Enjoy a no sugar added pie topped with loads of fresh blueberries. Use our gluten-free, low-carb flaky crust if you like to limit carbs. Free from refined carbs or gluten, our blueberry cream pie is light and refreshing. Prepare the ingredients ahead and assemble the day before the weekend dinner or party.
Serving size: 8
Benefits of Blueberries
Berries contain antioxidants, such as anthocyanins, ellagic acid, and resveratrol. Berries including blueberries, blackberries, raspberries, and strawberries, are nutrient-dense foods that are low in carbohydrates and high in nutrients.
Blueberries in particular have one of the highest levels of antioxidants. Blueberries contain a significant amount of anthocyanin, which is responsible for blueberry’s purple color. Blueberries are full of vitamins and minerals, including vitamin C, vitamin K, and Manganese. Vitamin C can boost your immune system, while vitamin K helps with blood clotting. Manganese can promote bone and muscle strength.
High in fiber and low in sugar, blueberries can help manage cholesterol and protect your heart. Blueberries can also help maintain healthy blood sugar levels and blood pressure.
Ingredients for No Sugar Added Blueberry Cream Pie
Low-carb, gluten-free crust
- Coconut flour, 3/4 Cup
- Butter, cold, 1/2 Cup
- Low-carb granular sweetener, 3 Tablespoon
- Sea salt, 1/4 teaspoon
- Eggs, 2 large, room temperature
- Vanilla extract, 1/2 teaspoon
- Zest from one lemon
- Fresh blueberries, 2.5 cups (about 475 gram)
- Low-carb granular sweetener, 1 Cup
- Lemon juice, 1 Tablespoon
- Arrowroot slurry (2 Tablespoon of arrowroot flour mixed with 1 Tablespoon of water)
- Cream cheese, full fat block, 12 oz (340 gram), room temperature
- Low-carb powdered sweetener, 3/4 Cup (divided)
- Vanilla extract, 1 teaspoon
- Heavy cream, 1 Cup
Fresh blueberries, 1 Cup (about 190 gram)
Instructions for No Sugar Added Fresh Blueberry Cream Pie
1.Preheat the oven to 177˚C (350˚F). Mix all ingredients for a pie crust in a food processor and pulse until crumbly dough forms. Spread it into a 9 inch baking pan and poke a few small holes. Bake for 15 minutes until the edges turn light brown. Set aside.
2.Prepare the blueberry filling by warming 2.5 Cups of blueberries in a saucepan over medium heat. Add sweetener and lemon juice and cook for a few minutes stirring occasionally. Bring to a boil and stir in arrowroot slurry. Cook for a couple more minutes as the sauce thickens and simmers. Remove from heat and transfer to a bowl. Set aside until it cools completely.
3.Use a hand mixer, beat cream cheese, half of the powdered sweetener, and vanilla in a large bowl until well combined. In a separate bowl, whip heavy cream and the remaining sweetener into stiff peaks. Fold the whipped cream into the cream cheese mixture slowly.
4.Spread the creamy filling into the cooled crust. Pour cooled blueberry filling evenly. Sprinkle fresh blueberries on top for decoration. Cover the pie with a plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.
5.Take out the pie from the refrigerator when you are ready to serve.
Watch How to make Fresh Blueberry Cream Pie
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