Easy Keto Blueberry Pie (Double Crust)

Keto Blueberry Pie

This recipe for Keto Blueberry Pie features fresh blueberry filling and has a double crust the perfect fresh berry pie for anyone watching their carbs.

Because this recipe happens to be sugar-free, gluten-free it’s also keto-friendly, yet full of flavor.

 

 

Blueberry season means it’s time to create another blueberry recipe for you all to enjoy. And what better way to celebrate blueberries than with an easy low carb blueberry pie?

Blueberries are a favorite among the ketogenic community, mainly because they are packed with antioxidants, vitamins, and minerals and are lower in carbs than most fruits.

Why not lose weight while doing keto and keep the carb content within your daily macros. 

It’s why a recipe that includes a keto blueberry pie filling just makes sense in my book.

I also have a few other blueberry recipes you might want to try:

Don’t forget to also check out my other keto pie recipes that include traditional pies, tarts, and cobblers!

keto blueberry pie a low carb blueberry pie
Keto Blueberry Pie

Keto Blueberry Pie

I have updated this recipe to give you the absolute best blueberry keto-friendly pie. Specifically, this pie now has an ultra flaking crust that will have you thinking you’ve cheated on keto.  

With just a few basic ingredients you can make a fresh blueberry pie that is low in carbs and has all the qualities of its high carb counterpart minus all the carbs. 

The good news is that even if berries are not in season you can make this pie with frozen berries with equal success.

This means you can enjoy this recipe year-round. And that my friend is a major win in my book. 

How To Make A Low Carb Blueberry Pie

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Behind the scenes, I have been working hard to perfect a keto pie crust. Although this coconut flour crust made a nice option it wasn’t swoon-worthy. And I wanted a low carb pie crust that would fool the taste buds of even a non-keto taster.

Was that too much to ask?

Well, if I am anything it’s determined. Thankfully, my persistence has paid off.

The updated crust uses both coconut flour and almond flour.

If you want this to be a nut-free option I recommend you use a sunflower seed flour in place of almond flour.

So what has made this a brag-worthy pie crust?

The addition of melted mozzarella cheese. If you are familiar with the very popular fat-head dough you know that it’s used to mimic the gluten that is missing in non-wheat flours.

It’s a fantastic option and whoever created fat-head dough should be commended.

In my flaky keto crust, I used melted mozzarella but not cream cheese. I found the dough was more pliable without it.

The pie dough comes together easily by mixing the dry ingredients then add the melted butter that has been cooled.

Then the eggs are added and the melted mozzarella cheese. I melt the cheese in the microwave. But you can use a double boiler if you prefer. All the details are in the recipe card.

The dough needs to be needed well so that the cheese is well incorporated into the mixture. I recommend that you either need by hand for about 5 minutes or use a stand-up mixer with the dough attachment. 

I personally recommend the stand-up mixer because it makes it so much easier. 

The dough is then divided in half wrapped in parchment or cling wrap and allowed to chill for 30 minutes. A step that is key to its success.

Then it can be rolled easily between two parchment sheets of paper.

This low carb blueberry pie comes together rather quickly. The only tricky part is the rolling out of the crust.

This pie features a cream cheese layer that beautifully pairs with the blueberries. You can though choose to leave out the cream cheese and just double the number of blueberries.

Keep in mind that if you opt to do this the pie carb count will be higher.

Keto Blueberry Pie Sweetener Options 

As far as sweeteners are concerned I have several choices you can pick from. The amount of sweetener use is minimal with only two tablespoons in the filling. This allows for the natural sweetness of the blueberries to be the star. 

My personal favorite is Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend.

You can also use Swerve and erythritol blend. Or use the stevia and erythritol-based brand Pyure. But if using Pyure you will want to use only 1 tablespoon since it’s a much sweeter option.

All three of these choices have erythritol which is unlike other sugar alcohols because it has a 0 % impact on blood sugar.

Lastly, if you can easily find a more natural sugar substitute you can also use Splenda with great success. 

You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.

Keto Blueberry Pie And Fructose

Although we’ve been taught for years that fruits are healthy, they can prove to be problematic when doing a low carb keto diet.

This is because of their tendency to be high carbs. What’s the solution? Moderation. This is why a keto blueberry pie can fit into your daily macros as long as you plan well for it.

The fruit has been called nature’s candy and for good reason, because most fruits are as high in sugar as the candy that comes in a wrapper.

Here’s the thing, just because fruits contain natural sugar, it doesn’t mean this form of sugar can be consumed liberally.

Unfortunately, most people give fruit high marks because they don’t really understand fructose (the natural sugar in fruits).

But I can give you several reasons why a diet that is high in fructose is not good for you. In order to keep this post about my recipe for keto blueberry pie, I will resist the urge and only give you my top three reasons why you need to limit fructose in your diet.

  1. Too much fructose in the diet damages the liver and leads to insulin resistance, as well as fatty liver disease.
  2. The fructose sugar found in fruit has a similar effect on the body than that of alcohol. In fact, it has the same toxic effect of alcohol.
  3. Fructose consumption can lead to leptin resistance. Why is it important for leptin to be working properly? Because it’s the hormone that controls our appetite and metabolism. And when we become leptin resistant we gain fat a lot faster.

And since fruits are made up of fructose, this can spell disaster for someone who needs to limit their dietary sugar.

This is especially the case if you are pre-diabetic, diabetic, insulin resistant, and/or are dealing with metabolic syndrome.

Carb Counting On Keto Pie

On a ketogenic diet, the goal is to stay below 30 grams of net carbs per day. That’s drastically lower than most people on a western diet consume.

In the majority of cases, one piece of fruit could take you over the limits of your daily carbohydrate intake alone. This is especially the case of tropical fruits.

But why is this? The reason being that any form of sugar will spike blood sugar levels, and when this happens insulin is released.

AND do you know what happens when your insulin levels rise? Your body clings tight to fat. If you are trying to lose or maintain weight, it makes sense to keep an eye on your insulin levels. This is the case even if you are NOT a diabetic.

On a keto diet, your body breaks down fat and uses it for energy. So, the goal is to not block the process of ketosis with an insulin spike.

Thankfully, a slice of my easy keto blueberry pie can keep you safely in the ketosis zone. Of course, this is as long as you resist the urge to have them more than one slice.

If we are consuming foods that are high in carbs (including fruit), we drastically reduce our ability to burn fat as fuel.

This is why, when people ask us what types of fruit are permitted on keto, we always steer them in the direction of berries. Of course, even berries should be eaten in moderation.

A dessert-like my recipe for keto blueberry pie should be treated as an occasional indulgence. Even though the pie features a keto blueberry filling, it’s still not a reason to go overboard.

Are Berries Ok On Keto Diet?

When it comes to a ketogenic lifestyle, the fruit choices are pretty limited. The natural sugar in fruits tends to also make them high in carbs. And when you have foods that are too high in carbohydrates you can be kicked out of ketosis. 

If the goal is to be in ketosis then being kicked out of ketosis is no Bueno on keto. But this doesn’t mean you can’t enjoy a blueberry pie as long as it’s a low carb blueberry pie.

Wondering if a keto fruit pie can safely fit into a low carb keto diet? Well, let me show you that it can as long as you choose your fruits wisely.

Berries are part of the limited list of keto allowed fruits since they are among the lowest in sugar. And because blueberries are rich antioxidant gems, we personally give a nod in their direction.

Something else to take into consideration is to aim to have your berries when they are in season. This way you maximize their nutritional value.

During the summer I make it a point to enjoy fresh blueberries. Since I treat them as something to have occasionally, when I do indulge, I enjoy them even further by creating a keto blueberry recipe.

With that being said, you can also use frozen blueberries and gain lots of benefits in this pie. Can you see why a keto blueberry pie then becomes a real treat? I may make this pie maybe twice during the summer.

I say all this to say, that although I’m a fan of blueberries I advocate you don’t go overboard with them or any fruit for that matter.  You can recipe like this by simply planning for it.

What Are Net Carbs Anyway?

If you are going to indulge with a few extra carbs, blueberries are worth the splurge because they carry so many health benefits.

How exactly can you plan for a keto blueberry pie? By keeping an eye on your carbs for the day, and not going over 25-30 grams of net carbs.

When you subtract the fiber from the total amount of carbs what remains are your net carbs.

Most people who do keto do not count the dietary fiber because it does not impact blood glucose levels. It’s considered non-digestible, which means it won’t raise your sugar levels or kick you out of ketosis.

Keto Blueberry Pie
Keto Blueberry Pie Being Filled

Blueberry Benefits

  • They are high in fiber, potassium, vitamins C, folate, vitamin B6
  • Blueberries contain a plant compound called anthocyanin a flavonoid. Anthocyanin is what gives blueberries their bright blue color making them rich in antioxidants.
  • Blueberries are also rich in iron, phosphorus, magnesium, calcium, manganese, zinc, and vitamin K. All of these strengthen our bones.

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I sure hope you will give this double-crust keto blueberry pie and meet your weight loss goals in the process. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. 

I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

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Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed. 

This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier. 

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Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later. 

You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  

These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them. 

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Keto Blueberry Pie

Easy Keto Blueberry Pie (Double Crust)

Yield: 10
Prep Time: 35 minutes
Cook Time: 25 minutes
Additional Baking Time: 5 minutes
Total Time: 1 hour 5 minutes

A deliciously easy recipe for Keto Blueberry Pie, that features fresh blueberries and a double flaky crust for one delicious low carb dessert!

Ingredients

Keto Pie Crust

  • 1 cup of unsalted butter melted and cooled
  • 2 large eggs
  • 1 cup of measured and sifted almond flour or 1 cup of sunflower seed for a nut free option
  •  ½ cup coconut flour
  • ½ teaspoon sea salt
  • 2 cups of mozzarella cheese that has been melted in the microwave or in double boiler. Note that you want to melt right before it's called for in the recipe so that it it mixes well into the pie dough.

Keto Blueberry Pie Filling Ingredients

  • 1 ½ cups of fresh blueberries or frozen
  • 1/4 cup of fresh lemon juice
  • 1/4  cup of sugar substitute
  • 1 8 ounce package of room temperature neufchâtel cream cheese or regular cream cheese

Instructions

Pie Filling

1. In a small bowl combine the fresh or frozen blueberries, lemon juice and granulated sugar substitute.

2. For cream cheese layer make sure it is at room temperature so that it can spread easily. You can soften in the microwave by removing out of the wrapper and using 30 second intervals until soft to the touch.

Crust Instructions

    1. In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond flour and set aside.
    2. Melt the unsalted butter and set aside
    3. To the dry ingredients add the melted butter and combine quickly.
    4. Next add the two whole eggs and combine.
    5. Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in double boiler.
    6. Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with the dough hook
    7. Once the dough forms divide the dough in half to make the top and bottom of the pie crust.
    8. Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
    9. Roll out the chilled dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough.
    10. Pre-heat oven to 350 degrees
    11. Transfer one of the rolled crust into a 9-inch pie pan. Being careful to smooth any cracks.

    Pie Assembly Instructions

  1. After you have transferred the bottom crust to the pie pan. You can proceed to add the filling.
  2. Spread the cream cheese layer to the bottom of the crust being gentle as to not tear the bottom crust. It is key that the cream cheese not be cold otherwise it will not spread.
  3. Next add the blueberry filling
  4. Once you add the filling to the pie and the top crust
  5. Add 5 or 6 slits to the top of the pie to let the steam vent.
  6. Bake the pie for 25-20 minutes or until the topping is lightly brown.
  7. Allow the pie to fully cool before slicing.
  8. Store leftovers in the refrigerator for up to 5 days.

Notes

Substitute the almond flour with 1 cup of sunflower seed flour for a nut-free option

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 365Total Fat: 38gSaturated Fat: 15gCholesterol: 100mgSodium: 195mgCarbohydrates: 4.9gNet Carbohydrates: 2.9gFiber: 2gSugar: 3.1gProtein: 6.9g

Did you make this recipe?

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21 Comments

  1. Oh my gosh, this look so good. This is on my short list for Keto Thanksgiving! Thank you.

    • Awesome Stacy! I can’t wait for you to try. Let me know if there is another recipe you are hoping to share during the holidays. If it’s not on the blog perhaps I can make it time.

  2. I wonder how it would taste with almond flour instead

  3. Could you use this crust for different keto friendly fillings? I want to try making a chayote ‘apple’ pie and am hunting for a crust recipe that isn’t too complicated but also works as a double crust(Most seem to not).

    Is the cream cheese on the bottom necessary to keep the crust from getting soggy while baking or do you think it would be alright if I left it out? Or perhaps if I prebaked just the bottom crust before filling would that work?

  4. Martinique Wilkinson

    Hi there, I baked this last night and it was so delicious! Thank you for the recipe! 🙂 One question, any suggestions on how to prevent the crust from getting too dry? I did the 25 minutes and when I took it out it looked great, a little brownish around the edges. But it was slightly dry to taste – maybe adding more water or even milk to the dough mix? Or perhaps less time in my particular oven? Thank you again!

  5. My carb app says this recipe is 10 carbs per serving?

  6. Made this pie last night except I substituted raspberries for the blueberries cause I had an abundance from my raspberry bush. I also used twice the amount of raspberries cause when I put in the 1.5 cups it was far from filling the pie. It turned out wonderful!! Thank you Hilda Solares!!!

  7. These are really good! The batter was thick enough so I used a 1/4 cup ice cream scoop and made individual scones. Worked perfectly!

  8. Can this pie be frozen ??

  9. I had a hard time to put the top dough it keep breaking do you know why

  10. PAULA SKINNER

    I’m assuming this is 350 for ? The directions say “bake the minutes.” Can you let me know if it’s 350? I’ll do that and check on it, but it’d probably help to have that information. Also, crust instructions #8 needs to be completed.

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