Celebrate summer with this Keto Blackberry Pie recipe. This pie is made with mozzarella dough and a cross between a pastry and a pie. It makes a satisfying berry dessert that can be enjoyed by those on low-carb, keto, Banting, or diabetic diets.
The recipe for Keto Blackberry Pie
I wasn’t sure whether to call this recipe a blackberry pie or a blackberry pastry because it has qualities of both. For this recipe, I used mozzarella dough (a variation of fathead dough) based on the dough I used for my recipe for low carb strawberry pastries. I based the filling on the raspberry portion of my raspberry cream cheese coffee cake.
Instead of using a pie plate or pan, I decided to shape the dough, spread on the filling, then fold the dough over the filling. Next, I pinched the edges and baked it on a sheet.
Variations of this Berry Pie
While I shaped this pie into a single pastry, you could also make individual hand pies using this recipe. For example, you can make them into pastries like I do in our recipe for strawberry pastries. You can also use a circular biscuit cutter and create round pastries like I did in my recipe for low carb apple pastries.
If you like the idea of having it in one pie, but want something a bit fancier for a special occasion, you can make a braid like I did with our recipe for our Low-Carb Baklava Braid.
How to garnish a blackberry pie
For me, the purple filling coming through the pastry vents provides enough visual interest that I don’t feel the need to provide a lot of garnish.
If you’d like to give it an extra “pop”, you might consider brushing on an egg wash before baking the pie. This adds a bit of shine to the dessert. A very light sprinkle of large erythritol granules will add a crystal bling and a bit of crunch.
Other options for garnishing can be done after baking. For example, sprinkling the top with powdered sweetener can be done right before serving. Drizzling the pie with a glaze will add a bit of sweetness as well as decoration.
Finally, a bit of grated lemon zest can add some lemon flavor and a pop of yellow.
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Can I make blackberry pie with frozen blackberries?
If you don’t have fresh blackberries, frozen ones will work fine. If you’re counting carbohydrates, be sure to read the ingredients on the package. Sometimes, food companies will add sugar to the berries before freezing them. Any added sugar will increase the carbohydrate content.
If you decide to use frozen blackberries, you won’t need to defrost them first. Simply add them in the same way you would the fresh berries. If the berries give off a bit of extra water, just cook the filling for a few extra minutes to thicken the filling.
Can I use other berries in this recipe for keto friendly pie?
This recipe is very versatile and other berries should work very well. You could use blueberries, raspberries, black raspberries, strawberries, or a combination of berries.
Of course, substituting berries will change the nutritional values for the recipe.
Berries are at their best in the summer. Don’t miss out on enjoying these sweet, low carb fruits, whether you make this recipe, or simply eat the berries by themselves. Enjoy!
Keto Blackberry Pie
Celebrate summer with this keto friendly Low Carb Blackberry Pie recipe. This pie is made with mozzarella dough and a cross between a pastry and a pie. It makes a satisfying berry dessert that can be enjoyed by those on low-carb, keto, Banting, or diabetic diets.
For the blackberry filling:
For the blackberry filling:
In a small (about 1 1/2 quart) saucepan, whisk together the two tablespoons of sweetener and the xanthan gum.
Slowly add the lemon juice and the water, whisking between additions. Add the blackberries. Place pan over medium low heat. Bring mixture to as simmer, stirring frequently. Turn heat to low. Simmer until mixture has thickened and is jam-like. Set aside while making the dough.
For the pastry dough:
Preheat oven to 350º Fahrenheit. Have a rolling pin, a baking sheet, and two sheets of parchment (about 18" long) within reach.
In a large, heavy saucepan, whisk together the almond flour, granulated stevia/erythritol blend, shredded mozzarella, and vanilla extract.
Place saucepan over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes a dough. Turn dough out onto one of the sheets of parchment. Shape into a thick rectangle.
Cover dough with the other sheet of parchment. Roll out dough into a rectangle, about 11" X 14". Remove the top sheet of parchment and use it to line the baking sheet.
Keeping the parchment paper underneath, transfer the dough rectange to the baking sheet. Spoon the blackberry filling onto one side of the rectangle, being careful not to get too close to the edges. Leave about 1/2 inch of the uncovered.
Fold the other half of the rectangle over the filling. Using a fork, press down on the edges to form a seal. Place the pastries on the prepared baking sheet. Using a sharp knife, cut holes in the top so steam can vent while they bake. Be sure the holes go all the way through the dough. Otherwise, they will pop open at the seams while they bake.
Bake in the preheated oven for 19-22 minutes or until the tops are golden brown. Check it frequently, because the bottoms will burn quickly. Remove from oven. Allow to cool 5-10 minutes before enjoying. Store any leftovers refrigerated in an airtight container.