Hi Everyone! I'm finally posting again.. thanks for hanging in there with me! My Mom picked tons of beautiful blueberries when she was visiting her sister in NC and I have been cooking with them! This is a quick recipe.. in retrospect, I should not have used such a big tart pan (10"). So, my picture is of this recipe stretched to a 10" pie pan, but I have written the recipe for an 8" pie pan. This could also be made in a square, for Blueberry Bars. This is my shortbread crust with a twist.
This can be made gluten and casein free by using coconut oil instead of butter.
According to this site, fresh blueberries have 16 effective carbs (ECC), and frozen has 14. I did these Effective Carb Counts for fresh blueberries.
Quick Gluten-Free Sugar-Free Blueberry Pie
serves 8, carbs per servingwith fresh blueberries = 8.8 ECC
1 1/2 cups almond flour, I used Honeyville
1/4 teaspoon NuNaturals Stevia powder (or 1/8 teaspoon Sweetleaf or other brand)
1/4 teaspoon sea salt
6 Tablespoons organic butter, melted (or expeller-pressed coconut oil)
1/16 scant teaspoon cinnamon
|Edges of crust slightly browned|
3 cups blueberries, frozen or fresh
1 teaspoon cinnamon
1/4 teaspoon NuNaturals Stevia or 1/8 teaspoon Sweetleaf or other brand
1/4 cup Erythritol
4 Tablespoons melted butter or coconut oil
2 Tablespoons Arrowroot Starch
1 Tablespoon Coconut Flour
Mix well cinnamon, stevia, erythritol, butter, arrowroot, and coconut flour together. Add blueberries. If your blueberries are frozen or your mixture clumps, put in a saucepan over low heat and mix gently until it is liquid (except the blueberries) and mixed well. Pour into pie crust and return to oven for 10- 20 minutes or until set.
Serve warm with or without low carb ice cream.