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.

5-Ingredient Keto Blueberry Pie | Simple & Delicious

5-Ingredient Keto Blueberry Pie (Crispy Crust, Gooey Center!)

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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.

Author: Sophie Bennett - Top Choice Recipes
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

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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

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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

Find it online: https://www.topchoicerecipes.com/5-ingredient-keto-blueberry-pie/