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Creamy Keto Strawberry Custard Pie - A Silky, Low-Carb Dessert Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. Prep and preheat: Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. 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.
  3. 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).
  4. Warm the dairy: In a small saucepan, combine heavy cream and almond milk. Warm over medium-low heat until steaming, not boiling.
  5. Whisk the eggs: In a mixing bowl, whisk powdered sweetener, egg yolks, whole egg, vanilla, and salt until smooth.
  6. Temper the eggs: Slowly pour the warm cream mixture into the egg mixture while whisking constantly. This prevents curdling.
  7. 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.
  8. 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.
  9. Cool and chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.
  10. 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.
  11. 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.