A Decadent Crust:

The foundation of any great pie lies in its crust, and this keto custard pie doesn’t disappoint. Crafted from almond flour, melted butter, a touch of powdered erythritol for sweetness, and a hint of vanilla extract, the crust is both flavorful and keto-friendly. Its delicate balance of nuttiness and buttery goodness provides the perfect base for the creamy custard filling.

Creamy Dreamy Filling:

The heart of this custard pie is its rich and creamy filling. Made with just a handful of ingredients, including eggs, heavy cream, powdered erythritol, vanilla extract, and a pinch of salt, this luscious custard boasts a velvety texture and indulgent flavor. Whisked to perfection, the custard filling is poured into the pre-baked almond flour crust, ready to be transformed into a delectable dessert.

Baking Bliss:

As the custard pie bakes in the oven, the kitchen is filled with the irresistible aroma of vanilla and butter. The crust turns a golden hue, while the custard sets to a delicate jiggle. A sprinkle of ground nutmeg adds a final touch of warmth and depth to the pie, enhancing its already tantalizing appeal. With each passing minute, anticipation builds for the moment when this keto masterpiece will be ready to be savored.

A Slice of Keto Heaven:

Once cooled, the keto custard pie is ready to be sliced and served. Each forkful delivers a symphony of flavors – the nutty crunch of the almond flour crust harmonizes with the smooth creaminess of the custard filling. With its low-carb profile and high satisfaction factor, this custard pie proves that indulgence can indeed be guilt-free on a keto diet. Whether enjoyed as a dessert after dinner or as a sweet treat any time of day, this keto custard pie is sure to delight taste buds and leave a lasting impression.

keto-friendly custard pie


For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 1 tablespoon powdered erythritol (or any keto-friendly sweetener)
  • 1/2 teaspoon vanilla extract

For the custard filling:

  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 cup powdered erythritol (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground nutmeg (optional, for garnish)


  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract for the crust. Mix until a dough forms.
  3. Press the dough into the bottom of a pie dish to form the crust. Make sure it’s evenly spread out.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool while you prepare the filling.
  5. In another mixing bowl, whisk together eggs, heavy cream, powdered erythritol, vanilla extract, and a pinch of salt until well combined.
  6. Pour the custard filling into the cooled pie crust.
  7. Optionally, sprinkle a little ground nutmeg on top of the custard filling for extra flavor.
  8. Place the pie dish back into the oven and bake for 30-35 minutes, or until the custard is set and slightly jiggly in the center.
  9. Once done, remove the pie from the oven and let it cool completely before slicing and serving.

Enjoy your keto custard pie!