Servings 8servings
Prep time 10minutes
Cooking time 50minutes
Ingredients
Crust Ingredients
350g whole almonds
50g room temperature butter
1 egg
1 tablespoon of Keto Freiendly Sweetner of your choice (e.g., erythritol, stevia)
1 teaspoon vanilla extract
Cream Ingredients
250ml sour cream
2 eggs
300g wild blueberries (or store bought, fresh or frozen)
1 tablespoon of Keto Friendly Sweetener of your choice (e.g., erythritol, stevia)
1 teaspoon vanilla extract
Directions
Preheat your oven to 180°C (350°F).
Crust preparation
Place the whole almonds in a food processor and pulse until finely ground. Be careful not to overprocess them into almond butter.
In a mixing bowl, combine the ground almonds, room temperature butter, egg, vanilla extract, and the keto-approved sweetener. Mix well until the ingredients are fully incorporated.
Press the almond mixture into the bottom of a greased or parchment-lined 23cm (9-inch) round cake pan, ensuring an even layer across the bottom.
Bake the crust in the preheated oven for approximately 10 minutes or until it turns golden brown. Remove from the oven and let it cool completely.
Cream Preparation
In a separate bowl, whisk together the sour cream, sugar, vanilla extract, and eggs until well combined.
Assembly and Baking
Over the cooled almond crust distribute evenly wild blueberries..
Pour the cream mixture over the cooled almond crust and wild blueberries, spreading it evenly.
Place the cake pan back into the oven and bake for approximately 30 minutes or until the cream is set.
Once baked, remove the cake from the oven and let it cool completely in the pan.
Once the cake has cooled, carefully remove it from the pan and transfer it to a serving plate.
Slice the cake into desired portions and serve.
Enjoy your delicious Keto Wild Blueberry Pie With Almond Crust !
Notes
Optionally, you can garnish the cake with additional wild blueberries or a dusting of powdered keto sweetener.
