{Recipe} Healthy Blueberry Pie

By Kristen Guthrie(BeyondFit Life member!)

blueberry pie recipe

My husband and I just went to a local produce farm and picked fresh blueberries for the first time this past weekend. We had a blast and went a little crazy on the picking.

blueberry pie recipe

We ended up with over 3 lbs of berries!

While trying to decide what on earth to do with all the extra nutrient-dense power fruit that were now in my frig, I decided to make a patriotic dessert in honor of the Fourth of July.

And what’s more American than pie?

I began asking friends and scouring Pinterest to find a quick, easy recipe that was also still bikini-wearing friendly. The recipe below is adapted from one that I found on the Low Carb Coach’s website. It was the one that looked the quickest and easiest (AKA—I already had all the ingredients in my pantry). I had high hopes for this recipe, and it didn’t disappoint! It tasted (and set up) better than I expected, and my house smelled HEAVENLY all evening.


Pie Crust:
• 2 cups almond flour
• ¼ tsp salt
• 2 tbsp coconut oil, melted
• 1 tbsp stevia
• 1 egg

blueberry pie recipe

Blueberry Filling:
• 2 ½ cups fresh or frozen blueberries
• 1 tsp vanilla extract
• 1 lemon, zested
• 2-4 tbsp stevia (more or less to desired sweetness)
• 1 tsp cinnamon

blueberry pie recipe

Crumble Topping:
• 2 tbsp coconut oil, melted
• ¼ cup almond flour
• ½ tsp cinnamon
• 1-2 tsp stevia (more or less to desired sweetness)

blueberry pie recipe


• Prehead oven to 350.
• Mix almond flour, salt, and stevia together in a small bowl.
• Add coconut oil and egg. Stir until well combined (I used my hands to make it go a little quicker).
• Press dough into a greased 9-inch pie dish. Set aside.

• Put all ingredients in a pot on the stove and cook on medium-low until it’s nice and thick. I crushed some of the blueberries to make it a little juicier (you could even add a splash of almond milk if you’d like).
• Pour into pie crust.

• In a small bowl, combine almond flour, cinnamon, stevia, and coconut oil.
• Pour over the blueberry filling.
• Bake for 35 minutes.

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