No bake Blueberry Cream Pie

by August 11, 2017

This sugar and dairy free no bake cream pie is light, refreshing, packed with fiber, and made from 100% whole foods.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 1 cup pecans
  • 1 cup almonds
  • 1 cup raisins
  • 1 teaspoon ground cinnamon
Blueberry Cream Filling
  • 2 cups fresh blueberries see note
  • Flesh from 1 medium coconut (yield 1.5 cups)
  • 2 tablespoon coconut butter
  • 1/2 tablespoon lemon zest, grated
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon white stevia powder


  1. Process crust ingredients in a food processor with the “S” blade until they form into a ball. Drop crust into a 9? glass pie pan and shape to the pan. Set aside.
  2. Open your coconut using these 7 simple steps
  3. Process all cream ingredients in a blender until smooth. You may have to use your tamper to push the ingredients into the blade. If you don’t have a tamper, try adding melted coconut oil or a tablespoon or so of coconut milk to allow the ingredients to blend properly. Pour filling into pie pan and flatten with a spatula. Wrap tightly with plastic wrap and chill for at least one hour. Garnish with blueberry jam, blueberries, or unsweetened shredded coconut.
  4. Will keep in the fridge for 3-4 days.


I believe you could try frozen blueberries, but you may find that they add too much liquid to the mix.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

23.1 g

Saturated Fat:

12 g


9 mg


21.8 g

Dietary Fiber:

6.4 g

Net Carbs:

15.4 g


12.5 g


4.4 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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