Sugar-Free Classic Cream Pie
Indulge in a creamy, luscious treat without the sugar with this Sugar-Free Classic Cream Pie—a guilt-free dessert that doesn’t compromise on flavor. This heavenly pie features a buttery almond flour crust sweetened with a touch of erythritol or xylitol, making it perfect for those following low-carb or keto-friendly lifestyles. The silky vanilla-infused filling is crafted with whole milk, granulated stevia, and tempered egg yolks for that traditional custard texture, while a cloud of whipped cream sweetened naturally with powdered stevia completes the experience. With just 20 minutes of prep and a little chilling time, this pie is an easy-to-make dessert you'll want to share at every special occasion. Perfect for sugar-free eaters and anyone craving a delectable, health-conscious twist on a classic favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter (melted)
- 0.25 cup Sweetener (such as erythritol or xylitol)
- 0.25 teaspoon Salt
- 2 cups Whole milk
- 0.33 cup Cornstarch
- 0.5 cup Granulated stevia
- 4 Large egg yolks
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream
- 2 tablespoons Powdered stevia
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the almond flour, sweetener, melted butter, and salt. Mix until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Place the crust in the preheated oven and bake for 10-12 minutes or until golden brown. Remove from the oven and set aside to cool.
In a medium saucepan, whisk together the milk and cornstarch until smooth and no lumps remain.
Stir in the granulated stevia and place the saucepan over medium heat.
Cook the mixture, stirring constantly, until it begins to thicken and comes to a gentle boil, about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, for an additional 2-3 minutes until thickened.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the filling into the prepared pie crust and spread evenly.
Cover the surface of the filling with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely set.
Before serving, whip the heavy cream and powdered stevia in a medium bowl with an electric mixer until soft peaks form.
Spread the whipped cream over the top of the chilled pie. Slice and serve.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 30.1 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1016 mg | 78% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 845 mg | 18% | |
*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.
