Sugar Free Blueberry Pie
Indulge guilt-free with this delightful Sugar-Free Blueberry Pie, a wholesome twist on a classic dessert. Made with a tender almond flour crust and naturally sweetened with monk fruit, this pie is perfect for those looking to enjoy a low-carb, sugar-free treat without compromising flavor. Packed with four cups of juicy, antioxidant-rich fresh blueberries, a hint of ground cinnamon, and a splash of zesty lemon juice, this dessert captures the essence of summer in every bite. The easy-to-make crust and optional egg wash for a golden finish make it both stunning and satisfying. Ready in just over an hour, this healthy blueberry pie is perfect for family gatherings, weekend indulgences, or any special occasion where you want to savor something sweet without added sugar.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut oil
- 3 tablespoons Cold water
- 4 cups Fresh blueberries
- 0.33 cups Monk fruit sweetener
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoons Ground cinnamon
- 1 unit Egg (optional, for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine almond flour and coconut oil. Use a fork or your hands to mix until crumbs form.
Gradually add cold water, one tablespoon at a time, until the dough comes together into a ball.
Divide the dough into two portions, with one slightly larger for the bottom crust. Roll each portion between two sheets of parchment paper into thin circles, about 1/8-inch thick.
Carefully transfer the larger dough circle into a 9-inch pie pan, pressing it into the bottom and sides evenly. Trim excess overhang and reserve it for lattice or decorations.
In another bowl, combine fresh blueberries, monk fruit sweetener, cornstarch, lemon juice, and ground cinnamon. Stir gently to coat the blueberries evenly.
Pour the blueberry filling into the prepared pie crust, spreading it evenly.
Place the second dough circle over the pie filling or cut it into strips to create a lattice pattern. Seal the edges by crimping them with a fork or twisting them neatly.
If using an egg wash, whisk together the egg and water. Brush it lightly over the top crust for a golden, shiny finish.
Bake the pie in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and allow it to cool for at least 1 hour to set properly before slicing.
Serve and enjoy your sugar-free blueberry pie!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 68.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 556 mg | 43% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2138 mg | 45% | |
*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.
