I started this journey on January 28, 2013. I was getting ready to turn 49 in February and realized I would be 50 years old in a year!!! I decided it was high time to get myself healthy before my 50th birthday.

I love food and hate diets, so while researching options, I decided to go with the Atkins diet. While I would have to give up carbs, I could still eat really good food and not be so worried with portions, only carb counts. I love to cook, so this was a new cooking adventure for me. I have researched on the internet for low carb recipes, as well as making my favorite recipes "carb friendly".

Thanks for following me on my journey - I have a long way to go, but am motivated to get there!

Monday, February 25, 2013

Low Carb Egg Custard Pie

This is from my grandmother's recipe, it's my favorite pie so I decided to make it low carb, and crustless!  It was soooo good!!!


Ingredients:

3 eggs
2 cups heavy cream
3/4 cup granulated Splenda
1 T. vanilla
1/2 t. salt
sprinkle of nutmeg

Directions:

Preheat oven to 425.  Mix eggs in bowl until foamy.  Add Splenda, cream, salt and vanilla.  Mix well.  Spray a glass pie plate with PAM then pour the custard in the pie plate.  Sprinkle nutmeg on top of pie.  Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven - this helps the custard stay moist and fluffy.  Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes.  Pie is done when a knife inserted comes out clean.  Let cool and and enjoy!!

8 Servings -->  Total Carbohydrates  4.8 g   Fiber 0 g  Total Net Carbs  4.8 g

77 comments:

  1. Is the temperature 425 with or without fan?

    ReplyDelete
    Replies
    1. I don't have a fan, so I'm not sure what effect it would have. Let me know if you try it.

      Delete
    2. Normally when I cook something in my convection oven I reduce the temp by 25 degrees ...and cooking time reduction varies too. Things not need to cook as long as they do in a regular oven.

      Delete
    3. Tracy Mooney, I think you miss read the item fan. It is reffering to non stick spray such as PAM.

      Delete
    4. No, some folks in Brittain have ovens that have fan. I don't know if it is a convection oven or what it is called.

      Delete
    5. Did it to the letter and didn't turn out threw it away,think i'll stick to true recipes as most i've made on pinterest never turned out all went into garbage,such a waste of ingredients.

      Delete
  2. This comment has been removed by the author.

    ReplyDelete
  3. 238 Calories; 24g Fat (86.9% calories from fat); 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 161mg Cholesterol; 182mg Sodium per serving. My program only does whole numbers; her 4.8g carbs is very close to what I got :)

    ReplyDelete
  4. Replies
    1. Glad you liked it! Try adding the coconut as mentioned below!

      Delete
    2. Tracy, I noticed you have been on the Keto train for a while, since 2013,have you lost weight on it? How are your blood sugars? Very interested since I just started.

      Delete
    3. Hi Rebecca, I lost over 90 lbs in a year. The key was low carb, low calorie and 3-4 hours of exercise a week. I have been able to get off of blood pressure medicine and am no longer diabetic. Good luck!

      Delete
  5. I made this with Truvia instead of Splenda....and threw a handful of unsweetened coconut in! Delicious! :)

    ReplyDelete
    Replies
    1. That sounds great! I will try that next time!

      Delete
    2. Elizabeth, thx for your inputs. I am going to try this method. - did you use the same quantity when using the Truvia or cut it in half (i.e. 3/8 instead of 3/4 c)? on my bag it says use 1/2 c. for a 1 c. equivalent of sugar, where as granulated splenda appears to be a cup for cup conversion with sugar.

      Delete
    3. I'm wondering about making this with erythritol instead of splenda.

      Delete
    4. Randy Kilbourn, I used Swerve, which is erythtritol, and it came out great. I used a little less than 3/4 of a cup.

      Delete
  6. I must have it in a smaller pan, and it's too deep? It's been cooking at 325 for over an hour, and the middle is just NOW starting to get warm. (I licked the knife before I threw it in the sink, and it was DELICIOUS!) I used 1/4 cup of erythritol/stevia blend and 6 drops of liquid Splenda. OMG I can't wait for it to get done!! I have the pan you have pictured- should have just used that one- duh!

    ReplyDelete
    Replies
    1. I'm having the same problem! I followed the recipe to a t.I put it in a pie dish that looks similar to the one pictured. I wonder what went wrong.

      Delete
  7. Yummy halloween recipes here http://bit.ly/1nWGJip

    ReplyDelete
  8. Using Swerve sweetener cut the carbs to 2 per slice and delicious! Hidden carbs are little monsters but easy to find on this Gnaw Hidden Carb Calculator :) http://www.genaw.com/lowcarb/hidden_carb_calculator.html

    ReplyDelete
  9. can I go with whole milk as opposed to heavy cream?

    ReplyDelete
  10. Replies
    1. No calorie sugar substitute that measures equal to sugar (ie cup for cup - others have a different ratio - but you can use whatever, just go by that product's = to measurement).

      Delete
  11. The carbs will be significantly higher with milk.

    ReplyDelete
    Replies
    1. doesn't milk have something like 8 carbs per cup? Heavy cream has 1 carb per 2 TBSP, so that would be 8 carbs per cup as well. It just doesn't have the sugars in it.

      Delete
    2. Milk has around 13 gms of carb/cup as lactose, a naturally occurring sugar.

      Delete
  12. do you think it would with a can of coconut milk and some heavy cream?

    ReplyDelete
  13. Sorry! 1/2 tsp is WAY too much salt. Ruined it for me. Very disappointed. 1/8 tsp salt to start would be my recommendation. 3/4 C granulated Swerve did not dissolve well unless dissolved first in the heavy cream before adding to the egg mixture. Will try again with these adjustments.

    ReplyDelete
    Replies
    1. I wish I'd read your comment before I made this. I agree, 1/2tsp. salt is way too much. Far too salty, completely ruined it for me.

      Delete
  14. This was delicious! Thank you so much for the recipe. A perfectly wonderful low carb substitute for traditional South African milktart (https://en.wikipedia.org/wiki/Melktert)

    ReplyDelete
  15. I loved this, will try with a nut and butter crust next time I make it.

    ReplyDelete
  16. How do you think this would work with chocolate chips?

    ReplyDelete
  17. How do you think this would work with chocolate chips?

    ReplyDelete
  18. On the top rack? Closest to the top coil of my electric stove?

    ReplyDelete
  19. Replies
    1. Generally eggs cooked like this do not freeze well.

      Delete
    2. To freeze a custard pie, read this webpage on freezing tips. https://www.everythingpies.com/freezing-mini-pies-pumpkin-custard/

      Delete
  20. maybe my oven is too aggressive, but top rack was tooooo hot. Top is kinda burnt looking and still not done inside after 30 minutes. :(

    ReplyDelete
    Replies
    1. Top rack is generally furthest from the heating coil. If your heating coil is on the top, you should move your pie to the lowest rack.

      Delete
  21. Can you use Light cream instead of Heavy cream?

    ReplyDelete
  22. This treat brought back fond childhood memories, my mother would serve me egg custard as a comfort food. This is the first creamy treat I have actually enjoyed while on my two year low carb journey. I sprinkled pumpkin pie spice over the top and it really kicked it off! My husband said this recipe is a keeper!!

    ReplyDelete
  23. After looking at all of the posts, I decided to use 4 eggs and cinnamon, instead of nutmeg. I put it on the top rack with the pan of water on the bottom rack. After the 30 mins at 325, the whole top was puffed up, shiny and almost black. While it was still puffed up, I took off the top thin layer, let it cool and stuck it in the fridge. I just cut a piece and noticed some watery liquid on the very bottom, but it made no impact on the taste...YUMMY! It tastes like flan, which I love. I don't know what I could do different, except move it down in the oven and cover with foil. I give it 5 stars!

    ReplyDelete
    Replies
    1. If your heating coil is on the top, move the pie to the lowest rack. The idea is to have it as far from the coil as possible, as is the case in most conventional ovens.

      Delete
  24. This recipe is far too salty. I'd recommend reducing the salt to 1/8tsp or a scant 1/4tsp.

    ReplyDelete
  25. Oh. My. Word. This is fantastic!!! The first low carb dessert I've had where the sweetener doesn't leave an aftertaste! I added a handful of mini chocolate chips to the batter, which was absolutely perfect! I am so excited to have found this recipe....I know what I'll be taking to potlucks and gatherings from now on! Thank you!!

    ReplyDelete
  26. Since i do not like nor eat eggs, the coconut, sugar substitute sound good! I think inwill add 1 tsp of Mexican Vanilla! For me, it might help me not think about eating the eggy mixture!

    ReplyDelete
  27. Have no idea what I did wrong, but half the pie ended up in the tray underneath! Been in the oven for 50 min and is still runny.

    ReplyDelete
  28. This was amazing. It reminds of the flan I used to eat in Mexico. I used four eggs and 1/2 cup of swerve. I eat keto, it's perfect for my macros.

    ReplyDelete
  29. Thank you so much. I made 2 custard pies for our Thanksgiving dessert. So very good. Will be my "go to" treat from now on. Thank you again. <3

    ReplyDelete
  30. Can honey or make syrup be used in place of the Splenda?

    ReplyDelete
  31. this sounds good I am going to try with almond flour crust

    ReplyDelete
  32. This is a great recipe. I've made it 4 times and LOVE egg custard. I use powdered Erythritol for my sweetener. I use my convection oven for the 425 for 10 minutes then turn to the regular oven at 325. It takes 70 minutes at 325 for my pie to cook in the center. I tried doing convection for the full time and the consistency was not a smooth as letting it cook for 70 minutes on regular oven setting. Regardless that it takes so long to cook, the outcome is great. Smooth and delicious!

    ReplyDelete
  33. Well my 5th time making this crustless pie, I used 4 eggs, thinking it may firm up quicker. It didn't, but I like the texture. It has just a little more firmness. Either way, I use 3/4 cup of powdered erythritol and about 1/8 tsp. of salt. I forgot the salt in the last batch so I just salt the top and it works. Love this recipe!!! Thank you for sharing!

    ReplyDelete
  34. Hi, I'm wondering if you know the calorie content of the servings? Thanks.

    ReplyDelete
  35. would this be considered a low car low fat dessert?

    ReplyDelete
  36. Sorry typo before... but is this considered a low carb low fat dessert?

    ReplyDelete
    Replies
    1. Cynthia regarding the egg custard dessert....I am not the author, but the nutrition info leads me to say it is low carb high fat

      Delete
  37. Absolutely sooo good. tastes like the real thing. Used Erythritol. I could eat the whole thing, but didn’t. Thanks.

    ReplyDelete
  38. Mine is super brown on top and doesn't match the pic. I put it in for 425, then 325 as ordered. Is this normal? Fyi, I have a convection oven and added cinnamon to my batch. I have another ten minutes to go, its very loose but has a brown skin? Any suggestions?

    ReplyDelete
  39. I just made this per the above recipe. Taste great and it cooked perfectly with no problems..

    ReplyDelete
  40. Amazing. I am on Keto and this came
    Our perfect.

    Just wondering if it’s possible to add coconut flour to the recipe what would happen?.
    I’m no baker but if I could turn this into a cake almost, then boy oh boy!

    ReplyDelete
  41. It's enlarged to know that the adjacent price will enlargement by one accomplishment (ie 10/9). If we continue 918kiss casino to lift our hands two hands four fingers right hand. If you want to retain your left hand, use five fingers, raise it taking place and do the same.

    ReplyDelete
  42. I followed the recipe but used stevia in the raw instead of Splenda and it came out picture perfect, tasted delicious and I will definitely make it again! My whole family enjoyed it!

    ReplyDelete
  43. The third thing is another thing that top players can't do without. That is a patient question. Because in any type of betting we may not be suitable to bet the casino royale
    game on each round, or have to place a higher bet.

    ReplyDelete

  44. As you can see, it is a company that is trustworthy in many ways and has many games to choose from. It also supports the services of hundreds of casinos. The games we see today are all from them, so we can guarantee the quality and skills of designing and developing world-renowned games. The game developed 918kiss online game
    and brought to everyone is definitely not behind. Because just the name guarantees fun.

    ReplyDelete
  45. even in the society participating casino events in the gambling game, it will never cause any problems, and it will not affect the players that will cause any problems that cause damage. There is no longer a problem. https://johnniesaladino.doodlekit.com/home#

    ReplyDelete
  46. Baccarat game programs, currently well-liked gambling games, have many players, including casinos and online players, and many people habit to pay attention, because baccarat casino games are easy to piece of legislation to the end. make child maintenance fast, fast, and it is a fun and tiresome game. It is a inspiring and engaging game. For those who when gambling or investing, the returns are high. Baccarat, a well-liked card game, can bring more profits to investors. But to win baccarat, formulas and actions casino royale secret cinema review are needed to encourage us pretend baccarat more easily. Looking for casino formulas or usage tips, you will locate a lot of formulas and baccarat game programs, some people may be disconcerted whether these two formulas are the same, allow us look how to use them better.

    ReplyDelete
  47. Delicious! I’m going to go home and make it again. Nice change for breakfast. I’m curious when people added coconut was it like a coconut custard pie?

    ReplyDelete
  48. I am really very agree with your qualities local it is very helpful for look like home. Thanks so much for info and keep it up. https://www.dobusinesslocal.com/sydney/local-business/dg-sol-agency

    ReplyDelete
  49. It has been a really successful site, I wish you continued success, greetings to all blog staff
    Küçükçekmece Kombi Servisi

    ReplyDelete
  50. I make this recipe all the time. It's my favorite dessert.

    ReplyDelete