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Recipe: Yummy Keto Custard Pie

Keto Custard Pie. I saw a funny meme the other day. And I'm not going to lie, it's a daily challenge. The crust of the keto custard pie is crisp, sweet and doesn't overpower the delicate vanilla custard.

Keto Custard Pie You'll love this baked egg custard pie as a light summer dessert or as a unique addition to a spring brunch. A Classic Pie and Family Treasure. So this is a classic pie in my books for sure and I want to dedicate this version to my Daddy. You can cook Keto Custard Pie using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Keto Custard Pie

  1. It's of For The Base.
  2. Prepare 150 g of Almond Flour.
  3. You need 2 Tablespoons of Chia Seeds.
  4. You need 2 Tablespoons of Erythritol.
  5. It's 1 Teaspoon of Nutmeg.
  6. Prepare 75 g of Butter.
  7. It's of Egg Custard Filling.
  8. Prepare 3 of Eggs + 1 Yolk.
  9. You need 1 Cup of Double Cream.
  10. It's 1 Cup of Unsweetened Almond Milk.
  11. Prepare 2 Tablespoons of Erythritol.
  12. Prepare 1 Teaspoon of Vanilla Essence.
  13. It's 1/2 Teaspoon of Nutmeg to sprinkle on top of pie once cooked.

I can remember growing up and my mom baking this for my Dad all the time. It was his all time favorite and quickly became one of mine also. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. Click HERE to Pin Low Carb Crustless Coconut Custard Pie Low Carb Crustless Coconut Custard Pie.

Keto Custard Pie instructions

  1. Preheat Oven to 180°C and grease a 9 inch pie dish..
  2. Mix all dry ingredients and stir into melted butter..
  3. Press the mixture into the base and up the sides of the pie dish..
  4. Bake in the oven for 10 to 12 minutes until lightly golden..
  5. Meanwhile, mix all of the wet ingredients together..
  6. Reduce oven temperature to 160°C and remove pie base from oven..
  7. Pour mixture onto base and return to oven for 30 to 35 minutes until the top is golden..
  8. Sprinkle lightly with Nutmeg..
  9. Allow the pie to cool before placing in refrigerator for at least 30 minutes. (The texture and flavour is even better when left over night.).
  10. Cut into 12 peices (assuming you have more self control than me who can just about deal with cutting it into 8. 😉).

This is one of the most surprising recipes my mom and I have ever made together! We ate it while it was still warm and it was absolutely delicious and tasted very much. Our Keto Baked Egg Custard is a delicious low-carb, sugar-free dessert that is really easy to make. It's smooth, creamy and no one will guess that it's low carb. The unsweetened almond milk can be swapped out for the milk of your choice.

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