- Food and Cooking
Low Carb Dessert Recipes - Egg Custard Pie
low carb dessert - diabetic dessert
I’ve been experimenting with more low carb recipes, especially low carb dessert recipes! I found another keeper that's a favorite southern food – egg custard pie. I’ve always loved custard, especially when it was in a pie crust. I grew up eating egg custard pies, since they were my Dad’s faves. His mother, my grandmother, used to make a bunch of them and stack them on top of each other. Then she’d slice them like you would slice a cake.
Sorry. Back to my low carb dessert recipe. Anyway, I decided it would be easy to create a sugar free pie made of egg custard. The custard part would be easy – what was going to be tricky was the crust. What kind of low carb recipes could I use for that? If I needed to substitute low carb recipes for graham cracker crusts, I could do that. I’d just use flax meal or ground nuts for the crust. But I didn’t think that type of low carb crust would compliment the flavor of the custard.
I finally came up with an idea. I had used a special low carb lavash bread in other low carb recipes, so I thought it might work, and it did! The sugar free pie turned out great!
My sugar free pie is a great low carb dessert. It’s also a wonderful diabetic dessert. In fact, it’s great for anyone who’s watching their carbs. And good low carb dessert recipes are hard to find. From my experience, just about any type of really tasty low carb recipes are hard to find. That’s why I’ve been creating my own!
This low carb dessert has about 5 grams of carbs per serving. One serving is 1/6 of the pie.
I used a sheet of Joseph’s lavash bread for the crust. I found it at Walmart. I also used a fair amount of nutmeg in my low carb dessert. It helps make the sugar free pie taste less “eggy.” Use your own judgment as to how much nutmeg you add to the custard.
Holle’s low carb egg custard pie
What you’ll need:
one sheet of low carb lavash bread
2 cups milk (I used skim, but if you use whole milk, the carb count will be lower)
1 ¼ cups granulated Splenda
Scant 3 tablespoons melted butter
¼ teaspoon salt
One teaspoon vanilla
Preheat oven to 450 degrees.
Butter a small pie plate and place the sheet of low carb lavash bread in it. Trim edges to fit.
Mix together all ingredients with a wire whisk. Don’t beat the eggs. Just mix until the ingredients are well blended.
Pour mixture into pie plate. Top with more nutmeg, if desired.
Bake for 10 minutes. Reduce heat to 350, leaving pie in oven. Bake for an additional 20-25 minutes. Remove pie from oven and allow to cool. Refrigerate for a couple of hours before eating.
Hope you enjoy this low carb dessert or diabetic dessert!
To see more low carb recipes, click the links below.
More low carb recipes:
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