This smooth and creamy keto custard pie recipe is easy to follow and bakes perfectly in the keto pie crust. With just 3 grams net carbs in each slice, it’s the perfect low-carb dessert.
What Is Custard
Ah, custard, the velvety indulgence that dances on the taste buds! This heavenly concoction is a luscious dessert staple, crafted from a simple symphony of eggs, sugar, and milk.
The traditional version is definitely not keto-friendly! But, there’s a reason so many people fall in love with it.
The magic happens when this dreamy trio is gently heated, transforming into a smooth, pudding-like delight that’s both comforting and elegant. Whether drizzled over a warm slice of pie or savored on its own, custard is a dessert classic that whispers sweet symphonies to the soul.
Get ready for a spoonful of bliss! Custard is such an out-of-this-world treat that I knew I had to recreate it with keto-friendly ingredients.
The result is incredible and shockingly good!
Keto Custard
I didn’t just make a custard, I thickened it so that you can eat it like a pie. The result almost resembles cheesecake, but it’s creamier and tastes best when you serve it warm.
The custard has a sweet vanilla flavor with a bit of cinnamon spice.
To make the keto custard, you’ll still use the same combination of sweetener, eggs, and milk. But to make it into a keto-friendly pie filling, use heavy whipping cream and Serve confectioner’s sugar substitute.
This will thicken the filling so it stands up better in the pie crust.
Keto Pie Crust
My other favorite part of this keto-friendly pie is the flaky gluten-free pie crust. It starts out with almond flour.
Don’t use almond meal. If you do, the pie crust will taste grainy and don’t swap it out for coconut flour, either.
If you try to use coconut flour without adjusting the other ingredients, the pie crust will be too dry and fall apart.
Then, it’s combined with xanthan gum (which holds it together), confectioner’s sugar substitute (to sweeten and thicken it), egg (emulsifier), and cream cheese (adding healthy fats and moisture).
Keep this pie crust recipe. You can use it to make a quiche, pot pie, or low-carb fruit pie.
What To Serve With Pie
The most natural thing to serve with pie is a scoop or a bowl of Keto ice cream. There are even brands that sell keto-friendly ice cream if you don’t want to make it.
Then, a glass of keto brown sugar shaken espresso is the perfect drink. It has the same deep flavors as the pie!
Or place this pie on a dessert table with some other low-carb desserts. My favorites are keto crispy cinnamon cream cheese roll ups and keto caramel pecans.
They both have the same cinnamon spice as my pie!
How To Store Custard
This pie needs to be covered and refrigerated. Seal it tightly so that the odors of the refrigerator don’t seep into the pie and so that the cold air doesn’t dry it out.
Keep it in the refrigerator for up to three days. I don’t recommend freezing it. If you do, the custard filling might change texture while it thaws.
Keto Custard Pie Recipe
Here are the ingredients and step-by-step pictures to make these tasty keto custard pie. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Servings: 10
Net Carbs: 3 net carbs per serving
Ingredients
For the Crust
- Almond Flour
- Xanthan Gum
- Swerve Confectioner’s Sugar Substitute
- Egg
- Cream Cheese
Custard
- Heavy Whipping Cream
- Vanilla
- Eggs
- Swerve Confectioner’s Sugar Substitute
- Cinnamon
- Nutmeg
Directions
Preheat the oven to 350 degrees. Beat together the ingredients for the crust in a mixing bowl until well combined.
Beat together the ingredients for the crust in a mixing bowl until well combined. Wet your hands slightly, and press the crust mixture up the sides and across the bottom of a well greased pie pan.
Poke holes in the crust with the tines of a fork.
Bake for 15 minutes. Let the crust cool.
Beat together the filling ingredients until smooth and creamy. Spread the filling over the cooled crust.
Reduce the oven temperature to 325, and lightly cover the top of the pie with tin foil. Bake for 30 minutes and then remove the foil.
Bake for another 5-10 minutes, or until the pie is just a little jiggly in the center still.
Remove the pie and let it cool to room temperature.
Chill in the fridge for at least 3 hours before serving.
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Keto Custard Pie
Equipment
- Mixing Bowl
- Pie Plate
Ingredients
Keto Pie Crust
- 1 1/4 cup Almond Flour
- 1/4 tsp Xanthan Gum
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 1 large Egg
- 2 ounces Cream Cheese softened
Custard Filling
- 1 1/2 cups Heavy Whipping Cream
- 1 tsp Vanilla
- 2 large Eggs
- 1 large Egg Yolk
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1/4 tsp Cinnamon
- pinch Nutmeg
- pinch Salt
Instructions
- Preheat the oven to 350 degrees.
- Beat together the ingredients for the crust in a mixing bowl until well combined.
- Wet your hands slightly, and press the crust mixture up the sides and across the bottom of a well greased pie pan.
- Poke holes in the crust with the tines of a fork.
- Bake for 15 minutes.
- Let the crust cool.
- Beat together the filling ingredients until smooth and creamy.
- Spread the filling over the cooled crust.
- Reduce the oven temperature to 325, and lightly cover the top of the pie with tin foil.
- Bake for 30 minutes and then remove the foil.
- Bake for another 5-10 minutes, or until the pie is just a little jiggly in the center still.
- Remove the pie and let it cool to room temperature.
- Chill in the fridge for at least 3 hours before serving.
Notes
Keto Desserts
If you enjoyed making keto custard pie, here are some more keto-friendly dessert recipes you should make next. They are some of my most popular recipes!
