36+ Irresistible Keto Blueberry Pie Recipes You Need to Try

Are you on the keto diet and craving a sweet, satisfying treat that won’t throw you off track?

Look no further than keto blueberry pies!

Blueberries are naturally low in carbs and full of antioxidants, making them a fantastic choice for a keto-friendly dessert.

Whether you’re a seasoned baker or new to the keto lifestyle, you’ll find the perfect recipe among these 36+ keto blueberry pie variations.

From rich and creamy cheesecakes to vibrant fruit-filled delights, these recipes bring the sweetness and flavor you love without compromising your health goals.

Let’s dive into a collection of mouthwatering keto blueberry pies that will satisfy your cravings while keeping you on track with your low-carb lifestyle!

36+ Irresistible Keto Blueberry Pie Recipes You Need to Try

With these 36+ keto blueberry pie recipes, you’re bound to find something for every occasion, from simple weeknight treats to impressive desserts for gatherings.

The versatility of blueberries in keto-friendly pies allows you to explore a wide range of flavors and textures, from creamy and tangy to rich and indulgent.

Whether you prefer a crustless option, a decadent cheesecake, or something with a twist like avocado or mocha, there’s a blueberry pie recipe here to suit your taste and satisfy your sweet tooth.

So, grab your ingredients, get your baking supplies ready, and enjoy the delicious, low-carb pleasure of keto blueberry pies!

Classic Keto Blueberry Pie

A deliciously rich and low-carb version of the classic blueberry pie, this recipe brings together a buttery almond flour crust and a perfectly spiced blueberry filling. Ideal for satisfying your sweet tooth while staying on track with your keto goals.

Ingredients

For the crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons erythritol
• 1 large egg

For the filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon xanthan gum

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
2. In a bowl, mix almond flour, coconut flour, erythritol, melted butter, and egg until dough forms. Press the dough evenly into the pie pan and up the sides.
3. Bake the crust for 10 minutes. Let it cool.
4. For the filling, combine blueberries, erythritol, vanilla, lemon zest, and lemon juice in a saucepan. Cook over medium heat until the blueberries release their juices, about 5-7 minutes.
5. Sprinkle in the xanthan gum while stirring. Let the filling thicken, then cool slightly.
6. Pour the blueberry mixture into the crust.
7. Optional: Use leftover dough to create a lattice topping.
8. Bake for 20-25 minutes until the filling is bubbling and the crust is golden brown.
9. Cool completely before serving.

The classic keto blueberry pie is a perfect treat to share with family and friends. The buttery crust and vibrant blueberry filling combine to create a dessert that feels indulgent but fits your low-carb lifestyle.

Keto Blueberry Cheesecake Pie

This luscious pie combines the creaminess of cheesecake with the sweet tang of blueberry topping, all nestled in a keto-friendly almond and coconut crust. It’s an irresistible treat for special occasions or an everyday indulgence.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 3 tablespoons unsalted butter, melted
• 1/4 cup erythritol

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 large egg
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1 cup blueberries
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon juice
• 1/2 teaspoon xanthan gum

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch pie pan.
2. Mix almond flour, shredded coconut, erythritol, and melted butter. Press into the pie pan. Bake for 8-10 minutes. Cool.
3. For the cheesecake layer, beat cream cheese, erythritol, egg, and vanilla until smooth. Spread over the cooled crust.
4. Bake for 20 minutes until set. Cool to room temperature.
5. For the topping, heat blueberries, erythritol, and lemon juice over medium heat. Mash slightly. Add xanthan gum and cook until thickened. Cool.
6. Spread the topping over the cheesecake layer. Refrigerate for 2 hours before serving.

This pie offers a luxurious balance of creamy and fruity flavors, making it a favorite for gatherings or quiet evenings at home. Every bite is a guilt-free indulgence.

No-Bake Keto Blueberry Pie

A refreshing, no-bake pie that’s easy to make and full of flavor. With a silky blueberry cream filling and a nutty crust, this dessert is perfect for hot days or when you need a quick keto treat.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup coconut oil, melted

For the filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup heavy cream
• 4 oz cream cheese, softened

Instructions

1. Mix almond flour, erythritol, and coconut oil until combined. Press into a pie pan. Freeze for 15 minutes.
2. Blend blueberries, erythritol, vanilla, and lemon juice until smooth.
3. Beat heavy cream to stiff peaks. In another bowl, beat cream cheese until smooth. Fold the whipped cream into the cream cheese, then add the blueberry mixture.
4. Pour the filling into the prepared crust. Smooth the top and refrigerate for 2-4 hours to set.

This no-bake keto blueberry pie is as simple as it is delicious. It’s a cool, creamy, and satisfying dessert that’s perfect for summer or anytime you want something sweet without turning on the oven.

Keto Blueberry Almond Pie

This pie features a delightful almond-based crust paired with a lightly sweetened blueberry filling. It’s the perfect dessert to enjoy with a cup of tea or as a centerpiece for a low-carb gathering.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, softened
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract
• 1 egg

For the filling:

• 2 cups blueberries
• 1/4 cup erythritol
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds (optional for thickening)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, shredded coconut, erythritol, softened butter, vanilla, and egg. Mix until a dough forms. Press the dough into the pie pan, making sure it’s even.
3. Bake the crust for 10-12 minutes until golden brown. Let it cool completely.
4. For the filling, cook blueberries, erythritol, lemon juice, and vanilla over medium heat for about 5 minutes, mashing the berries slightly. If desired, add chia seeds to thicken the filling.
5. Let the filling cool, then pour it into the cooled crust. Refrigerate for 2-3 hours to allow the flavors to meld.

The Keto Blueberry Almond Pie offers a wonderful combination of nutty sweetness and fruity freshness. The almond crust adds a pleasant texture and flavor that complements the rich blueberry filling, making it a standout dessert.

Keto Blueberry Lemon Custard Pie

This keto blueberry lemon custard pie combines a rich, tangy lemon custard with fresh blueberries in a low-carb crust. It’s a perfect dessert for anyone who enjoys a creamy and citrusy treat.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup butter, melted
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract

For the custard filling:

• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup erythritol
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 teaspoon salt

For the blueberry topping:

• 1 cup fresh blueberries
• 2 tablespoons erythritol

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and vanilla. Press into the pie pan and bake for 8-10 minutes until golden brown. Let cool.
3. For the custard filling, whisk eggs, heavy cream, erythritol, lemon zest, lemon juice, and salt together in a bowl.
4. Pour the custard into the cooled crust and bake for 20-25 minutes, or until the custard is set and lightly golden. Cool completely.
5. For the topping, heat blueberries and erythritol in a small saucepan over low heat for 3-5 minutes, just until softened. Let cool and spoon over the custard pie.
6. Refrigerate for 1-2 hours before serving.

The creamy lemon custard paired with the slightly tangy blueberries makes this pie an indulgent yet refreshing treat. The crust adds a satisfying crunch, creating a delightful contrast to the smooth filling and juicy topping. It’s a wonderful dessert to share or enjoy on your own.

Keto Blueberry Chocolate Pie

For those who love the combination of fruit and chocolate, this keto blueberry chocolate pie is a decadent, sugar-free dessert that doesn’t compromise on flavor. The rich chocolate ganache pairs beautifully with fresh blueberries, creating a perfect balance of sweetness and depth.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 2 tablespoons erythritol
• 1/4 cup butter, melted
• 1 egg

For the filling:

• 1 cup heavy cream
• 1/2 cup sugar-free dark chocolate chips
• 1/2 cup fresh blueberries
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, mix almond flour, cocoa powder, erythritol, melted butter, and egg until a dough forms. Press into the pie pan and bake for 10-12 minutes. Let it cool completely.
3. For the filling, heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips until smooth.
4. Pour the chocolate ganache into the cooled crust. Let it cool at room temperature, then refrigerate for 1 hour to set.
5. While the ganache sets, combine blueberries and erythritol in a small bowl. Let the berries macerate for 10 minutes.
6. Once the ganache has set, top the pie with the macerated blueberries and refrigerate for an additional 30 minutes.

This keto blueberry chocolate pie is a dream for chocolate lovers who also want to enjoy the bright flavors of fresh blueberries. The silky ganache, combined with the slightly tart berries, creates a dessert that’s both indulgent and satisfying while staying low-carb. It’s the perfect dessert to indulge in without any guilt!

Keto Blueberry Mousse Pie

This keto blueberry mousse pie is a light, fluffy, and refreshing dessert that blends creamy mousse with the tartness of blueberries. Perfect for anyone seeking a dessert that’s both indulgent and low-carb, it’s a great choice for special occasions or everyday treats.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons melted butter
• 2 tablespoons erythritol
• 1/4 teaspoon vanilla extract

For the mousse filling:

• 2 cups heavy cream
• 1 cup fresh blueberries
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 1/4 cup water

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, mix almond flour, cocoa powder, melted butter, erythritol, and vanilla extract. Press the mixture into the pie pan. Bake for 8-10 minutes, then let it cool.
3. For the mousse filling, bloom the gelatin by sprinkling it over the water in a small bowl. Let it sit for 5 minutes, then dissolve it in a saucepan over low heat.
4. In a separate bowl, whip the heavy cream and erythritol until stiff peaks form. Gently fold in the gelatin mixture and vanilla extract.
5. In a blender, puree the blueberries and fold the puree into the mousse.
6. Pour the mousse into the cooled crust and refrigerate for at least 3 hours, or until set.

This keto blueberry mousse pie offers a lighter alternative to traditional pies while still being creamy and satisfying. The combination of fluffy mousse and fresh blueberries makes it the perfect dessert for anyone craving something indulgent yet low-carb.

Keto Blueberry Cream Pie

This rich and creamy keto blueberry cream pie is a perfect balance of smooth, velvety cream filling and juicy blueberries. With a simple almond flour crust, it’s an easy-to-make pie that will delight anyone following a low-carb or keto lifestyle.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon salt

For the filling:

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and salt. Press the mixture into the pie pan and bake for 10-12 minutes, or until golden brown. Allow it to cool.
3. For the filling, beat the cream cheese, heavy cream, erythritol, and vanilla extract together until smooth and creamy.
4. Spoon the filling into the cooled crust, smoothing the top with a spatula.
5. Top with fresh blueberries, pressing them gently into the filling.
6. Refrigerate the pie for at least 2 hours to allow the filling to set.

The keto blueberry cream pie is a decadent treat that’s both indulgent and low-carb. The creamy filling perfectly complements the slightly tart blueberries, creating a rich and satisfying dessert without the guilt. It’s a great way to enjoy a sweet treat without straying from your keto goals.

Keto Blueberry Crumble Pie

This keto blueberry crumble pie is a comforting and delicious dessert that pairs the sweet-tart flavor of blueberries with a buttery, nutty crumble topping. It’s perfect for anyone who loves a pie with texture and crunch.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

For the crumble topping:

• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 3 tablespoons butter, softened
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

For the filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup erythritol
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon xanthan gum

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and cinnamon. Press the mixture into the pie pan and bake for 10-12 minutes, or until golden brown. Let it cool.
3. For the filling, combine blueberries, erythritol, lemon juice, and vanilla in a saucepan. Cook over medium heat for 5-7 minutes, mashing the berries slightly. Add xanthan gum to thicken the mixture.
4. For the crumble topping, mix almond flour, chopped pecans, butter, erythritol, and cinnamon until it forms a crumbly texture.
5. Pour the blueberry filling into the cooled crust. Top with the crumble mixture.
6. Bake the pie for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let it cool before serving.

The keto blueberry crumble pie offers a delightful mix of soft, juicy blueberries and crunchy, buttery crumble. It’s the ideal dessert for those who enjoy the combination of a sweet, fruity filling and a textured topping, all while keeping things low-carb and keto-friendly.

Keto Blueberry Coconut Cream Pie

This rich and indulgent keto blueberry coconut cream pie brings together a silky coconut cream filling with a burst of fresh blueberries. With a low-carb almond flour crust, it’s a tropical twist on the classic pie that’s both creamy and refreshing.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon vanilla extract

For the coconut cream filling:

• 1 can (13.5 oz) coconut milk
• 1/2 cup powdered erythritol
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut

For the blueberry topping:

• 1 cup fresh blueberries
• 2 tablespoons erythritol

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and vanilla extract. Press the mixture into the pie pan and bake for 10-12 minutes, or until golden brown. Let it cool.
3. For the coconut cream filling, whisk together coconut milk, powdered erythritol, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract. Let the filling cool slightly before pouring it into the cooled crust.
4. Refrigerate the pie for 2-3 hours until the coconut cream has set.
5. Top the pie with fresh blueberries and a sprinkle of shredded coconut. Serve chilled.

This keto blueberry coconut cream pie is a tropical dream come true. The rich, coconut cream filling paired with fresh blueberries creates a dessert that’s both indulgent and refreshing. The almond flour crust gives it a perfect balance of texture, making it a delightful treat for any occasion.

Keto Blueberry Chia Pie

A wholesome and nutritious keto dessert, this blueberry chia pie combines fresh blueberries with chia seeds for a satisfying, fiber-packed filling. The almond flour crust adds a nutty texture, and the chia seeds help give the filling a pudding-like consistency.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons erythritol
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon cinnamon

For the filling:

• 2 cups fresh blueberries
• 2 tablespoons chia seeds
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, erythritol, melted butter, and cinnamon. Press into the pie pan and bake for 10-12 minutes, until golden. Let it cool.
3. For the filling, in a medium saucepan, combine blueberries, erythritol, vanilla extract, lemon zest, and lemon juice. Cook over medium heat for about 5 minutes, mashing the blueberries as they cook.
4. Stir in chia seeds and let the mixture simmer for an additional 3-4 minutes until thickened. Remove from heat and let it cool slightly.
5. Pour the filling into the cooled crust and refrigerate for at least 3 hours or until set.

The Keto Blueberry Chia Pie is a satisfying and healthy dessert packed with fiber from chia seeds and antioxidants from blueberries. It’s a wonderful combination of sweetness and tartness, with the chia seeds providing an extra boost of texture and nutrition. This pie is perfect for those looking for a low-carb treat that’s both delicious and nourishing.

Keto Blueberry Panna Cotta Pie

This keto blueberry panna cotta pie is a velvety, creamy dessert with a perfect balance of sweet and tangy flavors. The panna cotta filling is smooth and luscious, topped with a fresh blueberry compote that adds a burst of flavor to each bite.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons butter, melted
• 2 tablespoons erythritol

For the panna cotta filling:

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin

For the blueberry compote:

• 2 cups fresh blueberries
• 2 tablespoons erythritol
• 1 teaspoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, mix almond flour, shredded coconut, melted butter, and erythritol until combined. Press into the pie pan and bake for 10-12 minutes, or until golden. Let it cool completely.
3. For the panna cotta filling, bloom the gelatin by sprinkling it over 2 tablespoons of water. Let it sit for 5 minutes. In a saucepan, heat heavy cream, almond milk, and erythritol until just simmering. Remove from heat and stir in the bloomed gelatin and vanilla extract until dissolved.
4. Pour the panna cotta mixture into the cooled crust and refrigerate for 4 hours, or until set.
5. For the blueberry compote, combine blueberries, erythritol, and lemon juice in a saucepan. Cook over medium heat until the blueberries break down and release their juices, about 5-7 minutes. Let it cool.
6. Once the panna cotta is set, spoon the blueberry compote on top of the pie and refrigerate for another hour before serving.

This keto blueberry panna cotta pie is a luxurious and refreshing dessert. The silky panna cotta filling pairs beautifully with the sweet-tart blueberry compote, making each bite an indulgence without the carbs. It’s a perfect dessert for any special occasion or when you simply want a rich, satisfying treat.

Keto Blueberry Ricotta Pie

This keto blueberry ricotta pie combines the creamy texture of ricotta cheese with the fresh, vibrant flavor of blueberries. It’s a unique, low-carb dessert that feels indulgent yet light, perfect for any occasion.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tablespoons butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon salt

For the filling:

• 2 cups ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, mix almond flour, coconut flour, melted butter, erythritol, and salt. Press the mixture into the pie pan and bake for 10-12 minutes, or until golden brown. Let it cool.
3. For the filling, blend ricotta cheese, heavy cream, erythritol, and vanilla extract until smooth.
4. Gently fold in fresh blueberries.
5. Pour the ricotta filling into the cooled crust and bake for 25-30 minutes, or until the filling is set and lightly golden.
6. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

The keto blueberry ricotta pie is a creamy, slightly tangy dessert that balances the richness of ricotta with the natural sweetness of fresh blueberries. The almond flour crust adds a wonderful crunch, and together, they create a beautifully indulgent yet low-carb treat.

Keto Blueberry Pumpkin Pie

This keto blueberry pumpkin pie is a fusion of fall flavors and fresh blueberry sweetness. The creamy pumpkin filling is enriched with spices, while the blueberries provide a burst of flavor that complements the spiced filling perfectly.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

For the filling:

• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and cinnamon. Press the mixture into the pie pan and bake for 10-12 minutes. Let it cool completely.
3. For the filling, whisk together pumpkin puree, heavy cream, erythritol, cinnamon, nutmeg, eggs, and vanilla extract until smooth.
4. Pour the pumpkin filling into the cooled crust and bake for 40-45 minutes, or until the filling is set and slightly firm to the touch.
5. Once the pie has cooled slightly, top it with fresh blueberries. Refrigerate for at least 2 hours before serving.

This keto blueberry pumpkin pie is a perfect way to enjoy the flavors of fall while staying true to a low-carb lifestyle. The creamy pumpkin filling combined with the freshness of blueberries creates a wonderfully unique dessert that’s both comforting and refreshing.

Keto Blueberry Cheesecake Pie

A keto-friendly take on the classic cheesecake, this blueberry cheesecake pie is rich, creamy, and packed with fresh blueberries. With a buttery almond flour crust, it’s a delightful treat that’s both decadent and low-carb.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons melted butter
• 2 tablespoons erythritol
• 1/4 teaspoon vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/4 cup fresh blueberries

For the blueberry topping:

• 1 cup fresh blueberries
• 2 tablespoons erythritol
• 1 teaspoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, mix almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the pie pan and bake for 8-10 minutes, or until golden. Let it cool.
3. For the cheesecake filling, beat the softened cream cheese, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy.
4. Pour the cheesecake filling into the cooled crust and spread it evenly. Refrigerate for 3-4 hours, or until set.
5. For the blueberry topping, heat blueberries, erythritol, and lemon juice in a small saucepan over medium heat for about 5 minutes, or until the berries start to soften. Let it cool.
6. Once the cheesecake has set, top it with the blueberry mixture and refrigerate for an additional hour before serving.

The keto blueberry cheesecake pie is a perfect balance of creamy, tangy, and sweet. The almond flour crust provides a satisfying crunch, while the blueberry topping adds a burst of freshness. This pie is a true treat for those looking for a rich, keto-friendly dessert.

Keto Blueberry Almond Pie

This keto blueberry almond pie features a nutty almond flour crust and a rich, berry-filled filling, making it the perfect low-carb dessert for any occasion. With the addition of almond extract, it brings a delightful warmth and depth to the blueberry flavor.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons melted butter
• 2 tablespoons erythritol
• 1/4 teaspoon almond extract

For the filling:

• 2 cups fresh blueberries
• 1/4 cup powdered erythritol
• 1 teaspoon lemon zest
• 1 teaspoon almond extract
• 2 tablespoons lemon juice
• 2 tablespoons arrowroot powder

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, shredded coconut, melted butter, erythritol, and almond extract. Press the mixture into the pie pan and bake for 10-12 minutes, or until golden. Let it cool.
3. For the filling, combine blueberries, erythritol, lemon zest, almond extract, lemon juice, and arrowroot powder in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries soften, about 5-7 minutes.
4. Pour the blueberry filling into the cooled crust and bake for an additional 20 minutes, or until the filling is set.
5. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

This keto blueberry almond pie is a delicious balance of nutty sweetness and tart blueberries. The almond flour crust adds a satisfying crunch, while the fruity filling gives it a refreshing and light finish, making it a perfect treat for a keto-friendly dessert.

Keto Blueberry Avocado Pie

This innovative keto blueberry avocado pie offers a creamy, nutrient-packed filling with a smooth texture, making it a unique low-carb dessert option. The avocado lends a rich, buttery consistency, while the fresh blueberries give a burst of flavor.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons erythritol
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon vanilla extract

For the filling:

• 2 ripe avocados, peeled and pitted
• 1 cup fresh blueberries
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, erythritol, melted butter, and vanilla extract. Press into the pie pan and bake for 10-12 minutes, until lightly golden. Let it cool completely.
3. For the filling, blend the avocado, fresh blueberries, erythritol, vanilla extract, and lemon juice in a food processor or blender until smooth and creamy.
4. Pour the filling into the cooled crust and refrigerate for at least 2 hours, or until the filling is set.
5. Before serving, garnish with a few fresh blueberries for added color and freshness.

The keto blueberry avocado pie is a refreshing and creamy dessert that combines the healthy fats of avocado with the natural sweetness of blueberries. It’s a unique and nourishing alternative to traditional pies, and a fantastic way to enjoy a rich yet light keto treat.

Keto Blueberry Chèvre Pie

This keto blueberry chèvre pie is a savory twist on traditional blueberry pies, with the tangy flavor of goat cheese (chèvre) providing a delightful contrast to the sweetness of the blueberries. The almond flour crust adds a satisfying crunch.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tablespoons butter, melted
• 2 tablespoons erythritol
• 1/4 teaspoon salt

For the filling:

• 8 oz chèvre (goat cheese), softened
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons lemon juice
• 2 teaspoons gelatin powder (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and salt. Press into the pie pan and bake for 8-10 minutes, or until golden. Let it cool completely.
3. For the filling, beat the chèvre, powdered erythritol, and vanilla extract until smooth.
4. Add the lemon juice and mix until well combined. If you prefer a thicker filling, dissolve the gelatin in 2 tablespoons of warm water, then add it to the mixture.
5. Gently fold in the fresh blueberries, then pour the filling into the cooled crust.
6. Refrigerate the pie for 3-4 hours to allow it to set.

The keto blueberry chèvre pie is a sophisticated twist on a traditional dessert. The creamy and tangy goat cheese pairs wonderfully with the sweet blueberries, making for a deliciously unique pie that’s perfect for those who enjoy a savory-sweet combination. The almond flour crust adds the perfect finishing touch.

Keto Blueberry Cinnamon Pie

This keto blueberry cinnamon pie combines the freshness of blueberries with the warm, comforting spice of cinnamon. The almond flour crust provides a nutty, buttery base, making it an indulgent yet low-carb dessert perfect for cozy gatherings.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tablespoons butter, melted
• 1 tablespoon erythritol
• 1/4 teaspoon ground cinnamon

For the filling:

• 2 cups fresh blueberries
• 2 tablespoons erythritol
• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 2 tablespoons arrowroot powder

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and ground cinnamon. Press the mixture into the pie pan and bake for 8-10 minutes, until golden. Let it cool.
3. For the filling, mix blueberries, erythritol, cinnamon, lemon juice, and arrowroot powder in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries break down, about 5-7 minutes.
4. Pour the blueberry filling into the cooled crust and bake for another 15-20 minutes, until the filling is set.
5. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

The keto blueberry cinnamon pie is a delicious twist on a classic blueberry pie, with the warmth of cinnamon complementing the sweetness of the berries. It’s an ideal dessert for any season and brings a comforting, fragrant touch to your low-carb treats.

Keto Blueberry Lime Pie

This refreshing keto blueberry lime pie is the perfect balance of tangy lime and sweet blueberries, all nestled in a buttery almond flour crust. The combination of citrus and berries gives the pie a light, zesty flavor that’s perfect for warm weather.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons butter, melted
• 1 tablespoon erythritol
• 1/4 teaspoon salt

For the filling:

• 2 cups fresh blueberries
• 1/4 cup powdered erythritol
• 1 teaspoon lime zest
• 1/4 cup lime juice
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, mix almond flour, shredded coconut, melted butter, erythritol, and salt until well combined. Press the mixture into the pie pan and bake for 10-12 minutes, or until golden. Let it cool.
3. For the filling, combine fresh blueberries, erythritol, lime zest, lime juice, and vanilla extract in a blender or food processor. Blend until smooth.
4. If you prefer a thicker filling, dissolve the gelatin in 2 tablespoons of warm water and add it to the mixture.
5. Pour the blueberry-lime mixture into the cooled crust and refrigerate for 2-3 hours, or until the filling has set.

The keto blueberry lime pie is a bright and refreshing treat that combines tangy lime and sweet blueberries in a way that’s both bold and light. This pie is perfect for anyone craving a zesty, low-carb dessert that feels as light as it tastes.

Keto Blueberry Mocha Pie

This keto blueberry mocha pie is a decadent dessert that combines the rich flavors of coffee and chocolate with the sweetness of blueberries. The creamy mocha filling is perfectly complemented by the juicy blueberries, and the almond flour crust adds a nutty base for an indulgent low-carb treat.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons butter, melted
• 1 tablespoon erythritol
• 1/4 teaspoon vanilla extract

For the filling:

• 1 cup heavy cream
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 teaspoon instant coffee granules
• 1/2 cup fresh blueberries
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan.
2. For the crust, combine almond flour, cocoa powder, melted butter, erythritol, and vanilla extract. Press the mixture into the pie pan and bake for 8-10 minutes, until set. Let it cool.
3. For the filling, heat heavy cream in a saucepan over medium heat until just simmering. Stir in cocoa powder, erythritol, instant coffee granules, and vanilla extract, mixing until smooth.
4. Remove the filling from the heat and let it cool slightly before pouring it into the cooled crust.
5. Refrigerate the pie for 2-3 hours, or until the filling is set.
6. Top the pie with fresh blueberries before serving.

The keto blueberry mocha pie is a rich and indulgent dessert that combines the bold flavors of coffee and chocolate with the sweetness of fresh blueberries. This pie is perfect for chocolate lovers and coffee enthusiasts looking for a decadent, low-carb treat.

Note: More recipes are coming soon!