Low Carb Custard-Filled Pastry
Delight in the creamy, velvety indulgence of our Low Carb Custard-Filled Pastry, a guilt-free dessert that's perfect for satisfying your sweet tooth without breaking your diet. This keto-friendly creation features a buttery almond flour crust that's baked to golden perfection, cradling a rich custard filling made with cream cheese, heavy cream, and a touch of warm nutmeg. Sweetened with erythritol for a low-sugar treat, this dessert is as indulgent as it is wholesome. With only 25 minutes of prep time, it’s a surprisingly simple option for anyone following a low-carb, keto, or gluten-free lifestyle. Serve it chilled for a refreshing and sophisticated dessert that’s destined to impress!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, melted
- 3 tablespoons erythritol sweetener
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 3 eggs
- 1 cup heavy cream
- 0.5 cup almond milk, unsweetened
- 0.25 teaspoon nutmeg, ground
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, melted butter, 2 tablespoons of erythritol, and a pinch of salt to create the pastry dough.
Press the almond flour mixture evenly into the bottom and slightly up the sides of an 8-inch pie pan to form a crust. Use your fingers or the back of a spoon to ensure an even layer.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from oven and let cool while preparing the custard filling.
In a mixing bowl, beat together cream cheese, vanilla extract, and the remaining tablespoon of erythritol until smooth. Add eggs one at a time, mixing thoroughly after each addition.
Combine heavy cream and almond milk in a small saucepan over low heat. Stirring continuously, heat the mixture until just warm, being careful not to let it boil.
Gradually whisk the warm cream mixture into the cream cheese mixture until well combined.
Pour the custard filling over the prebaked pastry crust, spreading it evenly.
Sprinkle the top with ground nutmeg for a hint of spice.
Return the pastry to the oven and bake for 25-30 minutes, or until the custard is set around the edges and slightly wobbly in the center.
Allow the custard pastry to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours before serving to fully set the custard.
Slice and serve chilled. Enjoy your low-carb custard-filled delight!
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 10.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 731 mg | 56% | |
| Iron | 8.6 mg | 48% | |
| 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.
