe isn’t going to be the true classic you are expecting. Its real name is called Blueberry Delight.
Growing up I spent a couple of weeks every summer with my best friend and her family. Her mom made this recipe every time I would come to visit, knowing that it’s one of my favorites.
What’s different about this pie is that the crust is baked first, then it’s loaded up with fresh uncooked blueberries. Then you cook some blueberries mixed with sugar and cornstarch, pour it over the fresh raw blueberries, and place it in the fridge.
It’s a cold blueberry pie…but trust me, don’t knock it until you’ve tried it. It’s so delicious!
Obviously, though I had to change it up a bit since she used a traditional Pilsbury pie crust and regular sugar which are not low carb. By simply replacing the store-bought crust with our homemade almond flour pie crust and using a low carb sweetener, I made it delicious and low carb friendly. I can’t wait to hear what you all think about it. Leave your comments below!
What is Blueberry Pie?
A blueberry pie is a pie made out of blueberry filling. It’s actually one of the easiest pies to make because there isn’t any peeling, pitting, or cutting of any fruit, which is ultimately a timesaver. Traditional blueberry pies have both a bottom and a top crust.
How Many Carbs in Blueberries?
Ok so blueberries are obviously a fruit and contain natural sugars and have carbs. Fruit can be problematic when on a keto diet because they are all high in carbs, some higher than others. The key to eating fruit is to do it in moderation.
One cup of blueberries contains about 17 NET Carbs. That sounds pretty high, but when eaten in moderation blueberries can be a nice addition to a low carb diet.
Is Blueberry Pie Keto?
Eating a blueberry pie while on keto can be done successfully and safely by eating this pie in moderation and making sure you have the macros for it. Berries are part of the limited list of Keto-allowed fruits because they are one of the lowest in sugar, high in fiber and rich in antioxidants.
This Keto blueberry pie is made with an almond flour crust, fresh blueberries and a low carb sweetener, keeping it keto-friendly.
Now this is still gonna be a bit higher in carbs than some other Keto desserts but it can be indulged once in a while. For a slice of keto blueberry pie it’s 7.1 NET CARBS. Like I said, it’s a bit higher but can still be enjoyed if you plan out your daily macros.
What Ingredients are in a Low Carb Blueberry Pie?
Let’s break down our ingredients starting with each part of the low carb blueberry pie.
We use our delicious almond flour pie crust, which consists of:
Almond Flour – The main ingredient for an almond flour crust is clearly almond flour. My go-to favorite brand is Costco’s Kirkland Almond Flour.
Butter – I used melted butter instead of cold butter. Both will work though.
Vanilla & Cinnamon – I love the faint taste of vanilla and cinnamon in the crust. I only add it when making a sweet pie, if you are making a savory pie then feel free to omit both of these ingredients.
Xanthan Gum – Always start small with xanthan gum, it acts as a binder.
Low Carb Sweetener – I typically use granulated Swerve, but you can use Monkfruit or your favorite low carb sweetener.
Blueberries – Fresh blueberries are a key ingredient to this pie. Because this isn’t a traditional blueberry pie, we use 2 cups of cooked blueberries and 1 cup of fresh raw blueberries. So using frozen blueberries doesn’t work best for this recipe.
Low Carb Sweetener – I used granulated Swerve in this recipe, but use whichever one you like best. The best thing is you only use a cup of sweetener in the whole pie.
Cornstarch – So technically this isn’t the number one choice for Keto since it does contain more carbs than other thickeners. But when using a small amount as I did, then it doesn’t make it too bad.
Water – Add a ½ cup of cold water to the cornstarch and mix together.
Fresh or Frozen Blueberries?
For this particular sugar-free blueberry pie, you really need fresh blueberries. You add 1 cup of fresh blueberries to the cooked pie crust, then you cook another 2 cups of fresh blueberries and pour that on top of the raw ones. So using fresh berries is really key.
Now if you are making more of a traditional blueberry pie where you cook all of your blueberries then by all means if you have frozen blueberries in your freezer, then use them, and it will give you a good sugar-free blueberry pie filling. Depending on the season and where you live, finding fresh blueberries may be a challenge so it may be necessary.
Best Sweetener for this Recipe
Baking with low carb sweeteners is one of the best things about eating Keto. You don’t even know you aren’t eating real sugar. And there are so many great options out there and you can use whichever one if your favorite.
I chose to use granulated Swerve for this low carb blueberry pie recipe. I like how the texture and taste turned out.
Another great option is granulated monkfruit sweetener. And actually Costco is now selling Lakanto Classic Monkfruit Sweetener, 28 ounces for under $11.00. It’s a great deal!
Yet another good low carb sweetener that’s a bit newer to the game is Nature’s Besti Sugar Replacement by a fellow food blogger Wholesome Yum. She has created her own new line of low carb sweeteners that is keto-friendly, vegan, non-gmo, diabetic-friendly, paleo, pet-friendly. Check it out!
What Kind of Pie Crust is Best?
Pie crusts typically are full of gluten and added preservatives. But thankfully we have created a super yummy and flakey almond flour pie crust. It’s a combination of almond flour, butter, swerve sweetener, and a touch of cinnamon and vanilla.
If you have a nut allergy then you can choose to use a coconut flour pie crust instead. I have a recipe for a coconut flour pie crust I’ve been working on but it’s not quite ready yet. As soon as it’s done, I promise you are the first ones I’ll be sharing it with.
How to Make Homemade Keto Blueberry Pie
If you want an easy breezy pie recipe then this keto blueberry pie is the one to make.
Step 1: Making the Low Carb Pie Crust
Preheat the oven to 350 degrees.
In a medium mixing bowl add the almond flour, swerve, melted better, vanilla, salt, cinnamon, xanthan gum, and egg, then mix everything together.
Form the dough into a ball and cover it in plastic wrap. Place it in the fridge for about an hour. The longer the better, it makes it easier to work with.
After it’s done chilling, it’s ready to be rolled out. Place it in between 2 sheets of parchment paper. Throw a little bit of almond or coconut flour on the bottom piece of parchment paper, and a little bit on the top of the dough to keep it from sticking.
Start rolling out the dough using a rolling pin.
Once it’s done being rolled out, it’s time to transferit to the pie plate. Use a little bit of Pam baking spray, or Pam Coconut Oil spray and lightly coat the pie dish.
The crust is fragile so be careful transferring it to the pie plate. If you end up with any tears or rips, it’s ok, just do your best to press the crust back together.
Crimping the edges is too hard with this crust, so use the back of a fork and make lines while sealing the edges.
Use the fork again and poke some holes all over the pie crust to let air in and to prevent it from rising and cracking. Place a pie shield over the edges. If you don’t own a pie shield, then use some foil and gently wrap it around the edge of the crust.
Place it in the oven for about 12-14 minutes or until golden brown.
Let it cool on the counter.
Step 2: The Filling
Now that the crust is made and is cooling off, let’s move on to the sugar-free blueberry pie filling.
In a small saucepan add 2 cups of blueberries, and 2 tsp of water, stir together, and turn onto medium-high heat.
Add in the swerve and keep stirring. You don’t want it to burn on the bottom.
In a glass add 2 tablespoons of cornstarch and ½ cup cold water, and stir together.
Add the liquid mixture to the blueberries and continue to stir. It takes less than 5 minutes to thicken right up.
Step 3: Filling the Pie
Let’s fill up this pie now!
Place 1 cup of fresh raw blueberries in the bottom of the crust. Spread them out evenly.
Now take your filling that you just cooked on the stove and pour it over the raw blueberries.
Gently shake the pie plate so the filling gets evened out, or use the back of a spoon.
Let it cool for a few minutes.
Step 4: Refrigerate
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.
How to Tell When The Pie is Done?
In my experience I’ve found that waiting at least 2 hours for the pie to completely chill has worked out great. You want the keto blueberry pie filling to be cold and firmed up a bit.
Something to keep in mind is if you are serving this sugar-free blueberry pie for dessert, my recommendation to you is make the pie in the early afternoon and keep in the fridge until you’re ready to serve it. This way you won’t have to worry about it not being ready in time.
Can I Bake The Pie?
The only part of this pie that has to be baked is the crust. Once the crust has been baked, then the low carb blueberry pie gets filled and does not get baked anymore.
Adding a Lattice Top
Should you add lattice to your blueberry pie?? I wouldn’t recommend adding a lattice on the top because we don’t bake the pie with the filling inside.
That being said, I made my Keto Apple Pie with a lattice. The almond flour pie crust is more fragile so it can be tricky but still doable. In order to make a lattice, you will have to add it on top of your pie filling then cook it as you would a regular pie. Before putting in the oven, brush a little bit of butter on the lattice and bake.
Tips for the Best Sugar-Free Blueberry Pie
Place the pie crust in the fridge to chill for about an hour before rolling out. The dough is easier to work with when chilled.
If you don’t want to use the cornstarch, you can replace it with ½-1 tsp of xanthan gum. It won’t come out with the same consistency though so keep that in mind.
Fresh blueberries are best, but frozen will work as well.
Let it chill in the fridge for at least 2 hours. You want the keto blueberry pie filling to set and not be runny.
How to Thicken Blueberry Pie Filling
As you can see I chose to use cornstarch because that’s why my original pie recipe called for. That being said, it does add a bit more carbs than you may want, but it makes our keto blueberry pie filling have the right consistency.
So if that’s the case then what you can do is replace the cornstarch with xanthan gum. If you choose to replace it using the xanthan gum, it’s not a 1-1 ratio. You need FAR LESS xanthan gum to thicken your pie.
I made this pie and used xanthan gum, but to be completely honest I really didn’t like the way it turned out. The color was off, and it was too gummy tasting, and that’s not how we want our sugar-free blueberry pie filling to be. Plus when I did the nutrition facts, it only took off 1 NET CARB PER PIECE. So it really isn’t a big difference in carbs, and that’s why I chose to keep the cornstarch.
Avoid Burning the Crust
No one wants a burnt pie crust, and it can be a challenge to make sure that doesn’t happen. But it’s not impossible. Using a pie shield is what will help to prevent your crust from burning.
If you don’t own a pie shield then I suggest getting one, it’s a must-have in a bakers kitchen. But if you don’t have one, and you’re in a pinch then all you need to do is gently wrap some foil around the edges and there you go…your own DIY pie shield.
What are some variations to this homemade keto blueberry pie??
Add an almond flour lattice to the top. Be careful, it’s a fragile crust.
You can add some cinnamon to the keto blueberry pie filling.
You can lower the amount of blueberries and add blackberriesor strawberries.
If you have a nut allergy, use a coconut flour pie crust instead.
Other Diets This Recipe is Good For?
Gluten-Free: Using an almond flour crust makes this a great gluten-free pie. Cornstarch is made from corn which makes it gluten-free as well, but double-check the box, because sometimes it’s manufactured on equipment shared with wheat products.
Dairy-Free: It’s not dairy free because the pie crust contains butter. But replace the butter with a dairy-free butter and now you have a great dairy-free blueberry pie.
That’s all you need when eating this blueberry pie! Life is just that simple.
Can Blueberry Pie Be Made Ahead?
Absolutely! In fact, Sugar-Free Blueberry Pie is actually best when made ahead ahead of time. You want the filling to be chilled enough and thicken, so letting it sit in the fridge for a few hours is best. I like to make it either the morning, or early afternoon then serve it for dessert that night.
How to Store
Your Keto blueberry pie needs to stay refrigerated. It’s supposed to be a cold pie anyways. Place either foil or plastic wrap over the pie and keep it in the fridge.
It can last up to 3 days. The only thing about keeping the pie too long, is that after a few days the pie crust will get soggy.
Reheating Blueberry Pie
I serve this sugar-free blueberry pie cold and not right out of the oven. That being said, my brother always prefers his pie warm not cold. So what he does with it, it pops it in the microwave for 45-60 seconds. Then he puts a scoop of homemade keto vanilla ice cream on top, so it gets all melty.
Can You Freeze Blueberry Pie?
If you have leftover keto blueberry pie that you know you can’t eat in a few days, a good way to make sure it lasts is by freezing it. Place the leftover pie slices in an airtight container and freeze for 3-6 months.
A little tip I found helpful is cut your slices and store each slice in a different container. Makes it easier to grab one slice out at a time.
How many cups of blueberries goes in the pie and how many goes in the sauce pan? you have 2 cups in pie and 2 cups in sauce pan? Please clarify, thank you
Thursday 15th of October 2020
Sorry for the confusion/misprint. If you are watching carbs then put 2 cups on the stove and 1 cup in the crust, which is 3 cups total. If you are ok with a few extra carbs then put 2 cups in the crust, which is 4 cups total. You will love it!
Saturday 22nd of August 2020
You forgot to add the egg (eggs) in the recipe for the pie crust. How many eggs do you use?
Sunday 23rd of August 2020
Hi Paula, thanks for the message. The eggs are listed in the link for the Almond Pie Crust recipe so you can see there how to make the crust and everything else you might need to know. We also added it into the article here under "What Ingredients are in a Low Carb Blueberry Pie?" For the crust it's only 1 Egg. I hope that helps