Low Carb Glazed Blueberry Cheese Pie Recipe 455

KETO BLUEBERRY PIE

Steps:

• In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
• In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
• Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
• Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
• In a small saucepan, add the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
• Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
• Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.

EASY KETO BLUEBERRY PIE (DOUBLE CRUST)

Steps:

• In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond flour and set aside.
• Melt the unsalted butter and set aside
• To the dry ingredients add the melted butter and combine quickly.
• Next add the two whole eggs and combine.
• Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in double boiler.
• Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with the dough hook
• Once the dough forms divide the dough in half to make the top and bottom of the pie crust.
• Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
• Roll out the chilled dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough.
• Pre-heat oven to 350 degrees
• Transfer one of the rolled crust into a 9-inch pie pan. Being careful to smooth any cracks.
• After you have transferred the bottom crust to the pie pan. You can proceed to add the filling.
• Spread the cream cheese layer to the bottom of the crust being gentle as to not tear the bottom crust. It is key that the cream cheese not be cold otherwise it will not spread.
• Next add the blueberry filling
• Once you add the filling to the pie and the top crust
• Add 5 or 6 slits to the top of the pie to let the steam vent.
• Bake the pie for 25-20 minutes or until the topping is lightly brown.
• Allow the pie to fully cool before slicing.
• Store leftovers in the refrigerator for up to 5 days.

LOW CARB GLAZED BLUEBERRY CHEESE PIE RECIPE - (4.5/5)

Steps:

• Single Pie crust: Recipe Below. Bake as directed. Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth. Add cream cheese, liquid sweetener and lemon juice; process until smooth. Spread evenly over baked crust. Chill until firm. Blueberry Topping: In saucepan, combine blueberries, water, liquid sweetener and xanthan. Bring to boil and cook until blueberry sauce thickens. Allow to cool slightly. Pour topping over chilled cheese layer, leaving outer edge bare. Refrigerate pie. Later garnish with Crème Fraiche (recipe below) around outer edge of pie, if desired. Variations: Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.0 g Carbs) Glazed Strawberry Cheese Pie: Substitute frozen unsweetened strawberries. (6.4 g Carbs). Yield: 10 servings 1 serving 210.0 calories 7.8 g protein 16.1 g fat 6.9 g net carbs SINGLE PIE CRUST: 1 1/4 cups Gluten-free Bake Mix (300 mL) 3 oz cream cheese, softened (90 g) 2 tbsp powdered erythritol (30 mL) 1 tbsp butter, softened (15 mL) 1/4 tsp baking soda (1 mL) 1/8 tsp salt (0.5 mL) In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix, cream cheese, powdered erythritol, butter, baking soda and salt until mixed. Form a ball with dough using your hands and cover with plastic wrap. Chill dough about 1 hour or freeze for quicker chilling. Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish. Remove top sheet of plastic wrap. Pick up sheet with dough and invert over pie dish. Remove plastic wrap. Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough. Patch dough where required. A straight edge up the sides is practical. Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust. Bake in 350°F (180°C) oven 10 minutes. Yield: 10 servings 1 serving 101.3 calories 3.1 g protein 8.3 g fat 3.2 g net carbs CRÈME FRAICHE: 1 cup whipping cream (250 mL) Sweetener to equal 1/2 cup sugar (125 mL) 1/4 tsp xanthan gum(optional) 2/3 cup regular sour cream (150 mL) 1/2 tsp vanilla extract (2 mL) In food processor, on low speed, process whipping cream with sweetener. While processing, sprinkle in xanthan gum, if using, through feed tube. Process until stiff. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in refrigerator. Nutritional Analysis: 2 1/8 cups, 2 tbsp (25 mL) per serving: 56.8 cal; 0.6 pro; 5.8 fat; 0.9 g carbs

LOW FAT BLUEBERRY CHEESECAKE PIE

Steps:

• Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
• Preheat oven to 350 degrees.
• Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
• Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
• While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
• Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
• Serve with blueberry sauce.

LOW CARB-SUGAR FREE BLUEBERRY CHEESECAKE

Steps:

• Mix crust ingredients in a 8 or 9 inch glass pie dish.
• Press into dish.
• In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
• Pour into crust.
• While baking at 350°F for 20 minutes, prepare blueberry sauce.
• On stove, place all ingredients over medium heat.
• Cook until blueberries soften.
• Pour on baked cheesecake and chill for a few hours.