Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, keto custard pie. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Keto Custard Pie is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Keto Custard Pie is something that I have loved my entire life.
This Keto Custard Pie recipe also know as custard tart is a deliciously creamy vanilla low-carb dessert that will make your mouth water. Our Keto Custard Pie Recipe (also known as custard tart) ticks all the boxes of the homemade classic low carb dessert and tastes just like the original with no sugar added. You can add frozen berries directly to the custard before it bakes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have keto custard pie using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Keto Custard Pie:
- Prepare For The Base
- Prepare 150 g Almond Flour
- Take 2 Tablespoons Chia Seeds
- Prepare 2 Tablespoons Erythritol
- Make ready 1 Teaspoon Nutmeg
- Prepare 75 g Butter
- Get Egg Custard Filling
- Take 3 Eggs + 1 Yolk
- Prepare 1 Cup Double Cream
- Get 1 Cup Unsweetened Almond Milk
- Make ready 2 Tablespoons Erythritol
- Prepare 1 Teaspoon Vanilla Essence
- Prepare 1/2 Teaspoon Nutmeg to sprinkle on top of pie once cooked
A Classic Pie and Family Treasure. So this is a classic pie in my books for sure and I want to dedicate this version to my Daddy. I can remember growing up and my mom baking this for my Dad all the time. It was his all time favorite and quickly became one of mine also.
Instructions to make Keto Custard Pie:
- Preheat Oven to 180°C and grease a 9 inch pie dish.
- Mix all dry ingredients and stir into melted butter.
- Press the mixture into the base and up the sides of the pie dish.
- Bake in the oven for 10 to 12 minutes until lightly golden.
- Meanwhile, mix all of the wet ingredients together.
- Reduce oven temperature to 160°C and remove pie base from oven.
- Pour mixture onto base and return to oven for 30 to 35 minutes until the top is golden.
- Sprinkle lightly with Nutmeg.
- Allow the pie to cool before placing in refrigerator for at least 30 minutes. (The texture and flavour is even better when left over night.)
- Cut into 12 peices (assuming you have more self control than me who can just about deal with cutting it into 8. 😉)
Store the keto egg custard in the fridge once it cools down. PRO TIP: Cover the tops of the custard ramekins with plastic wrap for storage. It needs to come in direct contact with the keto custard to prevent it from developing a film on top. Keto vanilla custard, or any custard. How to make Keto Baked Egg Custard.
So that is going to wrap it up with this special food keto custard pie recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
