Keto Egg Custard Pie

This Keto egg custard pie is a creamy velvety dessert with only 186 calories and 2g net carbs per slice.

Jump to:

• 🥣 Ingredients
• 📖 Instructions
• 🔥 Don't let it burn
• 🌰 A few shakes of nutmeg
• 💛 Mellow yellow?
• 🍓 Berries
• 📋 Recipe

Greetings 👋

Welp, it's day 50 at home with the kids. And I’m not going to lie, pandemic lockdown has been a daily challenge.  But every morning the kids do this great Youtube workout called “P.E. with Joe”.  Then we somehow muddle through the day.  

So I have to admit, when I saw this meme, I laughed pretty hard. 😂

Like so many people, I’ve taken a deep dive into “comfort food”.

It’s the food I remember eating as a kid.  I’ve been making Keto versions of my Dad’s meatloaf, and my Mom’s tuna noodle casserole.  And for the last week, I’ve been working on a low carb version of one of my Grandmother’s signature dishes:

Egg custard pie.

🥣 Ingredients

Crust:

• almond flour
• coconut flour
• salt
• Swerve Granular
• butter
• eggs

Custard Filling:

• eggs
• Swerve Granular
• heavy whipping cream
• water
• vanilla extract
• salt
• yellow food coloring, optional
• nutmeg, optional

This grandmotherly Keto egg custard pie is actually pretty simple to make.

📖 Instructions

1. Set oven to 400 degrees F.
2. In a medium-sized bowl, combine almond flour, coconut flour, salt, and sweetener.  Mix in melted butter.  Mix in egg until a dough forms.  Press the dough into the bottom and sides of a pie plate.  Use a fork to poke the bottom of the crust about 12 times to let the hot air out.  Brush the crust with egg white.  Cover the crust with a pie crust protector.
3. Bake for 10 minutes until just lightly browned.  Remove from oven and lower the heat to 320 degrees F.
4. Mix all filling ingredients and pour into the crust.  Sprinkle nutmeg on top if desired.  Bake until the top of the custard is firm with just a slight jiggle in the middle, 45-50 minutes.  Start checking in at minute 30, as the cooking time will change depending on how deep your pie pan is.  
5. Cool to room temperature and serve or chill for 2 hours in the refrigerator.  Can be stored in the refrigerator for 2-3 days.

🔥 Don't let it burn

You are going to want to have some sort of crust protector to keep it from browning too much. You can buy a pie crust protector on Amazon for about $15, or you can MacGyver your own out of aluminum foil.  Use a sharpie marker to trace the inside edge of your pie pan.  Then trace the outer edge.  Cut out the middle circle and around the outer edge, adding about a ½ inch more outside than the outer line.  Then place the protector on top of the crust and scrunch it around the sides of the pan to keep it in place.

🌰 A few shakes of nutmeg

We should talk about the small matter of nutmeg. Personally, I’m not a fan of adding nutmeg to cream dishes like egg custard and cream sauces.  Just not my thing.  But if you like it, then I won’t judge. Just give the custard a few shakes of spice before it goes into the oven.  

💛 Mellow yellow?

And there is no shame in a little food coloring. The natural color of the custard is a pale off-white, but feel free to add a couple of drops of yellow food coloring to amp up the eggy color.  You eat with your eyes as well as your tastebuds, don’t forget.

🍓 Berries

Berries make a nice low carb accompaniment to the pie as well. You can add frozen berries directly to the custard before it bakes.  Frozen berries will take a little longer to release their juices, so the custard has time to thicken.  Or you could arrange fresh berries on top of the cooked pie before serving.

And that's about it. 🥧

If you are a parent, a slice of this pie is the perfect reward at the end of a long day of pandemic homeschooling. It's only got 186 calories and 2g net carbs, so you can eat it guilt-free. So make yourself a stiff drink, Martha, and dig into your delicious Keto egg custard pie.    

Who's going to care? 😉

Ok, chow for now!

(But let's keep in touch.)

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📋 Recipe