An easy baked custard pie with berries makes a simple yet elegant spring and summer dessert everyone will love. This is almost like a cross between a dutch baby pancake and creme brulee and will be a perfect addition as a light summer dessert or for a special brunch.
No one will know this easy egg custard pie recipe is not only a keto custard pie, but also low carb, gluten free and sugar free custard too. With an egg pudding like filling and sweet crunch of a top crust, you’ll be in heaven after one bite.
This was a big week in our house, I made two low carb desserts this week! The other recipe are low carb gluten free blonde brownies, which is our family favorite and the recipe we always prefer over chocolate brownies.
We added raspberries to this simple custard pie since that’s the fruit that’s lowest in carbs (and also my favorite fruit!), you could also substitute blueberries or strawberry pieces instead.
I’m going to admit that rich desserts and cakes aren’t really my thing, so making easy low carb desserts that have fruit, are a type of pie, or is something pudding like, is right up my alley.
I’ll be honest, I had NO idea how this would turn out or what my Easter guests would thing of this gluten free low carb custard, since they weren’t even trying to eat sugar free or gluten free in the first place.
Needless to say, this simple gluten free custard was a HIT and everyone wanted more than one piece. My daughter went as far as to say she was surprised something without sugar and gluten could taste so amazing!
Her exact reaction after one bite…..(in a loud tone) OH MY!…..and after a second bite….OH, WOW!
This easy egg custard pie recipe is a keeper and I hope you love it as much as we do! After the family left for school and work the day after, I admit to enjoying a piece of leftover easy custard pie with a cup of coffee.
A Sugar Free Custard Pie?
If you’re looking to cut out the sugar in a recipe, using either erythritol or monkfruit sweetener make 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 monkfruit is that you use the exact same ratio as what the recipe calls for with sugar and it’s a 1:1 sugar replacement.
Using erythritol instead of sugar is a fantastic substitute when you’re looking to make easy low carb or keto friendly desserts. Cooking with erythitol is super simple and you cook it in the same recipe ratio as you would with regular granulated sugar…so 1/2 cup sugar becomes 1/2 cup of erythritol when you’re making this low carb keto custard pie.
Erythritol sugar substitute like Swerve brand is very popular, if you haven’t baked with it before some people say it has a cooling effect you feel in your mouth. I personally experience this when I’m cooking with erythritol, but neither my husband or son noticed it.
In making this low carb custard, this was the first time using a brand called Lakanto, which is a monkfruit erythritol blend…and boy! am I hooked! It tastes exactly like sugar and does NOT have a cooling sensation when you eat it. It also seems less grainy than Swerve. Don’t get me wrong, I love to cook with Swerve, but I was seriously impressed with Lankanto’s monk fruit blend and will be buying it again.
The downside? It costs a little more…Lankanto is a Monk Fruit sweetener with erythritol that has zero additives, is non GMO, vegan, gluten free and has zero aftertaste. Monk Fruit gets it’s name since it’s a fruit that comes from the remote mountains of Asia and was prized by Buddhist monks for it’s fruit and helping to raise “life energy” or chi.
Easy Egg Custard Pie Recipe Changes
If an egg custard pie recipe with raspberries sounds amazing to you but you aren’t trying to cut out gluten or carbs, you can easily replace the almond flour for all purpose flour in the same ratio. So 1/2 cup almond flour would then become 1/2 cup all purpose flour or your flour of choice. I’d love to try this with coconut flour, but haven’t yet done that. I’ll report back with the results once I do!
Same with the baked custard pie sweetener, if you aren’t trying to follow a keto diet and aren’t cooking with keto friendly sweeteners, you can just as easily use 1/2 cup of regular granulated sugar.
And while we loved raspberries in this baked raspberry custard recipe, any fruit of your choice should work well, especially if it’s another type of berry or a berry mix.
Baked Keto Custard Pie
Ingredients You’ll Need
1/2 stick of salted butter (4 oz)
3/4 cup heavy cream
3 large eggs
1/2 cup almond flour
1/4 tsp salt
1/2 vanilla extract
2 cups raspberries
9″ pie dish
stand mixer, electric mixer or blender
Baked Raspberry Custard Pie Steps
Preheat your oven to 400 and place your oven rack in the center position.
Cut the butter into big pieces, put in the pie pan and melt in the oven for about 4-5 minutes. Keep an eye on the butter so it doesn’t burn.
In a stand mixer or with a hand mixer (or blender), combine the cream, 1/2 cup sweetener, almond flour, salt and vanilla.
Add the melted butter to the mixture and mix for about 30 more seconds, until it’s smooth.
Spread the 2 cups of raspberries on the bottom of the pie plate and pour the batter over the top. Sprinkle with 1 T sweetener. As you can zee from the photo, some of the berries floated to the top and others did not, that’s perfectly fine! The baked egg custard puffs during baking and will cover up the berries.
Bake until slightly puffed and just set in the middle, for about 20 to 25 minutes. The top of the low carb keto custard should be a golden brown, if it isn’t feel free to broil for a minute to give it a golden crust, as the sugar also will crisp up on the top and add a unique lightly crunchy element.
And just to give credit where credit is due, this is a keto friendly variation of a Martha Stewart Magazine recipe I clipped a million years ago and turned it into something that was low carb and gluten free.
Serve warm with whipping cream (or without!) Enjoy!
- 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 400 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
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