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.
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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.
Chef Jenn’s Take on Keto Sugar Pie
A lot of keto custard pies turn grainy or split once they’re baked, usually because the eggs get scrambled the moment they hit the hot filling. Tempering fixes that. Whisking a small amount of the hot butter and allulose mixture into the egg yolks first, then whisking that back into the saucepan, brings the eggs up to temperature gradually so they thicken the filling instead of curdling into little bits of cooked egg.
The crust works differently than a typical keto pie crust too. Instead of pressing dry dough straight into the pan, this one gets pulsed into a real dough with egg and cream cheese, then chilled before rolling. That chill time is what makes it possible to actually roll it between parchment sheets rather than pressing crumbs in by hand, and it holds together better once baked because of it.
Let the pie cool completely before you slice it. A warm custard filling is still setting up, and cutting into it too soon means a slice that slumps instead of holding a clean edge.
What You’ll Love About This Keto Sugar Pie
- The filling is genuinely silky, a real tempered custard instead of a set-with-gelatin shortcut, so it tastes like something you’d actually order at a diner.
- It’s a true make-ahead dessert, the dough needs to chill and the pie needs to cool fully anyway, so building it a day before serving works in your favor.
- The crust stays intact once baked instead of crumbling apart the second you lift out a slice.
Ingredients
For The 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.
For The 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.
Make It A Meal
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.
Frequently Asked Questions
This usually happens when the egg yolks get added to the hot mixture too fast instead of being tempered first. Whisking a small amount of the hot mixture into the yolks before combining everything brings the eggs up to temperature gradually so they don’t scramble.
Yes, this pie is built to be made ahead since the dough needs to chill and the filling needs to cool completely before slicing anyway. Keep it covered in the fridge until you’re ready to serve.
Chilling firms up the fat in the dough so it rolls out cleanly between parchment sheets instead of sticking or tearing. Skipping the chill time makes the dough much harder to work with.
Add Preferred SourceKeto-Friendly Sugar Pie
Ingredients
For 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
For 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
Recipe Card Tips
- Temper the egg yolks slowly with the hot mixture, adding them straight in will scramble them and turn the filling grainy.
- Chill the dough the full hour before rolling, or it will stick and tear instead of rolling cleanly.
- Let the pie cool completely before slicing, a warm filling will slump instead of holding a clean edge.
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.
