Delicious Blackberry Custard Pie Low Carb Recipe | Keto Vale

Keto Blackberry Custard Pie

Do you love custard pie? If so, you’re in for a treat! Today we’re going to show you how we make our low carb blackberry custard pie.

This tartlet is the star of the table! With a crunchy biscuit base and a silky center of pastry cream, a tartlet presents the perfect opportunity to contrast flavors and colors.

Low Carb Custard Pie

The blackberries, with an intense purple, complete the paleness of the base. This is one of the richest and refreshing recipes, and also one of the most beautiful to put as a centerpiece in any celebration.

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Keto Custard Pie

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Blackberry Custard Pie
Blackberry Custard Pie
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
Ingredients
For the Crust:
For the Crumble Topping:
For the Filling:
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
Ingredients
For the Crust:
For the Crumble Topping:
For the Filling:
Blackberry Custard Pie
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Instructions
Making Almond Crust:
  1. Set your oven to 300°F to preheat.
  2. Combine the almond flour with the sweetener, butter, and salt. Knead to consistency.
  3. Press the crust on the base of a demoldable baking dish. Place in the oven for 10 minutes to bake.
  4. Take out and let cool.
Making Crumble Topping:
  1. Transfer all of the ingredients for the topping in a small refractory bowl. Reserve.
    Making pecan crumble toppings
Making Filling:
  1. Merge all ingredients excluding the berries in a large mixing bowl or blender.
  2. Pour the filling on the baked crust. Drop in the whole berries with extra care so as not to spill the contents. Make sure not to crush the berries since the acid can damage the filling.
    Making custard pie filling
  3. Rebake for another half hour. Remove from the oven once the filling sets and becomes jiggly.
  4. Cover the surface with the crumble topping and more blackberries. Bake for 10 more minutes for a well-roasted crumble topping. If you don’t like the topping roasted, simply put the pie aside to cool.
  5. Chill in the fridge for at least 1 hour. If ready to serve, unmold from the dish and slice into wedges. Serve while cold.
    Blackberry Custard Pie Recipe
Recipe Notes

Macros (per serving): Calories: 206– Fat: 19.1g– Net carbs: 3.3g (total carbs: 5.6g, fiber: 2.3g) – Protein: 5.1g

KetoVale.com Team
 

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