Keto-Friendly Sugar Pie
This Sugar Pie features a silky, custard-like filling and a tender almond flour crust, making it a make-ahead dessert that feels special without being complicated.
Servings: 8 slices
Calories: 228kcal
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
Serving: 1slice | Calories: 228kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 219mg | Potassium: 31mg | Fiber: 3g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 0.03mg | Calcium: 81mg | Iron: 1mg | Net Carbohydrates: 3g