Our keto custard pie with berries makes a simple yet elegant spring and summer dessert that everyone will love. This super easy baked dessert is almost like a cross between a dutch baby pancake and creme brulee. It’s a perfect addition as a light summer dessert or for a special brunch. It’s a WHOLE LOTTA YUM!
Low Carb Custard Pie
This was a big week in our house – I made not one but two low-carb desserts! Both of them were a hit with the entire family. We started with this amazing keto custard pie that is actually a keto-friendly variation of a Martha Stewart Magazine recipe I clipped a million years ago. Since we are limiting carbs and sugars in our home, I simply turned it into something that was low carb and gluten-free.
My daughter went as far as to say she was surprised something without sugar and gluten could taste so amazing!
The other recipe was this low-carb gluten-free blonde brownies. Since we prefer blondies over traditional chocolate brownies, this one was a no-brainer!
Keto custard pie is a great way to top off any keto dinner, whether it’s a quick and easy family meal or a date night at home. You could also spruce up any brunch by adding low-carb custard pie with raspberries to a table of healthy breakfast options.
Why You’ll Love This!
- Made with real fruit, our sugar-free custard pie is a guilt-free dessert that everyone can enjoy!
- Eggs, heavy cream, and almond flour combine to give your low-carb custard pie the light, airy, and soft texture that custard is known for.
- Sweetened with using either erythritol or monkfruit sweetener, we are keeping the carbs as low as possible without sacrificing flavor one bit!
- Our keto custard pie is compliant with keto, low-carb, gluten-free, and sugar-free lifestyles, yet will be loved by everyone you serve it to.
Are you looking for even more low-carb and keto desserts? Look no further than our 3-Ingredient Keto Peanut Butter Cookies, Keto Creme Brulee (Gluten-Free, Sugar-Free), 25 keto cream cheese dessert recipes, and Classic Gluten-Free Keto Blondies.
Just a few kitchen basics, like eggs, cream, and vanilla, along with your favorite low-carb fruit, and you will be on your way to creating the best keto custard pie!
- butter – cut into chunks
- heavy cream
- Swerve erythritol or Lakanto monkfruit sweetener
- almond flour
- vanilla extract
- optional – keto whipping cream to serve on top
- Raspberries – We love our keto egg custard pie with raspberries but feel free to use a variety of low-carb fruits including blackberries, strawberries, or blueberries.
Step By Step Instructions
You are going to be amazed at how quickly your keto custard pie comes together! No fancy tools, gadgets, or techniques are needed – just a few minutes of prep work and then a quick bake in the oven.
Preheat oven to 400F. Make sure your oven rack is in the center position.
While the oven is preheating, melt the butter in a 9-inch pie plate for 4-5 minutes.
In a mixer, blend the heavy cream, eggs, 1/2 cup of sweetener, almond flour, salt, and vanilla.
Add the melted butter to the blender and mix until smooth, about 30 more seconds.
Spread the raspberries evenly on the bottom of the pie plate.
Pour the batter over the top. Some of the berries will float to the top but don’t worry about this. The custard will rise during baking.
Sprinkle 1 T of sweetener over the top of the custard mixture.
Bake for 20-25 minutes until slightly puffed, golden brown, and the center just sets. You can also broil the top for 1 minute if the custard is set but not yet golden brown on the top.
Serve warm with whipping cream and/or additional berries. Enjoy!
- It may be tempting, but do not replace the almond flour with coconut flour. They are not 1:1 substitutes when baking.
- Be sure your oven is preheated so the keto custard pie with raspberries begins cooking as soon as you close the oven door.
- Start checking for doneness after 20 minutes and remove the keto egg custard pie pie as soon as the center sets.
- For the proper consistency, heavy whipping cream is essential over light cream, half ‘n’ half, or almond milk.
- You can use a stand mixer, hand mixer, or blender to combine the custard ingredients.
If you’re looking to cut out the sugar in a recipe, using either erythritol or monk fruit sweetener makes a perfect choice. While you could play around with stevia or honey ratios (assuming you aren’t trying to cut carbs), what I love about erythritol and monk fruit is that you use the exact same ratio as what the recipe calls for with sugar and it’s a 1:1 sugar replacement.
Your low-carb custard pie will store in the fridge for up to 4 days. Be sure you are keeping it covered properly.
For the best results, we do recommend heavy cream. Almond milk will make your custard runny.
No. This pie will not thaw properly due to the dairy.
More Keto Dessert Recipes
Looking for more keto dessert recipes?
- Keto Chocolate Mint Buttons
- Sugar-Free Chocolate Covered Almonds (Keto)
- Keto Rum Balls
- Microwave Keto Peanut Butter Fudge
- 1/4 cup butter (4 oz), cut into chunks
- 3/4 cup heavy cream
- 3 large eggs
- 1/2 cup Swerve erythritol or Lakanto monkfruit sweetener + 1 Tbsp
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 cups raspberries
- whipping cream to serve on top (optional)
- Preheat oven to 400F and melt the butter in a 9-inch pie plate for 4-5 minutes.
- In a mixer, blend the heavy cream, eggs, 1/2 cup of sweetener, almond flour, salt, and vanilla. Add the melted butter and mix until smooth, about 30 more seconds.
- Spread the raspberries evenly on the bottom of the pie plate. Pour the batter over the top. Sprinkle 1 T of sweetener over the top of the custard mixture.
- Bake for 20-25 minutes until slightly puffed, golden brown, and the center just sets. You can also broil the top for 1 minute if the custard is set but not yet golden brown on the top.
- Serve warm with whipping cream.
Instead of raspberries, another variation can be blueberries or sliced strawberries.
Do not swap the almond flour for coconut flour, they are not 1:1 substitutes in keto baking.
A handheld mixer can be used in place of a stand mixer.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 229Total Fat 21gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 9gCholesterol 114mgSodium 161mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 3gSugar Alcohols 0gProtein 5g