Keto Custard Tart | Easy Custard Pie

The most incredible keto custard tart that the whole family will love you for! So easy and only 1g net carbs per serve! The best bit is it is so easy, and everyone will love it whether they follow a keto diet or not.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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 ThermomixMagimix or food processor in no time and with easy cleanup. It comes together so quickly and is the perfect family favourite.

The Ingredients

Scroll to the bottom of this post for the amount of each ingredient needed to make my gluten-free custard tart recipe.

Keto Custard Tart Ingredients in small bowls.
  • 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.

Egg yolks and sweetener in a bowl with a whisk.

STEP 2. In a separate bowl whisk together sweetener, gelatin and egg yolks.

Cream pouring into eggs in a bowl.

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.

Keto custard being poured into a pie shell.

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.

A keto custard tart on a cake stand.

Hot Tips and FAQs

Can I make whole egg custard?

You can use whole eggs if preferred. Using egg yolks creates a creamier custard.

Do I need to bake the custard? I hate baked 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.

How do I store custard tarts? Can I freeze custard?

Store in the fridge for up to 5 days in an airtight container. Do not freeze as the custard can split.

Why do you add gelatin when you are baking the custard tart?

I add the gelatin as I like the extra stability it adds to the custard tart. You can leave it out if you prefer.

Bruleed Tart on a black plate.

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!

  1. Keto Lemon Meringue Pie Easy what is better than a keto lemon meringue pie? Using our famous keto lemon curd this recipe is amazing!
  2. Keto Almond Flour Pie Crust – our newest and simplest keto pastry. It is the best keto shortbread pastry recipe you will try.
  3. 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.
  4. Keto Chocolate Pudding this amazing keto pudding recipe is chocolatey goodness. Family-friendly and seriously delicious!
  5. 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 Cookbooks & Ebooks
A keto custard tart on a cake stand.

Keto Custard Tart

My Keto Custard Tart recipe is a real family-favourite and really is delicious. With just 1g net carbs! It can be brûléed, baked, churned as a frozen custard and used in so many other recipes.
5 from 27 votes!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Dessert, keto sweets
Cuisine: American, Australian
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 127kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 12 serves
Tap or hover over number to scale ingredients
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Ingredients

Instructions

CONVENTIONAL METHOD

  • 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.

THERMAL METHOD

  • 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.

Video

Notes

When cooking with the conventional method be careful to keep the temperature low. A custard is mainly eggs and if overheated, you will end up with an eggy custard or worse still, sweetened scrambled eggs!
Keep whisking continuously and don’t leave the custard unattended while on the heat. It helps to keep the consistency smooth if you are whisking and taking note of the thickening of the keto custard.
When custard cools, it can form a skin on the surface. Pressing cling film over the surface stops this from happening.
To Bake or not to Bake
The custard can be set without baking in the pie shell. Simply pour the cooled custard in and set it overnight in the fridge.
Storing and Freezing – the custard can be stored in an airtight container in the fridge for up to 3 days.
To brulee the top sprinkle with powdered or granulated sweetener and use a butane torch to caramelise it.
Freshly grate the nutmeg over the custard tart. I find it not only adds amazing flavour but the sheer scent of it takes the whole experience up a notch or two.

Nutrition

Serving: 1serve | Calories: 127kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 116mg | Sodium: 14mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Slow Cook Keto, Keto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.

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