I love pretty desserts and this Keto Blackberry Pie is as pretty as they come. With a press in pie crust & custard made right in the blender, it has just 10 minutes of prep time. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
One of my favorite things is my friend Kristen's Pear Pie. A few months ago I made a healthy version of that but, alas, it wasn't very keto-friendly. I think the fact that it is almost 9 net carbs per slice is too high for many of my low carb readers. I decided to make that custard pie with berries to make it keto and low carb. As always it is sugar and gluten free.
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Crust Ingredients
Almond Flour - I’ve come to prefer using almond flour in most of my low carb keto baked goods. It has a mild flavor and gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour - Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Cold Butter - Using cold butter helps the crust mimic the flakiness of a traditional pie crust. And butter has a much nicer flavor than shortening. I use salted butter. If you have unsalted butter add a tiny pinch of kosher salt.
Cold Water - Same as above. We use cold ingredients for the pie crust to help them get nice and flakey while baking.
How to Make Low Carb Pie Crust
Sometimes I make custard pies with crust and sometimes I make them without. I felt like a crust when I made this last week. I also shared it with a group of my girlfriends and it was a hit. And I'm the only low carb, trim healthy mama out of our group. Those ladies have been my taste testers more than once. They usually do so happily.
This is an easy almond flour pie crust that mixes up in the food processor and then gets pressed right into the pie plate with your fingers. No rolling pin is required!
Step One: Put the crust ingredients in a food processor. Process for 2-3 minutes.
Expert Tip: Let it go a full 2-3 minutes in the food processor is very important! It starts out dry and crumbly but after a couple of minutes the almond flour starts to break down and release the natural oils of the almonds which makes the crust come together in a ball.
Filling Ingredients
Frozen Blackberries- I use frozen berries in this custard pie so that the custard gets a chance to begin to set before the blackberries release their juices. Raspberries and blueberries work very well, as well as a combination. Strawberries are a bit big unless you can find the frozen slices without added sugar.
Eggs - Eggs are the binder in this custard and cannot be substituted.
Softened Butter - I use softened butter for the custard so that it can easily mix into the eggs.
Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols with stevia you only need half the amount required of regular sugar without the aftertaste from some other sweeteners. Also, since natural sweeteners can be more expensive a concentrated sweetener helps with my food budget. You can even sub allulose for the xylitol if you have pets in your home.
Vanilla - Pure vanilla extract really gives the custard a great flavor.
Almond Flour - Using a little bit of almond flour in the custard helps it to thicken.
How to Make Keto Blackberry Pie
Making a baked custard pie using my method is very easy. Simple blend eggs, butter, sweetener, vanilla, and almond flour. Once you do that you can pour it into a pie plate (with or without a crust) or individual ramekins and bake them.
Step One: After letting the pre-baked crust cool top it with the frozen blackberries.
Step Two: Blend the ingredients for the custard until smooth. Pour over the blackberries.
Step Three: Bake the keto blackberry pie until it is golden and the center only jiggles slightly.
Expert Tip: If the top is golden but the pie is still jiggly tent it with foil and bake another ten minutes.
Variations
Spices - Feel free to add a pinch of nutmeg, ginger powder, or cinnamon to either the filling or crust.
Lemon - Sub the vanilla extract for lemon extract for a lemon blackberry pie.
Common Questions
How do you keep a pie crust from getting soggy?
One of the easiest ways to do this is to blind bake it. This crust doesn't need pie weights, just prick with a fork a few times and bake it for 10 minutes. This helps it to not get soggy from the custard and the berries.
Can I use other types of berries?
Of course! I do recommend using frozen berries for this keto berry pie. When you use frozen berries the custard gets a chance to begin to set before the berries release all their juices. If you have fresh blackberries just freeze them for a couple of hours first. As long as they are frozen you can use raspberries, blueberries, sliced strawberries, or a combination of mixed berries.
What should I serve with keto blackberry pie?
This is great on its own but topped with a dollop of whipped cream or served with some keto vanilla ice cream put it over the top of amazing.
More Great Keto Recipes
In a hurry? This Keto Cheesecake Fluff can be made in just 5 minutes!
Love blackberries? Try my Keto Blackberry Cheesecake and Keto Blackberry Cobbler recipe next!
And don't miss out on this Baked Custard with Lemon.
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📖 Recipe
Ingredients
Crust Ingredients:
- 1 ⅓ cups almond flour
- 1 ½ teaspoon coconut flour
- 2 tablespoon cold butter
- 1 ½ teaspoon cold water
Filling Ingredients:
- 10 oz frozen blackberries
- 3 eggs
- 4 tablespoon butter softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tablespoon vanilla
- ¼ cup almond flour
Instructions
- Preheat oven to 350.
- Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and up the sides of a pie plate. Prick the bottom with a fork. Bake for 10 minutes.
- Remove from the oven and scatter the blackberries over the crust.
- Combine the rest of the ingredients in a blender and blend until smooth. Pour the custard over the berries.
- Bake for 40-50 minutes until the center isn't jiggly and the pie is golden brown. Cool completely and then chill in the fridge for a few hours before serving.
Notes
Nutrition
Originally Published August 21, 2016. Revised and Republished April 18, 2022.
Dana Miller says
Made this tonight. We all loved it. It was delicious.
Kathy Hurwitz says
I have frozen mango at the moment. And I’m craving pie. What do you think about using mango
?
Taryn says
I'm sure you could mix some into the filling. Too much and it may not set.
sally says
do you think I could use rhubarb and strawberries ????
Taryn says
I am not a rhubarb expert but I think so! LMK how it turns out 🙂