Keto Buttermilk Pie
Servings: 8
Prep Time: 10 minutes
Cook Time: 40-60 minutes
Total Time: 50-70 minutes
Ingredients
- 3 large eggs
- 1 cup erythritol (or other keto-friendly sweetener)
- ½ cup unsalted butter, softened
- 3 tablespoons almond flour
- 1 cup unsweetened almond milk (or other low-carb milk alternative)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon freshly grated nutmeg
- 1 (9-inch) low-carb pie crust (store-bought or homemade)
How to Make Keto Buttermilk Pie
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Mix the Eggs:
In a large mixing bowl, beat the eggs until frothy. - Add Sweetener and Butter:
Add the erythritol and softened butter to the eggs, beating until the mixture is smooth and creamy. - Incorporate the Dry Ingredients:
Stir in the almond flour until fully combined. - Add Wet Ingredients:
Mix in the unsweetened almond milk, lemon juice, vanilla extract, and freshly grated nutmeg. Ensure everything is well blended. - Pour into Pie Crust:
Carefully pour the mixture into the prepared low-carb pie crust. - Bake:
Bake in the preheated oven until the center is firm, about 40 to 60 minutes. Check for doneness by inserting a toothpick; it should come out clean. - Cool Before Serving:
Remove the pie from the oven and allow it to cool for at least 1 hour before slicing. This helps the filling set properly. - Serve:
Slice and serve your delicious keto buttermilk pie chilled or at room temperature. Enjoy your guilt-free dessert!
Nutritional Information (per slice, makes 8 slices)
- Calories: 180
- Fat: 15g
- Protein: 4g
- Total Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
- Sugar: 1g
This Keto Buttermilk Pie offers a delightful twist on your holiday classic, allowing you to indulge without compromising your low-carb lifestyle. Enjoy!
