Why You’ll Love This Recipe

This blueberry cream pie is a delightful mix of fresh fruit and velvety cream, offering the perfect balance between sweetness and tanginess. The no-bake crust makes it quick and easy to prepare, while the sugar-free ingredients keep it keto-friendly and low-carb. It’s a refreshing dessert that can be made ahead of time and stored in the fridge, making it a hassle-free option for busy days. Plus, it’s a visually stunning pie, ideal for any special occasion or casual treat.

Ingredients

1.5 cups almond flour
1/4 cup melted butter
2 tablespoons powdered erythritol (or sweetener of choice)
1 1/2 cups heavy cream
1 package (8 oz) cream cheese, softened
1/4 cup powdered erythritol
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries (or frozen, thawed)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a bowl, mix the almond flour, melted butter, and sweetener until well combined. Press the mixture into the base of a pie dish to form a crust. Refrigerate for at least 30 minutes to set.
Make the filling: In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese and powdered erythritol together until smooth. Stir in the vanilla extract.
Combine the filling: Gently fold the whipped cream into the cream cheese mixture until fully combined.
Prepare the blueberry topping: In a small bowl, toss the fresh blueberries with lemon juice and vanilla extract. Spread the blueberries evenly on top of the pie filling.
Assemble the pie: Spoon the cream mixture into the chilled crust and smooth the top with a spatula. Add the blueberry topping on top and refrigerate for at least 4 hours or until fully set.
Serve: Once the pie is set, slice and enjoy!

Servings and Timing

Servings: 8 slices
Preparation time: 15 minutes
Chilling time: 4 hours

Variations

Add a fruit compote: Make a fruit compote with strawberries or raspberries for a mixed berry pie.
Nut crust: Add crushed walnuts or pecans to the almond flour for a richer crust flavor.
Dairy-free version: Use coconut cream and dairy-free cream cheese for a dairy-free option.

Storage/Reheating

Store the pie in an airtight container in the fridge for up to 5 days.
This pie is best enjoyed chilled, so no reheating is necessary.

FAQs

1. Can I use frozen blueberries for the topping?

Yes, frozen blueberries work well, just be sure to thaw and drain them before adding to the pie.

2. Can I make the crust with a different type of flour?

You can use coconut flour as a substitute, but you’ll need to adjust the amount as it absorbs more liquid than almond flour.

3. How can I make this pie sweeter?

Adjust the amount of erythritol to your desired sweetness level or use a different sweetener like monk fruit or stevia.

4. How long will this pie stay fresh in the fridge?

This pie will stay fresh for up to 5 days when stored in an airtight container in the fridge.

5. Can I add a topping to this pie?

Yes! Whipped cream, more fresh berries, or even a drizzle of sugar-free chocolate sauce would be great additions.

6. Can I make this pie ahead of time?

Yes, this pie needs a few hours to set in the fridge, so it’s perfect for making ahead of time.

7. Can I freeze this pie?

Yes, you can freeze the pie. Just ensure it’s tightly wrapped in plastic wrap and foil. Thaw in the fridge before serving.

8. Can I use a store-bought crust?

Yes, you can use a pre-made gluten-free or keto-friendly crust if you prefer to save time.

9. Can I use a different fruit for the topping?

Yes, feel free to swap the blueberries with raspberries, blackberries, or strawberries for a different flavor.

10. How do I prevent the crust from becoming soggy?

Make sure to refrigerate the crust until it’s fully set before adding the filling. You can also bake the crust for a few minutes for extra crispness.

Conclusion

This Sugar-Free Low-Carb Blueberry Cream Pie is an irresistible dessert that’s perfect for those on a keto or low-carb diet. It’s refreshing, creamy, and incredibly easy to make. Whether you’re hosting a party or simply enjoying a sweet treat at home, this pie is sure to be a hit. Make it ahead of time for a stress-free, show-stopping dessert!

Blueberry Cream Pie

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Author: Julia
Total Time: 4 hours 15 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

This Sugar-Free Low-Carb Blueberry Cream Pie is a delicious and refreshing dessert, perfect for those following a keto or low-carb diet. With a creamy filling, fresh blueberries, and a no-bake crust, this pie is easy to make and a beautiful addition to any occasion. It’s a healthy yet indulgent treat that will satisfy your sweet tooth while keeping you on track with your diet.

Instructions

Prepare the crust: In a bowl, mix the almond flour, melted butter, and sweetener until well combined. Press the mixture into the base of a pie dish to form a crust. Refrigerate for at least 30 minutes to set.
Make the filling: In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese and powdered erythritol together until smooth. Stir in the vanilla extract.
Combine the filling: Gently fold the whipped cream into the cream cheese mixture until fully combined.
Prepare the blueberry topping: In a small bowl, toss the fresh blueberries with lemon juice and vanilla extract. Spread the blueberries evenly on top of the pie filling.
Assemble the pie: Spoon the cream mixture into the chilled crust and smooth the top with a spatula. Add the blueberry topping on top and refrigerate for at least 4 hours or until fully set.
Serve: Once the pie is set, slice and enjoy!

Notes

Add a fruit compote: Make a fruit compote with strawberries or raspberries for a mixed berry pie.

Nut crust: Add crushed walnuts or pecans to the almond flour for a richer crust flavor.

Dairy-free version: Use coconut cream and dairy-free cream cheese for a dairy-free option.

Prep Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: American