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prep time

40 min
cook time

30 min
ready time

1 h 10 min

Keto Blackberry Pie

Tangy, buttery, and incredibly delicious are just a few words that describe this divine Keto blackberry pie. This dessert consists of a shortbread crust filled with a refreshing blackberry filling. You can serve this pie as a snack or after a festive holiday dinner.

Here are some tips for preparing a flaky crust:

• Use cold butter for the dough. Hard butter results in a flaky crust that melts in your mouth. Using melted or room temperature butter would produce a tough and chewy crust. • Don’t knead the dough; once it comes together, wrap it and refrigerate it. Kneading it would cause the butter to melt and integrate with the other ingredients, which isn’t what we’re going for. • You can prepare the dough one day ahead and keep it in the fridge until assembly time. • If you want a lighter pie, you can prepare ¾ batch of the crust enough for the base only, omitting the lattice. Please adjust the macros accordingly.

How can you customize this recipe?

Instead of using blackberries only, you can add raspberries and blueberries for a mixed berry pie. You can swap the lemon zest and juice for orange zest and juice, and add a pinch of cardamom if you’re feeling adventurous.

What pan size did we use for this recipe?

This recipe is for a 10-inch (25cm) pie pan/dish. If you’re using a larger pan/dish, you might need to prepare 1 ½ or 2 batches of the recipe. You can also use six individual tartlet pans.

How can you store the leftover pie?

This pie tops all other Keto blackberry recipes, so we don’t think you’ll have a problem with leftovers. Nevertheless, you can store extra slices in an airtight container at room temperature for one day or in the fridge for up to 5 days.

Net Carbs

4.2 g
Fiber

6 g
Total Carbs

19.2 g
Protein

6 g
Fats

22.5 g

262 cals

Quantity

Serving Size

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Almond flour

1.25 cup
Coconut flour

7 tbsp
Powdered Erythritol (Icing Sugar)

8 tbsp
Psyllium Husks (Ground / Powder)

1 tbsp
Salt

0.13 tsp
Butter

8 tbsp
Raw egg

1 medium
Blackberries

1.5 cup
Lemon Peel Or Zest Raw

1 tsp
Lemon juice

1 tbsp
Egg yolk

1 medium
Almond milk

1 tbsp
Erythritol Granulated

1 tbsp

Step 1

To prepare the crust, add the almond flour, 6 tbsp coconut flour, 6 tbsp powdered erythritol, psyllium husk, and salt to your food processor. Pulse to combine. Chop the cold butter into small cubes and add them to the food processor
Step 2

Pulse again until the mixture looks like bread crumbs. Add the egg and pulse until a dough comes together. If the dough is not coming together, add a tablespoon of water. Wrap the dough with clingfilm/plastic wrap and refrigerate it for 30 minutes.
Step 3

Add the blackberries to a bowl and sprinkle with 1 tbsp of coconut flour. Add 2 tbsp of powdered sweetener, lemon zest, and lemon juice. Smash using a fork until smooth.
Step 4

Once the dough has chilled enough, remove it from the fridge and preheat your oven to 180C/350 F. Cut a third of the dough, wrap it, and return it to the refrigerator. Place the large piece of dough between 2 pieces of parchment paper.
Step 5

Roll out the dough until it is slightly larger than your pie dish/pan. Transfer the dough to the pan by flipping the parchment paper over the pan. Fit it properly and cut out any hangovers.
Step 6

Spread the berry mixture over the pie dough. Take the other piece of dough from the fridge and roll it between 2 pieces of parchment paper. Cut into ½ inch (1 cm) strips.
Step 7

Lay half the dough strips length-wise and the other half cross-wise. Trim off excess dough around the edge of the pie. Add the egg yolk and almond milk to a small bowl and whisk. Brush the top of the pie with the mixture and sprinkle the granulated erythritol on top.
Step 8

Bake for 20-30 minutes, until the filling is bubbly and the crust is light golden brown. Begin checking at 15 minutes intervals and cover crust edges with pieces of foil as needed to prevent over-browning. Take the pie out of the oven and let cool for 2 hours at room temperature.
Step 9

Cut into eight slices and serve. Store leftovers in an airtight container in the fridge.

Keto Blackberry Pie

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