Best Low Carb Glazed Blueberry Cheese Pie Recipe 455 Recipes

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.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium to large bowl, stir together the almond flour and Besti.
• In a small bowl in the microwave, or a small saucepan on the stove, melt the butter. Stir in the vanilla.
• Stir the melted butter into the almond flour mixture, until combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let the crust cool for at least 10 minutes.
• Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy.
• Beat the eggs, one at a time. Beat in lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high a speed will introduce too many air bubbles, which we don't want).
• Gently fold in 1 cup (148 g) of blueberries.
• Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the cheesecake on the counter a few times to release any air bubbles.
• Bake for about 45-55 minutes, until the center is almost set, but still jiggly. A water bath is not necessary, but you can use one if you like.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges (don't remove the springform wedge yet). Cool on the counter at room temperature.
• Refrigerate for at least 4 hours (preferably overnight) until completely set.
• In a medium saucepan over medium heat, combine 1 cup (148 g) of blueberries, lemon juice, Besti Powdered, and lemon zest. Bring to a gentle boil, then simmer for about 10 minutes, mashing the sauce as the berries soften, until the blueberries start to break down and a sauce forms.
• Stir the remaining 1 cup (148 g) of blueberries into the sauce and heat for 2-3 minutes, until the whole blueberries are soft, but not mushy. Remove from the heat and let the sauce cool completely at room temperature.
• Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the side of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
• Spoon most of the liquid part of the blueberry sauce over the cheesecake. Arrange the whole blueberries on top. Use any leftover sauce for serving.

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