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!
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.