{Keto} Basque-Style Blackberry Pie

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I love autumn – it’s bounty is just unending, and even if you’re a completely novice forager, I imagine everyone can recognise a blackberry! This recipe is pretty quick to make, and it’s keto-friendly too. It freezer well also, so you can make them in advance and enjoy the berry goodness for months to come.

The batter for the keto blackberry pie is very gloopy, so make sure you have a good scraper to get it all out of the mixing bowl. I use a brownie pan to cut the baked pie into 18 even sized squares.

A note on sugar: I recognise that since being keto my tastebuds have entirely changed. I made this recipe with 40g of xylitol and found it really sweet, but everyone else liked it. Xylitol is meant to be a like for like replacement, but again, I find that too sweet. I’ve had a look around for similar recipe types, and up to 200g sugar seems to be the standard. Personally, I’d just stick with xylitol, but it’s up to you.  My favourite brand is Total Sweet. I find it has no aftertaste.

This it the brownie pan I use. It has a removable bottom and slices into 18 pieces.

Keto Blackberry Pie

As for keto – each slice is 4g of net carbs, according to Carb Manager so it’s not something to be overindulged on, but enjoy it without feeling too bad!

Keep the egg whites aside for keto bread rolls.

Thermomix® instructions are provided in brackets, but this recipe can be done in any food processor.

{Keto} Basque-Style Blackberry Pie
Prep time
Cook time
Total time
Serves: 18 squares
  • 150g blackberries
  • 20g xylitol + 20g xylitol (25g + 200g sugar, if not keto)
  • 2 teaspoons lemon juice
  • 6 egg yolks
  • 200g butter
  • 225g almond flour
  • 1 teaspoon baking powder
  • Cream and extra blackberries to serve
  1. Preheat the oven to 180C/Gas mark 4 and line or butter a cake tin or brownie pan.
  2. Add the blackberries and xylitol or sugar to a saucepan and bring to a slight boil. Let it simmer, gently crushing the blackberries as you stir for about 10 mins until it's thick and jammy. Add the lemon juice and set aside to cool.
  3. Add the egg yolks, xylitol (or remaining sugar), butter to a bowl and mix well. (Thermomix® Speed 4/30 seconds)
  4. Add the flour and mix together to make a sticky, but quite silky dough. (Thermomix® Speed 4/30 seconds)
  5. Dollop spoons full of half the dough into the pan, and spread it out evenly with a spatula.
  6. Smooth over the cooled blackberry mix.
  7. Carefully smooth over the remaining dough - some of the blackberries will mix in with the top dough layer - that's fine.
  8. Bake for 40 minutes, but if the cake starts to get too brown cover it lightly with foil.
  9. Leave to cool in the tin - it pulls away from the sides a little, so removes easily.
Nutrition Information
Serving size: 1 Calories: 181 Fat: 17g Saturated fat: 6.8g Unsaturated fat: 9g Trans fat: .4g Carbohydrates: 3.9net Sugar: 1g Sodium: 111mg Fiber: 1.8g Protein: 3.7g Cholesterol: 84mg


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