Keto Blueberry Crumble Pie – A Cozy, Low-Carb Dessert You’ll Love
If you’re craving a classic blueberry pie without the sugar crash, this keto blueberry crumble pie hits the spot. It’s sweet, juicy, and full of warm pie flavor—just without the heavy carbs. The buttery almond flour crust and golden crumble topping keep it indulgent, while fresh blueberries bring bright, tangy sweetness.
This pie is simple enough for a weeknight treat and special enough for guests. Serve it warm with a dollop of whipped cream and watch it disappear.
Ingredients
Method
- Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with butter or spray.
- Make the crust/crumble dough: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. Add melted butter, egg, vanilla, and almond extract. Stir until a soft, slightly crumbly dough forms.
- Form the base: Press about 2/3 of the dough evenly into the pie dish, going up the sides. Use the back of a spoon or your fingers to smooth it. Prick the base with a fork a few times to prevent bubbling.
- Par-bake the crust: Bake for 10–12 minutes until just set and lightly golden at the edges. Remove and let it cool for 5 minutes.
- Prepare the filling: In a bowl, toss blueberries with sweetener, lemon juice, zest, vanilla, cinnamon, and a pinch of salt. Sprinkle xanthan gum evenly over the berries and toss again so it doesn’t clump. If using almond flour instead, mix it in thoroughly.
- Fill the crust: Spoon the blueberry mixture into the par-baked crust. Spread it evenly. Juices will thicken as the pie bakes and cools.
- Add the crumble: Crumble the remaining dough over the blueberries in pea-sized clusters. Leave some gaps so steam can escape.
- Bake: Bake for 30–38 minutes, until the crumble is golden and the filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil.
- Cool for clean slices: Let the pie cool at least 45–60 minutes. The filling sets as it cools, giving you tidy slices.
- Serve: Enjoy warm or at room temperature. Add a spoonful of lightly sweetened whipped cream for a classic finish.
What Makes This Recipe So Good
- Low-carb, high flavor: You’ll get that nostalgic blueberry pie experience with a fraction of the carbs.
- A no-fuss crust and crumble: One dough does double duty—half for the crust, half for the topping.
- Perfect texture: Juicy, thickened blueberry filling without cornstarch, thanks to a keto-friendly thickener.
- Simple ingredients: Pantry staples like almond flour, butter, and your favorite keto sweetener.
- Great make-ahead dessert: Keeps well and reheats beautifully for easy entertaining.
What You’ll Need
- Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 1/2 cup granular erythritol or allulose (or a blend)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, but lovely)
- 1/4 teaspoon xanthan gum (or 2 tablespoons fine almond flour as a lighter thickener)
- Pinch of salt
- Crust and Crumble:
- 2 1/2 cups fine almond flour
- 1/3 cup coconut flour
- 1/2 cup granular erythritol or allulose
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for bakery-style aroma)
- To Finish:
- Whipped cream or keto vanilla ice cream (optional, for serving)
Step-by-Step Instructions
- Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with butter or spray.
- Make the crust/crumble dough: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.
Add melted butter, egg, vanilla, and almond extract. Stir until a soft, slightly crumbly dough forms.
- Form the base: Press about 2/3 of the dough evenly into the pie dish, going up the sides. Use the back of a spoon or your fingers to smooth it.
Prick the base with a fork a few times to prevent bubbling.
- Par-bake the crust: Bake for 10–12 minutes until just set and lightly golden at the edges. Remove and let it cool for 5 minutes.
- Prepare the filling: In a bowl, toss blueberries with sweetener, lemon juice, zest, vanilla, cinnamon, and a pinch of salt. Sprinkle xanthan gum evenly over the berries and toss again so it doesn’t clump.
If using almond flour instead, mix it in thoroughly.
- Fill the crust: Spoon the blueberry mixture into the par-baked crust. Spread it evenly. Juices will thicken as the pie bakes and cools.
- Add the crumble: Crumble the remaining dough over the blueberries in pea-sized clusters.
Leave some gaps so steam can escape.
- Bake: Bake for 30–38 minutes, until the crumble is golden and the filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil.
- Cool for clean slices: Let the pie cool at least 45–60 minutes. The filling sets as it cools, giving you tidy slices.
- Serve: Enjoy warm or at room temperature.
Add a spoonful of lightly sweetened whipped cream for a classic finish.
How to Store
- Refrigerate: Cover and chill for up to 4–5 days. The crumble stays pleasantly crisp for the first couple of days.
- Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes, or microwave in 15–20 second bursts.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and re-crisp in a low oven.
Benefits of This Recipe
- Keto-friendly: Low in net carbs thanks to almond and coconut flours, plus a zero-sugar sweetener.
- Blueberry goodness: Blueberries bring antioxidants, fiber, and bright flavor without needing much sweetener.
- Balanced satisfaction: Healthy fats help keep you full and satisfied, making portion control easier.
- Flexible and forgiving: Works with fresh or frozen berries and different keto sweeteners.
What Not to Do
- Don’t skip the par-bake: It prevents a soggy bottom crust.
- Don’t overdo xanthan gum: Too much makes the filling gummy.
A little goes a long way.
- Don’t slice too soon: Cutting while hot leads to runny filling. Give it time to set.
- Don’t pack the crumble too tightly: You want texture and airflow so it bakes crisp.
- Don’t use a powdered sweetener without adjusting: Powdered blends are sweeter by volume; reduce slightly or the pie may taste overly sweet.
Recipe Variations
- Lemon-Blueberry Crumble Pie: Add 1 extra teaspoon lemon zest to the filling and a few drops of lemon extract to the crust.
- Mixed Berry: Swap in up to half raspberries or blackberries. Keep the thickener amount the same.
- Pecan Crumble: Stir 1/2 cup chopped pecans into the topping for nutty crunch.
- Coconut-Lover’s: Add 1/3 cup unsweetened shredded coconut to the crumble and a splash of coconut extract to the dough.
- Spiced Version: Use 1/2 teaspoon cinnamon and a pinch of cardamom or nutmeg in the filling.
- Dairy-Free: Replace butter with refined coconut oil or a dairy-free butter alternative.
Add a pinch more salt to balance.
FAQ
Can I use frozen blueberries?
Yes. No need to thaw—just toss with the sweetener and thickener as directed. If your berries are very icy, add 1 extra teaspoon xanthan gum or bake a few minutes longer to ensure the filling sets.
Which sweetener works best?
Allulose gives the most natural taste and less cooling effect.
Erythritol or blends work well, too, but can crystallize slightly as the pie cools. If using erythritol only, let the pie come to room temperature before chilling to minimize crystallization.
How do I prevent a soggy crust?
Par-bake the crust, cool it briefly, and avoid overloading the filling with liquid. Measuring the xanthan gum carefully also helps the filling set without weeping.
Can I make this ahead?
Absolutely.
Bake the pie a day ahead and store it covered in the fridge. Reheat in a 300°F (150°C) oven for 10–12 minutes to refresh the crumble.
Do I have to use xanthan gum?
No, but it gives the cleanest set. As an alternative, use 2 tablespoons fine almond flour or 1 tablespoon ground chia seeds.
The texture will be slightly looser but still delicious.
What if my crumble browns too quickly?
Tent the pie loosely with foil for the last 10–15 minutes. This protects the topping while the filling finishes bubbling and thickening.
How many carbs per slice?
Exact macros vary by brand, but a rough estimate for 1 of 10 slices is around 5–7g net carbs, assuming allulose or erythritol and no added sides. Check your ingredient labels for the most accurate numbers.
Wrapping Up
This keto blueberry crumble pie brings everything you love about a classic pie—juicy fruit, buttery crust, and a golden, crunchy topping—without the sugar overload.
It’s easy to make, flexible with ingredients, and always a crowd-pleaser. Keep it in your dessert rotation for holidays, potlucks, or a cozy night in. One slice, and you’ll see why this simple recipe becomes a regular.
Enjoy!
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