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Keto blueberry pie with Chia seed jam

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keto blueberry pie

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.

blueberry tart with low carb almond meal pie crust

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

Recipe Card

keto blueberry pie

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. 
Prep Time: 20 mins
Cook Time: 20 mins
cool down 1 hr
Total Time: 1 hr 40 mins
Author: Carine
12 slices


Walnuts Almond Crust

Blueberry chia seed jam filling

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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.
  • Store at room temperature for up to 2 days.
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Nutrition Facts
Keto blueberry Pie
Amount Per Serving (1 slice)
Calories 216 Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Carbohydrates 12.7g4%
Fiber 5.3g22%
Sugar 4.7g5%
Protein 5.6g11%
Net Carbs 7.4g
* Percent Daily Values are based on a 2000 calorie diet.

blueberry tart almond walnuts crust

Keto blueberry pie with chia jam

Nutrition panel is for one slice of keto blueberry pie. This keto blueberry pie serve 12 slices. Net carb per slice 7.4 g.


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  1. This looks wonderful, and I really want to make it, but I’m confused by the comments about the egg white, since the recipe just lists 1 egg for the crust (it doesn’t specify “egg white”). Should I use a whole egg or just the egg white?

    • The recipe use a whole egg (not sure why the follower mention egg white, and then I automatically reply eggwhite without re reading my recipe 🙂 ! BUT I confirm this is a whole egg in here! Enjoy, XOXO Carine.

  2. 5 stars
    Hi, just finished making this tart! I think that using the chia seeds in the blueberries gives the filling the same texture as in a raspberry Linzer tart. I used 3 cups of fresh blueberries from the farmers’ market, yum! Really appreciate your feedback to others who have tried the recipe so that I know what to do next time if the ball of dough doesn’t hold together as expected. (this time it was because I didn’t read carefully enough and used the whole egg….)

  3. This looks wonderful but I am confused as to why it is labeled vegan when it contains an egg white. While I’m here…can you suggest an vegan alternative to the egg white?

    • Sorry for the tag issue. You can replace egg white by flax egg, combine 1 tablespoon of flax meal in 3 tablespoon of water. Set aside 10 minutes until thick and egg-like texture form. Use as an egg replacement in this recipe. Enjoy the low carb recipes on the blog. XOXO Carine.

  4. I am diabetic and I am on a strict diet. I am trying to find a low carb birthday treat. Do you have an estimate of the total carb count per serving? Also do you know the serving size. Thanks, this looks very yummy!

  5. Can I use normal blueberries instead of frozen ones? And is it possible to omit the chia seeds for the filling?

    • Sure you can use fresh blueberries! I love chia seeds because they absorb the extra moisture from the berries – it avoids the crust to get soft and soggy. Otherwise it will work without it, just different texture. Enjoy the recipe. XOXO Carine.

    • I am not sure where you saw almond feed, probably a typo issue regarding almond meal. I scroll down the post and can’t find it. Where is it? Happy to help out ! XOXO Carine.

  6. 5 stars
    I just found this recipe and tried it last week. I have to say it is not a usual tart but we liked it. I was looking for healthier version of dessert, and this turn out not only low carb, but gluten free and no processed sugar. The crust turned out crispy, the whole frozen blueberries didn’t really mixed with chia seeds and formed a jam like filing. However, the chia seeds sat at the bottom of the tart, the blueberries remain plump and juicy after baking. The combination was good, had a good texture. I’d add a pinch of salt to the crust.
    Given we are not in any restricted diet, we had this tart with ice cream, a perfect combination.
    I used a 9″ removable tart pan, I had to doubled the crust and the filing recipe.
    Thank you for sharing this recipe. I will make this again.

    • Such a beautiful feedback! I am so glad you enjoy this blueberry tart. Enjoy the healthy recipes on the blog and thanks for sharing. XOXO Carine.

  7. Can I use pecans instead of walnuts?
    Will this crust be big enough for an 8 or 9 in pie?
    Good option for keto!

    Thanks for posting!

  8. 5 stars
    I made this today – as the recipe stated exactly – and the crust was very oily, moist and did NOT form a “play-dough” consistency or a “ball” in the food processor. Having said that, I still rolled it between two sheets of parchment paper and was able to turn it out over the top of the pie, and it had a great nutty texture and I enjoyed the flavor. I did add a pinch of salt to the crust.

    • Hi,you must use coconut oil in this recipe. Coconut oil harden at room temperature and it really help the crust to hold together. If you are not on a dairy free diet I would recommend to try feed-grass butter instead. Let me know how it work! xoxo Carine.

    • Sure, this low carb crust works well with any fruits. My favorite low carb fruits for this tart are blueberries, raspberries or strawberries. Enjoy! Carine.

    • Sure! I uploaded the nutrition panel for this lovely low carb walnut crust. Scroll down after the recipe card to see all the details Enjoy the recipe ! Carine.

    • Hi Judy, I am French and dose means a ‘pinch of’. I am so sorry if sometimes my brain do not fully think in English while writing on this little blog. Well, this said I can’t find the area in the blueberry pie recipe where I used the term dose … weird. Could you please precise me where it is and I will update with the appropriate English word. Thank you so much for your help! Carine.

      • Hi Carine, I believe Judy was asking you what does [b] mean, if your recipe as twice it is used:
        [b]Walnuts Almond Crust[/b]
        & [b]Filling[/b] (I think she just misspelt does.)
        I can’t wait to try this recipe

        • Hi Sharon, Thanks for your help 🙂 the letter [b] was actually here to underline the text in bold to make the recipe easier to read. Apparently it does not seems to work so I removed it. Thanks for supporting me Sharon !!! Enjoy the crust. xoxox Carine.

    • Hi Jill, I used google to convert the temperature in F. It seems to be 360 F. Anyway I recommend you check often the look of your crust. When it gets golden brown on the sides it is ready. Cool down in the tray before you unmold to avoid the crust to break. It will harden when cooling down. Enjoy! And if you like you can use the google oven temperature converter here:

  9. 4 stars
    I love this recipe! Having grown up in an American family of mixed ethnic (Austrian-Irish) food traditions, but then finding I need to eat gluten-free has been a challenge, for sure. Just want to add that I have never seen or heard of Linzertorte with blueberry jam or “filling”. Like at all, ever. Linzer is mostly the nut flour torte (we can go 12 rounds on whether all hazelnut or all almonds LOL) with a small amout of rasperry or lingonberry jam. Just saying love this! and don’t say “Linzer is filled w/blueberry” *please*. This pie is, Linzers classically ain’t.

    Love from Portland OR
    (and my Austrian Grandmother, the über-Baker),

    Andrea W.

    • Hi Andrea, thanks for your lovely comments full of information! I am from East of France where we love revisiting all German recipes our way that is probably why we will Linzers with blueberry jam 🙂 But true, when I have been in Germany or Austria I taste a classic Linzers and it was made of raspberry and so yum! Like you I have to cut on gluten and sugar so this recipe is a nice alternative specially around Christmas to remind our tradition. Love from Auckland, NZ, Carine.

    • Hi Joanne, It would probably work but keep in mind that it will increase the quantity of wet ingredients and so the crust may be softer/sticker. I discard the yellow egg as I found the crust crispier with egg white only and also my dad watch his cholesterol so reducing yellow egg is always a goo option. I hope it answer your question. Carine. xx.

    • Sorry Sheila I meant 1 egg white. I am French and my English is not always perfect. So use only 1 egg white from a size 6 egg. Discard the yellow! Hope it answer your question! Carine.

  10. I followed the instructions, I thought and yet the crust came out oily/moist. Would adding more almond meal make the crust tough or too dry?

    • If you followed the instruction you should get a firm and consistent dough ball before rolling and baking. If it is too oily at this stage add gradually more almond meal until the ball is firm and consistent. Adding more almond meal is definitely the option if the dough ball is too oily before baking.

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