Keto Blueberry Pie

This keto blueberry pie features a gooey blueberry pie filling piled high on a flaky, buttery pie crust. It’s gluten-free and only 3 grams of net carbs!

Love baking with blueberries? Try my keto blueberry cobbler, keto blueberry pancakes, and keto lemon blueberry muffins next.

Few desserts bring a smile to my face quite like blueberry pie. 

That’s because blueberry pie is refreshing and has just the right amount of sweetness. Inspired by my vegan blueberry pie, I wanted to make a low-carb version to share with my friends when I’m keto. Trust me when I say they could NOT tell the difference!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto blueberry pie
4. Arman’s recipe tips
5. Storage instructions
6. More low carb desserts you’ll enjoy
7. Keto Blueberry Pie (Recipe Card)

Why I love this recipe

• Works with fresh or frozen blueberries. When blueberries are in season, I prefer fresh, but frozen blueberries work just as well. 
• Diet-friendly. In addition to being only 3 grams of net carbs, it’s also gluten-free and easy to make vegan if needed. 
• You can’t tell the difference. I understand low-carb desserts aren’t for everyone, but I promise this does NOT taste low-carb in the slightest. 
• Bursting with fresh blueberry flavor. The texture of the blueberries mixed with the flaky pie crust is to die for. All that’s missing is a scoop of keto ice cream!

Ingredients needed

For the pie crust:

• Almond flour. Blanched almond flour, not almond meal. The latter has a texture that’s too coarse to hold the crust together. 
• Coconut flour. Balances out the almond flour and thickens the crust. 
• Xanthan gum. Just a pinch to give more sturdiness and shape. Don’t omit this, or else the crust will break apart.
• Baking powder. Gives stability and rise to the crust. 
• Butter. Make sure to use cold, salted butter. If you have unsalted butter, add ¼ teaspoon of sea salt to the pie dough. Use dairy-free butter if needed. 
• Liquid stevia. Optional, but you can add several drops if you’d like a sweeter crust. 

For the pie filling:

• Blueberries. Fresh or frozen blueberries can be used. If you use frozen, don’t worry about thawing them first. 
• Granulated sweetener. I used allulose, but erythritol and monk fruit sweetener both work. 
• Lemon juice. To balance out the sweetness of the blueberries. 
• Chia seeds. Thickens the filling so it becomes gooey once baked. 
• Large egg. To brush on the outside of the crust. Omit this if vegan. 

How to make keto blueberry pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Mix. In a large bowl, combine the dry ingredients. Chop the butter into small cubes.

Step 2- Blend. In a blender or food processor, add the crust ingredients and blend until a crumbly texture remains. 

Step 3- Chill. Form two smooth dough balls and cover them with plastic wrap. Refrigerate the dough for at least two hours.

Step 4- Prep. Preheat the oven to 180C/350F and grease a 9-inch pie pan.

Step 5- Simmer. Add the blueberry filling to a small saucepan over low heat. Once it simmers, gently stir for 4-5 minutes, then remove from the heat. 

Step 6- Assemble. Place the dough balls on two sheets of parchment paper. Roll out the dough, making one larger than the other. Place the larger piece into the pie pan, allowing the sides to overhang. Pour the berry mixture into the pie pan, spread it into an even layer, and top with the second layer of dough. Crimp the sides and brush the top with egg wash. 

Step 7- Bake. Bake the pie for 45-50 minutes or until golden brown. Let the pie rest for 5 minutes before serving.

Arman’s recipe tips

• Don’t skip the chill time. Those two hours in the fridge are so the dough doesn’t crack or break apart, so don’t skip that resting time! 
• Or use a store-bought pie crust. If you don’t have the time to spare, I suggest picking up a keto pie crust from the store. 
• Switch up the berries. Play around with a mixture of strawberries, blackberries, raspberries, you name it!
• Prefer a lattice crust? Simply cut the top crust into strips and lay them out in a lattice shape (like my keto cherry pie). 

Storage instructions

To store: Store the leftover pie in an airtight container in the refrigerator for up to two weeks. 

To freeze: Place the pie in a shallow container and store it in the freezer for up to 6 months. 

Reheating: Microwave leftover pie slices in 20-second intervals or reheat in the oven until warm.

More low carb desserts you’ll enjoy

• Keto pumpkin cheesecake
• Keto blackberry cobbler
• Keto Boston cream pie
• Or any of my keto desserts