Keto Berry Pie
Published June 24, 2022 • Updated February 1, 2026
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This patriotic dessert will have your friends and family oohing and aahing at the 4th of July cookout! A show-stopping berry pie that everyone will want to dive into.
If you need to bring a dessert to the many patriotic gatherings this summer, this American Flag pie is for you. Just like my berry trifle and berry Bundt cake, this treat adorns the red, white and blue.
This pie starts with a flaky low-carb crust that you can roll out, perfect for punching out stars and stripes to decorate with. The filling uses four different types of low sugar berries — raspberries, strawberries, blackberries and blueberries. The blueberries and blackberries are separated from the red berries to symbolize the American Flag. Then pieces of pie crust are cut into stars and stripes.
Besides being a picture perfect creation, this pie is truly delicious and has been enjoyed by many — even those who don’t follow a low-carb lifestyle.
How to make an American Flag Pie
- Make the pie crust. This is a pie crust that uses almond flour, eggs, cream cheese, butter, rice wine vinegar and other ingredients to make the flakiest crust that you can roll out.
- Mix the berries. Combine the blueberries and blackberries with a sweetener and thickener. Do the same with the raspberries and strawberries.
- Separate the berries. Using a folded piece of aluminum foil, separate the berries. Pour the “blue” berries on the left side of the foil and the “red” berries on the right side. Remove foil.
- Punch out stars and stripes. Use a cookie cutter and knife, cut out stars and wavy stripes to put on top of the pie.
- Bake at 350 degrees for 30 minutes.
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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 (Free) →Frequently Asked Questions
Can I use a different type of flour instead of almond and coconut flour?
Almond and coconut flour are what keep this pie low carb, but you can experiment with other flours like hazelnut flour or sunflower seed flour. Just keep in mind that they'll alter the texture and flavor.
What can I substitute for xanthan gum?
If you don't have xanthan gum, you can use psyllium husk powder or ground chia seeds as a thickening agent. Start with a smaller amount since these are more absorbent.
How should I store leftover Keto Berry Pie?
Store it in an airtight container in the refrigerator for up to a week. You can also freeze individual slices to enjoy later!
Can I make this pie dairy-free?
Yes! Swap the unsalted butter for coconut oil or a dairy-free butter alternative. For the cream cheese, use a dairy-free cream cheese or cashew cream.
Is this pie gluten-free?
Yes! This pie is naturally gluten-free since it uses almond flour and coconut flour instead of wheat flour.
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.