Low Carb Raspberry Cream Diabetic Pie (or make it Blueberry or Strawberry Pie)
An incredibly delicious sweet pie suited to any occasion.
Servings Prep Time
8 15minutes
Cook Time
25 minutes
Servings Prep Time
8 15minutes
Cook Time
25 minutes
Sweet Pie Crust
Raspberry Cream Filling
  • 17.6oz frozen raspberries– defrosted
  • 1/4cup Water
  • 15-25drops liquid stevia extract
  • 1.5oz chia seeds– equiv. 1/4 cup, can use black or white chia seeds
  • 10fl.oz cream– double or thickened will both work, whipped
  1. Preheat oven to 350°F/ 175°C.
  2. Place all the ingredients into a food processor (using a mixer element) and blend for 1-2 minutes to combine. When it first starts to blend it will look like quite a runny mixture. But as the flours absorb the liquid, they will swell and the dough will slowly begin to thicken. If the mixture sticks to the sides of the processor, remove the lid and use a spatula to scrape down the edges. Once it’s well combined, you should have a thick, sticky dough.
  3. Line a 10-inch (26 cm) pie dish with parchment paper (it also works in a 9-inch dish).
  4. Remove the sticky dough from the food processor and place into the pie dish.
  5. Moisten your fingers with water so they don't stick to the dough; then use the palm of your hand and flat of your fingers to flatten it out evenly across the bottom of the dish and up the edges. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish. When you’re satisfied the base is fairly even, use a fork to intermittently poke the bottom of the crust.
  6. Place the pie crust in the oven on the middle shelf for 25 minutes, until the edges turn golden brown.
  7. Remove from the oven and allow to cool before removing the parchment paper.
  8. Your crust is now ready to add your pie filling.
  9. Pour the defrosted raspberries into a pan over medium heat.
  10. Add the water and the liquid stevia extract and stir gently to combine.
  11. Allow the mixture to heat until it reaches a simmer. You will see it starts to gently bubble around the edges of the pan.
  12. Remove from the heat and add the chia seeds, using a spoon to gently stir them through the raspberry mixture.
  13. Pour the raspberry mixture into the pie crust, using a spoon to spread it out evenly across the pie crust.
  14. Place in the fridge for at least 3 hours to set the raspberry filling. It can also be left overnight if preferred.
  15. Whip the cream in a food processor or mixture; then carefully add to the top of the pie, spreading evenly across the pie and right to the edges; then use your spatula to create a wavy pattern in the top of the cream.
  16. Your pie is now ready for eating – enjoy!
Recipe Notes


Fridge: Can be stored for up to 5 days.

Freezer: Can be frozen for up to 3 months, though it is best frozen without the whipped cream. You can still store it completely made, but once the cream is defrosted, the texture does change slightly. Still delicious though!


Since berries are the lowest carb fruit available, you can also make this a blueberry or strawberry pie, or even a mixed berry pie. Many types of berries are available frozen.