Keto Blueberry Pie
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My keto blueberry pie features a gooey blueberry pie filling piled high on a flaky, buttery pie crust. It’s gluten-free and only 4 grams of net carbs!
The keto berry pie I make on repeat
Few desserts bring a smile to my face quite like blueberry pie.
There’s something about the combination of a buttery pie crust and a sweet blueberry filling that never gets old. After making my vegan blueberry pie for years, I wanted a low-carb version to share with my friends who follow a keto diet. Thankfully, nobody could tell that it was! Here’s why it’s such a winner:
- Fresh or frozen blueberries work. I use fresh blueberries when they’re in season, but frozen blueberries are just as good the rest of the year.
- The texture is spot on. The filling is thick and packed with blueberry flavor, while the crust stays tender and flaky (my non-negotiable rule for any pie).
- You can’t tell the difference. If my non-keto partner goes back for a second (or third) slice without complaint, you know it’s good.
Table of Contents
Key Ingredients and Tips
While I do have a dedicated keto pie crust, I adapted it to work best for this keto berry pie. Full measurements are in the recipe card below.
- Almond flour and coconut flour. A combination of both flours keeps it thick, sturdy, and flaky once baked. Avoid using almond meal, as it’s too coarse to hold the crust together.
- Xanthan gum. Just a pinch to give more sturdiness and shape. Don’t omit this, or else the crust will break apart.
- Butter. I recommend using cold, salted butter, as it doesn’t make the crust ingredients greasy or sandy once blended down. You can use dairy-free butter, but look for one sold in blocks rather than tubs, as they usually contain less added water.
- Baking powder and salt. Only add the salt if you use unsalted butter.
- 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.
- Allulose. My go-to sweetener, because it’s the most similar to white sugar. When I tested monk fruit sweetener, it turned a little grainy instead of gooey.
- 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.
How to make keto blueberry pie
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 ingredients for 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. I know two hours feels like a long wait, but it makes the dough much easier to roll out and helps prevent cracks when assembling the pie. You can also do it overnight, but I’d suggest bringing it to room temperature for an hour before rolling out.
- Let the pie cool completely before slicing. This low carb blueberry pie is more fragile than a traditional pie. Slicing it when cooled is much easier, and the filling also sets up beautifully.
- Cover the crust if it browns too quickly. If the edges are getting dark before the filling has finished bubbling, loosely tend the pie with foil for the remainder of the bake time.
Keto Blueberry Pie
Ingredients
For the crust
- 2 cups almond flour 200g
- 1/2 cup coconut flour 56g
- 1/2 teaspoon baking powder 2g
- 1/2 teaspoon xanthan gum 1.5g
- 3/4 cup butter salted and cold, 170g
For the filling
- 3 1/2 cups blueberries fresh or frozen, 525g
- 1/2 cup allulose 100g
- 1 tablespoon lemon juice 15mL
- 1 tablespoon chia seeds 5g
Other
- 1 large egg whisked
Instructions
- In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
- In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
- Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
- Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
- In a small saucepan, add the ingredients for the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
- Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
- Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.
can you sub anything for the xanthan gum?
Hi Lesley, if you’re keeping things keto you could try glucomannan powder or guar gum. Otherwise cornstarch will work too 🙂 Let us know how you go!
Hi Lesley- cornstarch can, but it would increase the carbs.
I need some help! My wife passed away 2 yrs ago and I live by myself and I cook for me. But I’m having trouble with the pie crust. It always falls apart. can you help?
Thanks Paul
Hi Paul- I’m so sorry to hear that about your wife, my thoughts are with you.
Sorry to hear the pie crust isn’t working properly- It sounds like it could be the brand of coconut flour you are using. Instead of sending you out to buy another brand, here’s a solution- Add one egg to the mixture and reduce the coconut flour by about 2 tablespoons. This should see the pie crust bind up much better 🙂 Let me know how you go!
Question: what can I use instead of chia seeds. I can’t use them for various reasons but I’d love to make this pie.
Hi Marla, you could use 1/4 to 1/2 teaspoon of xanthan gum instead, or 1/2 to 1 teaspoon of agar agar. Gelatin is also an option!
So keto people eat fruits also? As that is carb…
This seems very fast to make. Am I right? If you have forrest fruits why not. Good recipe.
You don’t mention how to deal with adding the Chia seeds. I presume they are just mixed into the berries?
Hi Warren, yep! They go into the filling mix while it’s simmering 🙂 Hope this helps!
I just made this. It’s excellent!
Best keto blueberry dessert I’ve EVER made!
best keto blueberry pie I’ve ever made- no one knew it was keto!
I don’t Even need to taste the pie to know it’s going to be extremely amazing! I have never been disappointed by any of your recipes!
My family loved this pie. It was easy to make and tasted wonderfu
Is there a substitute for coconut flour? Or, can I use 3X the amount of coconut flour as a substitute?
Thanks.
Nope. Not that I’ve tried.
What could I sub for the almond flour to make nut free?
Try sunflower seed flour
Does sunflower seed flour measure the same as coconut flour when used as a substitute? Thanks.
Nope. You can sub out coconut flour for another flour.
Is there a good substitute for butter to make it dairy free? Thanks!
You could try plant based butter
filling turned out well. 35-40 min bit too long to bake. (high altitude) Crust started burning at approx 25 min. thank you!
To my knowledge chia seeds are used as a thickener. I’d add the chia seeds with blueberry filling into the saucepan
You mention chia seeds but I don’t see them in the instructions. What are they used for?
Lorraine
Hi Wanda and Michelle
I have just made the blueberry pie and haven’t tasted it yet but it looks delicious cant wait for dessert. In answer to your query In the Instructions Number 5. it tells you to add the Blueberry FILLING into a small saucepan (this means all the ingredients in the above FILLING LIST including The tablespoon of Chia seed) Wanda, you are correct in believing that Chia is a thickener. Hope this helps. Thankyou Arman for sharing your cooking knowledge much appreciated.
Thank you for jumping on this query too Lorraine!