Go Back
+ servings

Blueberry Custard Pie (sugar-free and gluten-free)

Cook: 35 mins
Total: 35 mins
Servings: 8
Calories: 343kcal
Author: Trisha Gilkerson



Berry Custard Pie Filling


For the Crust:

  • Preheat oven to 375° F.
  • Combine the almond flour, baking soda, salt, and stevia in a small bowl.
  • In another bowl whisk together melted butter, egg, and vanilla.
  • Add the dry ingredients to the wet ingredients and mix thoroughly.
  • Press the dough into a 9 inch deep dish pie pan.

For the Pie Filling:

  • Whisk together the egg and cream in a large bowl.
  • Add the xylitol, stevia, and tapioca starch and mix until well combined.
  • Place the blueberries in the crust and pour the custard over top.
  • Bake for 35-40 minutes or until the custard is set.
  • Refrigerate for 1+ hours. Top with homemade whipped cream and enjoy!


Calories: 343kcal | Carbohydrates: 18g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 123mg | Potassium: 87mg | Fiber: 5g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg
courses: Dessert
cuisine: American
keyword: berry, gluten free, low-carb, pie, sugar free