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Serves 12

Blackberry Custard Pie

A dessert that looks amazing and is super simple to make.


    • 180g almond flour
    • 15g coconut flour
    • 40g butter (room temperature)
    • 2 tbsp water
    • Pinch salt
    • 280g blackberries
    • 3 medium eggs
    • 50g butter (room temperature)
    • 1 tbsp vanilla paste/essence
    • 80ml maple syrup
    • 50g almond flour
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg


  • Preheat oven to 180°C.
  • Put all crust ingredients except the water into a food processor and pulse until crumbly.
  • Add the water and pulse until it forms a dough. Don’t worry if it doesn’t form a ball.
  • Grease a pie tin with coconut oil and place in the crust mix and push into the tin to cover the base and sides evenly.
  • Poke the base a few times with a fork.
  • Bake in the oven for 10 minutes.
  • Place the blackberries in the crust evenly.
  • Pop the rest of the filling ingredients (not the blackberries, they are in your pie tin) in a food processor and mix until smooth.
  • Pour this over the top of the berries.
  • Cook in the oven for 40-50 minutes until the center is set and it’s nice and golden.
  • Allow to completely cool first before cutting.
  • Kcal: 2795
  • Protein: 76g
  • Fats: 219g
  • Carbs: 105g
  • Fibre: 54g
  • Batch: One batch

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.