Keto Classic Blueberry Pie Recipe

Breakfast
Desserts
Gluten Free
Snacks
Vegetarian
4.4/5
(1131 reviews)
Keto Classic Blueberry Pie
Zylo Recipes

Description

Imagine a slice of blueberry pie, transformed into a guilt-free indulgence. This reimagined classic features a unique almond-based crust and a luscious blueberry filling that perfectly balances sweetness and tartness. The crust, crafted from almond flour, mozzarella, and cream cheese, offers a delightful crispness that beautifully contrasts with the soft, juicy filling.

The mozzarella melts seamlessly into the other ingredients, creating a subtly rich and satisfying base that you would never guess is anything but traditional pie crust. The blueberry filling is a symphony of flavors, bursting with the essence of ripe blueberries. Whether you opt for fresh or frozen berries, each bite is a celebration of the fruit's natural sweetness, enhanced by a hint of lemon juice for brightness and depth.

Warm spices add a comforting touch, while chia seeds contribute to a perfectly thickened consistency. This filling is not only delicious but also visually appealing, with its deep, vibrant color and glistening texture. To elevate this pie to a show-stopping dessert, a delicate lattice top adorns the filling.

This intricate design not only adds a touch of elegance but also allows the filling to peek through, enticing you with its tempting aroma. The aroma itself is a blend of warm, baked dough and sweet, fruity notes, creating an irresistible sensory experience. This pie is more than just a dessert; it's an experience.

The combination of textures and flavors creates a harmonious balance that will leave you feeling satisfied and content. The crisp crust, the soft filling, the sweet and tart blueberries – every element works together to create a truly memorable treat. Perfect for any occasion, from casual family gatherings to elegant dinner parties, this pie is sure to impress.

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Enjoy this comforting and satisfying dessert without any compromise.

Preparation Time

Prep Time
45 min
Cook Time
25 min
Total Time
1 h 10 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal

C
Carbs
18 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
6 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 120 mg
Sodium 250 mg
Potassium 150 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    2 cup
    2.
    Coconut flour
    Coconut flour
    0.25 cup
    3.
    Erythritol Granulated
    Erythritol Granulated
    0.25 cup
    4.
    Baking powder
    Baking powder
    0.5 tsp
    5.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    6.
    Raw egg
    Raw egg
    1 large
    7.
    Grated Mozzarella
    Grated Mozzarella
    1 cup
    8.
    Cream Cheese (Full Fat)
    Cream Cheese (Full Fat)
    2 tbsp
    9.
    Blueberries, wild, frozen, Alaska Native
    Blueberries, wild, frozen, Alaska Native
    2.5 cup
    10.
    Erythritol Granulated
    Erythritol Granulated
    0.25 cup
    11.
    Lemon juice, fresh
    Lemon juice, fresh
    4 tbsp
    12.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    2 tsp
    13.
    Cinnamon
    Cinnamon
    0.5 tsp
    14.
    Ground Chia Seeds
    Ground Chia Seeds
    0.25 cup
    15.
    Vanilla extract
    Vanilla extract
    1 tsp
    16.
    Almond extract
    Almond extract
    0.5 tsp
    17.
    Butter, unsalted
    Butter, unsalted
    1 tbsp

Instructions

    1.
    Preheat an oven to 350°F (180°C). In a large bowl, mix almond flour, coconut flour, baking powder, ¼ cup erythritol, and sea salt. In a heatproof bowl, microwave mozzarella and cream cheese for 1 minute until melted. Add 1 egg to the melted cheese. Make a well in the dry ingredients, then knead until a dough forms. Reserve ¼ of the dough for the lattice top. Flatten the remaining dough and roll it between 2 sheets of baking paper to a 1/4-inch / 6mm thickness.
    2.
    Transfer the crust to a 9-inch pie dish. Prick the base with a fork. Prebake in the center of the oven for 12-15 minutes until lightly golden. Remove and cool completely.
    3.
    Grate lemon zest and juice 1 lemon into a small saucepan. Add blueberries, erythritol, cinnamon, ground chia seeds, vanilla extract, and almond extract. Simmer over medium heat, stirring until the sweetener dissolves and the mixture thickens. Set aside.
    4.
    Preheat your oven to 350°F (180°C). Pour the blueberry filling into the pie crust. Roll out the remaining ¼ crust dough and slice into strips. Arrange the lattice strips over the filling. Melt butter for 30 seconds in the microwave and brush over the lattice.
    5.
    Bake the pie in the center of the oven for 12-15 minutes until the lattice is golden and crisp. Remove from the oven and cool to room temperature before slicing and serving. Dust with powdered sweetener (optional).