3/4cupto 1 cup monkfruit confectioners blendthe amount will depend on how sweet you like it
3tbsGreat Lakes Gelatinunflavored (orange label)
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).
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.