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