Watch Me Make It
Why You Will Love this Recipe
The perfect combination of two of my favourite recipes. Using the (very delicious) Almond Flour Pie Crust and our very popular Keto Custard recipe this pie is very simple and tasty!
Versatile – the custard can be flavoured in so many ways! Add any extracts, cacao, zest etc. Add 40g melted chocolate for a tasty chocolate pie, or even fold through some Sugar Free Lemon Curd for an amazing keto lemon pie.
Low carb – a whole piece of keto custard tart has less than 1g net carbs per serve.
Everyday ingredients – Made with everyday ingredients found in most pantries. We love almond meal recipes and keto egg recipes, especially keto egg custard.
Quick and easy – so simple to make. Fill and bake or even no bake keto custard pie.
Thermomix friendly – make the perfect custard in the Thermomix, Magimix or food processor in no time and with easy cleanup. It comes together so quickly and is the perfect family favourite.
Scroll to the bottom of this post for the amount of each ingredient needed to make my gluten-free custard tart recipe.
- Thickened cream – or heavy cream. For a dairy-free keto custard tart swap the cream for coconut milk, almond milk, hemp mylk or your favourite keto milk.
- Powdered Erythritol – I use Sukrin Melis. For me Sukrin’s sugar free icing mixture has no weird aftertaste. It is zero calorie and zero carb.
- Gelatin – I use Locako pasture-fed gelatin but it is completely up to you what you use. The gelatin can also be omitted if preferred it does help with setting the custard.
- Vanilla – add vanilla extract or any of your favourite extracts. I also love citrus or coffee extract in the pie crust as well.
- Nutmeg – I always freshly grate the nutmeg as it is crazy-good!
Step by Step Instructions
STEP 1. Add the cream and vanilla to a small saucepan. Whisk over medium heat until it reaches a low simmer. Remove from the heat.
If making with a Thermomix. Place all the keto custard ingredients into the mixer; mix 7 sec/speed 5. Store in an airtight jar in the fridge for up to 1 week.
STEP 2. In a separate bowl whisk together sweetener, gelatin and egg yolks.
STEP 3. Pour half of the warmed cream into the eggs and whisk to combine then pour back into the remaining cream in the saucepan.
Cook whisking over the heat until the custard thickens and coats the back of a spoon. Remove from heat and allow to cool for 10 minutes.
STEP 4. Preheat the oven to 160°C. Pour the cooled custard into the prebaked almond flour pie crust. Transfer to the oven and bake for 10-12 minutes or custard is beginning to set. *SEE NOTES
Sprinkle the custard tart with finely grated nutmeg. Leave to cool at room temperature for 20 minutes then loosely cover with clingfilm and refrigerate for 3 hours or until set.
Hot Tips and FAQs
You can use whole eggs if preferred. Using egg yolks creates a creamier custard.
After making the custard leave it to rest at room temperature for 1 hour. Pour into the prebaked keto pie crust and refrigerate overnight. The custard will set without baking.
Store in the fridge for up to 5 days in an airtight container. Do not freeze as the custard can split.
I add the gelatin as I like the extra stability it adds to the custard tart. You can leave it out if you prefer.
More Recipes to Try
This keto custard tart recipe is one of my favourite keto sweets recipes. Here are just a few other great low carb recipes that I love and hope you will too!
- Keto Lemon Meringue Pie Easy what is better than a keto lemon meringue pie? Using our famous keto lemon curd this recipe is amazing!
- Keto Almond Flour Pie Crust – our newest and simplest keto pastry. It is the best keto shortbread pastry recipe you will try.
- Easy Keto Pie Crust Pastry this recipe is a great keto pastry. Originally featured in our cookbook The Healthy Family Keto Cookbook and also featured on the Thermomix Cookidoo.
- Keto Chocolate Pudding this amazing keto pudding recipe is chocolatey goodness. Family-friendly and seriously delicious!
- Easy Keto Custard – our most popular sugar-free classic recipe. This sugar free custard is simple and delicious!
I hope you find some new amazing new faves above. For our Thermomix-lovers all these recipes are also Thermomix-friendly recipes and keto-friendly recipes too.
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Keto Custard Tart
- 300 g thickened cream
- 1 teaspoon vanilla extract or a scraped vanilla bean
- 2 tablespoons powdered sweetener I use Sukrin Melis
- 1 teaspoon gelatin
- 6 eggs yolks
- 1 Almond Flour Pie Crust click the link for the recipe
- 0.25 teaspoon fresh grated nutmeg see notes
- Add the cream and vanilla to a small saucepan. Whisk over medium heat until it reaches a low simmer. Remove from the heat.
- In a separate bowl whisk together sweetener, gelatin and egg yolks. Pour half of the warmed cream into the eggs and whisk to combine then pour back into the remaining cream in the saucepan. Cook whisking over the heat until the custard thickens and coats the back of a spoon. Remove from heat and allow to cool for 10 minutes.
- Preheat the oven to 160°C.
- Pour the cooled custard into the prebaked almond flour pie crust. Transfer to the oven and bake for 10-12 minutes or custard is beginning to set. *SEE NOTES
- Sprinkle with finely grated nutmeg. Leave to cool at room temperature for 20 minutes then loosely cover with clingfilm and refrigerate for 3 hours or until set.
- Insert the whisk attachment. Add the cream, vanilla, sweetener, gelatin, and egg yolks to the mixer; cook 9 min/90°C/speed 3. Leave to cool for 10 minutes. Follow from step 3 above.
Your Own Notes
Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.
This was so delicious and tasted just as good as a normal
It sure is good isn’t it!