Low Carb, Keto, Gluten Free, Sugar Free - Soufflé Custard Pie

Soufflé Custard Pie / Keto / Low Carb / Gluten Free / Sugar Free

Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 6 slices
Calories 302 kcal
Author Miyuki



  • 1 cup Almond Flour (100 - 110 g)
  • 1 tbsp Coconut Flour
  • 1 tsp Stevia Powder (or 3 tbsp Other Sweetener of Choice)
  • 1/4 tsp Salt
  • 2 oz Melted Unsalted Butter (56 g)
  • 1 tsp Vanilla Extract


  • 2 Egg Yolks
  • 1 tbsp Stevia Powder
  • 1/4 tsp Xanthan Gum
  • 1/2 cup Heavy Cream (120 cc)
  • 1 - 3 tsp Vanilla Extract (Adjust to your liking. I added 3 tsp.)
  • 2 Egg Whites
  • 4 oz Fresh Strawberries, Halved (115 g)

Topping (Optional)

  • 1 tsp Powdered Sweetener


Crust (You can make custard cream for the filling (Filling - Step 1 - 8) first before making a crust.)

  1. Preheat the oven to 180 C / 350 F. Grease a 6 inch (15 cm) tart pan.

  2. Combine all the ingredients in a bowl. Mix well until a soft dough forms.
  3. Evenly press into the bottom and up the sides of the prepared tart pan.
  4. Prick all over with a fork.

  5. Bake for 10 minutes.


  1. Whisk the egg yolks and stevia powder in a bowl until pale yellow.
  2. Add the xanthan gum. Mix well.
  3. Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. Quickly whisk to combine, and then transfer the mixture to the saucepan.

  4. Keep stirring the mixture with a spatula over low - medium heat. DON’T STOP! When it starts to thicken, stir 20 - 30 more seconds.  (* t would only takes about 3 minutes to thicken.)

  5. Turn off the heat and stir 20 - 30 more seconds. Add the vanilla extract and mix well.

  6. (Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.

  7. Place a piece of cling wrap over the custard. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
  8. Refrigerate for one hour.
  9. Remove the custard from the fridge. Remove the wrap carefully and transfer the custard to a bowl.
  10. Cream the custard with a whisk. * Add a little bit of heavy cream if too thick to cream it.
  11. In a separate bowl, beat the egg whites until stiff peaks form.

  12. Fold the whites into the custard in three additions with a rubber spatula until completely incorporated.


  1. Preheat the oven to 180 C / 350 F.
  2. Pour the filling into the crust and level out.

  3. Place the individual strawberry halves on top of the filling.
  4. Bake for about 23 minutes for the centre to be creamy, OR bake several more minutes if you don't like a creamy texture. (* As ovens vary, check after 20 minutes have passed.)

  5. When cooled, dust with powdered sweetener (optional). Dig in or refrigerate for a couple hours before serving.

Recipe Notes

You can make custard cream first. Then while chilling the custard cream, make your crust. When the custard cream is ready, start beating egg whites.

You can increase the ingredients and make this pie in a larger tart pan. The more egg whites, the fluffier. BUT, please be aware that that makes your strawberries sink in and disappear from the surface while baking! Also, a much longer period of baking time will be required. So, I totally understand it if you want to double the ingredients, but I suggest you stick to the recipe :)


Per Slice:

Calories 302 kcal, Protein 6.9 g, Total Fat 28.1 g, Total Carbohydrate 7.1 g, Dietary Fiber 2.9 g, Sugar 2.8 g


I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.