Gluten-Free Keto Blueberry Hand Pies
These handheld pastries feature a rich, cheese-based almond flour crust wrapped around juicy blueberries sweetened with keto-friendly sweetener. The mozzarella and cream cheese dough creates a surprisingly tender, flaky texture that holds up beautifully to the tart-sweet berry filling. Perfect for satisfying dessert cravings while staying within carb limits, these individual pies offer portion control and impressive presentation. The lemon juice and zest brighten the blueberries, while the golden crust provides satisfying contrast. Ideal for keto dieters, diabetics, or anyone seeking a lower-carb treat that doesn't compromise on flavor or comfort.
Ingredients
- 1 ½ cups mozzarella, shredded
- 1 tablespoon cream cheese
- ⅝ cup almond flour
- 1 large egg
- 1 tablespoon Swerve confectioners sweetener(optional)
- ½ teaspoon vanilla extract
- 2 ounces blueberries, fresh or frozen
- ¼ cup lemon juice
- lemon zest
- 1 tablespoons Swerve brown sugar sweetener
Instructions
- 1
Preheat oven to 350F
- 2
Mix blueberries, lemon juice, zest and sweetener in small bowl and set aside
- 3
Heat mozzarella and cream cheese in microwave-safe bowl for 60 seconds, stir, then heat 30 seconds more until melted
- 4
Mix melted cheese mixture well with spatula
- 5
Add almond flour, egg, sweetener and vanilla to cheese mixture and combine
- 6
Knead mixture into ball using hands
- 7
Wrap dough in plastic wrap and chill in fridge for 30 minutes
- 8
Divide dough in half
- 9
Roll one piece between parchment sheets to ⅛" thick
- 10
Score and cut 7.5 inch circle using pan lid as guide
- 11
Repeat with second piece and re-roll scraps for third circle
- 12
Place circles on parchment on baking tray and chill 30 minutes
- 13
Loosen circles from parchment with palette knife
- 14
Divide blueberry filling between circles, placing in center
- 15
Fold edges over blueberries and seal in middle
- 16
Turn over so seal is on bottom
- 17
Cut two small steam holes in top
- 18
Sprinkle with sweetener
- 19
Bake 25 minutes until golden brown
- 20
Cool slightly before serving
Tips
Chill dough thoroughly for easier handling and cleaner cuts when shaping circles
Don't make steam holes too large or filling will leak out during baking
Use palette knife to carefully transfer delicate pastries without breaking
Good to Know
Refrigerate up to 3 days in airtight container
Assemble and freeze unbaked up to 1 month, bake from frozen adding 5-10 minutes
Best served warm, pairs well with sugar-free ice cream or whipped cream
Common Mistakes
Don't skip chilling steps to avoid sticky, hard-to-handle dough
Keep steam holes small to prevent filling from leaking out
Seal edges well to prevent pies from opening during baking
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these dairy-free?
Yes, substitute the mozzarella and cream cheese with dairy-free alternatives, though texture may be slightly different.
What if my dough is too sticky to roll?
Chill longer or add small amounts of almond flour until workable. The cheese needs to firm up properly.
How long do these keep?
Store covered in refrigerator up to 3 days. Reheat briefly in oven to restore crispness.