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    Home » Recipes » Keto Dessert

    Keto Egg Custard Pie

    Modified: Jun 14, 2022 · Published: May 26, 2020 by Radwa ·

    Jump to Recipe

    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 Custard Tart

    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).

    Keto Custard Tart

    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

    steps of making the crust by photos.

    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.

    steps of making the filling by photos.

    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).

    sugar free Custard Tart

    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

    • No Bake and Easy Made Keto Low Carb Granola Bars
    • Avocado Brownies (Low-carb and Sugar-Free)
    • Keto Orange Chocolate Cookies Recipe
    • flourless, keto, sugar free lava cake has a lovely liquid chocolate centre.
      Sugar Free Chocolate Lava Cake (Keto)
    • Keto Vanilla Ice Cream in a cup.
      Keto Vanilla Ice Cream (No Eggs)
    • Keto lemon mug cake layered & topped with cream cheese frosting.
      Keto Lemon Mug Cake (Sugar-Free)
    • keto almond flour chocolate mug cake topped with chocolate chips.
      Almond Flour Chocolate Mug Cake (Keto)

    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 custard tart
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    5 from 1 vote

    Keto Egg Custard Pie

    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!
    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 16 slices
    Calories 116kcal
    Author Radwa

    Equipment

    • Tart baking tin
    • Measuring spoons
    • Measuring cups
    • Mixing bowl

    Ingredients

    For the crust

    • 2 cups Almond flour
    • ½ cup butter
    • 3 tablespoon Powdered erythritol

    For the custard Filling

    • 2 Eggs large
    • 3 tablespoon Powdered erythritol
    • 2 cups Heavy cream

    Instructions

    • Preheat the oven to 180c / 350f and grease a tart baking pan with butter.
    • (To Make The Crust): mix almond flour, powdered erythritol and melted butter until combined.
    • 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.
    • 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.
    • (Make The Filling): Crack the eggs in a medium-sized bowl and whisk them using a hand mixer or a fork, then set aside.
    • 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.
    • 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)
    • 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.
    • Leave the tart to cool down, then refrigerate for an hour, then top it with whipped cream and fresh strawberries (the topping is optional).

    Notes

    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.

    Nutrition

    Serving: 1slice | Calories: 116kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 27mg | Potassium: 40mg | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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