Keto Blueberry Pie
This delicious Keto Blueberry Pie is a low-carb delight, featuring a thick homemade blueberry filling that won't blow your carb count. Enjoy fruity goodness with every slice!
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.
Notes
Pair with sugar-free whipped cream or keto vanilla ice cream for serving. Can be stored in the fridge for up to four days or frozen for later.