Sugar-Free Blueberry Pie (Diabetic-Friendly)
This delicious sugar-free blueberry pie is perfect for those looking for a diabetic-friendly dessert. It features a low-carb almond and coconut flour crust and a sweet, juicy blueberry filling without any added sugars.
Ingredients
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Crust:
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1 1/2 cups almond flour
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1/4 cup coconut flour
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1/3 cup unsalted butter, melted
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1 large egg
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A pinch of salt
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Filling:
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4 cups fresh or frozen blueberries
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1/2 cup sugar substitute (erythritol, monk fruit, or allulose)
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon (optional)
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2 tablespoons chia seeds or 2 tablespoons cornstarch for thickening
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Directions
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Preheat the oven to 350°F (175°C). Mix crust ingredients together, press into a pie dish, and pre-bake for 8-10 minutes.
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Combine the blueberries with sugar substitute, lemon juice, vanilla, cinnamon, and thickener. Let it sit briefly to thicken.
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Pour the filling into the crust and bake for 35-45 minutes until bubbly and golden brown.
Nutritional Estimate (per slice, approx. 1/8 of the pie):
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Calories: ~200-220
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Carbs: ~10-12g (mostly from the blueberries)
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Fiber: ~4-5g
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Net Carbs: ~6-8g
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Fat: ~16-18g
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Protein: ~5-6g