Add the blueberries, allulose, lemon juice, and vanilla to a pan. Stir gently to coat the berries and distribute the sweetener evenly.
Cook for 6–7 minutes until thick and jammy. The berries should burst and release their juices, reducing into a glossy mixture that slowly mounds on a spoon. Stir occasionally to prevent sticking and ensure even thickening.
Cool completely. Allowing the filling to cool helps it firm slightly, making it easier to enclose inside the dough without leaking.
2. Make the Dough
Preheat oven to 350°F. Starting with a fully heated oven ensures the pie bombs set quickly and develop a light golden color.
Mix the almond flour, allulose, melted butter, egg, vanilla, and salt. Combine until a soft, cohesive dough forms, with no dry patches of flour remaining. The dough should feel pliable yet sturdy enough to shape.
Knead briefly until smooth. Almond flour dough benefits from gentle kneading to help the ingredients bind without becoming oily.
Divide the dough into 8 balls, keeping them uniform so they bake evenly. If the dough becomes sticky, lightly dampen your hands to help with shaping.
3. Fill & Shape
Flatten each dough ball into a small disc, thick enough to hold the filling without tearing but thin enough to wrap around it neatly.
Add a spoon of blueberry filling to the center. Avoid overfilling to keep the dough from splitting as you seal it.
Fold and pinch tightly into a sealed ball. Work slowly around the edges to fully enclose the filling, reinforcing any thin spots to prevent leaks during baking.
