A delicious blueberry pie with an almond flour pie crust. Low carb at only 1g net carbs per pie, this Keto Blueberry Pie recipe is great for portion-controlled desserts!

 

Keto Blueberry Pie Recipe

Up until recently, I’ve avoided doing too many low carb dessert recipes.

I really wanted to focus on making healthier choices and habits, reaching for protein or fruits when I wanted a treat, but now that I’m further along in my low carb journey, I think I can incorporate some desserts in a balanced way.

Fresh blueberries are in abundance right now, so blueberry pie sounded perfect! While this recipe would work great for a full pie, I wanted to do mini blueberry hand pies for portion control. (Plus, the crust is my favorite part so making these as handpies means more crust for me.)

This recipe is a fun take on a cheese dough, using melted mozzarella cheese, almond flour, and almond butter to make a perfect pie crust. You don’t really taste the cheese, it just tastes like a buttery, nutty crust with a fresh blueberry filling.

Of course, you can swap out the almond butter for your favorite nut butter – I love peanut butter and cashew butter so I’ll opt for those next time. You can also swap out the stevia extract for your preferred sweetener, just ensure that you check how it affects the macronutrients before committing.

For my low carb friends, this recipe comes in at 1g net carb per mini pie! (With 20g fat, 4g fiber, 12g protein, and 242 calories.) High fat and protein make these an excellent choice for keeping your keto goals in check, as this pie recipe is not simply “low carb.”

Almond Flour Pie Crust Ingredients

Scroll down to the recipe card below for exact ingredient measurements and nutritional info.

• Mozzarella cheese, shredded
• Almond butter
• Egg
• Vanilla extract
• Almond flour
• Stevia extract, powder
• Baking powder
• Blueberries 
• Lemon zest, optional

Tip: Feel free to change the stevia extract for your preferred sweetener, if you do quantities will change.

Kitchen Tools You May Find Helpful

• Measuring cups and spoons
• Mixing bowls
• Spatula
• Rolling pin
• Cookie sheet
• Mason jar lid/circle cookie cutter
• Small sharp knife

How to Make Keto Pie Crust

Preheat oven to 375 F degrees.

Wash blueberries with water and leave aside.

Add the mozzarella cheese in a microwave-safe bowl. Microwave on high for 1 minute.

Stir the cheese and microwave again on high for 30 seconds.

In a separate bowl add almond flour, stevia, and baking powder. Mix until combined.

Add almond butter and egg to the cheese dough, stir and add dry ingredients. Knead with your hand until all the ingredients are well combined.

All the ingredients should be room temperature, that way cheese will remain soft and easy to integrate.

If the dough becomes hard and it becomes difficult to combine all the ingredients, microwave for 20 seconds and continue kneading.

Make a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.

Using a rolling pin, roll out the crust to about ¼ inch thickness.

Using a 4-inch round pastry cutter (I used a jar lid) cut rounds of dough. Re-roll the scraps and cut more until you have used all dough.

How to Make Keto Blueberry Pie

Evenly distribute the blueberries between 6 discs and leave other 6 to cover them.

Gently cover the discs with another one and press the edges of each.

With a small sharp knife make an x on top of each cookie.

Place them on a baking sheet lined with parchment paper.

         

Bake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.

Remove from the oven and allow pie cookies to sit on the pan for 5 minutes. Remove to a cooling rack and allow to cool.

 

Pin this Keto Blueberry Pie Recipe:

Grab your free printable for our low carb blueberry pie recipe:

Yield: 6 pie cookies

Keto Blueberry Pies

Print

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 25 minutes

Total Time 47 minutes

Ingredients

• 115g shredded  mozzarella cheese (1 cup)
• 2 tbsp almond butter
• 1 egg
• 1 tsp vanilla extract
• 120g almond flour (1 cup)
• ¼ tsp stevia extract, powder
• 1 tsp baking powder
• 60g blueberries (½ cup)
• Lemon zest, optional

Instructions

1. Preheat oven to 375 F degrees.
2. Wash blueberries with water and leave aside. (Add optional lemon zest, if using.)
3. Add the mozzarella cheese in a microwave-safe bowl. Microwave on high for 1 minute.
4. Stir the cheese and microwave again on high for 30 seconds.
5. In a separate bowl add almond flour, stevia, and baking powder. Mix until combined.
6. Add almond butter and egg to the cheese dough, stir and add dry ingredients. Knead with your hand until all the ingredients are well combined.
7. All the ingredients should be room temperature, that way cheese will remain soft and easy to integrate.
8. If the dough becomes hard and it becomes difficult to combine all the ingredients, microwave for 20 seconds and continue kneading.
9. Make a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.
10. Using a rolling pin, roll out the crust to about ¼ inch thickness.
11. Using a 4-inch round pastry cutter (I used a jar lid) cut rounds of dough. Re-roll the scraps and cut more until you have used all dough.
12. Evenly distribute the blueberries between 6 discs and leave other 6 to cover them.
13. Gently cover the discs with another one and press the edges of each.
14. With a small sharp knife make an x on top of each cookie.
15. Place them on a baking sheet lined with parchment paper.
16. Bake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.
17. Remove from the oven and allow pie cookies to sit on the pan for 5 minutes. Remove to a cooling rack and allow to cool.

Notes

Feel free to change the stevia extract for your preferred sweetener, if you do quantities will change.

You may replace almond butter for peanut butter, just make sure that whichever you choose doesn’t have any added ingredients such as sugar, oils and or salt.

…