This keto Sugar Pie is rich, silky, and just sweet enough, with a smooth custard-style filling and a tender almond flour crust that slices beautifully. It’s the kind of dessert that feels special without being fussy, perfect for holidays, dinner parties, or anytime you want a make-ahead treat that impresses.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This is one of those desserts that surprises people in the best way. The filling bakes up creamy and luscious, almost like a classic custard pie, while the crust holds together nicely without being heavy. It’s keto-friendly, so you can splurge with something sweet.
I love prepping this keto dessert ahead of time. The chill time helps the crust handle easily, and the finished pie slices cleanly after cooling. It’s elegant, satisfying, and just different enough to keep people asking for the recipe.
Ingredients
Sugar Pie Filling
- Egg yolks – From large or extra large eggs.
- Unsalted butter
- Heavy whipping cream
- Allulose – Or your favorite sweetener.
- Stevia powder
- Xanthan gum – Don’t add more than this. Xanthan gum is a powerful thickener and it’ll thicken as it sets.
Pie Crust
- Almond flour – Use extra fine grind for the best texture.
- Coconut flour – A little goes a long way and helps to stabilize the crust.
- Xanthan gum – Don’t add more than this, and ensure it isn’t all clumpy when you add it to the crust ingredients.
- Baking powder – Ensure your baking powder hasn’t expired.
- Salt – I cook with kosher salt.
- Cream cheese – This will help bind the crust ingredients together.
- Egg – Large or extra large egg is fine.
How to Make Sugar Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preparing the crust. Add all of the dry crust ingredients to a food processor and pulse a few times until they are evenly combined. Add the egg and the cream cheese, then process on high until a smooth dough forms and pulls together into a ball. This should take about 10–30 seconds, with no visible cream cheese chunks remaining.
Transfer the dough to a plastic bag, press out the air, and seal it. Refrigerate the dough for at least 1 hour so it firms up and is easier to roll.
Preheat the oven to 350°F (180°C). Once the dough is chilled, divide it in half and return one half to the refrigerator. Place the remaining dough between two sheets of parchment paper and roll it into a circle large enough to fit an 8-inch (21 cm) pie plate. Carefully flip the dough into the pie plate, press it gently into place, peel off the parchment, and trim the excess edges.
To make the filling, add the egg yolks to a bowl and set them aside. In a small saucepan, combine the butter, the heavy cream, the allulose, the stevia, and the xanthan gum. Bring the mixture to a gentle boil, stirring, and simmer until the allulose has fully dissolved. Remove the pan from the heat.
Slowly whisk about ¼ cup of the hot mixture into the egg yolks to temper them, then whisk the egg mixture back into the saucepan until fully combined. Pour the filling into the prepared crust.
Bake the pie for 25 minutes, until the filling is set but still slightly soft in the center. Remove the pie from the oven and allow it to cool completely before slicing and serving.
Chef Jenn’s Tips
- Chilling the dough makes it much easier to roll and transfer to the pie plate.
- Tempering the egg yolks slowly prevents curdling and keeps the filling smooth.
- Let the pie cool fully before slicing for the cleanest cuts.
Serving Ideas
Serve the pie as-is, or top with lightly sweetened whipped cream or fresh berries for contrast. It’s lovely on its own but also pairs well with coffee or tea. I love serving this pie after a hearty meal of Pork Stroganoff or a more casual meal of baked Sauerkraut & Sausage.
Storage
Store the pie covered in the refrigerator for up to 3 days. For best texture, let slices sit at room temperature for about 10 minutes before serving.
Add Preferred SourceKeto-Friendly Sugar Pie
Ingredients
Sugar Pie Filling
- 3 egg yolks
- 3 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
- 1 cup allulose
- 1/4 teaspoon stevia powder
- 1/2 teaspoon xantham gum
Pie Crust
- 1½ cups almond flour
- ½ tablespoon coconut flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons cream cheese
- 1 egg
Instructions
- Prepare the crust by pulsing the dry ingredients in a food processor. Add the egg and the cream cheese and process until a smooth dough forms. Seal the dough in a plastic bag and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C). Roll out half of the chilled dough between parchment sheets and press it into an 8-inch pie plate; trim the edges.
- Combine the butter, heavy cream, allulose, stevia, and xanthan gum in a saucepan. Bring to a boil and simmer until dissolved. Temper the egg yolks with ¼ cup of the hot mixture, then whisk them back into the saucepan.
- Pour the filling into the crust and bake for 25 minutes, until set. Cool completely before slicing and serving.
Notes
Chef Jenn’s Tips
- Chilling the dough makes it much easier to roll and transfer to the pie plate.
- Tempering the egg yolks slowly prevents curdling and keeps the filling smooth.
- Let the pie cool fully before slicing for the cleanest cuts.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
