Low Carb Blueberry Pie

Experience the delightful taste of Low Carb Blueberry Pie, a simple yet delicious dessert that fits perfectly into your low-carb lifestyle. This pie is not only a breeze to prepare but also a fantastic way to enjoy sweet flavors without the extra carbs. Whether you’re holding a cozy gathering or craving a sweet treat after dinner, this pie is a go-to option that’s customizable to suit your taste.

Recipe Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 120
Protein: 2 g
Carbohydrates: 8 g
Fat: 8 g
Fiber: 3 g
Sugar: 1 g
Sodium: 120 mg

Why Make Low Carb Blueberry Pie

Low Carb Blueberry Pie is an excellent choice for anyone looking to indulge their sweet tooth while staying healthy. Using erythritol keeps the sweetness without the high carb count associated with traditional sugar. The fiber from the blueberries can support digestive health, making this pie not just a treat, but a nutritious option too. Plus, it’s incredibly versatile; feel free to swap out blueberries for other berries or add spices to enhance the flavor.

How to Make Low Carb Blueberry Pie Step by Step

Ingredients

2 cups fresh or frozen blueberries
1/4 cup erythritol or other low carb sweetener
1 tablespoon lemon juice
1 tablespoon cornstarch or arrowroot powder
1 pre-made low carb pie crust
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the blueberries, erythritol, lemon juice, cornstarch, vanilla extract, and salt until well combined.
3. Pour the blueberry mixture into the pie crust, spreading it evenly.
4. Bake in the preheated oven for 25-30 minutes or until the filling is bubbly and the crust is golden brown.
5. Let it cool before slicing. Serve as desired.

How to Serve Low Carb Blueberry Pie

For the perfect serving suggestion, consider pairing your Low Carb Blueberry Pie with a dollop of unsweetened whipped cream or a scoop of sugar-free vanilla ice cream for decadence. It also complements a refreshing salad for lunch or as a light dessert after a hearty dinner. Drizzle some sugar-free chocolate sauce over the top for an added touch of indulgence.

How to Store Low Carb Blueberry Pie

To store your Low Carb Blueberry Pie, cover it with plastic wrap or aluminum foil and place it in the refrigerator, where it can last for up to 4 days. If you want to keep it longer, you can freeze slices in an airtight container or freezer bag for up to 3 months. Reheat in the oven at a low temperature to preserve its crust’s crispiness.

Expert Tips for Cooking Low Carb Blueberry Pie

• Ensure the blueberries are evenly coated with the sweetener to prevent sogginess.
• For a deeper flavor, consider adding a pinch of cinnamon or nutmeg.
• If you prefer a thicker filling, increase the cornstarch or arrowroot powder slightly.
• Watch the pie closely towards the end of the baking time, as oven temperatures can vary.
• Allow the pie to cool completely before slicing for cleaner pieces.

Delicious Variations of Low Carb Blueberry Pie

1. Add a sprinkle of ginger for a spicy kick.
2. Incorporate lemon zest for an extra citrusy flavor.
3. Mix in a handful of chopped nuts for a crunchy texture.

Enjoy your Low Carb Blueberry Pie! Whether you’re gluten-free, following a keto diet, or just love delicious treats, this pie is a hit. Its simplicity and deliciousness will have you making it time and again. Plus, it’s a guilt-free dessert that’s bound to impress your family and friends. Don’t hesitate to dive in and enjoy each flavorful slice!

Low Carb Blueberry Pie

A delicious and simple dessert that fits perfectly into a low-carb lifestyle, offering sweet flavors without excess carbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 120 kcal

Ingredients

  

Filling Ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup erythritol or other low carb sweetener
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch or arrowroot powder For a thicker filling, increase slightly.
• 1 pre-made low carb pie crust
• 1/2 teaspoon vanilla extract For additional flavor.
• 1/4 teaspoon salt

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• In a medium bowl, mix the blueberries, erythritol, lemon juice, cornstarch, vanilla extract, and salt until well combined.
• Pour the blueberry mixture into the pie crust, spreading it evenly.

Baking

• Bake in the preheated oven for 25-30 minutes or until the filling is bubbly and the crust is golden brown.
• Let it cool before slicing. Serve as desired.

Notes

For a perfect serving, pair with unsweetened whipped cream or sugar-free vanilla ice cream. Store covered in the refrigerator for up to 4 days or freeze slices for up to 3 months. Watch the pie towards the end of the baking time as oven temperatures can vary and ensure it cools completely before slicing for cleaner pieces.

Keyword Blueberry Pie, Healthy Pie, Keto Dessert, Low Carb, Sugar-Free Dessert