Low Carb & Sugar Free Blueberry Pie

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more budget-friendly.

In a bowl, combine 3/4 cup coconut flour, 3/4 cup almond flour, 1/2 teaspoon sea salt, and 1/4 teaspoon baking powder. Whisk until there are no lumps.

Add 4 large eggs and 1 cup of melted and cooled unsalted butter to the dry ingredients. Whisk everything together.

Switch to a spatula if the mixture becomes hard to stir. Adjust with more coconut or almond flour if necessary for consistency.

Set the dough aside. Grease a pie tin with cooking oil.

Take half of the dough and press it into the greased pie tin using fingers, wetting hands with water to prevent sticking. Chill the pie shell in the fridge.

Roll out the second half of the dough on a silicone mat, wetting the surface to prevent sticking. Form it into a ball for easier rolling.

Use a second silicone mat to roll out the dough, placing the mat on top of the dough to avoid sticking. Chill the rolled dough in the fridge.

In a medium pot over medium heat, combine 1/2 cup sugar substitute and 2 tablespoons arrowroot powder. Mix until well combined.

Add 1/2 cup water and 1 teaspoon lemon juice to the pot, mixing everything together.

Add 2-3 cups of fresh or frozen blueberries to the mixture and cook over medium heat for 15-20 minutes until the blueberries are soft and the sauce thickens. Adjust with water for desired consistency.

Pour the blueberry filling into the chilled pie shell. Chill again to cool off the filling slightly.

Remove the top dough from the fridge, peel off the silicone mat, and place it on top of the pie. Cut off excess dough and poke ventilation holes in the top crust.

Smush down the edges to seal the pie. Bake at 350°F for 25-35 minutes depending on pie size.

Drizzle some syrup from the blueberry filling on top for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens