This Sugar-Free Low Carb Blueberry Cream Pie was inspired by my recent trip to Prince Edward Island, Canada with Wyman's of Maine.
No Bake Cream Pie
No bake recipes remind me of all that is wonderful in life.
Leisure days without a schedule, casual dinner with friends in a backyard and relaxing nights chatting by a campfire.
This is exactly how I felt when I traveled with Wyman's of Maine to Prince Edward Island, Canada to tour their blueberry facility and fields.
As soon as you land, the breathtaking views are captivating and the stresses of everyday life are a faint memory.
Wyman's knew what they were doing when they planned our stay at The Inn of Bay Fortune, a 5 Star Country Inn! Talk about a place where you feel all the comforts of home, like you were visiting a friend you've known for years.
With flowerbeds and fire pits around every turn, you can't help but feel relaxed as you soon as you start walking on the grounds.
Chef Michael Smith, the owner of The Inn, shared his passion about getting back to his roots and providing an unforgettable "Farm to Fork" experience for his guests.
These beautiful walking trials call you to come and explore their grounds.
They have an expansive organic farm with heirloom vegetables, extraordinary herbs and everything is used nightly for a carefully planned dinner menu (which changes daily), highlighting what they have foraged.
The dinner experience is something I will never forget and long to do again! Every night they throw a dinner party, with cocktails and hors d'oeuvres outside in different locations on the grounds. Once you are seated for dinner by their 25 ' long wood burning fire stove, the tasting adventure begins, served family style!
After being so pampered and relaxed from the evening before, we headed out the next morning to tour the blueberry fields and learn more about the great pollinators, the honeybees.
I was not that excited to face my fear of bees, but in the end I discovered they aren't aggressive at all! They are essential to pollinating the berries in the fields. The honey bees are responsible for pollinating one- third of the nation's produce. If there are no bees, there are no berries. Wyman's is a national sponsor and advocate for the health of North America's pollinators, partially funding The Pollinator Partnership to help increase awareness and research.
I have a new respect for the bees! But this was about as close as I could get LOL!!
Wyman's has been in the business of growing and marketing wild blueberries for generations, founded by Jasper Wyman in 1874! They have over 10,000 acres of barrens and fields in Maine, New Brunswick, Nova Scotia and Prince Edward Island.
They've perfected the technique for fresh freezing fruit, harvesting the berries at the peak of ripeness to capture the best nutritional benefits and flavor. All Wyman's fresh fruit is individually quick frozen within 24 hours of harvesting.
Fresh frozen is the best way to purchase the freshest blueberries, even fresher than getting them from a farmers market. No worries they will be going bad before you enjoy them either!
Frozen Blueberries
I keep Wyman's frozen blueberries in my freezer at all times. We enjoy smoothies regularly. Having frozen berries in a smoothie takes away the need for using ice and diluting the smoothie!
But I'm not sharing a simple smoothie today, today is all about a luscious creamy dessert that looks like you spent hours putting it together and taste even better!
A simple no bake dessert that looks like a million bucks to serve for company, yet you can make it in under a half an hour, is a dessert worth it's weight in gold in my opinion!
After facing two big fears on this trip, the bees and the smallest plane I've ever been on, I can tell you the feeling of confidence and exhilaration I left PEI with is something I will be forever be grateful for!
Thank you Wyman's of Maine for an unforgettable experience!
Disclaimer: This incredible trip to PEI was kindly sponsored by Wyman's of Maine, this recipe and post was not compensated. All opinions are 100% my own and always will be.
Low Carb Blueberry Cream Pie
Sugar-Free Low Carb Blueberry Cream Pie
Ingredients
Crust
- 1 cup sunflower seeds raw, unsalted
- 1 cup unsweetened shredded coconut
- ¼ teaspoon salt
- ¼ cup butter softened
Filling
- 1 cup Frozen Blueberries Wyman's
- 2 tablespoon lemon juice
- 2.5 teaspoon gelatin
- 2 tablespoon water
- 16 ounces cream cheese softened
- ¾ cup Swerve sweetener
- ½ teaspoon lemon liquid stevia
- 1 cup heavy cream
Topping
- ¼ cup blueberry mixture reserved from filling
- 1 cup heavy cream
- ½ teaspoon vanilla liquid stevia
Instructions
- Place all crust ingredients into a food processor and process until combined.
- Grease an 8 by 8 square dish. Spread crust evenly over the bottom, pressing and packing down into the dish for an even layer.
- Place the berries and lemon juice into the food processor and process until chopped. Set aside.
- Pour the water into a sauce pan and sprinkle gelatin over water. Bring to a boil and stir constantly until dissolved. Set aside to cool.
- Place ¾ cup chopped berries, cream cheese, Swerve and lemon stevia into a stand mixer and blend on high until smooth. Pour in one cup heavy cream and blend on high for 2-3 minutes to thicken the mixture. Drizzle in the gelatin and blend a few minutes more.
- Pour the filling over the crust.
- Pour the remaining berries and one cup heavy cream into the stand mixer and blend on high until whipped in texture.
- Spread cream topping over the filling.
- Refrigerate for 2-3 hours or overnight before serving.
- Decorate with some berries and lemon zest before serving if desired.
Notes
- You can make this into a regular pie using a 9 inch pie plate, but I don't think you will be able to make 16 servings, more like 12.
- If you're not a fan of using Swerve and stevia in the filling, replace with a total of 1 cup of sweetener of choice.
- For the topping, you can use whatever sweetener you like, about ½ cup. Always start with less, taste and adjust as needed.
- You can replace the sunflower seeds in the crust with any nut of choice you like.
- This recipe was first published in June 2016 and updated with video in July 2019.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Lee M. Ford-Faherty
It's 28 oz of cream cheese, not two eight ounce packages?
I LOVE your site, BTW, it's helped me so much with my keto and gluten free life!
Brenda
It's 2 (8 ounce) cream cheese. Thank you!
Shannon
Is the water amount correct? Boil 2 tbsps? Seems like a very small amount
Brenda
Yes it's correct that's all you need.
Kyla
Can I bake this? I would like to but not sure if I should try it...
Drea
This came out fantastic! Even though I made a few substitutions because I didn't have sunflower seeds, shredded coconut or the lemon liquid stevia. I substituted 1 cup of almond flour and 1 cup of pecans for the crust, and used berry liquid stevia instead of the lemon. I took it to work and everyone loved it and had no idea it was low carb and sugar free! No leftovers. The guys were scraping the sides of the pan.
Brenda
Awesome!
Kay-M
This dessert looks heavenly, and I can't wait to make it! But I must add - I am assuming that you have no control over which ads are included with this recipe. But IF you do - the ad for Ghiradelli Choc Covered nuts/berries, and the video under 'Sponsored Content’ for Hostess Twinkies - are both totally inappropriate - as is the political ad!!
Brenda
I had no idea and I will be speaking with my ad agency, thank you for letting me know!
J Waite
I have been enjoying your site for a while and happen to live on PEI ( it's a small world). Maybe in the future you well make a PEI potato recipe?.
Linda
I don,t want to use gelatin because I am a vegetarian. How much agar agar instead of gelatin do I need? Thank you and I love your recipes. Linda, from The Netherlands....
Brenda
You know I have to be honest I've not used agar agar so not quite sure on if the amounts would be the same as gelatin. If you do make this with agar can you come back and let us know how much you used?
Marilyn
I am in the process of making the blueberry cream pie.. I am confused because you say 3/4 cup Swerve sweetener, divided, but the instructions do not say how it is to be divided. Also, you say 2 cups heavy cream, divided for the filling, and then 1 cup heavy cream for the topping. Do you mean to use one cup cream in the filling and one cup in the topping? Thanks.
Brenda
Sorry! The Swerve divided was a mistake, no need to do that. I just fixed the cream, one cup goes into the blender for the filling and one cup is used for the topping.
Marilyn
I thought that might be the way it should be but didn't want to ruin what looks like a wonderful dessert. I put all the ingredients in the refrigerator and will finish it up tomorrow. I appreciate your response!
Cindy
Also, you forgot to say to add the Stevia to the whipped topping.
Brenda
Thank you!
Patti
It still shows 1 cups of heavy cream for the filling
Patti Weyers
Sorry, it still shows 2 cups of heavy cream for the filling
Brenda
Thanks, updated!
Kelly @ Nosh and Nourish
What a fun trip!!! So pretty... and frozen blueberries are one of my favorite things ever. In this cake, in smoothies, in a bowl... YUM!
Heather | All Roads Lead to the Kitchen
What an awesome trip (that food all looks amazing, too)! And wow, this looks so light and fluffy...I want to grab a slice for myself.
Isabelle @ Crumb
Lucky you! PEI has always been on my bucket list (I blame my childhood obsession with all things Anne of Green Gables), so I'm so so so jealous you not only got to visit, but you also got to enjoy all those delicious blueberry treats.
At least I can vicariously live through this beautiful blueberry cream pie, which is exactly what I'm planning on doing. This looks like the perfect thing to bring along to a summer potluck!
Brenda
Thanks ISabelle! I wish I had had some time to see Anne of Green Gables house, next time I will!
kumkum
Loved this sugar-free low carb Blueberry cream pie. Best thing it's no bake.. Going to try this some time. Thank you for sharing
Angie | Big Bear's Wife
Love all of the trip photos and this pie! Those Wyman’s blueberries are so good!
Kimberly @ The Daring Gourmet
This looks delicious, I want some right now for breakfast! 🙂
Stephanie
This looks delicious! I love blueberries...and no bake desserts!
christine
Wow, what a place! This sounds perfect and I'm so glad to see sunflower seeds in the crust instead of other nuts. My daughter has a nut allergy and I always try to sub in sunflower seeds. Glad to see one that's safe already and no need for me to wonder if the seeds will work!
Amanda @ The Kitcheneer
Not only doe this look delicious, but it's no bake which makes this the perfect summer treat!
The Food Hunter
great post and delicious recipes
Lori Haase
I love Wyman's wild blueberries! I always have a bag in my freezer too! I just made your sugar free granola recipe and enjoyed some with my Greek yogurt and Wyman's blueberries for breakfast. Now I can't wait to try this dessert! Yum, Yum!
Brenda
thanks!
katerina
hi! this looks delicious! i don't have flavored stevias. can i use plain stevia and use an extract?
Brenda
Sure plain stevia will work as well.
Renee - Kudos Kitchen
Good for you for facing your fears. The trip looked amazing and so does your cream pie. I really love that you used sunflower seeds in the crust! I'm pinning your recipe and can't wait to try it ASAP!
Brenda
thanks for pinning!
AZ
That looks like an awesome experience!
Brenda
It was!
The Better Baker
I was just thinking of what kind of LC dessert I can make for the week. Going with this lovely no bake dessert...we'll both love it I'm sure. What a special trip you got to enjoy. Thanks for sharing!
Brenda
Thanks!
Lauren Kelly Nutrition
I love this dessert! Besides being pretty, I love that it's no bake! This looked like such a fun trip too, Brenda!
Brenda
It was so much fun!
Carrie Willard
I just picked up 4 pints of blueberries - on sale at ALDI this week for .99. I was going to freeze them but instead am making this today!! Thanks so much. Looks amazing.
Brenda
thank you!
Brenda
thanks!