Blueberries and Pastry Cream Keto Pie

Mix Dry Ingredients: Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined.

Add Wet Ingredients: Add in the egg and apple cider vinegar. Pulse until the dough just begins to come together. The mixture should resemble coarse breadcrumbs.

Form Dough: Turn out the dough onto cling film (plastic wrap) and pat into a round disk. Wrap tightly and refrigerate for at least one hour. Alternatively, you can freeze the dough and thaw it as needed.

Roll Out Dough: Roll out the crust between parchment paper. If the dough becomes unmanageable, chill it in the freezer for 5-10 minutes.

Pre-Bake Crust: Once shaped, place the crust in the freezer for 10-15 minutes before baking to help it keep its shape. Brush with egg wash for a glossy finish (optional). Bake at 390°F (200°C) for 8-10 minutes, or until lightly browned. Let cool on a wire rack. You can make 1 big pie or 6 individuals with this recipe.

Heat Milk and Vanilla: In a medium pan, bring the milk and vanilla bean to a boil. Once boiling, remove from heat.

Mix Egg Yolks and Sweetener: In a bowl, combine the egg yolks and monkfruit or allulose. Whisk until the mixture turns pale yellow. Add the flour and mix until smooth.

Temper the Eggs: Slowly pour a cup of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Then add the rest of the milk mixture and whisk well.

Thicken the Cream: Return the mixture to the pan and cook over medium heat, whisking constantly until the mixture thickens (about 2 minutes). Remove from heat and let it cool. Cover with plastic film to prevent a skin from forming.

Fill the Crust: Once the pie crust and pastry cream have cooled, add some pastry cream to the bottom of each tart.

Add Blueberries: Top with fresh blueberries.

Garnish: Sprinkle with a bit of monkfruit or allulose and lemon zest if desired. Serve immediately or refrigerate until ready to serve.