Low-Carb / Sugar-Free Fresh Berry Pie Recipe

fresh berry pie
Connie Spinardi/Getty Images
Total Time 30 min
Prep 10 min, Cook 20 min
Yield 8 servings Sugar-Free Berry Pie

I make this Low-Carb / Sugar-Free Fresh Berry Pie recipe with fresh blackberries, but I think it would work great with raspberries, too. Actually, my very favorite berry to use is the olallieberry, a variety of blackberry which grows near the West Coast of the United States, and is named after the Chinook Indian word for "berry." 

The filling is mostly uncooked, with just a glaze for the fresh berries. I use this almond pie crust for this recipe to make it a gluten-free treat.


  • Almond Pie Crust:
  • 3 tablespoons butter
  • 1 1/2 cups almond meal or almond flour
  • Artificial sweetener equal to 3 tablespoons sugar
  • Berry Pie Filling: 
  • 3/4 cup water
  • 1 quart (4 cups) fresh blackberries
  • Dash of salt
  • Sugar substitute to taste -- about 3/4 cup -- liquid form of Splenda preferred (for example, you could use 3/4 cup Da Vinci's Simple Syrup instead of the water in this recipe)
  • 4 teaspoons cornstarch
  • 1 tablespoon butter (optional, but recommended)


Make the Almond Pie Crust

  1. Heat oven to 350 degrees F. Melt the 3 tablespoons butter in a microwave-safe pie pan.
  2. Add the 1 1/2 cups almond meal or almond flour and artificial sweetener equal to 3 tablespoons sugar to the melted butter in the pan and mix well. Pat into place with your fingertips.
  3. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Remove from oven and let the pie crust cool.

    Make the Berry Pie Filling

    1. >Mix 3/4 cup water, 1 cup fresh berries, dash of salt, and sugar substitute together in a saucepan (it should be big enough to eventually hold all the berries).
    2. Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid berry-colored.
    3. Whisk 4 teaspoons cornstarch into the mixture. Make sure it is fully dissolved. Cook until mixture darkens and clarifies (in other words, most of the lightness from the cornstarch goes away).
    4. Add the optional 1 tablespoon butter, and stir until melted. Add the remaining 3 cups of berries, and stir until coated with the glaze.
    5. Pour into baked and cooled almond pie shell and chill.

    Serving Suggestion: Top with whipped cream flavored with a bit of vanilla and sweetener. Here is How to Make Whipped Cream.

    Nutritional Information: Each serving has 5.5 grams effective carbohydrate plus 6 grams fiber, 5 grams protein, and 189 calories.

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