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Sugar-Free No-Bake Blueberry Pie

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A refreshing sugar-free no-bake blueberry pie with a nutty almond crust, creamy cheesecake layer, and glossy blueberry topping.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • Almond flour 1½ cups finely blanched
  • Coconut flour 2 tbsp
  • Monk fruit sweetener 2 tbsp granulated
  • Butter 5 tbsp melted unsalted
  • Vanilla extract ¼ tsp
  • Sea salt ¼ tsp
  • Fresh blueberries 3 cups divided
  • Monk fruit sweetener ¼ cup granulated
  • Allulose 3 tbsp
  • Lemon juice 1 tbsp fresh
  • Lemon zest 1 tsp
  • Water 3 tbsp
  • Tapioca starch 1½ tsp dissolved in 1 tbsp cold water
  • Vanilla extract ½ tsp
  • Full-fat cream cheese 6 oz softened
  • Monk fruit sweetener 3 tbsp powdered
  • Vanilla extract ½ tsp
  • Heavy whipping cream 3 tbsp
  • Heavy whipping cream ¾ cup cold
  • Monk fruit sweetener 2 tbsp powdered
  • Vanilla extract ¼ tsp

Instructions

  1. In a bowl, mix almond flour, coconut flour, monk fruit sweetener, melted butter, vanilla extract, and sea salt until combined. Press into a greased 9-inch pie pan and refrigerate for 30 minutes.
  2. Beat cream cheese, powdered monk fruit sweetener, vanilla extract, and heavy cream until smooth. Spread over chilled crust and return to refrigerator.
  3. In a saucepan, cook 1½ cups blueberries with monk fruit sweetener, allulose, lemon juice, lemon zest, and water over medium heat for 5–6 minutes, mashing slightly.
  4. Stir in dissolved tapioca starch and vanilla extract, cooking 1–2 minutes until thickened. Remove from heat and fold in remaining blueberries. Cool completely.
  5. Spread cooled blueberry filling over cream cheese layer. Refrigerate for at least 4 hours or overnight until set.
  6. Whip cold heavy cream with powdered monk fruit sweetener and vanilla extract until stiff peaks form. Spread or pipe over pie before serving.

Notes

  • Substitute blueberries with other berries if desired.
  • Add chopped nuts to crust for extra crunch.
  • Ensure filling is fully cooled before assembling.
  • Store in refrigerator up to 4 days.
  • Freeze up to 1 month and thaw in fridge before serving.

Nutrition

Find it online: https://savorymomskitchen.com/sugar-free-no-bake-blueberry-pie/