Keto Classic Blackberry Pie
Indulge in the sweet and tangy flavors of this Keto Classic Blackberry Pie, a low-carb twist on a timeless dessert favorite. Crafted with a buttery almond and coconut flour crust, this pie is both gluten-free and keto-friendly, making it a perfect choice for those watching their carb intake. The luscious blackberry filling, thickened naturally with chia seeds and a hint of xanthan gum, is bursting with fresh berry goodness and lightly sweetened with erythritol. With a prep time of just 25 minutes and the comforting aroma of homemade pie filling your kitchen, this treat is ideal for family gatherings or a guilt-free indulgence. Serve it warm or chilled, topped with a dollop of unsweetened whipped cream for the ultimate keto dessert experience. Keywords: keto blackberry pie, low-carb pie recipe, gluten-free dessert, keto-friendly dessert.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Erythritol sweetener
- 0.33 cups Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 cups Blackberries
- 2 tablespoons Chia seeds
- 1 tablespoon Lemon juice
- 0.5 teaspoon Xanthan gum
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the almond flour, coconut flour, 1/4 cup of erythritol, and salt.
Melt the butter in a microwave-safe bowl, then let it cool slightly.
Add the melted butter, egg, and vanilla extract to the dry ingredients.
Mix until a dough forms. If it seems too crumbly, you can add a splash of water.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan.
Poke holes in the crust with a fork to prevent bubbling and bake for 10 minutes, or until slightly golden.
Remove the crust from the oven and let it cool while you prepare the filling.
In a medium saucepan over medium heat, combine the blackberries and remaining 1/4 cup of erythritol.
Cook until the berries release their juices, about 5 minutes, stirring occasionally.
Mash some of the blackberries with the back of a spoon or a potato masher, leaving a few whole for texture.
Stir in the chia seeds and lemon juice, then sprinkle xanthan gum evenly over the mixture to thicken.
Simmer for an additional 3-4 minutes until the filling is slightly thickened then remove from heat.
Pour the blackberry filling into the prepared pie crust.
Return the pie to the oven and bake for another 30-35 minutes, until the filling is bubbly and the crust is lightly browned.
Allow the pie to cool at room temperature for at least 20 minutes before slicing.
Enjoy your Keto Classic Blackberry Pie with a dollop of unsweetened whipped cream if desired.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 38.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 653 mg | 50% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
