Sugar-Free Blueberry Pie – Sweet, Fruity, and Low-Carb Friendly

Most “sugar-free” pie recipes still pack in a carb bomb thanks to flour-thickened fillings and standard crusts. This version leans on real blueberries, a low-glycemic sweetener, and a tested almond flour crust that holds together beautifully.

💡 Why This One Works So Well

Blueberries are one of the few fruits that can actually work in moderation on keto. Combine that with a stable sweetener like allulose or erythritol, a bit of lemon to balance the sweet, and a low-carb crust—and you’ve got pie that doesn’t feel like a compromise.

🧾 What I Used (And Why It Worked)

• 5 cups fresh blueberries – Yes, it’s a lot, but it’s spread across 10 servings (~7g net carbs per slice). You can sub half with fiber-rich zucchini if needed.
• 1/2 cup allulose or erythritol (not Splenda) – Allulose thickens better and bakes like sugar without the aftertaste.
• 1 tbsp lemon juice – Boosts flavor, balances sweetness
• 1/2 cup almond flour (instead of all-purpose flour) – Keeps it low-carb and adds a nice nuttiness
• Keto pie crust – Almond flour + butter + egg crust (see below)

🔁 What You Can (and Can’t) Change

Ingredient	Keto Swap Option	Notes
Store-bought crust	Almond flour or coconut crust	Way lower in carbs, better fat ratio
Flour in filling	Almond flour or chia seeds	Thickens without starch or gluten
Blueberries	Half blueberries + half zucchini	Still fruity, lowers sugar load
Granular sweetener	Allulose or powdered erythritol	Allulose for best texture, no recrystallization

⚠️ How I Ruined It (And Recovered)

What Went Wrong	Why It Happens	How to Fix It
Runny filling	Used erythritol without thickener	Use allulose + let it bubble + cool
Gritty texture	Wrong sweetener	Powdered erythritol or allulose only
Crust burned	Oven temp too high or overbaked	Tent with foil, lower temp after 20 min

👩‍🍳 Step-by-Step: How to Make It

1. Preheat oven to 400°F.
2. Mix sweetener + almond flour (or chia), toss with blueberries. Add lemon juice.
3. Roll out or press keto pie crust into 9-inch pie pan.
4. Add blueberry filling. Don’t overfill.
5. Optional: Top with keto crumble (almond flour + butter + sweetener) or lattice if you’ve got extra dough.
6. Bake for 45–50 mins, until bubbling and golden. Tent with foil if crust starts browning too early.
7. Let cool completely to set the filling.

🧠 Tricks That Made This Work Better

• Allulose gives the jammiest finish—erythritol will crystallize if used alone.
• Let the pie cool at room temp for 2+ hours before slicing—this helps the filling firm up naturally.
• If you use a crumble topping, freeze it for 10 mins before baking—it holds its shape better.

🧊 Storage + Freezer Strategy

• Fridge: Keeps 4–5 days.
• Freezer: Slice and freeze individually. Reheat in oven at 300°F for 10–12 minutes.
• Tracking tip: Slice into 10 even pieces—each is ~7g net carbs depending on ingredients used.

❓ Real Keto Questions, Real Answers

Is blueberry pie keto?
Traditional? No. But with smart swaps—like almond flour crust and allulose—it can be made keto-compatible in reasonable portions.

Can I use frozen blueberries?
Yes, but thaw and drain them first or your pie will flood.

What’s the best keto pie crust?
Almond flour + butter + egg. It’s sturdy, slightly sweet, and bakes golden.

🧮 Full Nutrition Facts (Per Slice – Based on 10 servings, almond flour crust, allulose)

Nutrient	Amount
Calories	~160 kcal
Total Fat	12g
└ Saturated Fat	~4g
Cholesterol	~35mg
Sodium	~70mg
Total Carbs	10g
└ Fiber	3g
Net Carbs	~7g
Protein	3g
Sugar	~4g (natural from berries)
Vitamin C	8mg (~10% DV)

Check out More Recipes:

• Sugar-Free Rice Krispie Treats – Low-Carb, Marshmallowy, and Only 1g Net Carb
• Sugar-Free Key Lime Pie – Creamy, Zingy, and Keto-Approved
• Sugar-Free Cherry Pie Filling – Low-Carb, Juicy, and Pie-Ready