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Keto Custard Pie
Keto Custard Pie

Before you jump to Keto Custard Pie recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Mostly, people have been trained to think that “comfort” foods are bad for the body and should be avoided. At times, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods can be really nourishing and good for you. There are a number of foods that actually can raise your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Cold water fish are good if you would like to be in a better mood. Wild salmon, herring, mackerel, trout, and tuna are all high in omega-3 fatty acids and DHA. These are two things that improve the quality and the function of your brain’s gray matter. It’s the truth: eating tuna fish sandwiches can really help you battle your depression.

As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to keto custard pie recipe. You can have keto custard pie using 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Keto Custard Pie:
  1. Take For The Base
  2. Prepare 150 g Almond Flour
  3. Take 2 Tablespoons Chia Seeds
  4. Provide 2 Tablespoons Erythritol
  5. You need 1 Teaspoon Nutmeg
  6. Take 75 g Butter
  7. Prepare Egg Custard Filling
  8. Use 3 Eggs + 1 Yolk
  9. Prepare 1 Cup Double Cream
  10. Provide 1 Cup Unsweetened Almond Milk
  11. Prepare 2 Tablespoons Erythritol
  12. You need 1 Teaspoon Vanilla Essence
  13. Provide 1/2 Teaspoon Nutmeg to sprinkle on top of pie once cooked
Steps to make Keto Custard Pie:
  1. Preheat Oven to 180°C and grease a 9 inch pie dish.
  2. Mix all dry ingredients and stir into melted butter.
  3. Press the mixture into the base and up the sides of the pie dish.
  4. Bake in the oven for 10 to 12 minutes until lightly golden.
  5. Meanwhile, mix all of the wet ingredients together.
  6. Reduce oven temperature to 160°C and remove pie base from oven.
  7. Pour mixture onto base and return to oven for 30 to 35 minutes until the top is golden.
  8. Sprinkle lightly with Nutmeg.
  9. Allow the pie to cool before placing in refrigerator for at least 30 minutes. (The texture and flavour is even better when left over night.)
  10. Cut into 12 peices (assuming you have more self control than me who can just about deal with cutting it into 8. 😉)

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