Blueberry Pie with Cream Cheese and Gelatin Layer
Blueberries add fiber and bright berry flavor, while cream cheese and cottage cheese provide protein and calcium. The gelatin layer helps the pie keep its shape after chilling.
Mix almond flour (65 g), coconut flour (20 g), egg (100 g), butter (40 g), psyllium (3 g), and erythritol (20 g). Press the dough into a 16 cm pan with sides and bake it for 7 minutes at 180°C.
Cook blueberries (100 g) for 5 minutes, cool them, and blend with cream cheese (200 g), egg (100 g), and erythritol (25 g). Pour over the base and bake for 25 minutes at 180°C, then cool.
Soak gelatin (4 g) in cold water for 5 minutes, squeeze it, and dissolve it over a water bath. Mix it with 5% cottage cheese (200 g), the remaining erythritol (15 g), and vanilla (1 g), spread it on top, and chill the pie for 4 hours.
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