Keto Grain-free Canilla Custard

Disclaimer this post is intended for informational post only and shouldn’t be construed as medical advice. Each day which you make the swap it becomes easier. You may only have to increase cook time a little.

Inside my book, it’s possibly the most festive dessert I have on the website. My favorite thing about the outset of Fall would need to be Keto Pumpkin Recipes! If you’re hosting a garden party or participating in one it is possible to make these a day or two in advance which is perfect news.

Nevertheless, it was still surprising to realize that reference Keto Grain-free Vanilla Custard come up over and over. Continue stirring until mixture is totally incorporated. You spoon this, and its consistency is nearly fudge-like.

I prefer to keep the chia seeds whole because I like their texture, but should you prefer a smoother texture which is similar to regular pudding, a blended version may become your preference. I would recommend using a mix of maple syrup and honey instead of merely one or the other. It’s a velvety texture that’s deliciously sweet.

Who Else Wants to Learn About Keto Vanilla Custard?

Nuts are the ideal substitution for flour that’s a gluten nightmare. I’m not a tremendous fan of pears. Press the edges so the dough sits well.

It’s possible to tell when it’s accomplished by how jiggly it’s in the middle. As soon as you have added all of the creams you may skim the foam off the top.

In reality, a clafoutis creates an ideal dessert for a busy moment. You may even produce some new creations of your own. It’s a nation dessert and not supposed to be fussy.

The great thing about creating your own ice cream is the texture. If however, you wish to make Spotted Dick the conventional way, give shredded beef suet ago. That habit HAD to modify, though.

Keto Vanilla Pound Cake This Keto Vanilla Pound Cake is an unbelievably straightforward dessert with superior macros and only the proper quantity of sweetness. If you take a look at my Classic Vanilla Pastry Cream recipe it’s different from this one. Baked Custard is a traditional recipe, typically made out of skim milk.

You are able to use blueberries or strawberries rather than blackberries. Initially it will look like this might not be enough butter, however, you will just need to rapidly work with this. Maple sugar is simply maple syrup which has been dried and granulated.

Sometimes you merely require cake! There are many substitutes for vanilla extract for cookies, cake or another recipe you’re preparing. This rich and flavourful low-carb ice cream employs natural butter pecan flavoring to boost the ice cream’s butter-pecan flavor.

Key Pieces of Keto Vanilla Custard

It is possible to also add chocolate at the conclusion of the procedure to keep the pieces whole. Their texture sometimes takes a little getting used to, but they’re so versatile and are an amazing protein-packed addition to several recipes due to their capacity to thicken and gel. I’d recommend only making the sum you intend to eat over a 2-3 day period for the best flavor and freshness.

It’s rather astonishing to observe how many ways fine cooks can think about to step through such a very simple technique. You may be thinking it sounds pretty boring, but there are several approaches to eat those 3 primary ingredients. Set your chef’s cap on and allow the magic to happen.

Keto Grain-free Vanilla Custard Recipe:

Recipe For the Crust:

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings 1 whole pie crust


  • 1 1/2 cups almond flour
  • 3 tbsp Oat Fiber 500 (or 1/3 cup Sukrin Sesame Flour)
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, cold and cubed
  • 1 large egg white (mixed with 1 tsp water)

Optional (for a sweeter crust):

  • 2 tbsp Sukrin Melis Icing Sugar (or Swerve Confectioners)



  • Preheat oven to 350 degrees F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.


  • Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
  • Remove the dough to a piece of cling film and shape into a disc (see pictures), wrap and refrigerate for at least 30 minutes or for several days.

Rolling the Pie Crust:

  • Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it in the center.  Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again.  (If the cold dough crumbles a bit, don’t worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.

Placing the Crust in the Pie Plate:

  • Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peal-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface. .
  • Invert the dough on top of the pie plate and remove the remaining cling film. The dough should begin to slowly slump into the plate. Help the process along by gently lifting the edge of the crust with one hand and very gently pressing it into the plate with the other. Patch any tears
  • Remove any excess pie crust by cutting it away with a small sharp knife. Gather the excess crumbs and distribute them along the top edge of the pie plate, taking the time to build a rim. Flute the edge and dock the dough (poke holes all over with a fork). If the dough becomes too soft to work with, pop it into the freezer for a few minutes.


  • Place the dough onto the middle of the rack and bake for 15 minutes or until it’s a nice golden brown. Let cool completely before filling. If not using right away, wrap tightly in cling film and keep in the fridge until ready to use.
  • NOTE: If you are baking a filling in the pie crust, like a quiche, DO NOT dock the dough. Place it into the freezer to become firm before filling and baking. The sesame flour version is a tad more delicate than the Oat Fiber version.


NOTE: To figure out the net carbs per slice, divide the total net carbs (14) by the number of slices of pie or quiche you plan to serve.

Nutrition Facts
Flaky Low Carb Pie Crust Recipe
Amount Per Serving
Calories 1271Calories from Fat 1089
% Daily Value*
Fat 121g186%
Sodium 607mg26%
Carbohydrates 48g16%
Fiber 34g142%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 1271kcal | Carbohydrates: 48g | Protein: 29g | Fat: 121g | Sodium: 607mg | Fiber: 34g

Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Course: Dessert
Cuisine: Keto, Low Carb

Servings: 5
Calories: 400


  • 2 cups Pure Cream (heavy whipping cream)
  • 6 Egg yolks, large
  • 2 tbsp Granulated Sweetener
  • 1 Vanilla Bean (or 2 tsp vanilla extract)
  • 1 pinch Salt


  • Slice the vanilla bean in half and scrape the seeds out of each side of the bean with the back of your knife
  • Add vanilla bean, seeds, salt and cream to a small saucepan. Heat over medium heat stirring occasionally until just boiling, then take off the heat
  • Meanwhile, whisk together the egg yolks and sweetener in a small bowl until combined
  • Slowly pour the hot cream mixture over the egg yolks, whisking continuously
  • Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously until the mixture thickens and coats the back of a spoon
  • Remove from the heat and strain to remove the vanilla pod and any lumps


Makes approx. 2 1/2 cups

Serving size 1/2 a cup.



Calories: 400kcal | Carbohydrates: 3g | Protein: 5g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 364mg | Sodium: 54mg | Potassium: 94mg | Vitamin A: 1710IU | Vitamin C: 0.6mg | Calcium: 90mg | Iron: 0.6mg

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

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