Blueberry Custard Pie (sugar-free and gluten-free)
Cook: 35 minutes mins
Total: 35 minutes 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