Healthy Crustless Custard Pie

An Easy Healthy Crustless Custard Pie recipe for dessert. Mix in one bowl, suits diabetic or keto and gluten free, low carb diets. Delicious.

Healthy Crustless Custard Pie

Delicious dessert for An Easy Healthy Crustless Custard Pie recipe. Mix all ingredients in one bowl, not a lot of dishes to clean. Suits diabetic or keto and gluten free, as well as low carb diets. Oven Bake recipe idea for snacks or tea time dessert. Crustless and smooth fillings with slightly golden top. A pie or a tart made with almond flour and healthy sweetener.

How do you keep a custard pie from getting watery?

Your custard pie may become watery or a little more runny if your mixture was not beaten well to incorporate all the egg. As well as if the egg mixture is not cooked all the way through. Eggs will thicken the filling of the dessert.

What is the thickener commonly used in custard pies?

The thickener that is commonly used in a custard pie is the flour or cornstarch added. In this recipe we use almond flour for a healthier pie or tart. You can mix the flour with the cornstarch for a more powerful thickening agent.

Why won’t my custard pie set?

Your custard pie or tart might not looked set once baked. But it is fine to have a little bit of wobble. When you take it out of the oven it is very important to leave it to set for at least 3-4 hours.

Ingredients for Healthy Crustless Custard Pie

1. eggs
2. sweetener (Monkfruit or any sweetener that measures equal to sugar)
3. vanilla extract
4. butter melted and cooled
5. almond flour
6. pinch of salt
7. warm milk

For the full instructions and the amounts of the ingredients see the recipe attached. Download or print the recipe. Use the cook mode for you online recipe and the screen will not darken. 😉

How To make Healthy Crustless Custard Pie

Prep: Preheat oven at least 20 minutes before baking to 175 deg, C (350 deg. F.) Grease a 9 inch pie plate and set aside.

Mix: In a large mixing bowl, whisk together eggs, sweetener and vanilla.

Beat with an electric mixer until creamy.

Add melted butter, almond flour and salt, mix until well combined.

Add warm milk and whisk until well combined.

Let the batter rest for 5 minutes. Put a baking sheet into the oven to catch any overflow that might spill.

Pour batter into a 9-inch pie plate. It will be very full. Carefully place the pie plate on the
baking sheet on the 3 rd rack from the bottom to bake well.

Bake for 45 minutes.

Once baked leave to set and cool on a cooling rack for at least 3-4 hours.

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