This recipe is an adaption of the Strawberry Cream Pie in my cookbook Crazy Busy Keto. Before going low-carb, I made fruit pies like this in a store bought graham cracker crust and real sugar. It was easy to create a low-carb version, and I love that I can have it chilling in the fridge in less than 15 minutes. The difficult part is waiting for it to set up! David prefers the filling served without the crust in a small parfait glass or dessert dish.
Blueberry Cream Pie
Ingredients
Filling
- 1 8- ounce package of cream cheese slightly softened
- 1/2 cup powdered sweetener
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon blueberry extract optional
- 1 1/4 cups heavy cream
- 8 ounces blueberries
Crust
- 3/4 cup blanched almond flour
- 3 tablespoons granulated sweetener
- 1 tablespoon unsalted butter melted
- 1/4 teaspoon salt
Instructions
- Take the cream cheese for the filling out of the fridge about 20 minutes before making the recipe; it needs to have the chill taken off it but it does not need to be fully softened.
- Make the crust: Place all the ingredients for the crust in a small bowl or a food processor and mix with a spatula or the food processor until they resemble coarse crumbs. Press the mixture across the bottom and up the sides of a 9-inch pie pan to form a crust. Set aside (this is a no-bake crust).
- Make the filling: In a large bowl, whip the cream cheese with a hand mixer until creamy. Add the powdered sweetener, lemon juice, and extracts and continue to whip until smooth. Pour in the heavy cream in three parts, blending well after each addition. When the mixture is whipped and fluffy, stir in the berries by hand.
- Smooth the filling into the prepared crust. If using extra berries for garnish, arrange them on top of the pie as you like. Refrigerate the pie for at least 4 hours or overnight before serving.
- Store leftovers in the refrigerator for up to 4 days.
Notes
The macros provided reflect using 8 ounces of blueberries. If you would like to use a different berry, here is the new carb count per serving (still using 8 ounces):
Strawberry – 5g carbs per serving (slice the berries before mixing them into the filling)
Blackberry – 4.8g carbs per serving
Raspberry – 5.5g carbs per serving
Nutrition
Nutrition Facts
Blueberry Cream Pie
Amount per Serving
Calories
267.1
% Daily Value*
Fat
26.3
g
40
%
Carbohydrates
6.9
g
2
%
Fiber
1.1
g
5
%
Protein
3.6
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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