blueberrie pie keto is something I never thought I’d actually crave on this low-carb journey, but oh my stars, it works. Maybe you’re like me, standing in the kitchen, wishing you could dig into a classic slice without blowing up your carb count. I get it. Good news — you can totally have your sweet treat and keep it keto, too. And if you’re curious about holiday pies in general, peek at this gluten free keto pumpkin pie for more inspiration. This pie? It’s fresh, fruity, and won’t make you feel like you’re missing out. Let’s get started. 
How to Bake Keto Blueberry Pie
Alright, so let’s break down the whole process without making things fussy. My first blueberry pie attempt was… let’s just say “soupy.” I didn’t know how important it is to get the filling thick enough (lesson learned). Start with a keto pie crust — almond flour is your friend here. Mix it up, press it in your pie plate (honestly, I skip fancy rolling), par-bake that shell so it holds up. For filling, stir up your blueberries with low-carb sweetener, a little lemon, and something like xanthan gum. I know, “fancy name,” but really it keeps things thick and sliceable. Pour it in, scatter the top with some bits of extra crust, and bake until bubbly. My house always smells like summer at this part. Wait till it cools, or it’ll fall apart (been there). Be patient. The hardest step, honestly. 
Making Homemade Blueberry Pie Filling From Scratch
Let’s talk blueberry magic. If you’ve never made homemade pie filling, don’t sweat it. Grab a saucepan, toss in fresh or frozen blueberries, sweetener (I like monk fruit or erythritol), a squeeze of lemon juice, and a sprinkle of xanthan gum or chia seeds. Heat it gently, stirring all the time — you don’t want it to burn on the bottom. The berries will burst, the juice thickens up, and after 10 or so minutes, you’ll see a gorgeous purple sauce. Cool it a bit before pouring into your crust, so things don’t get soggy. If you mess up and it’s too runny, just sprinkle in a SMIDGE more xanthan gum — not too much, or you’ll end up with, well, blueberry jelly. Wonky, but still tasty. 
The Best Blueberries to Use for Blueberry Pie
This is where I get a little opinionated. Honestly, both fresh and frozen blueberries work great in a blueberrie pie keto recipe (I’ve done both, depending on season or, uh, what’s on sale). Fresh gives a bright pop and a sturdier bite, but frozen is super handy. If using frozen, don’t thaw them. Just toss them in with your sweetener and thickener. Too much liquid otherwise. Wild blueberries (the tiny kind) are my top pick for extra flavor, but regular ones work fine. Sometimes, I mix a handful of raspberries in for fun. My aunt once used half strawberries, and it… did not taste like a five-star restaurant, just saying.
I made this blueberrie pie keto for our Sunday brunch and nobody believed it was low-carb. My mother-in-law even asked for seconds. Total win! – Sarah K.
Keto Blueberry Pie Serving Suggestions
It’s honestly hard to wait for this pie to cool, and serving ideas? You can get creative (or just eat it off the spatula, I won’t judge). Here are a few ways I like to dress up a blueberrie pie keto for friends and family:
- Top with a big scoop of sugar-free whipped cream
- Serve warm with keto vanilla ice cream
- Drizzle with a bit of heavy cream for richness
- Pair with hot coffee or even iced tea on a summer day
If you love homey comfort food, you might also enjoy this keto meat pie, which is savory instead of sweet but super satisfying.
Blueberry Pie Filling Substitutions
Okay, so sometimes life throws a curveball — the store is out of blueberries, or you just want to shake things up. No big deal. You can sub in blackberries or even strawberries, but remember to adjust the sweetener because different berries have different tartness (I, uh, found that out the hard way). If you want a more “jelly-like” filling, try adding a bit more xanthan gum. Chia seeds can work, too, and give it a fun texture. I wouldn’t go wild with exotic berries unless you’re feeling adventurous, though — sometimes classic is best.
Common Questions
Q: Can I use erythritol, monk fruit, or allulose as sweetener?
A: Any of those work. If using allulose, everything browns faster, so keep watch on your crust.
Q: Is the crust actually crispy, or does it go soggy?
A: Par baking the crust helps a ton. Still, it’s a little more tender than regular pie, but I like it.
Q: How long does blueberrie pie keto keep in the fridge?
A: Usually up to four days, but honestly — it never lasts that long in my house.
Q: Can I freeze slices for later?
A: Totally. Wrap them up tight. Let them thaw in the fridge, because a microwave can make things mushy.
Q: What’s the best way to reheat?
A: I do the oven at a low temp, but honestly, cold pie for breakfast hits different sometimes.
This Pie Will Make Your Keto Journey Sweeter
Blueberrie pie keto is proof low-carb dessert doesn’t mean boring, and you don’t need fancy tricks to make it work at home. If you want more options for fillings, check out this Easy Keto Blueberry Pie Filling – 4-Ingredient Sugar-free recipe for ideas. And for a real pro vibe, sneak a peek at Keto Blueberry Pie with a lattice pie crust or this super homey Keto blueberry pie that looks like it came straight out of a picnic basket. I hope you give this recipe a shot — you might even love it more than the sugary kind from your favorite bakery. Go wild, get messy, and share your tips with fellow keto folks. Happy baking!
Keto Blueberry Pie
Ingredients
For the pie crust
- 2 cups Almond flour For a keto-friendly pie crust
- 0.25 cups Butter, melted To bind the crust
- 1 large Egg For crust binding
For the filling
- 4 cups Fresh or frozen blueberries Use wild blueberries for extra flavor
- 0.5 cups Low-carb sweetener (monk fruit or erythritol) Adjust based on sweetness preference
- 1 tbsp Lemon juice To complement the blueberries
- 1 tbsp Xanthan gum To thicken the filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, and egg until a dough forms.
- Press the mixture into a pie dish to form the crust, then par-bake for 10-15 minutes until slightly golden.
Making the filling
- In a saucepan, combine blueberries, sweetener, lemon juice, and xanthan gum.
- Heat gently over medium heat while stirring until the blueberries burst and the mixture thickens (about 10 minutes).
- Let the filling cool slightly before pouring into the par-baked crust.
Baking the pie
- Scatter bits of crust over the top if desired.
- Bake the assembled pie for 25-30 minutes until bubbly.
- Let the pie cool completely before slicing to avoid a messy cut.