Keto Custard Pie – Tart Recipe with Low Carb Crust – Creamy & Delicious

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Our Keto Custard Pie Recipe (also known as custard tart) ticks all the boxes of the homemade classic low carb dessert and tastes just like the original with no sugar added.

The crust of the keto custard pie is crisp, sweet and doesn’t overpower the delicate vanilla custard. Its custard is creamy and like silk on the tongue with only 2g net carbs per serve.

Keto Custard Pie Ingredients

  • Low-carb Custard Tart Base
  • 3/4 cup of Almond Meal
  • 1/4 cup of Flaxseed Meal
  • 2 tablespoons of Swerve
  • 1/4 teaspoon of Nutmeg
  • 1 ounce of unsalted butter, melted
  • 1 Egg
  • Low Carb Custard Tart Filling
  • 2 Eggs
  • 1 Egg Yolk
  • 2 1/2 tablespoons of Swerve
  • 1 Vanilla Bean OR 1 teaspoon of Vanilla Extract
  • 1 1/2 cup of Light Whipping Cream

How To Make Keto Custard Pie 

  1. Low-carb pie crust
  2. Preheat fan-forced oven to 175C/350F
  3. Mix together the almond meal, flaxseed meal, Swerve and nutmeg into a mixing bowl. We use a Stand Mixer to do our mixing as it free’s us up around the kitchen. But you can mix by hand or with a hand mixer.
  4. Add the melted butter and egg and mix well (if you’re using a stand mixer or hand mixer, select slow).
  5. Spoon the mixture into a 9.5 inch Pie Dish and press into an even layer across the base and up the sides.
  6. Bake in the oven for 12 minutes until the base is firm. If the base starts to rise from air bubbles, prick it with a fork and gently press down. Set aside to cool slightly.
  7. Custard tart filling
  8. Reduce oven to 160C/320F.
  9. Scrap the seeds from the vanilla bean and discard the pod.
  10. In a bowl whisk together the eggs, egg yolk, vanilla seeds, and Swerve.
  11. Add the whipping cream and mix well, before pouring through a fine sieve to removed any larger vanilla bean pieces.
  12. Pour mixture into the base and gently place in the oven.
  13. Bake for 25 minutes, or until the custard is just set and there is a slight jiggle when moved.
  14. Sprinkle with a pinch of nutmeg and place in the fridge for at least 30 minutes to set.
  15. Cut into 12 even pieces and enjoy.

Equipment

  • 9.5-inch pie dish
  • Hand Mixer
  • Sieve

Ingredients

Base

  • 3/4 cup almond meal
  • 1/4 cup Flaxseed Meal
  • 2 tablespoons swerve
  • 1/4 teaspoon nutmeg
  • 1 ounce Butter unsalted, melted
  • 1 Egg

Filling

  • 2 eggs
  • 1 Egg Yolk
  • 1 1/2 cup Light Cream 35% milkfat
  • 2 1/2 tablespoons swerve
  • 1 Vanilla Bean
  • 1 pinch nutmeg

Instructions

Base

  • Preheat fan forced oven to 175C/350F.
  • Mix together the almond meal, flaxseed meal, Swerve and nutmeg in a bowl.
  • Add the melted butter and egg and mix well.
  • Spoon the mixture in a 9.5in pie dish and press into an even layer across the base and up the sides.
  • Bake in the oven for 12 minutes until the base is firm. If the base starts to rise from air bubbles, prick it with a fork and gently press down. Set aside to cool slightly.

Filling

  • Reduce oven to 160C/320F.
  • Scrap the seeds from the vanilla bean and discard the pod.
  • In a bowl whisk together the eggs, egg yolk, vanilla seeds and Swerve.
  • Add the cream and mix well, before pouring through a fine sieve to removed any larger vanilla bean pieces.
  • Pour mixture into base and gently place in the oven.
  • Bake for 25 minutes, or until the custard is just set and there is a slight jiggle when moved.
  • Sprinkle with a pinch of nutmeg and place in the fridge for at least 30 minutes to set.
  • Cut into 12 even pieces and enjoy.

Notes

If you can’t get Swerve where you are you can use Natvia instead.

Nutrition

Serving: 100g | Calories: 215kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 12mg | Potassium: 30mg | Fiber: 6g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.7mg

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