Keto Classic Blueberry Pie
Making a Keto blueberry pie from scratch is much easier than you may think. Use fresh or frozen blueberries and combine with lemon juice, sweetener of choice, warm spices, and ground chia seeds to make a deliciously rich and thick filling. A sweet fat-head almond crust with a lattice tops this Keto pie, but you can also opt for a full crust layer to cover the filling. Make what is easiest for you, as the recipe shouldn’t be tricky at all! This Keto pie recipe is so simple yet super comforting and a real crowd-pleaser.
How to Make It
Step 1
Preheat an oven to 350°F (180°C). Add the almond flour, coconut flour, baking powder, ¼ cup erythritol, and sea salt to a large bowl, and loosely mix the ingredients through. Add the mozzarella and cream cheese to a heatproof bowl and place it in the microwave for 1 minute on high heat until melted. Add 1 egg to the melted cheese and loosely give it a stir. Make a well in the center of the dry ingredients, then use your hands to knead the ingredients until a ball of dough comes together. Reserve ¼ of the dough for the lattice top (optional). Flatten the remaining dough to a disc shape and transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/4-inch / 6mm thickness, then peel off the top layer of baking paper.
Step 2
Transfer the crust to a 9-inch pie dish. Use a fork to prick the base in several places. Prebake the crust in the center of the oven for 12-15 minutes until it’s just beginning to golden and crisp up. Remove from the oven and set aside to fully cool.
Step 3
Grate the lemon on the small side of a box grater and squeeze the juice from 1 lemon into a small saucepan. Add the blueberries to the saucepan set over medium heat. Add the erythritol, cinnamon, ground chia seeds, vanilla extract, and almond extract. Bring to a gentle simmer and keep stirring until the sweetener has dissolved and the chia seeds have worked their magic and thickened the mixture. Set aside.
Step 4
Preheat your oven again to 350°F (180°C) if necessary. Pour the blueberry filling into the pie crust. Set aside. Roll out the remaining 1/4 crust dough between the baking paper sheets. Use a sharp knife or a pizza wheel to slice strips of dough. Carefully arrange the lattice strips over the pie filling. Melt the butter in the microwave for 30 seconds, and brush over the lattice.
Step 5
Bake the pie in the center of the oven for a further 12-15 minutes. The lattice should be golden and crisp. Remove from the oven and set aside to cool to room temperature before slicing and serving. Dust with powdered sweetener for presentation marks (optional).
Ingredients
- Almond flour
2 cup
- Coconut flour
0.25 cup
- Erythritol Granulated
0.25 cup
- Baking powder
0.5 tsp
- Salt, sea salt
0.5 tsp
- Raw egg
1 large
- Grated Mozzarella
1 cup
- Cream Cheese (Full Fat)
2 tbsp
- Blueberries, wild, frozen, Alaska Native
2.5 cup
- Erythritol Granulated
0.25 cup
- Lemon juice, fresh
4 tbsp
- Lemon Peel Or Zest Raw
2 tsp
- Cinnamon
0.5 tsp
- Ground Chia Seeds
0.25 cup
- Vanilla extract
1 tsp
- Almond extract
0.5 tsp
- Butter, unsalted
1 tbsp