Easy Keto Blueberry Pie Filling Recipe
Are you looking for a delicious, low-carb dessert that satisfies your sweet tooth while keeping your blood sugar in check? This Easy Keto Blueberry Pie Filling Recipe is a game-changer! Whether you’re making a full keto blueberry pie or some tasty keto blueberry pie bars, this recipe is the perfect way to enjoy the sweet, juicy flavor of blueberries without the carbs.
As a foodie, I’m always on the lookout for new recipes that not only satisfy cravings but also align with a simple and healthy lifestyle. This Easy Keto Blueberry Pie Filling Recipe is one of my favorite parts of blueberry season!
Easy Keto Blueberry Pie Filling
The absence of sugar, thanks to the natural sugar-free sweeteners, means you can indulge in this sweet blueberry treat without guilt. Plus, it’s versatile—perfect for keto pie recipes, keto blueberry cobbler, and even mini blueberry hand pies!
This recipe is a great way to enjoy blueberry desserts without some of the carbs, and it’s especially ideal for those with a nut allergy who might not want to use almond flour crust. The coconut flour and xanthan gum work wonders to create a thick, luscious filling that pairs beautifully with any keto pie crust or tart crust.
Here is the Absolute Best Simplest Tart Crust if you are looking to make a tart or the Best Three Ingredient Pie Crust that I think you will absolutely love. While these are not keto, they are delicious!
The best way to enjoy this filling? Try it with a scoop of keto ice cream or use it as a topping for keto chow shakes! It’s a high-fat, low-carb dessert that’s perfect for special occasions or whenever you need a sweet treat.
Remember, while this recipe is a great idea for anyone on a keto or low carb diet, it’s not intended as medical advice. Always consult with a healthcare provider before making changes to your diet, especially if you have concerns about blood sugar levels.
Happy baking, and enjoy the sweet, tangy goodness of this keto blueberry pie filling!
P.S. If you want the best of both worlds, you can use this filling with our Three Ingredient Pie Crust! You will not be disappointed!
Ingredients:
- 2 cups fresh blueberries (or frozen blueberries, thawed)
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup erythritol-based sweetener (I like monk fruit, your choice)
- 1 tbsp coconut flour
- 1 tsp xantham gum (for thickening-you can also soak 2 tbs of Chia Seeds to form a gel & mix it in to thicken)
- 1 tsp vanilla extract
- 1/4 cup coconut oil (melted)
- Pinch of salt
Instructions:
- Prepare the Blueberries: Start by rinsing the fresh blueberries and placing them in a large bowl. If you’re using frozen blueberries, ensure they are thawed and drained. Add the lemon juice, lemon zest, and erythritol-based sweetener to the blueberries. Mix well to combine.
- Thicken the Filling: In a separate small bowl, combine the coconut flour, xanthan gum, and a pinch of salt. Gradually add this dry mixture to the blueberries, stirring continuously to avoid clumps. The mixture should start to thicken as you stir.
- Cook the Filling: Transfer the blueberry mixture to a saucepan and cook over medium heat on the stove top. Stir frequently until the mixture begins to thicken and bubble. This should take about 5-7 minutes. Once thickened, remove from heat and let it cool to room temperature.
- Assemble Your Dessert: If you’re making a pie, pour the blueberry filling into a prepared almond flour pie crust. You can also use this filling for a keto blueberry cheesecake recipe or even a simple blueberry bar recipe. For a lattice top, roll out your fathead dough between two sheets of parchment paper, cut it into strips using a cookie cutter or knife, and arrange it over the filling.
- Bake: If baking, preheat your oven to 350°F (175°C). Place the pie or bars on a baking sheet lined with parchment paper and bake until the crust is golden brown, about 20-25 minutes.
- Cool and Serve: Let the pie or bars cool completely before serving. This allows the filling to set. Enjoy with a scoop of keto vanilla ice cream or a dollop of sour cream for a truly indulgent treat.
Easy Keto Blueberry Pie Filling Recipe
Ingredients
- 2 cups fresh blueberries or frozen blueberries, thawed
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup erythritol-based sweetener I like monk fruit, your choice
- 1 tbsp coconut flour
- 1 tsp xantham gum for thickening-you can also soak 2 tbs of Chia Seeds to form a gel & mix it in to thicken
- 1 tsp vanilla extract
- 1/4 cup coconut oil melted
- Pinch of salt
Instructions
- Prepare the Blueberries: Start by rinsing the fresh blueberries and placing them in a large bowl. If you’re using frozen blueberries, ensure they are thawed and drained. Add the lemon juice, lemon zest, and erythritol-based sweetener to the blueberries. Mix well to combine.
- Thicken the Filling: In a separate small bowl, combine the coconut flour, xanthan gum, and a pinch of salt. Gradually add this dry mixture to the blueberries, stirring continuously to avoid clumps. The mixture should start to thicken as you stir.
- Cook the Filling: Transfer the blueberry mixture to a saucepan and cook over medium heat on the stove top. Stir frequently until the mixture begins to thicken and bubble. This should take about 5-7 minutes. Once thickened, remove from heat and let it cool to room temperature.
- Assemble Your Dessert: If you’re making a pie, pour the blueberry filling into a prepared almond flour pie crust. You can also use this filling for a keto blueberry cheesecake recipe or even a simple blueberry bar recipe. For a lattice top, roll out your fathead dough between two sheets of parchment paper, cut it into strips using a cookie cutter or knife, and arrange it over the filling.
- Bake: If baking, preheat your oven to 350°F (175°C). Place the pie or bars on a baking sheet lined with parchment paper and bake until the crust is golden brown, about 20-25 minutes.
- Cool and Serve: Let the pie or bars cool completely before serving. This allows the filling to set. Enjoy with a scoop of keto vanilla ice cream or a dollop of sour cream for a truly indulgent treat.
Storage
Store any leftover blueberry pie filling in an airtight container in the fridge for up to a week. This filling also freezes well—simply wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
The next time that you use this recipe card, you will have a fresh blueberry filling ready to go! This is my favorite part about making this recipe!
Nutritional Information:
This keto blueberry pie filling is not only low in grams of carbs, but also free from artificial sweeteners and high in healthy fats, making it a great option for those on a ketogenic diet.
Pro Tips:
Feel free to use a berry mixture or fresh berries for this low carb pie filling!
This Three Ingredient Pie Crust makes for a flaky pie crust! Be sure to let me know how you like it.
Vanilla bean ice cream with warm spices are great options to serve with this filling.
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