This Keto egg custard pie is a creamy velvety dessert with only 186 calories and 2g net carbs per slice.
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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
- Set oven to 400 degrees F.
- 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.
- Bake for 10 minutes until just lightly browned. Remove from oven and lower the heat to 320 degrees F.
- 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.
- 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? 😉
Print📋 Recipe
Keto Egg Custard Pie
This Keto egg custard pie is a creamy velvety dessert with only 186 calories and 2g net carbs per slice.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Diabetic
Ingredients
Crust:
- ½ cup super fine almond flour*
- ½ cup coconut flour
- ¼ teaspoon salt
- 2 tablespoons Swerve Granular
- ¼ cup butter, melted
- 1 large egg, beaten
- 1 large egg white
Custard Filling:
- 1 large egg yolk
- 2 large eggs, beaten
- ⅓ cup Swerve Granular
- 1 ¼ cup heavy whipping cream
- ¼ cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 drops yellow food coloring, optional
- 2 sprinkles nutmeg, optional
Instructions
Step 1. Use a pie plate and a metal crust protector. To make your own crust protector, use a Sharpie to trace the inside bottom of the pie plate onto a sheet of aluminum foil. Trace the outer edge of the pie plate. Cut out the inner circle, and then cut out the outer circle, leaving an extra ½ inch in width.
Step 2. Set oven to 400 degrees F.
Step 3. 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 the 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 the crust protector and scrunch down the sides if using aluminum foil.
Step 4. Bake for 10 minutes until just lightly browned. Remove from oven and lower the heat to 320 degrees F.
Step 5. 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.
Step 6. Cool to room temperature and serve or chill for 2 hours in the refrigerator. Can be stored in the refrigerator for 2-3 days.
Notes
*If you take this pie to a party, make sure to clearly mark that it contains nuts. Most people don’t expect a pie crust to use almond flour, so people with nut allergies might inadvertently eat it.
Nutrition
- Serving Size: 1 slice
- Calories: 186
- Fat: 17
- Carbohydrates: 4
- Fiber: 2
- Protein: 4
Keywords: Keto Egg Custard Pie, Low Carb Egg Custard Pie, Gluten Free Egg Custard Pie
Carol says
Do we need to spray the pie pan before pressing in the crust ?
Debra says
I’m excited to try your recipe. So you don’t cook your custard first? That is definitely a time saver. Thank you
Emily Krill says
That’s right.👍
Emily Krill says
No, it's fine without.
Gina says
Hi, can I use almond milk or oat milk to substitute the whipping cream?
Emily Krill says
Yes, but you should use a recipe designed for almond milk like this one: https://www.sugarfreemom.com/recipes/keto-egg-custard-tarts/
Delia Bottoms says
I tried making this pie crust in a very similar fashion before I found your recipe. There was only one mistake I made: I use almond MEAL rather than almond flour. There is a difference! I used 3/4 almond meal, and 1/4 coconut flour. The trick with poking the crust at the bottom several times along with the egg white coating is something I failed to do too. I was experimenting on my own. But now I know what to do next time! Thank you for this recipe! I know the next custard pie will be a success!
★★★★★
Emily Krill says
Great!
Ambok says
How many inches of pie plate is ideal for the pie in your recipe? First time baker here and I'm excited to try your pie! lol
EmilyKrill says
You can use a standard 9 inches in diameter and 1-1/4 inches deep pie pan.
Jon Siewers says
Absolutely an incredible pie!!!! Thank you so much for the recipe!! I ended up using three eggs and an egg yolk, but it was still superb!! It took a bit longer at 320 than the 25 min you recommend. I think it took close to 40 min.
★★★★★
EmilyKrill says
Thanks!
Danielle says
This was amazing! So simple yet so tasty. As others have said, I had to bake it about 15 minutes longer than the recipe instructed, but it was very easy to tell when it was finished. This will be a new staple dessert for me.
★★★★★
PJ says
Why water? Never heard of water in custard.
EmilyKrill says
Most egg custards use milk, but regular milk has too much lactose (sugar), so I water down heavy whipping cream to get the same effect.
Cindy says
Yummy! My husband and I were delighted with the taste of this excellent pie! Mine took an additional 15 minutes in the oven to firm up but the wait was SO WORTH IT! Beats all other versions I've tried!
★★★★★
EmilyKrill says
That's great. Thanks so much for letting me know you like the pie.