Could you go for a nice slice of pie? This crustless custard pie is low in carbs and isn’t overly sweet, so it’s perfect when you want a delicious, guilt-free dessert!
I love the homey comfort of a nice slice of pie. But I do NOT love the sugar and carbs that usually come along with it!
That’s why I decided to create this low-carb crustless custard pie for guilt-free indulgence. It’s lightly sweetened and spiced with cinnamon and nutmeg for a wonderful dessert.
By omitting the crust, it’s easy to keep this treat low in carbs. It’s also so simple to make! Beat together the ingredients, pour into a pie plate, and bake. You’ll have healthy pie to enjoy in no time.
Over time, the custard filling will deflate a bit, which is totally normal. Don’t worry, it still tastes wonderful!
How to make low-carb crustless custard pie
Ready to see how this low-carb, guilt-free indulgence comes together?
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 and 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!
What to serve with crustless pie
This pie is delicious all on its own. But sometimes, it’s fun to serve with some other toppings as well!
For a classic combination, you can’t go wrong adding some sugar-free whipped cream. A little dollop always looks right at home on top of a slice of pie.
I also like enjoying a little fresh fruit on the side. Raspberries or sliced strawberries are my favorite!
Storage
Make sure you let your custard pie fully cool before covering it to avoid condensation. Otherwise, it may get soggy in the refrigerator.
Once cooled, store your pie covered in the refrigerator for up to 3 days.
Other diabetic-friendly dessert recipes
Who doesn’t like to indulge their sweet tooth every now and again? And with these low-carb and low-sugar recipes, you can enjoy every bite guilt free! Here are a few of my favorite desserts I know you’ll love:
When you’ve tried this pie, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low-Carb Crustless Custard Pie
Ingredients
- 3 large eggs (at room temperature)
- 3 tablespoons sugar
- 1 teaspoon pure 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.
- In a small bowl, whisk together the flour, cinnamon, and 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.
- 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.
Can you use skim milk instead of whole
Hi Jodi – Good question! In general, custards need fat for texture. It might work, but it also might be too runny with nonfat milk. If you try it, let me know what happens.
wonder if could use Almond flour
Hi Marlene – That’s an interesting idea and I think it would work. Let me know if you try it.