Keto Blueberry Pie with Chia Seed Jam
By Carine Claudepierre
Published on 11/19/2014 - Last updated on 11/06/2022
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This Keto Blueberry Pie is 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.
What’s A Keto Blueberry Pie?
A Keto Blueberry Pie is a low-carb version of the classic pie. Its crispy almond and walnut crust is 100% gluten-free, low carb, and simply the best pie crust ever!
The keto blueberry filling is loaded with antioxidants from blueberries and chia seeds, simply sweetened with natural sugar-free sweeteners to cut out the calories, and carbs without cutting on flavor.
Why You’ll Love The Recipe
This Keto Blueberry Pie is amazing because it’s:
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian
- Low-Carb
- Keto-Friendly
How To Make A Keto Blueberry Pie
This Keto Blueberry Pie is similar to the 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 crust is used to design a cross on the top of the pie.
Below is the crust I developed made with a mixture of whole walnuts, almond meal, and coconut flour.
I sometimes bake the crust in small dishes, as you can see below, or in a larger pie pan for a family-size keto blueberry pie.
Key Ingredients
- Walnuts – the keto pie crust is made with walnuts as one of the main ingredients. It brings a delicious taste and texture to the pie.
- Almond Flour – Almond Flour is a great keto-friendly flour. It’s low in carbs and high in fiber and has an almond flavor that enhances sweet recipes.
- Coconut Flour – Coconut flour is another keto-friendly flour with even more fiber than almond flour. It’s also rich in micronutrients and is great to make a dry and crumbly dough.
- Coconut Oil – Coconut Oil is solid at room temperature and it’s better to pick an unrefined version.
- Egg – Eggs are keto-friendly ingredients that provide the binding in this recipe.
- Crystal Sweetener – I prefer to use erythritol as a sugar-free crystal sweetener in most baking recipes. You can also use allulose, xylitol, or tagatose depending on what is the most gut-friendly for you.
- Blueberries – Blueberries are not the lowest-carb fruit, but with a reasonable quantity, it’s possible to make pies, like this keto blueberry pie, that are still keto-friendly.
- Chia Seeds – Chia seeds are superfoods loaded with nutrients and low in carbs that are delicious in many recipes, from overnight chia puddings to raspberry jam.
Making The Stars
I used the leftover dough to design a star 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 using a removable bottom pan to easily unmold the crust from the pan without breaking the crust. I filled the pie with a homemade blueberry chia seed jam.
Storage Instructions
You can store this Keto Blueberry Pie at room temperature for up to 2 days or in the fridge for 4 days.
It’s possible to freeze it when it has been sliced and keep the slices in the freezer in individual containers for up to 3 months.
More Keto Pie Recipes
If you have enjoyed this recipe, check out these other keto pies!
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Keto Blueberry Pie
Ingredients
Walnuts Almond Crust
- 1 cup Walnuts
- 1 cup Almond Flour
- 6 tablespoons Coconut Flour
- ¼ cup Coconut Oil
- 1 Egg
- 4 tablespoons Granulated Sweetener
Blueberry chia seed jam filling
- 3 cups Frozen Blueberries
- ⅓ cup Chia Seeds
- 3 tablespoons Lukewarm Water
- 4 tablespoons Granulated Sweetener
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C).
- In a food processor with the ‘S’ blade attachment, combine 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 parchment paper. Set aside a quarter of the dough to decorate the top of the tart or to serve as biscuits with the tart on the side.
- Place another piece of parchment paper on the top of the remaining dough and start rolling the dough as you would for a regular pie crust. The parchment paper 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 parchment paper and flip the crust over onto the greased pie dish. The dough will be very crumbly but workable. If it breaks, use your fingers to shape and push the dough until it perfectly fits the dish.
- Bake the crust for 15-20 minutes or until golden and crispy on the 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 from 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 90 minutes, 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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine – What a great idea to include the chia seeds. I haven’t tried this yet, but I’m hoping to this weekend. Is it possible to substitute your coconut flour crust recipe for the walnut/almond crust? I don’t have any almond flour or walnuts on hand but I have coconut flour. Thanks!
Sure, it will work very well here. Enjoy!
Hello, can you tell me what size pie plate you recommend for this recipe?
It is a 9 inches pan. Enjoy, XOXO Carine
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 reader 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.
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….)
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.
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!
Hi Amanda! The full nutrition panel is provided just after the recipe card, scroll down a bit further but basically this crust contains 3g carbs including 1.6 g fibre. If you are looking for birthday treat I would recommend few of my sugar free low carb recipe like my chocolate avocado cake, chocolate avocado brownies or lemon curd pie ! Enjoy your birthday treat and Happy birthday to you 🙂 XOXO Carine.
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.
Is almond meal, ground almonds ??
Yes that is the same! enjoy the recipe. XOXO Carine.
What is almond feed? Ground almonds??
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.
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.
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!
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 Carine, this looks amazing, what else can I use instead of the coconut oil?
Thanks!
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.
Can you use other fruit instead of blueberries? Example: strawberries or raspberries? Thanks! Xx
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.
What is the nuitrional details? What is the serving size and nuitritional details per serving
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.
WHAT DOSE (b) mean in your recipes?
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.
will love trying this…do you know the usa heat (F) for 180c? thanks
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: https://www.google.co.nz/search?q=180+c+in+f&oq=180+c+in+f
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.
Why did you use just the egg white? Could the whole egg be used? Love this recipe as no added sugar is used!
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.
In the crust list of ingredients you list 1 white egg. Is that suppose to be 1 whole egg or 1 egg white?
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.