Soufflé Custard Pie / Keto / Low Carb / Gluten Free / Sugar Free

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4.50 from 186 votes

Soufflé Custard Pie / Keto / Low Carb / Gluten Free / Sugar Free

58 minutes
Calories 440kcal

Ingredients

  • 1 cup almond flour (100 - 110 g)
  • 1 tablespoon coconut flour
  • 1 teaspoon stevia powder (100 - 110 g)
  • 1/4 teaspoon salt
  • 2 ounces unsalted butter (100 - 110 g)
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 tablespoon stevia powder
  • 1/4 teaspoon xanthan gum
  • 1/2 cup heavy cream (100 - 110 g)
  • 3 teaspoons vanilla extract (100 - 110 g)
  • 2 egg whites
  • 4 ounces strawberries (100 - 110 g)
  • 1 teaspoon sweetener (100 - 110 g)

Instructions

  • Crust (You can make custard cream for the filling (Filling - Step 1 - 8) first before making a crust.) Preheat the oven to 180 C / 350 F.
  • Grease a 6 inch (15 cm) tart pan.
  • Combine all the ingredients in a bowl.
  • Mix well until a soft dough forms.
  • Evenly press into the bottom and up the sides of the prepared tart pan.
  • Prick all over with a fork.
  • Bake for 10 minutes.
  • Filling Whisk the egg yolks and stevia powder in a bowl until pale yellow.
  • Add the xanthan gum.
  • Mix well.
  • Bring the heavy cream to almost a simmer in a saucepan.
  • Add to the egg yolk mixture.
  • Quickly whisk to combine, and then transfer the mixture to the saucepan.
  • Keep stirring the mixture with a spatula over low - medium heat.
  • DON’T STOP! When it starts to thicken, stir 20 - 30 more seconds.
  • (* t would only takes about 3 minutes to thicken.)
  • Turn off the heat and stir 20 - 30 more seconds.
  • Add the vanilla extract and mix well.
  • (Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.
  • Place a piece of cling wrap over the custard.
  • Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
  • Refrigerate for one hour.
  • Remove the custard from the fridge.
  • Remove the wrap carefully and transfer the custard to a bowl.
  • Cream the custard with a whisk.
  • * Add a little bit of heavy cream if too thick to cream it.
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Fold the whites into the custard in three additions with a rubber spatula until completely incorporated.
  • Assembly Preheat the oven to 180 C / 350 F.
  • Pour the filling into the crust and level out.
  • Place the individual strawberry halves on top of the filling.
  • Bake for about 23 minutes for the centre to be creamy, OR bake several more minutes if you don't like a creamy texture.
  • (* As ovens vary, check after 20 minutes have passed.)
  • When cooled, dust with powdered sweetener (optional).

Nutrition

Calories: 440kcal

Originally posted 2019-02-20 18:39:10.

Article Categories:
Breakfast

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