30+Must-Try Spring Fruit Pie Recipes to Sweeten Your Season

Spring is in the air, and with it comes an abundance of vibrant, juicy fruits just waiting to be transformed into delicious pies.

Whether you’re craving the tartness of rhubarb, the sweetness of strawberries, or the tropical flair of pineapple, spring offers the perfect ingredients to create a pie for every occasion.

These 30+ spring fruit pie recipes celebrate the season’s best produce, offering a mix of classic favorites and modern twists.

From garden parties to weekend baking projects, these recipes are sure to bring joy to your table and a smile to your taste buds.

30+Must-Try Spring Fruit Pie Recipes to Sweeten Your Season

As the flowers bloom and the days grow longer, there’s no better way to celebrate spring than with a freshly baked fruit pie.

These 30+ recipes showcase the versatility and beauty of seasonal fruits, from tangy citrus to sweet stone fruits.

Whether you’re an experienced baker or just starting your pie-making journey, these recipes provide inspiration and guidance to help you create the perfect dessert.

So, gather your ingredients, preheat your oven, and let the magic of spring’s harvest transform your kitchen into a haven of delicious aromas and flavors.

Strawberry Rhubarb Almond Tart

This strawberry rhubarb almond tart is a delightful way to celebrate spring. The sweet yet tangy combination of strawberries and rhubarb pairs perfectly with the nutty almond crust, making it an irresistible low-carb, keto-friendly treat for any occasion.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol or your favorite keto sweetener
• ½ tsp vanilla extract

For the filling:

• 1 cup sliced strawberries
• 1 cup diced rhubarb
• ¼ cup erythritol
• 1 tbsp chia seeds
• 1 tsp lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, sweetener, and vanilla in a bowl. Mix until crumbly. Press into a greased tart pan. Bake for 8-10 minutes or until golden. Let it cool.
2. Make the filling: In a saucepan, combine strawberries, rhubarb, erythritol, and lemon juice. Cook on medium heat for 8-10 minutes, stirring occasionally until softened. Stir in chia seeds and let the mixture cool.
3. Assemble the tart: Pour the filling into the crust. Chill for at least 2 hours to set. Garnish with additional strawberries if desired.
4. Slice and serve chilled.

This tart offers a balance of flavors with the refreshing brightness of spring fruits and the richness of the almond crust. Perfect for a light dessert or a midday keto-friendly snack, it’s sure to become a seasonal favorite!

Lemon Blueberry Keto Pie

Lemon and blueberries are a quintessential spring pairing, offering a burst of citrusy freshness and juicy sweetness. This low-carb pie is made with a creamy lemon filling, complemented by plump blueberries and a buttery crust.

Ingredients:
For the crust:

• 1 ½ cups coconut flour
• ¼ cup melted coconut oil
• 2 tbsp monk fruit sweetener

For the filling:

• ¾ cup heavy cream
• 3 large eggs
• ½ cup lemon juice
• Zest of 1 lemon
• ¼ cup erythritol
• 1 cup fresh blueberries

Instructions:

1. Make the crust: Preheat the oven to 325°F (160°C). Mix coconut flour, coconut oil, and sweetener until it resembles wet sand. Press into a greased pie pan. Bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Whisk together heavy cream, eggs, lemon juice, zest, and erythritol in a bowl. Pour the mixture into the cooled crust.
3. Add blueberries: Scatter the blueberries evenly over the lemon filling.
4. Bake the pie: Bake for 25-30 minutes or until the filling is set. Cool completely and chill before serving.

This pie is a crowd-pleaser with its luscious texture and vibrant flavors. The zesty lemon and sweet blueberries make it a refreshing choice for warm spring days, without compromising your low-carb goals.

Peach Vanilla Chia Tart

Peaches may be synonymous with summer, but the early varieties often debut in spring. This peach vanilla chia tart combines the natural sweetness of peaches with a creamy, keto-friendly vanilla custard and a nutty crust.

Ingredients:
For the crust:

• 1 cup pecan flour
• 2 tbsp unsweetened shredded coconut
• 3 tbsp butter, melted
• 2 tbsp allulose sweetener

For the filling:

• 2 ripe peaches, thinly sliced
• 1 cup unsweetened almond milk
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 3 tbsp powdered erythritol

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix pecan flour, coconut, melted butter, and sweetener until combined. Press into a tart pan and bake for 10 minutes. Cool completely.
2. Make the filling: Blend almond milk, chia seeds, vanilla, and erythritol until smooth. Let the mixture thicken for 10 minutes.
3. Assemble the tart: Pour the chia filling into the crust. Arrange peach slices on top in a circular pattern. Chill for at least 3 hours before serving.

This peach vanilla chia tart is a guilt-free indulgence that’s perfect for celebrating the arrival of spring. Light, flavorful, and easy to make, it’s a dessert that showcases the best of the season.:

Blackberry Lime Cheesecake Pie

This blackberry lime cheesecake pie combines the tangy brightness of lime with the deep, sweet flavor of blackberries, all wrapped up in a creamy, low-carb cheesecake filling. It’s an ideal dessert for spring gatherings.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tbsp unsalted butter, melted
• 2 tbsp powdered erythritol

For the filling:

• 1 cup cream cheese, softened
• ½ cup heavy cream
• 2 tbsp lime juice
• Zest of 1 lime
• ¼ cup powdered erythritol
• 1 cup fresh blackberries

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, melted butter, and erythritol until crumbly. Press into a pie pan and bake for 8-10 minutes. Let cool.
2. Make the filling: Beat cream cheese, heavy cream, lime juice, zest, and erythritol until smooth and fluffy.
3. Assemble the pie: Spread the filling over the crust. Top with fresh blackberries. Chill for at least 2 hours before serving.

This pie is a delicious blend of creamy and fruity flavors with a citrus twist, making it a refreshing option for any spring occasion.

Raspberry Lemon Coconut Pie

Raspberries and lemons are a dynamic duo, offering tart and sweet notes that perfectly complement the coconut crust in this keto-friendly pie. It’s a dessert that’s as beautiful as it is tasty.

Ingredients:
For the crust:

• 1 cup shredded unsweetened coconut
• 2 tbsp melted coconut oil
• 2 tbsp erythritol

For the filling:

• 1 cup fresh raspberries
• ½ cup lemon juice
• 3 tbsp erythritol
• 1 tbsp gelatin powder
• ¼ cup water

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix shredded coconut, melted coconut oil, and erythritol. Press into a pie pan and bake for 10 minutes. Cool completely.
2. Make the filling: Heat lemon juice, erythritol, and water in a saucepan over low heat. Stir in gelatin until dissolved. Remove from heat and let cool slightly.
3. Assemble the pie: Pour the filling into the crust. Top with fresh raspberries. Chill for 3-4 hours.

This vibrant pie combines the tartness of lemon and the sweetness of raspberries for a refreshing, tropical-inspired dessert that’s low in carbs and high in flavor.

Cherry Vanilla Keto Crumble Pie

This keto crumble pie showcases the sweet and slightly tart flavors of cherries, paired with the smoothness of vanilla and topped with a crumbly almond topping. A perfect springtime indulgence!

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol

For the filling:

• 1 cup fresh or frozen (unsweetened) cherries
• 2 tbsp erythritol
• 1 tsp vanilla extract

For the crumble:

• ½ cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol

Instructions:

1. Make the crust: Preheat the oven to 350°F (175°C). Mix almond flour, butter, and erythritol. Press into a pie pan and bake for 10 minutes. Let cool.
2. Prepare the filling: In a saucepan, heat cherries, erythritol, and vanilla until softened. Let cool slightly.
3. Make the crumble: Mix almond flour, melted butter, and erythritol until crumbly.
4. Assemble the pie: Pour the cherry filling into the crust. Sprinkle the crumble topping over it. Bake for 15-20 minutes until golden.

This crumble pie is a delightful combination of textures and flavors, making it a go-to dessert for cherry lovers on a keto diet.

Cucumber Mint Lime Pie

Refreshing and unexpected, this cucumber mint lime pie is the ultimate palate cleanser. It combines the coolness of cucumber with a

Ingredients:
For the crust:

• 1 cup pecan flour
• 3 tbsp melted butter
• 2 tbsp powdered erythritol

For the filling:

• 1 cup cucumber, peeled and blended
• ¼ cup lime juice
• Zest of 1 lime
• 3 tbsp erythritol
• 1 tsp gelatin powder
• 1 tsp chopped fresh mint

Instructions:

1. Prepare the crust: Mix pecan flour, melted butter, and erythritol. Press into a pie pan and bake for 8-10 minutes. Cool completely.
2. Make the filling: Heat lime juice and erythritol in a saucepan. Stir in gelatin until dissolved. Blend cucumber, lime zest, and mint into the mixture. Let cool.
3. Assemble the pie: Pour the filling into the crust. Chill for 2-3 hours.

This pie is a refreshing, light dessert that’s perfect for spring, offering a sophisticated flavor profile with minimal carbs.

Apricot Ginger Cream Pie

The sweetness of apricots meets the warm spice of ginger in this creamy pie. It’s a sophisticated, low-carb dessert that’s perfect for

Ingredients:
For the crust:

• 1 cup walnut flour
• 2 tbsp melted butter
• 2 tbsp erythritol

For the filling:

• ½ cup apricot puree
• 1 cup heavy cream
• 1 tsp grated ginger
• 3 tbsp erythritol

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix walnut flour, butter, and erythritol. Press into a pie pan and bake for 8 minutes. Let cool.
2. Make the filling: Blend apricot puree, heavy cream, grated ginger, and erythritol until smooth. Chill the mixture for 1 hour.
3. Assemble the pie: Pour the filling into the crust. Chill for another hour before serving.

This creamy pie offers an unexpected combination of sweet and spicy flavors that elevate your keto dessert repertoire.

Plum Basil Tart

This plum basil tart is a creative twist on a classic dessert, combining the sweet-tart flavor of plums with the herbal freshness of basil in a low-carb format.

Ingredients:
For the crust:

• 1 cup sunflower seed flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the filling:

• 1 cup plum slices
• 2 tbsp erythritol
• 1 tsp chopped fresh basil

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix sunflower seed flour, butter, and erythritol. Press into a tart pan and bake for 10 minutes. Let cool.
2. Prepare the filling: Cook plum slices and erythritol in a saucepan until softened. Stir in basil.
3. Assemble the tart: Pour the filling into the crust. Chill before serving.

This tart is a sophisticated yet simple dessert that highlights the vibrant flavors of spring, perfect for a light yet indulgent treat.

Mango Lime Avocado Tart

This tart blends creamy avocado with the tropical sweetness of mango and the zing of lime, making it a refreshing dessert that feels indulgent but remains low in carbs.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted coconut oil
• 2 tbsp erythritol

For the filling:

• 1 ripe avocado
• ½ cup mango puree (unsweetened)
• 3 tbsp lime juice
• 2 tbsp erythritol
• 1 tsp gelatin powder

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, coconut oil, and erythritol. Press into a tart pan and bake for 8-10 minutes. Cool completely.
2. Make the filling: Blend avocado, mango puree, lime juice, erythritol, and gelatin until smooth. Chill the mixture for 10 minutes.
3. Assemble the tart: Pour the filling into the crust. Chill for at least 2 hours before serving.

This tart combines creamy textures with tropical flavors for a bright and healthy spring dessert. Perfect for those seeking a keto-friendly twist on classic fruit tarts!

Keto-Friendly Pineapple Coconut Pie

Capture the flavors of a tropical paradise with this pineapple coconut pie. With a rich coconut crust and a lightly sweetened pineapple filling, this pie is perfect for spring celebrations.

Ingredients:
For the crust:

• 1 cup shredded unsweetened coconut
• 2 tbsp melted coconut oil
• 1 tbsp erythritol

For the filling:

• ½ cup diced pineapple (unsweetened)
• 1 cup coconut cream
• 2 tbsp erythritol
• 1 tsp gelatin powder

Instructions:

1. Prepare the crust: Mix shredded coconut, coconut oil, and erythritol. Press into a pie pan and bake at 350°F (175°C) for 10 minutes. Cool completely.
2. Make the filling: Blend coconut cream, pineapple, erythritol, and gelatin until smooth. Let the mixture thicken for 10 minutes.
3. Assemble the pie: Pour the filling into the crust. Chill for at least 3 hours before serving.

This pie is a keto-friendly tropical delight, bringing sunshine to your plate with every bite. It’s ideal for spring barbecues or picnics.

Kiwi Lime Keto Pie

This kiwi lime pie is a tangy and refreshing dessert that highlights the tart sweetness of kiwi with a zesty lime-infused cream filling, all nestled in a buttery almond crust.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup sliced kiwi (unsweetened)
• ½ cup heavy cream
• 3 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp erythritol

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, butter, and erythritol. Press into a pie pan and bake for 10 minutes. Cool completely.
2. Make the filling: Blend heavy cream, lime juice, zest, and erythritol until smooth. Fold in kiwi slices.
3. Assemble the pie: Pour the filling into the crust. Chill for 2-3 hours before serving.

This kiwi lime pie is a refreshing and tart treat perfect for spring. It’s a crowd-pleaser that’s light, flavorful, and keto-approved!

Berry Basil Ricotta Tart

This unique tart combines the earthy freshness of basil with the natural sweetness of spring berries, all balanced by a creamy ricotta filling. A stunning dessert with minimal carbs!

Ingredients:
For the crust:

• 1 cup pecan flour
• 2 tbsp melted butter
• 2 tbsp erythritol

For the filling:

• 1 cup ricotta cheese
• ¼ cup heavy cream
• 2 tbsp erythritol
• 1 tsp chopped fresh basil
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions:

1. Prepare the crust: Mix pecan flour, melted butter, and erythritol. Press into a tart pan and bake at 350°F (175°C) for 8-10 minutes. Cool.
2. Make the filling: Blend ricotta, heavy cream, erythritol, and basil until smooth.
3. Assemble the tart: Spread the filling over the crust and top with mixed berries. Chill for 2 hours before serving.

This tart is a perfect fusion of flavors, offering an elegant dessert option that highlights the best of spring produce while staying keto-friendly.

Strawberry Basil Chia Tart

Strawberries and basil are a dynamic duo in this light and flavorful tart. With a chia-based filling and nutty crust, it’s a keto-friendly masterpiece for spring.

Ingredients:
For the crust:

• 1 cup almond flour
• 3 tbsp melted butter
• 1 tbsp erythritol

For the filling:

• 1 cup strawberries, sliced
• 1 tbsp chia seeds
• 2 tbsp erythritol
• 1 tsp fresh basil, chopped

Instructions:

1. Prepare the crust: Mix almond flour, butter, and erythritol. Press into a tart pan and bake at 350°F (175°C) for 8-10 minutes. Cool.
2. Make the filling: Blend strawberries, chia seeds, erythritol, and basil. Let the mixture thicken for 15 minutes.
3. Assemble the tart: Pour the filling into the crust. Chill for at least 2 hours before serving.

This tart is a refreshing combination of sweet and herbal flavors, perfect for a springtime brunch or light dessert.

Cranberry Orange Keto Pie

Cranberries and orange come together in this tangy and vibrant pie. With a buttery crust and citrus-infused filling, it’s a keto-friendly dessert that celebrates the brightness of spring.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol

For the filling:

• 1 cup fresh or frozen cranberries
• 2 tbsp orange juice
• Zest of 1 orange
• 3 tbsp erythritol

Instructions:

1. Prepare the crust: Mix almond flour, butter, and erythritol. Press into a pie pan and bake for 8-10 minutes at 350°F (175°C). Cool.
2. Make the filling: Heat cranberries, orange juice, zest, and erythritol in a saucepan. Simmer until cranberries are soft. Cool.
3. Assemble the pie: Pour the filling into the crust. Chill before serving.

This cranberry orange pie is a tart and sweet delight that’s perfect for spring gatherings. It’s simple, flavorful, and keto-friendly!

Peach Almond Cream Tart

This peach almond cream tart offers a silky almond-infused cream filling paired with the light sweetness of fresh peaches. A perfect keto-friendly dessert for spring afternoons.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup fresh peach slices (unsweetened)
• ½ cup heavy cream
• 2 tbsp almond butter
• 2 tbsp powdered erythritol

Instructions:

1. Prepare the crust: Mix almond flour, butter, and erythritol. Press into a tart pan and bake at 350°F (175°C) for 10 minutes. Cool.
2. Make the filling: Blend heavy cream, almond butter, and erythritol until smooth. Fold in peach slices.
3. Assemble the tart: Spread the filling over the crust. Chill for at least 2 hours before serving.

This tart balances creamy almond flavors with the natural sweetness of peaches for a delightful spring dessert.

Blueberry Lemon Chiffon Pie

Bright and airy, this blueberry lemon chiffon pie is perfect for spring. It features a fluffy, lemon-infused cream filling topped with juicy blueberries, all in a low-carb crust.

Ingredients:
For the crust:

• 1 cup pecan flour
• 3 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup fresh blueberries
• ½ cup heavy cream
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp powdered erythritol
• 1 tsp gelatin powder

Instructions:

1. Prepare the crust: Mix pecan flour, melted butter, and erythritol. Press into a pie pan and bake at 350°F (175°C) for 8-10 minutes. Cool completely.
2. Make the filling: Blend heavy cream, lemon juice, zest, erythritol, and gelatin until fluffy. Fold in blueberries.
3. Assemble the pie: Spread the filling into the crust. Chill for 3 hours before serving.

This pie is a light and tangy treat, perfect for springtime celebrations or as a refreshing dessert on warm days.

Rhubarb Vanilla Cream Pie

Rhubarb’s tartness pairs beautifully with a smooth vanilla cream filling in this keto-friendly pie. It’s a sophisticated dessert that

Ingredients:
For the crust:

• 1 cup walnut flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup chopped rhubarb
• ½ cup heavy cream
• 2 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. Prepare the crust: Combine walnut flour, butter, and erythritol. Press into a pie pan and bake at 350°F (175°C) for 10 minutes. Cool.
2. Make the filling: Simmer rhubarb and erythritol in a saucepan until softened. Blend with heavy cream and vanilla extract.
3. Assemble the pie: Pour the filling into the crust. Chill for 2-3 hours before serving.

This pie is an elegant way to enjoy rhubarb, combining its tartness with the creaminess of vanilla for a balanced, low-carb dessert.

Cantaloupe Lime Pie

Cantaloupe and lime create a unique and refreshing combination in this pie. With its creamy texture and tangy flavor, it’s a standout keto dessert for spring.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup cantaloupe puree
• ¼ cup heavy cream
• 3 tbsp lime juice
• 2 tbsp powdered erythritol
• 1 tsp gelatin powder

Instructions:

1. Prepare the crust: Mix almond flour, butter, and erythritol. Press into a pie pan and bake at 350°F (175°C) for 8-10 minutes. Cool.
2. Make the filling: Blend cantaloupe puree, heavy cream, lime juice, erythritol, and gelatin until smooth. Chill for 15 minutes.
3. Assemble the pie: Pour the filling into the crust. Chill for 2 hours before serving.

This pie is a refreshing and tropical-inspired dessert, perfect for brightening up your spring table with unique flavors.

Strawberry Rhubarb Almond Tart

This strawberry rhubarb tart features a nutty almond crust and a sweet-tart fruit filling, making it a seasonal favorite that’s both keto-friendly and irresistible.

Ingredients:
For the crust:

• 1 cup almond flour
• 3 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup chopped strawberries
• 1 cup chopped rhubarb
• 3 tbsp powdered erythritol

Instructions:

1. Prepare the crust: Mix almond flour, butter, and erythritol. Press into a tart pan and bake at 350°F (175°C) for 10 minutes. Cool.
2. Make the filling: Simmer strawberries, rhubarb, and erythritol until soft. Cool the mixture.
3. Assemble the tart: Spread the filling over the crust. Chill before serving.

This tart is a seasonal delight, blending the tang of rhubarb and the sweetness of strawberries for a perfect spring dessert.

Lemon Raspberry Cream Pie

This lemon raspberry cream pie is a delightful balance of tart and sweet. With a zesty lemon filling and fresh raspberries, it’s a keto-friendly dessert that shines in spring.

ngredients:
For the crust:

• 1 cup pecan flour
• 3 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• ½ cup lemon juice
• Zest of 1 lemon
• ¼ cup heavy cream
• 3 tbsp powdered erythritol
• 1 cup fresh raspberries

Instructions:

1. Prepare the crust: Mix pecan flour, butter, and erythritol. Press into a pie pan and bake at 350°F (175°C) for 10 minutes. Cool.
2. Make the filling: Blend lemon juice, zest, heavy cream, and erythritol until smooth. Chill the mixture.
3. Assemble the pie: Spread the filling into the crust. Top with fresh raspberries. Chill for 2 hours before serving.

This pie is a bright and vibrant dessert, with the tang of lemon and the sweetness of raspberries making it a refreshing spring treat.

Strawberry Peach Keto Pie

This strawberry peach pie combines the best of two sweet fruits—strawberries and peaches—into a creamy, low-carb dessert. Perfect for spring gatherings, it’s a refreshing treat that’s light yet indulgent.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the filling:

• 1 cup fresh strawberries, sliced
• 1 cup fresh peaches, diced
• ½ cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, butter, and erythritol. Press the mixture into a pie pan and bake for 10 minutes. Cool completely.
2. Make the filling: In a bowl, combine strawberries, peaches, heavy cream, erythritol, and vanilla. Blend until smooth.
3. Assemble the pie: Pour the filling into the cooled crust and refrigerate for at least 2 hours to set.

This strawberry peach pie is a simple yet delicious dessert, capturing the essence of spring with its fruity flavors and creamy texture.

Keto Lemon Blueberry Pie

A tangy and sweet lemon blueberry pie that is bursting with flavor. The creamy filling, made with fresh blueberries and lemon, is

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp butter, melted
• 1 tbsp powdered erythritol

For the filling:

• 1 cup fresh blueberries
• ½ cup heavy cream
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp powdered erythritol

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, melted butter, and erythritol. Press the dough into a pie dish and bake for 8-10 minutes until golden. Let it cool.
2. Make the filling: In a blender, mix the blueberries, heavy cream, lemon juice, zest, and erythritol until smooth.

This pie is a perfect balance of tart lemon and sweet blueberries, creating a refreshing treat that is sure to be a hit this spring.

Raspberry Coconut Cream Pie

Raspberries and coconut come together beautifully in this refreshing keto-friendly pie. With a creamy coconut filling and tangy raspberry topping, it’s a decadent dessert without the carbs.

Ingredients:
For the crust:

• 1 ½ cups shredded unsweetened coconut
• 2 tbsp melted butter
• 1 tbsp erythritol

For the filling:

• 1 cup coconut cream
• ½ cup heavy cream
• ½ cup raspberries, fresh or frozen
• 2 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix shredded coconut, melted butter, and erythritol. Press the mixture into a pie dish and bake for 10 minutes. Let it cool.
2. Make the filling: In a bowl, whisk together coconut cream, heavy cream, erythritol, and vanilla until smooth and creamy.
3. Assemble the pie: Pour the coconut cream filling into the cooled crust and top with fresh or frozen raspberries. Chill in the

This raspberry coconut cream pie is a tropical-inspired dessert that is perfect for a keto-friendly spring treat. Its smooth texture and fruity topping are simply irresistible.

Apple Cinnamon Keto Pie

lthough apples are typically high in carbs, this keto apple cinnamon pie uses a creative low-carb approach to deliver a deliciously spiced and fruity dessert, ideal for spring.

ngredients:
For the crust:

• 1 ½ cups almond flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol
• 1 tsp cinnamon

For the filling:

• 1 cup unsweetened applesauce (or finely chopped apples, lightly cooked)
• 1 tsp cinnamon
• 2 tbsp erythritol
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, butter, erythritol, and cinnamon. Press into a pie dish and bake for 8-10 minutes. Let it cool.
2. Make the filling: In a saucepan, cook apples or applesauce with cinnamon, erythritol, and lemon juice until soft. Let it cool.
3. Assemble the pie: Pour the apple filling into the crust and bake for an additional 10-12 minutes. Cool before serving.

This apple cinnamon pie is a warm, comforting dessert with the familiar flavors of apple pie, but in a keto-friendly format. It’s perfect for cozy spring days.

Peach Raspberry Tart

Sweet peaches and tart raspberries combine in this light, airy keto peach raspberry tart. The almond flour crust adds a nutty touch, making this tart a fantastic spring dessert option.

Ingredients:
For the crust:

• 1 cup almond flour
• 3 tbsp melted butter
• 1 tbsp powdered erythritol

For the filling:

• 1 cup fresh peaches, diced
• ½ cup fresh raspberries
• ½ cup heavy cream
• 2 tbsp erythritol
• 1 tsp vanilla extract

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, butter, and erythritol. Press into a tart pan and bake for 8-10 minutes. Let it cool completely.
2. Make the filling: In a bowl, mix the peaches, raspberries, heavy cream, erythritol, and vanilla. Let it set for 15 minutes.
3. Assemble the tart: Spoon the fruit filling into the crust and refrigerate for 2 hours before serving.

This peach raspberry tart offers a perfect blend of sweet and tangy flavors, with a rich almond flour crust that’s perfect for a spring dessert.

Cherries and Cream Keto Pie

sweetness of cherries and a rich, creamy filling, this keto-friendly cherry cream pie offers a perfect balance of flavors for the spring season.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol

For the filling:

• 1 cup fresh cherries, pitted and halved
• ½ cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, melted butter, and erythritol. Press into a pie pan and bake for 8-10 minutes. Let it cool.
2. Make the filling: Whip heavy cream with erythritol and vanilla until stiff peaks form. Gently fold in the cherries.
3. Assemble the pie: Spread the cherry cream mixture into the cooled crust. Chill in the refrigerator for at least 3 hours before serving.

This cherry cream pie is a refreshing, creamy treat that celebrates the vibrant flavors of spring cherries while staying completely keto-friendly.

Note: More recipes are coming soon