Sugar-Free Low Carb Blueberry Cream Pie

3.78 from 22 votes

Prep Time 20

Total Time 20

Servings

Calories 317kcal

Author Brenda Bennett | Sugar-Free Mom

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 3/4 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.

Net Carbs: 4g

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 1/2 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.