Seriously, I love this keto egg custard pie; it is Incredibly easy to make and sugar-free. A crispy almond flour crust filled with super rich and creamy custard filling. Yum!

Keto Egg Custard Pie

If you never attempted making a keto egg custard pie before, you will be surprised by how easy and quick this recipe is.

Also, The gluten-free crust of this keto pie is yummy, while the custard is so smooth and sweet and has a super creamy texture. Who can resist such a delicious custard pie?

The recipe can be easily adapted and customized to your liking (see the variations at the end of the post). It is also super easy to make, low-carb, sugar-free, and made with pantry staples.

I also didn't use any Gelatin, and the custard set perfectly (see the pictures).

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

For the crust, I used almond flour, melted unsalted butter and powdered erythritol.

For the custard Filling, I used 2 large eggs at room temperature, heavy cream and Powdered erythritol.

How To Make Keto Egg Custard Pie

One: Preheat the oven to 180c / 350f and grease a tart baking pan with butter.

Two (To Make The Crust): mix almond flour, powdered erythritol and melted butter until combined.

Three: Press the mixture in the bottom and the sides of the baking pan firmly. Use a fork or a toothpick to poke small holes in the dough.

Note: I have used a baking tin with a removable base, which was very easy and useful.

Four: Bake the crust for 15-20 and then take the tart crust out of the oven and let it cool down while making the custard filling.

Five (Make The Filling): Crack the eggs in a medium-sized bowl and whisk them using a hand mixer or a fork, then set aside.

Six: In a saucepan combine the heavy cream and the powdered erythritol over medium heat and stir from time to time until small bubbles form on the side of the pan.

Seven: Now, pour the heavy cream mixture slowly over the eggs while whisking fast. (My husband helped me in this step, he mixed while I poured the cream mixture)

Eight: keep whisking until finish all the cream mixture. Pour the custard over the crust and bake for 30 to 35 minutes. Stick a toothpick in the centre of the tart; if it comes out clean, then it's done.

Note: The custard will be jiggling in the centre.

Nine: Leave the tart to cool down, then refrigerate for an hour, then top it with whipped cream and fresh strawberries (the topping is optional).

Variations

Add some ground cinnamon or nutmeg.
Use your favorite sweetener.
Top your pie with just powdered sweetener.

Storage

I recommend storing this pie in the fridge; it will last for 4-5 days. However, I don't recommend freezing it; the texture and taste will vary if it freezes.

More Kero Dessert Recipes

Thank you for checking out my recipe! Follow Healthy Life Trainer on Facebook and Pinterest to keep up-to-date with all new recipes.

Keto Egg Custard Pie