Keto Blueberry & Walnut Pie – A Powerful Combo
Keto Blueberry and walnut pie can serve as a full breakfast! Now, I know on Keto we don’t eat dessert for breakfast. However, if you check the ingredients in this pie, you’ll end up with an omelette, cheese, butter, some nuts and handful of blueberries (if you count a single portion of the pie). Doesn’t that sound like a healthy breakfast? Paired with 100% Arabica espresso with goat cream, I would call it an ideal Keto breakfast! Of course, you can prepare this pie and keep it in the refrigerator for several days. After that, you can use it as a great and refreshing Keto dessert at the end of your meal.
What makes this pie so nutritious?
This specific Keto blueberry-walnut pie is prepared with the best nutrients in mind. Of course, as always we use free range eggs! Now, I know it would be even better to use quail eggs (just double the dose). However, I have received many messages about difficulties to source quail eggs in different parts of the world. Furthermore, we used goat butter which is the healthiest butter you can find in the dairy world! Of course, if goat butter is difficult to find in your area, a good grass-fed cow butter will serve the purpose and provide a great fat ratio. And then we used blueberries and walnuts to give this cake a special boost in micronutrients, vitamins, minerals and above all antioxidants! Now, you might wonder what antioxidants will remain in blueberries after the pie has been baked? Well, follow the easy steps and you’ll see that they are not exposed to very high temperature!
Blueberries health benefits
Research shows that blueberries, due to the anthocyanin ingredient, have a positive effect on the ability to learn and remember. They successfully slow down cognitive function deterioration and help prevent senile degenerative diseases such as Alzheimer’s and Parkinson’s disease and dementia. Anthocyanin present in blueberries has positive effects on eye health. It protects the eye retina and helps to treat weakness. Thanks to its composition, this fruit is an excellent alternative to relieving inflammation of the joints and arthritis.
The secret from the forest
When we talk about health benefits, a handful of nuts is a great choice. But compared to other nuts the walnuts contain twice as many antioxidants. There are twenty types of walnuts. The most famous kind is Persian walnut Juglans regia originating in Asia and the Far East. Second most common kind of walnuts is called Juglans nigra native to North America. They contain antioxidants, high-quality fatty acids, iron, calcium, magnesium, phosphorus, zinc, manganese, selenium, vitamins B, E and K.
Let’s get to healthiest Keto blueberry – walnut pie recipe you’ll end up loving
Keto Blueberry-Walnut Pie
Ingredients
The Base
- 1 whole egg large, free-range
- 6 large egg yolks free-range
- 1/2 tsp sea salt
- 120 g (1 cup) goat butter alternatively use grass-fed cow's butter
- 250 g 2 cups Mascarpone
- 1/2 tsp nutmeg
- 2 tbsp almond flour
- 1 tbsp psyllium powder
- 1/3 tsp baking soda
- 1/3 tsp citric acid alternatively use 1 tbsp lemon juice
- 2 tbsp stevia blend sweetener or according to your sweetener power
Blueberry jelly
- 200 ml (1 cup) mineral water you can use sparkling mineral water
- 2 tbsp beef gelatine (mixed with 4 tbsp water) grass-fed
- 1 tsp ground vanilla bean or 1 tsp organic vanilla extract
- 2 tbsp stevia blend sweetener or according to your sweetener power
- 120 g (4.2 oz) blueberries fresh or frozen
Topping
- 6 large egg whites
- 1/4 tsp sea salt
- 2 tbsp stevia blend sweetener or according to your sweetener power
- 120 g (4.2 oz) crushed walnuts
- 1 tsp lemon juice organic
Instructions
- First, prepare the jelly. Place the mineral water with stevia and ground vanilla in a deep saucepan and bring it to a boil. Add beef gelatine mixed with 4 tbsp of cold water to the boiling mineral water mixture and stir well. Let it boil for 1 minute and remove from heat. Set aside to cool down.
- Beat 1 whole egg, 6 egg yolks, salt, stevia, nutmeg and lemon juice (or citric acid) with an electric mixer.
- Melt the butter and add it to this mixture. Keep beating until you get a shiny emulsion. Now add mascarpone and beat for another 3-4 minutes.
- Add psyllium powder and almond flour while still beating at a high speed. In the end, sprinkle with baking soda and reduce the speed of your mixer.
- Grease a 13x9" (33x23 cm) pan with some butter and pour in the batter. Bake in the oven for 20 minutes at 160ºC (320ºF)
- Now that your Jelly cooled down halfway, add the blueberries and crush them a bit with a fork so that they release some of their juice and give the colour to the jelly. Place this mixture in the refrigerator.
- Beat the egg whites with lemon juice and salt until you get a firm meringue. Add stevia and keep beating. When your meringue is firm, add crushed walnuts and mix gently with a spatula.
- Take your pie base out of the oven and reduce oven's temperature to the lowest point possible. Somewhere between 50º and 70ºC. (122-158ºF)
- Spread the blueberry jelly all over the baked pie base. On top spread meringue with walnuts. Return to the oven and let it dry, rather than bake, for an hour without opening the oven. In the end, for just 3-4 minutes, increase the temperature to get a nice golden crust on top.
