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prep time
45 min
cook time
25 min
ready time
1 h 10 min
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.
What is ‘sweet fat-head dough’?
Fathead dough is a Keto, low carb, and gluten-free dough that is made with a low carb flour like almond or coconut flour, or a mixture of both. Mozzarella is the key ingredient that gives this dough elasticity and structure, while cream cheese and egg help to bind the ingredients and give rise. It is a real staple for a Keto diet plan and very easy to make. Erythritol or your sweetener of choice is added to make this more suited for a sweet pie recipe.
Can you taste the mozzarella cheese?
No, you cannot taste any cheese. Mozzarella is a very mild cheese as it is, and with all the flavors from the sweet and tart blueberries, it’s not noticeable. Mozzarella is great for binding the dough together and gives the crust a crisp base that is easy to roll thinly and handle without crumbling.
Are blueberries Keto?
Like most fruits and berries, blueberries can contain some carbs which are why they taste sweet. In general, berries are fine in moderation and can be enjoyed on a Keto diet, but like anything, it’s the quantity you need to watch out for.
Net Carbs
4.2 g
Fiber
3.4 g
Total Carbs
7.6 g
Protein
5.3 g
Fats
11.2 g
147 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
1 h 10 min
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).
Comments
LynB518 2 years ago
I had the berries cooking on the stove and the bottom crust baked when I realized there was 1/3 cup of butter not incorporated. I re-read the instructions 3 times and there is NO mention of putting the butter into the pie. I assume it should have gone into the crust )too late now), so I brushed the crust with melted butter. I’m new at Keto so I had no idea I forgot it. :(
MarvellousCauliflower112439 2 years ago
On the top lattice, you were correct 💯
recipewriter 2 years ago
Hello there, apologies there was an error in the recipe. you were right indeed to brush the butter over the pastry. I hope you enjoyed it :)
LynB518 2 years ago
I grow black raspberries in my backyard and have used them in pies in the past. Can I substitute them now, instead of using blueberries?
recipewriter 2 years ago
Black raspberries sound wonderful! you're very lucky! Yes absolutely you can substitute blueberries for your black raspberries :)