Blueberry Almond Flour Pie
Blueberries add fiber and bright acidity, while almond flour and psyllium create a firm wheat-free base. Butter keeps the crumb tender, and cooling helps the pie slice neatly. It works well with frozen berries and small portions.
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Inventory: Mixer, Oven
294
Servings: 8 (1 serving ≈ 108 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Diameter of the mold: 18 cm. RecountAdjust the baking time according to thickness.
Beat eggs (100 g) with erythritol (60 g), then add 10% cream (100 g) and melted butter (120 g). Fold in almond flour (150 g), psyllium (20 g), starch-free baking powder (10 g), and salt.
Fold in blueberries (300 g) and transfer the batter to an 18 cm pan.
Bake at 180°C for about 35 minutes and cool completely before slicing.
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