Fresh blueberries with cinnamon-streusel topping, finished off with vanilla bean ice cream— AND it’s keto? Unbelievable!
Honestly, this recipe was a bit of an experiment. Truth be told, over the 4th of July, I decided to indulge my party guests (and myself) with a homemade blueberry crumble pie. And if I was jumpin’ keto ship for the day, I was gonna do it right— flaky butter crust, decadent streusel topping, and a scoop (or two) of Häagen-Dazs® vanilla ice cream. Holy moly was it good!
The only problem is, I haven’t been able to get it outta my head! And I’m not talking about the guilt of going off keto for the day— no shame here— I’m saying I can’t stop thinking about how much I want another pie.
So this recipe is actually an attempt to recreate the foodgasm that took place on July 4th without compromising my ketogenic diet. And fortunately, this pie does just that!
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Can You Bake This in a Dish Rather than a Pie Pan?
Absolutely!
In fact, next time around I’d use a 9×13 baking dish because the outcome is much more of a crumble than it is a pie. In fact, if you were hoping for a picture-perfect presentation you’re going to be sorely disappointed!
The best way to serve this “pie” is in a bowl, as a crumbled mess— with a spoon of course.
Homemade Almond Flour Crust
Yield: 1 pie crust (14 slices) | Serving Size: 1 slice
Calories: 125 | Fat: 12g | Carb: 4g | Protein: 4g | Sugar: 1g | Fiber: 2g
INGREDIENTS
- 2 cups almond flour
- 3 Tablespoons erythritol granular sweetener
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon xanthan gum
- 1/4 cup grass-fed butter, melted
- 1 large organic egg, beaten
INSTRUCTIONS
- In a large bowl, combine the almond flour, sweetener, salt, and xanthan gum. Stir well to combine.
- Add the butter and egg. Stir until fully incorporated.
- Shape the dough into a disk and wrap in plastic. Refrigerate for 1 hour.
- Place the chilled dough between two sheets of parchment and roll into a thin sheet of dough (large enough to cover a pie pan).
- Pull the top sheet off and use the bottom sheet as support to invert it into a pie pan. Seal off any cracks with your fingers and gently remove excess from edges.
Blueberry Filling
Yield: 5 cups | Serving Size: 1/4 cup
Calories: 23 | Fat: 0g | Carb: 6g | Protein: 1g | Sugar: 4g | Fiber: 2g
INGREDIENTS
- 5 cups fresh blueberries
- 1 cup erythritol granular sweetener
- 1 Tablespoon xanthan gum
- 2 Tablespoons fresh lemon juice
- 1 teaspoon lemon zest
INSTRUCTIONS
- Rinse blueberries and place them in a large bowl.
- Add sweetener and xanthan gum and gently stir together.
- Pour in lemon juice and zest and stir until all berries are well coated.
- Place the blueberry mixture in the pie crust.
Cinnamon Streusel Topping
Yield: 1 cup | Serving Size: 1 Tablespoon
Calories: 61 | Fat: 6g | Carb: 1g | Protein: 1g | Sugar: 0g | Fiber: 1g
INGREDIENTS
- 3/4 cup almond flour
- 3 Tablespoons erythritol brown sweetener
- 3 Tablespoons erythritol granular sweetener
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Himalayan sea salt
- 5 Tablespoons unsalted, grass-fed butter, melted and cooled
INSTRUCTIONS
- In a large bowl combine almond flour, sweeteners, cinnamon and sea salt. Mix until fully incorporated.
- Add butter and stir until well combined.
- Crumble over top of blueberry mixture.
From there you’re all set to bake! Place the pie in a preheated oven and bake at 350° for 30 minutes.
Serve with Rebel Vanilla Ice Cream, or choice keto-friendly brand.
Print
Keto Blueberry Crumble Pie
- Total Time: 1 hour 30 minutes
- Yield: 7 Cups 1x
Description
Fresh blueberries with cinnamon-streusel topping, finished off with vanilla bean ice cream. AND it’s keto? Unbelievable!
Ingredients
- 2 3/4 cup almond flour*
- 1 cup plus 6 Tablespoons erythritol granular sweetener*
- 3 Tablespoons erythritol brown sweetener*
- 1 Tablespoon plus 1/4 teaspoon xanthan gum
- 2 teaspoons Himalayan sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) plus 1 Tablespoon unsalted grass-fed butter, melted
- 1 large organic egg, beaten
- 2 Tablespoons fresh lemon juice
- 5 cups fresh blueberries (1 pound 10 ounces)
- 1 teaspoon lemon zest
- 1/4 cup Rebel Vanilla Ice Cream* (optional)
Instructions
Almond Flour Crust
- In a large bowl, combine 2 cups almond flour, 3 Tbsp erythritol granular, 1/4 tsp salt, and 1/4 tsp xanthan gum. Stir well to combine.
- Add 1/4 cup melted butter and beaten egg. Stir until fully incorporated.
- Shape the dough into a disk and wrap in plastic. Refrigerate for 1 hour.
- Place the chilled dough between two sheets of parchment and roll into a thin sheet of dough (large enough to cover a pie pan).
- Pull the top sheet off and use the bottom sheet as support to invert it into a pie pan. Seal off any cracks with your fingers and gently remove excess from edges.*
- Preheat oven to 350°.
Blueberry Filling
- Rinse blueberries and place them in a large bowl.
- Add 1 cup erythritol granular and 1 Tbsp xanthan gum and gently stir together.
- Pour in lemon juice and zest and stir until all berries are well coated.
- Place the blueberry mixture in the pie crust (or 9×13 pan).
Cinnamon Streusel Topping
- In a large bowl combine 3/4 cup almond flour, cinnamon, 1/4 tsp sea salt, 3 Tbsp erythritol granular, and 3 Tbsp erythritol brown. Mix until fully incorporated.
- Add 5 Tbsp melted butter and stir until well combined.
- Crumble over top of blueberry mixture.
- Place the pie in the oven and bake at 350° for 30 minutes.
- Serve with Rebel Vanilla Ice Cream, or choice keto-friendly brand.
Notes
Fresh out of the oven this pie looks beautiful. However, once you slice into it, you’ll quickly realize this is much more of a crumble than it is a pie. Which explains why the serving size is coming to you in 1/2 cup portions. Don’t worry, it doesn’t take away from the flavor. Just serve it up in bowls with a spoon and you’re good to go!
*Option to use coconut flour, but the crust won’t be as flaky and the topping won’t be as crispy.
*I prefer the brand Swerve.
*Again, I prefer the brand Swerve.
*Or another keto-friendly ice cream.
*This is not a smooth operation. Meaning, your pie crust is going to fall apart before it hits the pie pan (or dish). Don’t worry, simply patch it back together with your fingers. No one will ever know it’s a sloppy mess underneath all those blueberries.
- Prep Time: 1 Hour
- Cook Time: 30 Minutes
Nutrition
- Serving Size: 1/2 Cup
- Calories: 161
- Sugar: 6g
- Fat: 13g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
Brand New to Keto?
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Whether you’re well-versed or brand spankin’ new to keto life and looking for some help, you should check out Katie’s coaching program. Coach Katie lives keto all day, errryday. She keeps up to date on the latest science, so you don’t have to. But more importantly, she addresses your specific goals to help you achieve ultimate success on your keto journey. And it’s always better to have someone in your corner, guiding you along. So if you’re ready for total life transformation and ultimate keto success, schedule your FREE initial keto consultation today!
Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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