Keto Custard Pie with Raspberries
An easy baked low carb custard pie with raspberries that's also keto friendly, gluten free and no sugar. You'll love this low carb egg custard pie as a light summer dessert or as a unique addition to a spring brunch.
Ingredients
- ¼ cup butter 4 oz, cut into chunks
- ¾ cup heavy cream
- 3 large eggs
- ½ cup Swerve erythritol or Lakanto monkfruit sweetener + 1 Tbsp
- ½ cup almond flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups raspberries
- whipping cream to serve on top optional
Instructions
- 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, ½ 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.
Video
Notes
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
Serving: 1gCalories: 229kcalCarbohydrates: 7gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 114mgSodium: 161mgFiber: 3gSugar: 3g
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