Keto Custard Pie
A delicious, low-carb custard pie with a buttery almond flour crust. Perfect for a sugar-free dessert treat.
Equipment
- Pie Dish
- Mixing Bowls
- Whisk
Ingredients
For the Crust
- 1 1/4 cups Almond Flour
- 1/4 tsp Xanthan Gum
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 large Egg
- 2 oz Cream Cheese, softened
For the Custard Filling
- 1 1/2 cups Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 2 large Eggs
- 1 large Egg Yolk
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1/4 tsp Ground Cinnamon
- 1 pinch Ground Nutmeg
- 1 pinch Salt
Instructions
- Warm up your oven to 350°F.
- In a mixing bowl, combine all the crust ingredients and mix until a smooth dough forms.
- Lightly moisten your hands and press the dough evenly into the bottom and up the sides of a greased pie dish. Gently poke the bottom of the crust with a fork.
- Bake the crust for 15 minutes, then set it aside to cool.
- In another bowl, whisk the filling ingredients together until the mixture is silky and fully combined, then pour it gently over your cooled crust.
- Lower the oven temperature to 325°F. Cover the pie loosely with a sheet of foil and bake for 30 minutes, then remove the foil.
- Bake for an additional 5 to 10 minutes, just until the center is set but still has a slight, delicate wiggle.
- Let your pie cool to room temperature, then place it in the refrigerator to chill and set for at least 3 hours before serving.
Notes
Nutritional Information (Per Serving): Calories: 185 | Total Carbs: 4g | Net Carbs: 3g | Fats: 17.5g | Protein: 4.5g
