Creamy Keto Strawberry Custard Pie – A Silky, Low-Carb Dessert Favorite
This strawberry custard pie tastes like a treat from a cozy bakery but fits right into a low-carb lifestyle. It’s smooth, creamy, and topped with juicy berries for a fresh finish. The almond flour crust is buttery and tender, and the custard sets up beautifully without being heavy.
If you love strawberry desserts but want to keep things keto-friendly, this recipe will be a go-to. It’s simple enough for a weeknight and special enough for guests.
Ingredients
Method
- Prep and preheat: Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press evenly into the pie dish, pushing up the sides.
- Par-bake the crust: Bake for 10–12 minutes until lightly golden. Set aside to cool slightly. Reduce the oven temperature to 325°F (165°C).
- Warm the dairy: In a small saucepan, combine heavy cream and almond milk. Warm over medium-low heat until steaming, not boiling.
- Whisk the eggs: In a mixing bowl, whisk powdered sweetener, egg yolks, whole egg, vanilla, and salt until smooth.
- Temper the eggs: Slowly pour the warm cream mixture into the egg mixture while whisking constantly. This prevents curdling.
- Strain and pour: For a perfectly smooth custard, strain the mixture through a fine mesh sieve into a bowl or large measuring cup. Pour into the par-baked crust.
- Bake the custard: Bake at 325°F for 25–35 minutes, until the edges are set and the center has a slight jiggle. Do not overbake.
- Cool and chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.
- Prep the strawberries: Toss strawberry slices with powdered sweetener and lemon juice. If you want a lightly set finish, sprinkle in xanthan gum and gently toss to thicken.
- Top and serve: Arrange strawberries on the chilled custard. Slice and serve as is, or add a small dollop of unsweetened or lightly sweetened whipped cream.
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What Makes This Recipe So Good
- Silky custard, real flavor: The custard is rich and smooth with a light vanilla note, pairing perfectly with fresh strawberries.
- Low-carb and gluten-free: The crust uses almond flour and butter, keeping carbs low without sacrificing texture or taste.
- Sweet but not cloying: A keto-friendly sweetener brings sweetness without a sugar crash.
- Make-ahead friendly: This pie needs chilling, which means it’s ideal to prepare in advance for stress-free serving.
- Beautiful presentation: Sliced strawberries on top make it look bakery-worthy with minimal effort.
Ingredients
- For the almond crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons powdered erythritol or allulose
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the custard filling:
- 1 1/4 cups heavy cream
- 3/4 cup unsweetened almond milk (or heavy cream for extra richness)
- 2/3 cup powdered erythritol or allulose (adjust to taste)
- 4 large egg yolks
- 1 large whole egg
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
- For the strawberry topping:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1–2 tablespoons powdered erythritol or allulose
- 1 teaspoon lemon juice
- Optional: 1/4 teaspoon xanthan gum for a lightly set glaze
- Optional garnish: Fresh mint leaves or a dollop of whipped cream
Step-by-Step Instructions
- Prep and preheat: Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt.
Stir in melted butter and vanilla until the mixture resembles damp sand. Press evenly into the pie dish, pushing up the sides.
- Par-bake the crust: Bake for 10–12 minutes until lightly golden. Set aside to cool slightly.
Reduce the oven temperature to 325°F (165°C).
- Warm the dairy: In a small saucepan, combine heavy cream and almond milk. Warm over medium-low heat until steaming, not boiling.
- Whisk the eggs: In a mixing bowl, whisk powdered sweetener, egg yolks, whole egg, vanilla, and salt until smooth.
- Temper the eggs: Slowly pour the warm cream mixture into the egg mixture while whisking constantly. This prevents curdling.
- Strain and pour: For a perfectly smooth custard, strain the mixture through a fine mesh sieve into a bowl or large measuring cup.
Pour into the par-baked crust.
- Bake the custard: Bake at 325°F for 25–35 minutes, until the edges are set and the center has a slight jiggle. Do not overbake.
- Cool and chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.
- Prep the strawberries: Toss strawberry slices with powdered sweetener and lemon juice. If you want a lightly set finish, sprinkle in xanthan gum and gently toss to thicken.
- Top and serve: Arrange strawberries on the chilled custard.
Slice and serve as is, or add a small dollop of unsweetened or lightly sweetened whipped cream.
How to Store
- Refrigerate: Cover the pie tightly and store in the fridge for up to 3 days. For best texture, add the strawberries the day you plan to serve.
- Make ahead: Bake and chill the custard pie a day in advance, then top with strawberries right before serving.
- Freezing: Freeze the custard base without the strawberries for up to 1 month. Thaw overnight in the fridge, then add fresh berries.
Benefits of This Recipe
- Keto-friendly: Low in carbs and sugar-free, this dessert fits a ketogenic or low-carb lifestyle.
- Gluten-free and grain-free: Almond flour makes the crust tender without wheat or gluten.
- Balanced flavor: Rich custard meets bright, fresh strawberries, so it feels indulgent but not heavy.
- Customizable sweetness: Adjust the sweetener to your taste without changing texture much.
- Great for gatherings: Looks impressive and slices cleanly when fully chilled, making it perfect for parties.
Pitfalls to Watch Out For
- Overbaking the custard: If it’s fully firm in the oven, it will be dry once chilled.
Look for a gentle jiggle in the center.
- Skipping the strain: Not straining the custard can leave tiny bits of cooked egg, which affects the smooth texture.
- Adding fruit too early: Strawberries can release juice. Top just before serving to avoid pooling liquid.
- Using granulated sweetener: Powdered sweetener dissolves better and avoids a gritty texture.
- Crust crumbling: If your crust mixture looks dry, add 1–2 more teaspoons of melted butter to help it hold together.
Alternatives
- Sweeteners: Allulose gives a silky custard and no cooling effect. Erythritol works but can have a slight cooling sensation.
Monk fruit blends are also great.
- Dairy-free variation: Use full-fat coconut milk instead of heavy cream and almond milk. Flavor will be slightly coconutty but still delicious.
- Different berries: Swap strawberries for raspberries, blackberries, or a mix. Keep portions modest to stay low-carb.
- Crust options: Use crushed, unsweetened coconut flakes with almond flour for a toasty twist, or make it crustless for an even lower carb count.
- Flavor boosts: Add a squeeze of lemon zest to the custard or a few drops of almond extract for a bakery-style vibe.
FAQ
Can I make this pie crustless?
Yes.
Grease the pie dish well, pour in the custard, and bake as directed. It will set into a smooth custard that slices cleanly once fully chilled.
Which sweetener is best for a smooth custard?
Allulose tends to produce the smoothest texture with no cooling aftertaste. Powdered erythritol works too but can be slightly grainy if not fully dissolved.
How do I know when the custard is done?
The edges should be set, and the center should still wobble slightly when you jiggle the pan.
It will firm up as it cools and chills.
Can I use frozen strawberries?
You can, but thaw and drain them well first. Frozen berries are juicier and can make the topping watery, so use a light sprinkle of xanthan gum if needed.
What if my crust sticks?
Make sure the dish is well-greased, and let the pie cool completely before slicing. A thin, sharp knife run around the edge helps release clean slices.
Is this safe for diabetics?
It’s low in sugar and carbs, but everyone’s needs differ.
Check the ingredients and nutrition for your plan, and consult your healthcare provider if unsure.
Can I use coconut flour instead of almond flour?
Not directly. Coconut flour absorbs more liquid and needs extra eggs. If you want a coconut flour crust, use a tested recipe and follow its ratios.
How can I prevent cracks on top?
Avoid overbaking and cool the pie gradually.
Pull it from the oven when it still has a slight jiggle, and don’t shock it with rapid temperature changes.
Final Thoughts
This Creamy Keto Strawberry Custard Pie is proof that a low-carb dessert can be elegant, satisfying, and easy to make. The custard is silky, the crust is buttery, and the fresh strawberries brighten every bite. It’s a dessert that feels special without being fussy, and it’s just as welcome on a holiday table as it is on a weeknight.
Make it once, and it’ll earn a spot in your regular rotation.
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