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Low Carb Egg Custard Pie

A creamy and delicious low carb egg custard pie that delivers sweet satisfaction without the guilt.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Beaten until frothy
  • 2 cups unsweetened almond milk Can substitute with coconut milk
  • 1/2 cup erythritol or preferred low-carb sweetener Ensure there are no clumps
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch pie pan with a little oil or butter.
  3. In a mixing bowl, beat the four large eggs until frothy.
  4. Gradually add the almond milk while whisking to ensure the eggs are fully integrated.
  5. Stir in the erythritol, vanilla extract, ground nutmeg, ground cinnamon, and salt until smooth.
  6. Pour the custard mixture into the prepared pie pan.
  7. Bake for 40-45 minutes until the center is set and a toothpick comes out clean.
  8. Cool at room temperature before chilling in the refrigerator if desired.
  9. Serve with toppings of your choice.

Notes

For substitutions, consider using coconut milk. Check for doneness before baking time is up, and avoid overbeating the eggs to minimize bubbles.