Keto Classic Cream Pie
Indulge in the blissfully creamy delight of this Keto Classic Cream Pie, a low-carb twist on the timeless dessert. Crafted with a buttery almond flour crust and a luscious, velvety filling made from heavy cream, cream cheese, and a hint of vanilla, this guilt-free treat is a perfect balance of rich flavors and smooth textures. Sweetened with powdered erythritol and thickened with gelatin and xanthan gum, this pie delivers all the satisfaction of the traditional version while staying keto-friendly. Ideal for ketogenic diets and those seeking a sugar-free dessert, this recipe is easy to prepare and beautifully sets in just a few hours. Serve chilled and enjoy a dessert that’s as indulgent as it is healthy. Perfect for special occasions, meal prep, or everyday cravings, this keto cream pie is bound to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Powdered erythritol
- 0.25 cup Unsalted butter, melted
- 0.125 teaspoon Salt
- 2 cups Heavy whipping cream
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum
- 4 large Egg yolks
- 0.75 cup Almond milk, unsweetened
- 1 teaspoon Gelatin powder
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, 1/4 cup of powdered erythritol, melted butter, and salt until a dough forms.
Press the dough into a 9-inch pie pan, evenly covering the bottom and sides.
Bake the crust for 10-12 minutes, or until golden brown. Remove from oven and let cool completely.
In a medium saucepan, whisk together heavy whipping cream, remaining powdered erythritol, and vanilla extract over medium heat.
In a separate bowl, whisk egg yolks.
Slowly add a small amount of the hot cream mixture to the egg yolks while whisking continuously to temper the eggs.
Add the egg mixture back into the saucepan with the rest of the cream mixture. Stir constantly until it thickens, about 5 minutes.
Sprinkle the gelatin over the almond milk in a small bowl and let it bloom for 5 minutes.
Add the softened gelatin and cream cheese to the saucepan and stir until smooth and fully incorporated.
Sprinkle xanthan gum over the mixture to thicken further, stirring continuously.
Once the filling is smooth and thickened, pour it into the cooled pie crust.
Chill the pie in the refrigerator for at least 4 hours before serving to set completely.
Slice and serve with optional sugar-free whipped cream or a garnish of your choice.
Nutrition Facts
Calories |
3926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.7 g | 487% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1598 mg | 533% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 14.2 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 957 mg | 74% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
