Description
A rich, creamy custard pie that skips the crust for a low-carb, keto-friendly dessert smooth, velvety, and naturally gluten-free.
Ingredients
Scale
- 4 large eggs
- 2 cups heavy cream
- 1/2 cup granulated erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (plus extra for sprinkling)
- Pinch of salt
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray.
- 2. In a large bowl, whisk together eggs, heavy cream, sweetener, vanilla, nutmeg, and salt until smooth.
- 3. Pour mixture into the prepared pie dish.
- 4. Sprinkle lightly with extra nutmeg on top.
- 5. Bake 35–40 minutes, until the center is set but still slightly jiggly.
- 6. Cool to room temperature, then chill for at least 2 hours before serving.
- 7. Slice and enjoy plain or with a dollop of whipped cream.
Notes
- This custard pie is naturally crustless, making it keto and gluten-free.
- You can flavor it with cinnamon, lemon zest, or almond extract for variations.
- Store covered in the refrigerator for up to 4 days. Best served chilled.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Keto
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1g
- Sodium: 60mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 170mg
Keywords: keto custard pie, crustless pie, low carb dessert, gluten free custard