Blackberry Custard Pie
What about this delicious blackberry custard pie? It's best for those who are on keto diet so add this recipe on your list.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Making Almond Crust:
Set your oven to 300°F to preheat.
Combine the almond flour with the sweetener, butter, and salt. Knead to consistency.
Press the crust on the base of a demoldable baking dish. Place in the oven for 10 minutes to bake.
Take out and let cool.
Merge all ingredients excluding the berries in a large mixing bowl or blender.
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.
Rebake for another half hour. Remove from the oven once the filling sets and becomes jiggly.
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.
Chill in the fridge for at least 1 hour. If ready to serve, unmold from the dish and slice into wedges. Serve while cold.
Calories: 200kcal | Carbohydrates: 6g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 135mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg