PHOTO ABOVE: Baked pie with a slice of it displayed with a splash of heavy cream. Served warm it is delightful - like a warm, fudgy blondie with jam-like blueberries all throughout. This pie would be amazing served warm with low-carb vanilla ice cream or whipped cream. Fabulous dessert, even although I don't think it is the prettiest. It would be prettier if you used fresh blueberries, but not necessarily tastier!
PHOTOS ABOVE AND BELOW: PIE OUT OF THE OVEN.
PHOTO BELOW: PIE BEFORE GOING INTO THE OVEN.
CRUSTLESS BLUEBERRY PIE
Fabulous! If you need a dessert in a hurry, this one will please everyone and definitely fits into the quick and easy category. It is somewhere between a pie and a blondie. Using fresh blueberries would produce a slightly prettier pie - less blue, more blondie look; however, the jammy/fudgy blueberries using frozen blueberries is awesome in this! Also, since it is possible to make this with frozen blueberries this pie can be made year round. Serve the pie warm with low-carb vanilla ice cream or whipped cream, or simply chilled heavy cream. I cannot get enough of this pie! By the way it is no mistake that there is no leavening in this pie.
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
OR 13/4 cups Keto Bake (425 mL)
1 tsp cinnamon (5 mL)
1/2
cup butter, melted, cooled (125 mL)
2 large eggs
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener of choice (60 mL)
1 tsp vanilla extract (5 mL)
1/2
tsp almond extract (2 mL)
21/4 cups frozen blueberries, divided (560 mL)
2 tbsp Gluten-Free Bake Mix 2, OR (30 mL)
Keto Bake Mix
Preheat the oven to 350°F (180°C).
In medium bowl, combine 11/2 cups (275 mL) Gluten-Free Bake Mix 2, OR 13/4 cups (425 mL) Keto Bake Mix and cinnamon. In medium bowl, whisk together cooled butter, eggs, liquid sweetener, powdered sweetener, vanilla and almond extracts. Add to a well in center of dry ingredients; combine well. The batter will be thick.
Toss frozen blueberries with 2 tbsp (30 mL) Gluten-Free
Bake Mix 2, OR Keto Bake Mix. Stir the frozen blueberries {except for 1/4
cup (60 mL)} into the batter. Spread the mixture in a 9-inch (23 cm)
glass pie dish. It will be somewhat
awkward because the mixture is thick thanks to the frozen berries. Sprinkle the pie with remaining
blueberries. Bake about 35 minutes, or
until the edges are set and a toothpick or cake tester comes out clean in the
center with few crumbs but no batter.
Serve with low-carb ice cream, whipped cream or simply chilled heavy
cream.
Yield: 8/10 servings
1
serving
250.7/200.5
calories
5.6/4.5
g protein
20.5/16.4
g fat
1.5/1.2 g fiber
9.1/7.2
g net carbs
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