My keto blueberry pie is proof you don’t need sugar to make something irresistible. It has that buttery, golden crust I love, with juicy blueberries that bubble into the perfect sweet-tart filling. Each slice feels like a weekend treat but with only 3 grams of net carbs — light, balanced, and so easy to make. It’s the kind of recipe I bake when I want something cozy, beautiful, and still 100% keto-friendly.
When I first created this recipe, I wanted something that tasted like the pies I grew up with in my family kitchen — the kind that filled the house with berry aroma and made everyone wander in, pretending not to wait for a slice. The twist? I rebuilt that nostalgic flavor using clean, low-carb ingredients and a fuss-free method anyone can master.
If you’re new to high-protein desserts, you’ll find this one fits perfectly with our 25 High-Protein Snacks for Muscle Gain collection — wholesome, satisfying, and easy enough for any day of the week.
Explore the Steps
The Secret to a Flaky Low-Carb Pie Crust
Why Almond Flour Beats Regular Pie Dough
Traditional crusts rely on wheat flour and cold butter for texture. In my keto blueberry pie, almond flour brings the same tender crumb without the carbs. Its natural oils give a buttery feel, and when paired with a bit of melted butter or coconut oil, it crisps beautifully in the oven. I also mix in a spoonful of vanilla protein powder — it adds structure and a subtle sweetness that keeps the crust from tasting “too healthy.”
Mix, Press, and Bake — No Rolling Pin Needed
Forget the rolling pin drama. Simply combine your dry ingredients, stir in the melted butter, then press the dough into a pie pan with your fingertips. I prebake mine for about 10 minutes at 350°F (175°C) until lightly golden. This quick step keeps the base firm once the filling goes in and prevents that soggy-bottom disaster no one admits out loud.
If you love simple, high-protein shortcuts like this, check out my Simple Cottage Cheese Flatbread (Air Fryer) — same philosophy: minimal effort, major payoff.
A flaky, golden crust doesn’t have to be complicated — just smart ingredient swaps, the right heat, and a little patience while your kitchen fills with that buttery scent that means dessert’s almost ready.
The Perfect Keto Blueberry Filling
Fresh or Frozen? Here’s What I Use
For this pie, I’ve tested every version — frozen blueberries, fresh blueberries, even wild blueberries from my local farmer’s market. My favorite combo? Two cups of fresh blueberries with one cup of frozen. The fresh berries give that plump, juicy bite, while the frozen ones melt into a syrupy texture that thickens naturally as it bakes.
Blueberries are one of the few fruits that fit beautifully into a keto lifestyle. They’re lower in carbs, high in antioxidants, and when used in moderation, they add just enough sweetness to satisfy without throwing you off track. When you simmer them gently, their natural pectin helps create that glossy, luscious filling — no refined sugar, no cornstarch needed.
How to Thicken Without Sugar or Starch
The secret thickener here is a simple one: chia seeds or xanthan gum. I personally prefer chia — it adds fiber and a light jam-like texture. Just mix the blueberries with a splash of lemon juice, your favorite keto sweetener (like erythritol or monk fruit), and a teaspoon of chia seeds. Let it sit for 10–15 minutes, and it’ll naturally gel into a thick, fruity filling that sets beautifully in the oven.
I always taste my filling before baking. If it’s too tart, I’ll sprinkle a bit more sweetener. If it’s too sweet, a tiny pinch of salt brings everything back into balance. That’s the beauty of home baking — you control the flavor.
For another creamy, protein-packed dessert that plays with fruit and texture, check out my Peanut Butter Cup Protein Pudding — same indulgent energy, but in pudding form.
By the time your filling starts to bubble and thicken, your crust will be golden and ready to cradle that deep, glossy blueberry layer. Once they meet, magic happens — warm fruit meets buttery crunch, and suddenly keto doesn’t feel like a compromise.
Assembling and Baking the Keto Blueberry Pie
Layer, Seal, and Bake to Golden Perfection
Once your crust has cooled slightly and your blueberry filling is thick and glossy, it’s time to bring everything together. Pour the filling gently into the baked shell, spreading it evenly with the back of a spoon. You’ll know it’s right when it glistens like dark sapphire jam.
If you’re going for a lattice crust, take the remaining dough and roll it between two sheets of parchment paper. Cut into thin strips and weave them across the top — rustic is perfect here. Don’t chase symmetry; home-baked pies are meant to look lived-in.
Brush the top with a light coat of melted butter and bake at 350°F (175°C) for 20–25 minutes, until the crust edges turn golden brown and the blueberry filling starts to bubble around the sides. The scent that fills your kitchen will make you question every store-bought pie you’ve ever trusted.
Cool First, Slice Second
Here’s the hard part: waiting. Once baked, let your keto blueberry pie rest for at least an hour. This allows the filling to set and the crust to firm up. If you slice too soon, you’ll end up with blueberry lava instead of a perfect wedge. I usually chill mine for 20 minutes before serving — it firms beautifully and tastes incredible with a dollop of Cottage Cheese Ice Cream or a swirl of whipped cream.
If you’re the kind of baker who likes multitasking while your pie cools, you’ll love my 2-Ingredient Cottage Cheese Pizza Bowl — it’s quick, savory, and keeps your hands busy while you try not to steal a slice too early.
Once cooled, this pie slices cleanly, revealing those glossy layers of blueberry filling over a golden, crisp base. It’s simple, satisfying, and so beautiful it almost feels wrong to cut into it — almost.
Nutrition, Storage, and Smart Keto Swaps
The Sweet Spot of Keto Dessert Nutrition
Let’s talk macros — because dessert can absolutely fit into your keto or high-protein goals. Each slice of my keto blueberry pie delivers about 3 grams of net carbs, around 8 grams of protein, and plenty of healthy fats from almond flour and butter. It’s satisfying without feeling heavy, sweet without any sugar spike, and packed with antioxidants from the blueberries.
That balance is why I love recipes like this. You get the comfort of a homemade pie, but it works with your nutrition, not against it. I designed it for days when I want a real treat but still want to feel energized for my morning run or yoga session.
If you’re building a high-protein dessert routine, this fits perfectly between recipes like my Crispy Protein Donut Holes (Air Fryer) and Almond Chickpea Cookie Dough — both share that same “sweet but smart” energy that keeps you full and fueled.
How to Store and Reheat
This pie keeps beautifully for up to 5 days in the fridge. Just cover it with foil or transfer to an airtight container. I actually think it tastes even better the next day, once the flavors settle and the filling thickens slightly.
For reheating, I skip the microwave (it softens the crust too much) and use my air fryer or oven at 325°F for about 5 minutes. That way, the edges stay crisp, and the filling warms through evenly. You can also freeze individual slices — just wrap them tightly and thaw overnight in the fridge.
Need another smart storage-friendly dessert? My 7-Minute High-Protein Tiramisu keeps just as well — and tastes like a reward at the end of a long day.
The truth is, keto desserts don’t need to feel like a compromise. When you use real ingredients and balance flavor with nutrition, you end up with food that supports your goals and your cravings — no guilt, no weird aftertaste, just good food done right.
Serving Ideas, Flavor Twists & Make It Yours
How I Love to Serve It
When this keto blueberry pie comes out of the oven, I usually let it cool just long enough for the filling to settle before slicing a warm piece. A spoonful of whipped cream or a small scoop of Cottage Cheese Ranch Dip (yes, sweetened lightly — trust me!) turns it into a balanced dessert that feels fresh and comforting.
If you’re hosting brunch, serve thin slices with Greek yogurt and a drizzle of sugar-free honey. It pairs beautifully with coffee or an iced protein latte. For a frozen treat, chill it and top with Cottage Cheese Ice Cream — the contrast of cold creaminess and jammy blueberries is incredible.
Easy Twists You Can Try
Want to play with the flavor? Swap blueberries for raspberries or mix them half-and-half. You can also add a pinch of cinnamon or lemon zest to the crust for a warm, bakery-style aroma. For a crunchy twist, scatter crushed almonds on top before baking.
And if you’re into creative keto recipes that feel indulgent but stay balanced, you’ll love my One-Bowl Greek Yogurt Brownies or Cottage Cheese Wraps — both quick, high in protein, and perfect for weekday baking.
Make It Yours – A Note from Sophie
Baking this pie reminds me why I started sharing recipes in the first place — to show that healthy food can still feel warm, nostalgic, and full of joy. Whether you’re deep into keto or just cutting back on sugar, this recipe fits right in with the rhythm of real life — simple, wholesome, and delicious enough to share.
If you try my version, tag your creation and share it — I love seeing how others bring these recipes to life. You can find more inspiration (and plenty of new high-protein dessert ideas) on my Pinterest boards here:
Healthy Snacks by Sophie
Fit Fuel Recipes by Daniel
5-Ingredient Keto Blueberry Pie (Crispy Crust, Gooey Center!)
This 5-ingredient keto blueberry pie combines a golden almond flour crust with a gooey, juicy blueberry filling. Naturally sweetened and gluten-free, this low-carb dessert tastes indulgent while staying under 3 grams of net carbs per slice — the perfect comfort treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
2 cups almond flour
1 scoop vanilla protein powder
3 tbsp melted butter (or coconut oil)
1 large egg
1 tsp vanilla extract
For the Blueberry Filling:
3 cups blueberries (fresh or frozen, divided)
3 tbsp erythritol or monk fruit sweetener
1 tbsp lemon juice
1 tsp chia seeds (or ½ tsp xanthan gum)
Pinch of salt
Optional Topping:
Whipped cream or keto vanilla ice cream
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie pan.
Make the crust: In a bowl, combine almond flour, protein powder, and salt. Stir in melted butter, egg, and vanilla until a dough forms.
Press the dough evenly into the pan. Bake for 10 minutes or until lightly golden. Set aside to cool.
Prepare the filling: In a saucepan, combine blueberries, sweetener, and lemon juice. Simmer for 5–7 minutes until berries soften and release juice.
Thicken the filling: Stir in chia seeds and let rest for 10 minutes until slightly gelled.
Assemble: Pour the blueberry filling into the pre-baked crust. Optionally top with remaining crust dough or lattice strips.
Bake for another 20–25 minutes, until the filling bubbles and crust edges turn golden.
Cool completely before slicing to allow the filling to set. Serve with whipped cream or ice cream.
Notes
To keep the crust crisp, always prebake before adding the filling.
Fresh blueberries give a juicier texture, while frozen ones create a thicker, jam-like consistency.
Store leftovers in the fridge for up to 5 days. Reheat in an air fryer or oven for best texture.
For dairy-free: swap butter for coconut oil and use a dairy-free protein powder.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 265
- Sugar: 3g
- Sodium: 95mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 45mg
Frequently Asked Questions About Keto Blueberry Pie
Is blueberry pie keto-friendly?
Traditional blueberry pie isn’t keto-friendly because it’s made with flour and sugar, which add unnecessary carbs. But my keto blueberry pie uses almond flour for the crust and a low-carb sweetener like erythritol or monk fruit, making it completely keto-approved — rich in flavor, not in carbs.
Are blueberries allowed on a keto diet?
Yes, in moderation. Blueberries are one of the lower-carb fruits, packed with antioxidants and fiber. When portioned properly, they fit beautifully into a keto lifestyle. In this recipe, each slice stays under 3 grams of net carbs, so you can enjoy your berries without breaking ketosis.
What’s the best thickener for keto blueberry pie filling?
I recommend chia seeds or xanthan gum. Chia gives the filling a jammy, fruit-forward texture with extra fiber, while xanthan gum offers a smooth, bakery-style consistency. Both options work perfectly depending on whether you want rustic or refined results.
Can you eat pie on keto?
Absolutely — when it’s made with the right ingredients. The secret is swapping traditional flour and sugar for low-carb alternatives like almond flour, coconut flour, and monk fruit sweetener. This way, you keep the comforting texture and taste of pie without the sugar rush or carb overload.
