Hey there, fellow food enthusiasts! Today, I’m excited to share a delightful recipe that has quickly become a favorite in my household: Keto Blueberry Pie. This recipe is a game-changer for anyone following a ketogenic lifestyle or simply looking to reduce their sugar intake without sacrificing flavor.
I first stumbled upon this gem during a family reunion at my aunt’s countryside home. Surrounded by loved ones and the lush, rolling hills of her backyard, I was introduced to the concept of keto desserts by my health-conscious cousin. She whipped up this incredible blueberry pie that was so delicious, I could hardly believe it was low-carb. Inspired by her creation, I decided to experiment and create my own version. The result? A mouthwatering pie that’s perfectly sweet and wonderfully satisfying, with a flaky crust that holds up beautifully against the juicy blueberry filling.
What I love most about this recipe is its versatility. You can tweak it to suit your taste or dietary needs. For instance, swapping blueberries with mixed berries or adding a touch of vanilla extract to the filling can add a new dimension of flavor. If you’re a fan of nuts, try incorporating a handful of chopped pecans or walnuts into the crust for an added crunch. This pie not only satisfies your sweet tooth but also brings a sense of comfort and nostalgia, much like the classic pies we all grew up loving.
So, whether you’re hosting a summer picnic, celebrating a special occasion, or simply craving a slice of homemade goodness, this Keto Blueberry Pie is sure to impress. Let’s dive into the recipe!
Making Keto Blueberry Pie
Ingredients
- 1/2 cup sweetener of your choice (I used allulose), granulated
- 1/2 cup of coconut flour
- 3 1/2 cups fresh or frozen blueberries
- 1 tablespoon of chia seeds
- 1 tablespoon lemon juice
- 1 large egg, whisked
- 3/4 cup cold, salted butter
- 2 cups almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
Directions
- In a bowl, mix the almond flour, coconut flour, baking powder, and xanthan gum. Cut the cold butter into small pieces.
- Use a food processor or high-speed blender to blend the dry ingredients with the butter until you get a fine, crumbly texture.
- Shape the dough into two smooth balls, wrap them in plastic wrap, and refrigerate for at least two hours.
- Preheat the oven to 350°F. Grease a 9-inch pie dish and set aside.
- In a small saucepan, combine the blueberries, sweetener, lemon juice, and chia seeds. Heat on low until it begins to simmer, then stir gently for 4-5 minutes before removing from heat.
- Roll out each dough ball between two sheets of parchment paper, making one piece larger than the other. Place the larger piece into the pie dish with the sides overhanging.
- Pour the blueberry mixture into the pie crust and spread it evenly. Cover with the second layer of dough, crimping the edges. Brush with the whisked egg.
- Bake for 45-50 minutes, or until the top is golden brown. Let the pie cool for a few minutes before serving.
FAQs:
Can I use frozen blueberries for this keto blueberry pie?
Yes, you can use either fresh or frozen blueberries for this keto blueberry pie. If you use frozen blueberries, there’s no need to thaw them before adding them to the saucepan.
What can I substitute for allulose as a sweetener?
If you prefer not to use allulose, you can substitute it with other keto-friendly sweeteners like erythritol, monk fruit sweetener, or stevia. Ensure to adjust the amount according to the sweetness level of the substitute you choose.
How do I prevent the crust from becoming soggy?
To prevent the crust from becoming soggy, make sure to allow the blueberry mixture to cool slightly before pouring it into the crust. Additionally, baking the pie until the crust is golden brown helps to ensure a crisp texture.
Is it necessary to refrigerate the dough for two hours?
Yes, refrigerating the dough for at least two hours is necessary. This step helps to firm up the dough, making it easier to roll out and work with, and also ensures a better texture in the final baked crust.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time. Simply wrap the dough balls tightly in plastic wrap and store them in the refrigerator for up to 3 days or freeze for up to a month. When ready to use, allow the dough to thaw slightly before rolling out.
What is the role of xanthan gum in the recipe?
Xanthan gum acts as a binding agent in this keto blueberry pie recipe. It helps to give the crust structure and stability, which is especially important when using gluten-free flours like almond and coconut flour.
Keto Blueberry Pie
Ingredients
- 1 tablespoon chia seeds
- 1 large egg whisked
- 1 tablespoon lemon juice
- 3/4 cup butter salted and cold
- 2 cups almond flour
- 1/2 cup granulated sweetener of choice I used allulose
- 1/2 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 3 1/2 cups blueberries fresh or frozen
Instructions
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, and xanthan gum. Mix well. Chop the cold butter into small cubes.
- In a high-speed blender or food processor, blend the dry ingredients and butter until a fine, crumbly texture forms.
- Form the dough into two smooth balls and wrap them completely in plastic wrap. Refrigerate the dough for at least two hours.
- Preheat your oven to 350F. Grease a 9-inch pie dish and set it aside.
- In a small saucepan, add the blueberries, sweetener, lemon juice, and chia seeds. Place over low heat. Once it begins to simmer, stir gently for 4-5 minutes, then remove from heat.
- Place each ball of dough between two pieces of parchment paper and roll them out. Make one piece larger than the other. Place the larger piece into the pie dish, allowing the sides to overhang. Fill with the blueberry mixture and spread it evenly. Top with the second layer of dough and crimp the edges. Brush with the whisked egg.
- Bake the pie for 45-50 minutes, or until the top is golden brown. Remove from the oven and let it cool for a few minutes before serving.
