Keto Egg Custard Pie Food

KETO CUSTARD - SUGAR FREE (1G CARBS)

Steps:

• Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
• Place the eggs and sweetener (swerve) in a large bowl and whisk together for 5 minutes, until they have paled in color.
• Add the vanilla and 1/2 cup of the cream. Whisk well.
• Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
• Pour into your prepared pie dish and sprinkle over the nutmeg.
• Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
• Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
• Leave to cool for 15 minutes before serving.
• Serve warm or cold, on its own or add a little Keto Whipped Cream.

KETO EGG CUSTARD PIE

Steps:

• Use a pie plate and a metal crust protector. To make your own crust protector, use a Sharpie to trace the inside bottom of the pie plate onto a sheet of aluminum foil. Trace the outer edge of the pie plate. Cut out the inner circle, and then cut out the outer circle, leaving an extra 1/2 inch in width.
• 2. Set oven to 400 degrees F.
• 3. In a medium-sized bowl, combine almond flour, coconut flour, salt, and sweetener. Mix in melted butter. Mix in egg until a dough forms. Press the dough into the bottom and sides of the pie plate. Use a fork to poke the bottom of the crust about 12 times to let the hot air out. Brush the crust with egg white. Cover the crust with the crust protector and scrunch down the sides if using aluminum foil.
• 4. Bake for 10 minutes until just lightly browned. Remove from oven and lower the heat to 320 degrees F.
• 5. Mix all filling ingredients and pour into the crust. Sprinkle nutmeg on top if desired. Bake until the top of the custard is firm with just a slight jiggle in the middle, 45-50 minutes. Start checking in at minute 30, as the cooking time will change depending on how deep your pie pan is.
• 6. Cool to room temperature and serve or chill for 2 hours in the refrigerator. Can be stored in the refrigerator for 2-3 days.

EGG CUSTARD PIE

Steps:

• Beat eggs well.
• Heat milk and butter to just before boiling.
• Add the milk mixture to sugar, butter, salt and vanilla.
• Add the eggs.
• Pour into unbaked shell.
• Bake at 350 degrees until top is a golden brown color.