Keto blueberry pie, a healthy sugar free sweet pie with chia seed jam and almond flour walnut crust. A delicious low carb gluten free dessert 100 % paleo, vegan and dairy free. The crispy almond & walnut crust is 100% gluten free, low carb and simply the best pie crust ever! The filling is boosted with antioxidant blueberries and chia seeds, simply sweetened with natural sugar free sweetener to cut out the calories, carbs without cutting on flavor. It is definitely a great low carb dessert.
Keto blueberry pie – A healthy low carb dessert
It is almost Christmas and I am still busy in the kitchen developing healthy baking recipes to enjoy with my family on Christmas day. Our favorite Christmas dessert is usually a Linzertorte. A Linzertorte is a crusty pie made with a nut crust using almonds, walnuts and lots of sugar. The pie is usually filled with blueberry jam. Then the leftover of the crust is used to design a cross on the top of the pie. This said you understand how this pie is far away from my new sugar free diet. After few trials and adjustment I finally manage to recreate a similar Linzertorte pie with a similar crunchy crust and moist sweet jam-like while sugar-free. Below this is the crust I developed made with a mixture of whole walnuts, almond meal and coconut flour. I sometime bake the crust in a small dishes as you can see below or in a larger pie pan for a family size keto blueberry pie.
I used the leftover of the dough to design a stars shape on the top of the pie. The texture of the dough is a bit more crumbly than the usual recipe but it is really malleable like play dough so it is still easy to use. I highly recommend to use a removable bottom pan to easily unmold the crust from the pan without breaking the crust. I filled the pie with an homemade blueberry chia seed jam.
Keto blueberry Pie
Keto Blueberry pie with chia seed jam and almond flour walnut crust. A delicious low carb gluten free dessert 100 % gluten free.
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Preheat oven to 180 C. (350F).
In a food processor with the ‘S’ blade attachment, combine the all the crust ingredients: almond meal, walnuts, coconut flour, egg, sweetener and coconut oil. Process on medium speed for about 1 minute or until the mixture comes together and forms a ball.
Transfer the dough to a bench or surface covered with a piece of cling wrap. Set aside a quarter of the dough to use for decorating the top of the tart or to serve as biscuits with the tart on the side.
Place another piece of cling wrap on the top of the remaining dough and start rolling the dough as you would for a regular pie crust. The cling wrap will prevent the dough from sticking to the rolling pin and the bench, so do not remove the layers until fully rolled.
Roll to fit the size of the pie dish. Remove the top layer of cling wrap and flip the crust over onto the greased pie dish. The dough will be very crumbly but workable. If it breaks simply use your fingers to shape and push the dough until it fits the dish perfectly.
Bake the crust for 15-20 minutes or until golden and crispy on side.
Blueberry chia seed jam
To make the filling, put the chia seeds into a small bowl and add the lukewarm water. Give them a good stir and set aside for 2 minutes until they absorb the water. Give them a quick stir from time to time to stop them sticking together.
Meanwhile, place the blueberries and sugar free sweetener in a saucepan, cover and warm over medium heat. When bubbles start to form on the side of the saucepan, uncover and stir in the soaked chia seeds. Simmer for 4–8 minutes or until the blueberries are cooked and it becomes jelly-like.
Pour the jam onto the prepared crust and bake for an extra 10 minutes to set.
Cookie stars decoration
Meanwhile, prepare some pastry stars to decorate the top of the tart. If you end up with too many, they can be baked separately and served as cookies with the tart or to decorate the Christmas table.
Roll the extra pastry dough between two pieces of cling wrap, as before, until it is the right thickness. Cut into stars using a cookie cutter. Place the stars on a baking tray covered with baking paper and bake for 10–12 minutes until golden brown
Cool on a wire rack. Cool completely, for about 11⁄2 hours, before you unmold the tart. This will stop the crust from falling apart as it will harden while cooling down, getting very crispy and easier to unmold.