In the mood for a nice slice of pie? This crustless custard pie is low in carbs and isn’t overly sweet, so it’s perfect for a delicious, diabetes-friendly dessert!
This low-carb crustless custard pie is lightly sweetened and spiced with cinnamon and nutmeg for a wonderful diabetes-friendly dessert!
Omitting the crust really helps lower the carbs, and it’s so simple to make! Beat together the ingredients, pour into a pie plate, and bake.
Why you’ll love this crustless custard pie
- It’s smooth, creamy, and tastes so indulgent
- It only has about 10 net carbs per slice
- It uses staple, everyday ingredients
- Hands-on prep only takes 10 minutes
- It’s diabetes-friendly
How to make low-carb crustless custard pie
Ready to see how this low-carb indulgence comes together with kitchen-staple ingredients?
- Eggs — Let the eggs sit out until they reach room temperature. This will help the custard set evenly.
- Sugar — You can adjust the amount based on your preferences to get just the right amount of sweetness.
- Vanilla extract — This adds a warmth and subtle, sweet flavor. Use pure vanilla extract for the best results.
- Flour — You can use white wheat or all-purpose flour to thicken the custard.
- Warm spices — Cinnamon and nutmeg add just the right amount of warmth.
- Whole milk — This adds richness and creaminess to the custard. I don’t recommend substituting with anything else because other, thinner milks could make the custard watery.
How to make low-carb crustless custard pie
Step 1: Preheat the oven to 350°F and spray a pie plate with nonstick cooking spray.
Step 2: With an electric or stand mixer, beat the eggs with the sugar and vanilla until the eggs are well-beaten and the mixture is uniform in color.
Step 3: In a small bowl, whisk together the flour, cinnamon, and nutmeg.
Step 4: With the mixer running, alternate adding 1 tablespoon of the flour mixture with a ¼ cup of the milk until everything has been added and all the ingredients are well-combined.
Step 5: Pour the mixture into the prepared pie plate
Step 6: Bake for 50 minutes or until a knife inserted near the center of the pie comes out clean.
Allow the pie to cool before slicing, then enjoy!
Recipe tips and tricks
- Use room-temperature eggs for a smooth custard that blends easily without any lumps.
- Whisk the ingredients thoroughly to ensure everything is evenly combined before baking.
- Let the pie cool completely before slicing so it has time to set.
Substitutions and variations
- You can use a sugar substitute like granulated monk fruit sweetener or stevia for a lower-carb version of the custard.
- I sometimes like to add a pinch of cardamom for a more complex warm-spice flavor.
What to serve with this recipe
For a classic combination, finish your dessert with some sugar-free whipped cream. A little dollop always looks right at home on top of a slice of pie.
I also enjoy fresh fruit on the side. Raspberries, blueberries, or sliced strawberries are my favorites!
For maximum coziness, treat yourself to a slice of custard pie with a cup of keto hot chocolate!
Storage and freezing
- Let the custard pie fully cool before covering to avoid condensation. Once cooled, store leftovers covered in the refrigerator for up to 3 days.
- Custard doesn’t freeze well, so I would not recommend storing your custard pie in the freezer.
Other diabetes-friendly dessert recipes
Who doesn’t like to indulge their sweet tooth every now and again? Here are some of my favorite low-carb and low-sugar recipes:
You can also check out my roundup of low-carb and diabetes-friendly desserts for more inspiration!
Low-Carb Crustless Custard Pie
Ingredients
- 3 large eggs, (at room temperature)
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 4½ tablespoons white wheat flour or all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups whole milk
Instructions
- Preheat the oven to 350°F and spray a pie plate with nonstick cooking spray.
- With an electric or stand mixer, beat the eggs with the sugar and vanilla until the eggs are well-beaten and the mixture is uniform in color.3 large eggs, 3 tablespoons sugar, 1 teaspoon vanilla extract
- In a small bowl, whisk together the flour, cinnamon, and nutmeg.4½ tablespoons white wheat flour or all-purpose flour, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- With the mixer running, alternate adding 1 tablespoon of the flour mixture with a ¼ cup of the milk until everything has been added and all the ingredients are well-combined.2 cups whole milk
- Pour the mixture into the prepared pie plate and bake for 50 minutes or until a knife inserted near the center of the pie comes out clean. Allow to cool before slicing.
