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.

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

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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