Almond Flour Crust

1. 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.
2. Add 1/4 cup melted butter and beaten egg. Stir until fully incorporated.
3. Shape the dough into a disk and wrap in plastic. Refrigerate for 1 hour.
4. Place the chilled dough between two sheets of parchment and roll into a thin sheet of dough (large enough to cover a pie pan).
5. 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.*
6. Preheat oven to 350°.

Blueberry Filling

1. Rinse blueberries and place them in a large bowl.
2. Add 1 cup erythritol granular and 1 Tbsp xanthan gum and gently stir together.
3. Pour in lemon juice and zest and stir until all berries are well coated.
4. Place the blueberry mixture in the pie crust (or 9×13 pan).

Cinnamon Streusel Topping

1. 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.
2. Add 5 Tbsp melted butter and stir until well combined.
3. Crumble over top of blueberry mixture.
4. Place the pie in the oven and bake at 350° for 30 minutes.
5. Serve with Rebel Vanilla Ice Cream, or choice keto-friendly brand.