Keto Blueberry Pie Recipe

We just made the BEST Keto Blueberry Pie Recipe on the planet!  Oh my word!  It’s absolutely fantastic!  It was so easy to make and it doesn’t have any of the weird ingredients.  I be you have all the ingredients you need to make it right now!

This recipe holds up nicely covered in the refrigerator.  You could easily make this recipe ahead of time for a special occasion.  If you are topping it with sugar free whipped cream, I would hold of on the toppings until you are ready to serve it though.  Whipped cream doesn’t hold up in the refrigerator at all.

I can nearly guarantee you that even your non keto friends are going to love this recipe too!  It’s so creamy!  Absolutely delightful!

We did use Monkfruit confectioners blend in this recipe but you should be able to use any of your favorite keto sweetener options.  Just make sure it’s the powdered sweetener so it blends nicely with these ingredients.

Also, we gave a range for the sweetener.  If you prefer your desserts to be not too sweet then only use 3/4 cup of monkfruit in this recipe.  If you like your desserts sweet, then use a full cup.  I would even go as far as slightly tasting the batter after you put the sweetener in just to make sure it’s the level you want.  That’s what I do.

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I used walnut flour for the base and I can tell you that the walnut flour with the blueberry cream is the perfect combo!!  I love walnut flour!  You can use any nut flour you want or you can even use sunflower flour if you have a nut allergy.  I have not tried a coconut flour.

Keto Blueberry Pie Recipe Ingredients

Makes 16 servings

Crust

• 1 1/2 cups nut flour (you can use walnut flour, almond flour, sunflower flower, pecan flour etc…)
• 1/4 cup melted butter
• 1/2 tsp salt
• 1/4 tsp vanilla extract powder or vanilla extract liquid. (I prefer the powder)

Filing

• 1 1/2 cups frozen blueberries
• 3 tbs lemon juice
• 1/4 cup water
• 5.3 oz Two Good Brand Coconut flavored yogurt
• 16 oz cream cheese, room temperature
• 3/4 cup to 1 cup monkfruit confectioners blend (the amount will depend on how sweet you like it)
• 3 tbs Great Lakes Gelatin, unflavored (orange label)

Here are a few photos we took while making this amazing Keto Blueberry Pie recipe:

Keto Blueberry Pie Recipe Instructions

Add the frozen blueberries to your food processor. Add the water and lemon juice. Mix it on high until it’s pureed slightly.
Add the yogurt, cream cheese, monkfruit and gelatin and continue mixing the filling ingredients until it’s fully combined and smooth.
Use a spatula to scrap down the sides of the food processor as needed.
Remove the filling from the food processor and immediately clean the food processor so you can make the crust next.
Set aside and create the keto blueberry pie crust next.
In a small bowl, melt the butter in the microwave for about 10 to 15 seconds. You can heat it on the stove top if needed also.
Place the nut flour, melted butter, salt, and extracts into the food processor and blend it on high just enough to combine the ingredients but don’t over blend it or else you will make nut butter. You want a soft dough for the crust.
Remove the crust dough and place it in an 8 inch pie crust pan. Use your fingers to press the crust evenly into the pie pan. Spread the dough over the bottom of the pan and on the sides. If you want a perfectly spread crust, you can use the bottom of a flat glass cup to press the dough into the bottom of the pie pan.
Pour the blueberry cream filling into the pie pan with the prepared crust.
Use a spatula to spread the blueberry filling evenly.
Place the keto blueberry pie in the refrigerator overnight to set. (It’s best overnight but it will set in a few hours if you want to make it the same day).

We love the no bake keto blueberry pie recipe! It only takes about 15 to 20 minutes to prepare!

Keto Blueberry Pie Recipe

A delightful pie recipe for all you blueberry lovers!

3.73 from 11 votes

Print Recipe Pin Recipe

Prep Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 16 slices

Calories 184

Equipment

• 8 inch pie pan
• Food Processor or blender

Ingredients

  

1x2x3x

Crust

• 1 1/2 cups nut flour you can use walnut flour, almond flour, sunflower flower, pecan flour etc...
• 1/4 cup melted butter
• 1/2 tsp salt
• 1/4 tsp vanilla extract powder or vanilla extract liquid. I prefer the powder

Filing

• 1 1/2 cups frozen blueberries
• 3 tbs lemon juice
• 1/4 cup water
• 5.3 oz Two Good Brand Coconut flavored yogurt
• 16 oz cream cheese room temperature
• 3/4 cup to 1 cup monkfruit confectioners blend the amount will depend on how sweet you like it
• 3 tbs Great Lakes Gelatin unflavored (orange label)

Instructions

 

• Add the frozen blueberries to your food processor. Add the water and lemon juice. Mix it on high until it's pureed slightly.
• Add the yogurt, cream cheese, monkfruit and gelatin and continue mixing the filling ingredients until it's fully combined and smooth.
• Use a spatula to scrap down the sides of the food processor as needed.
• Remove the filling from the food processor and immediately clean the food processor so you can make the crust next.
• Set aside and create the keto blueberry pie crust next.
• In a small bowl, melt the butter in the microwave for about 10 to 15 seconds. You can heat it on the stove top if needed also.
• Place the nut flour, melted butter, salt, and extracts into the food processor and blend it on high just enough to combine the ingredients but don't over blend it or else you will make nut butter. You want a soft dough for the crust.
• Remove the crust dough and place it in an 8 inch pie crust pan. Use your fingers to press the crust evenly into the pie pan. Spread the dough over the bottom of the pan and on the sides. If you want a perfectly spread crust, you can use the bottom of a flat glass cup to press the dough into the bottom of the pie pan.
• Pour the blueberry cream filling into the pie pan with the prepared crust.
• Use a spatula to spread the blueberry filling evenly.
• Place the keto blueberry pie in the refrigerator overnight to set. (It's best overnight but it will set in a few hours if you want to make it the same day).

Notes

Only 5 net carbs per slice!!

We gave a range for the sweetener.  If you prefer your desserts to be not too sweet then only use 3/4 cup of monkfruit in this recipe.  If you like your desserts sweet, then use a full cup.  I would even go as far as slightly tasting the batter after you put the sweetener in just to make sure it's the level you want.  That's what I do.

I used walnut flour for the base and I can tell you that the walnut flour with the blueberry cream is the perfect combo!!  I love walnut flour!  You can use any nut flour you want or you can even use sunflower flour if you have a nut allergy.  I have not tried a coconut flour.  

Nutrition

Serving: 1slice | Calories: 184 | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Fiber: 2g | Sugar: 2g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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If you like blueberry recipes, you have got to try out BEST Keto Blueberry Ice Cream recipe!