Low Carb Classic Blackberry Pie
Indulge in the sweet, tangy flavors of summer with this Low Carb Classic Blackberry Pie, a guilt-free treat that seamlessly blends indulgence with nourishment. Crafted with a buttery almond and coconut flour crust and naturally sweetened with erythritol, this pie is a perfect low-carb dessert option that doesn’t compromise on taste. The filling is a vibrant mix of juicy blackberries, a touch of cinnamon, and a hint of lemon, thickened naturally with chia seeds or xanthan gum for a luscious texture. Perfectly golden and bubbling, this pie is baked to perfection and serves as an ideal centerpiece for family gatherings or a decadent yet wholesome dessert for any occasion. Whether you're following a keto lifestyle or simply seeking a healthier alternative, this recipe delivers big on flavor and satisfaction.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Erythritol or preferred low-carb sweetener
- 0.5 cup Butter, chilled and cubed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 5 cups Blackberries
- 2 tablespoons Lemon juice
- 2 tablespoons Chia seeds or xanthan gum (for thickening)
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the almond flour, coconut flour, erythritol, and salt for the crust.
Add the chilled cubes of butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the egg and vanilla extract to the mixture, and stir until a dough begins to form.
Press the dough evenly into a 9-inch pie pan, covering the bottom and up the sides.
Prick the bottom of the crust with a fork to prevent bubbling, then bake in the preheated oven for 10 minutes, until just lightly golden.
While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the blackberries, lemon juice, erythritol, and cinnamon.
Cook for 5 minutes until the blackberries begin to release their juices and soften.
Stir in the chia seeds (or xanthan gum) and continue cooking for another 3-5 minutes until the mixture thickens. Remove from heat.
Pour the thickened blackberry mixture into the pre-baked crust, spreading it evenly.
Return the pie to the oven and bake for an additional 25-30 minutes, until the filling is bubbling and the crust is golden brown.
Allow the pie to cool at room temperature to set the filling before slicing and serving.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 476 mg | 158% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 81.8 g | 292% | |
| Total Sugars | 47.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 858 mg | 66% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1650 mg | 35% | |
*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.
