Keto Berry Pie
Published June 24, 2022 • Updated February 26, 2026
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A low carb berry pie with a flaky almond flour crust, four types of berries, and an American flag design I've been making for summer cookouts since 2018.
I started making this for the 4th of July back in 2018, and it’s become the recipe my family expects every summer. The whole thing is built on my flaky almond flour pie crust that actually rolls out, holds its shape, and gets genuinely flaky in the oven. If you’ve tried rolling out keto dough before and watched it crack apart, this one handles differently.
What makes this stand out is the technique. I use a folded piece of aluminum foil as a divider to keep the blueberries and blackberries separate from the raspberries and strawberries while baking. It sounds almost too simple, but it keeps the colors clean and gives you that flag pattern without the berries bleeding together. Then I punch out stars and cut wavy stripes from the top crust, which is honestly the fun part, especially if you have kids who want to help.
The filling is tangy, jammy, and holds together without getting soupy. I thicken it with ground chia seeds and arrowroot powder, which sets cleaner than cornstarch alone. Summer berries are ideal, but I’ve also made this in February with frozen ones (thaw them, drain the liquid, squeeze in paper towels and the filling holds up fine). I use this same crust for my apple pie and pumpkin pie, so if you’ve made either of those, you already know the process.
I’ve brought this to neighborhood cookouts where nobody else was eating low carb, and people went back for seconds without asking about ingredients. That’s my test for any recipe. If the non-keto crowd eats it and comes back, it works. One reader told me she kept bracing for disaster with the crust and “it just didn’t come,” which is exactly the reaction I want. My strawberry pie gets a similar response, but this one has the visual impact that makes people pull out their phones before cutting into it.
For other summer options, my coconut cream pie is no-bake and comes together fast, and the lemon tarts are what I bring when I want something smaller and more portable. But for the 4th of July, this is the one I keep coming back to.
How to make this American flag pie
- Make the crust. I use a food processor to pulse almond flour, coconut flour, xanthan gum, salt, chilled butter, and cream cheese together. Add egg and vinegar, pulse until a ball forms. Split into two (one slightly larger for the bottom).
- Mix the berries. Toss blueberries and blackberries with the sweetener-thickener mix. Do the same with raspberries and strawberries in a separate bowl.
- Separate by color. Fold aluminum foil into a divider inside the pie. Pour the blue mixture on the left, red on the right. Carefully remove the foil.
- Add stars and stripes. Roll out the second crust, punch out stars with cookie cutters, cut wavy stripes. Lay them on top and crimp edges with a fork.
- Bake at 350 for 30 minutes. Cool at room temperature for 2-3 hours before slicing so the filling sets properly.
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Keto Pie Crust Ingredients
2 cups almond flour -
6 tablespoons coconut flour
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2 teaspoons xanthan gum
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1 teaspoon salt
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1 cup unsalted butter, chilled and cubed
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2 ounces cream cheese, softened
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2 eggs
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1 tablespoon rice vinegar or apple cider vinegar
American Flag Pie Ingredients
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1/3 cup sugar free sweetener
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3 teaspoons ground chia seeds
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1 teaspoon arrowroot powder
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1 cup blueberries
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1 cup blackberries
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2 cups raspberries
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2 cups diced strawberries
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2 teaspoons lemon juice
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star cookie cutters
Step by Step Instructions
Step by Step Instructions
Make the pie dough
To a food processer, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms. Separate into two balls (make one ball slightly larger for the bottom crust)
Roll out pie crust
Place the larger dough ball in between two sheets of parchment paper. Roll out, using a rolling pin, in all directions forming a circle a few inches larger in diameter compared to the pie plate. Dough should be around 1/8-1/4 inch thick. Refrigerate for 30 minutes. Repeat with top crust.
Thicken it up
Make the thicker for the filling by adding sugar free sweetener, ground chia seeds and arrowroot powder to a small bowl. Mix to combine.
Make 'blue' berry mixture
In a medium bowl, combine blueberries, blackberries and 2 1/2 tablespoons of the sweetener thickener mixture. Stir in 1 teaspoon lemon juice. Refrigerate while you work on the ‘red’ berry mixture.
Make "red" berry mixture
In a large bowl, combine raspberries, strawberries, remaining sweetener thickener mixture, and lemon juice. Stir to combine and refrigerate while inserting the bottom layer pie crust.
Lay down the bottom crust
Remove the top layer of parchment paper to the bottom pie crust. Place a pie plate upside down on top of the pie crust. Slide your hand underneath the pie crust and flip. Remove the parchment paper and press the dough into the pie pan.
Indivisible
Fold a piece of aluminum foil until it fits the diameter of 1/3 of the pie and is about 2 inches wide. Place at the 1/3 mark. Pour the ‘blue’ berry mixture into the left side (smaller) of the foil. Pour the ‘red’ berry mixture into the right side. Be careful not to pour in any juices as that will make your pie filling too soupy. Remove the foil.
Stars and stripes
Take the top pie crust out of the refrigerator and remove the top layer of parchment paper. Using a cookie cutter and knife, punch out star shapes and cut out wavy flag stripes. Place on top of pie crust. Crimp around the edges with a fork.
Bake
Bake the pie at 350 degrees for around 30 minutes. Remove from the oven to cool at room temperature for 2-3 hours before transferring to the refrigerator to cool further if not serving right away.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use frozen berries instead of fresh?
I've made this with frozen berries in the middle of winter and it turned out great. The key is thawing them completely, draining off all the liquid, and then giving them a good squeeze in paper towels. Too much moisture and you lose that jammy filling texture. Fresh berries are ideal in summer, but frozen is a solid backup when fresh are expensive or out of season.
How do I prevent the pie crust from getting soggy?
I've dealt with this and figured out two things that matter. First, I don't pour in the extra berry juices when filling the pie. Just the berries and enough liquid to coat them. Second, I make sure the bottom crust is pressed firmly into the pan with no air pockets underneath. Some people blind-bake the bottom crust for 10 minutes first, and I've tried that too. It helps if you're making the pie a day ahead, but for same-day serving I skip it.
Can I make this pie ahead of time and freeze it?
I freeze the crust all the time, wrapped tightly for up to 2 months. I do the same for my chocolate cream pie crust. For the assembled pie, I've frozen it and the crust held up, but the berries release more liquid when thawed. My recommendation: freeze the crust, keep the filling fresh. If you need to freeze the whole thing, add an extra half teaspoon of chia seeds to the thickener mix to absorb the extra moisture.
Can I use a different berry combination?
I've tried several combos. All-raspberry for the red side gives you the lowest carb count and the most intense flavor. Blackberries instead of blueberries work perfectly for the blue side and are slightly lower in sugar. The only mix I'd avoid is all-strawberry for the red, because strawberries release more juice and can make the filling too wet. My favorite combo is blackberries plus raspberries for the lowest carbs, but blueberries give you the best color contrast for the flag design.
What can I substitute for xanthan gum?
I use xanthan gum because it helps the almond flour dough stretch and roll without cracking. If you can't find it, psyllium husk powder works as a replacement. Start with half the amount and add more if the dough feels crumbly. I've also tested ground flaxseed in the crust and it holds together, but the texture is a bit denser. For the filling thickener, the chia seeds do most of the heavy lifting, so xanthan gum in the filling isn't critical.
Is this pie gluten-free?
Yes. I use almond flour and coconut flour instead of wheat flour, so it's naturally gluten-free. The xanthan gum acts as the binder that gluten would normally provide. I've served this to friends with celiac and they had no issues.
Can I make this dairy-free?
I've tested it with coconut oil instead of butter and it works, but you lose some of that flaky quality because coconut oil doesn't create the same air pockets when it melts. For the cream cheese, I've used dairy-free cream cheese and the dough came together fine. If you go fully dairy-free, add an extra tablespoon of coconut flour to compensate for the slightly different moisture content.
Made this on a random January Saturday missing summer. The blueberry-blackberry combo reminded me of my mom's berry pie every 4th of July. Hadn't thought about that in years.
That July 4th feeling is exactly why I made the flag version. Been making this one for summer cookouts since 2018, and the blueberry-blackberry side was always the part that stuck.
Brought this to a watch party last Sunday and cut into it while people were standing around. Two guys immediately said it looked like it came from a bakery. One of them, who won't touch anything labeled keto, cleared his slice and asked me for the carb count. The almond flour crust is what sold him, I think. Only note: the berry filling ran a bit loose even after four hours in the fridge, so I'd go heavier on the chia seeds next time.
The carb count question is my favorite reaction. And yeah, more chia is the right call if it's sitting more than a few hours - I go heavier when I know it won't be cut until the next day.
I've made plenty of regular pie crusts but keto pie crust had me genuinely nervous (almond flour and coconut flour together, rolling that out, getting it into the pan without cracking). The parchment paper sandwich trick actually worked, like it really worked, and I kept bracing for disaster and it just didn't come. The xanthan gum makes the dough stretch in this weird satisfying way I wasn't expecting, almost elastic, which is kind of fascinating if you've never baked with it before. Layering the blueberry blackberry mixture separate from the raspberry strawberry layer takes patience but the finished pie looks stunning, and I made this in the middle of February with no occasion other than I wanted something that felt special. First slice was still slightly warm and the filling had this jammy tangy thing going on that I keep thinking about. My question: can you swap in frozen berries when fresh are $8 a pint at the store, and if so do you thaw and drain them or just fold them in straight?
Frozen work great here. Thaw them, drain off the liquid, and give them a squeeze in paper towels. Too much moisture and you lose that jammy thing you liked.
made this 3 times now, family cant tell its low carb
That's the win right there. The almond flour crust gets flaky enough that nobody questions it.