4 Low Carb Pie Recipes You Must Try

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Recipe shared from: Low Carb Marven

Low Carb Crust
  • 1 batch Low Carb Walnut Pie Crust as per directions
Banana Cream Filling
  • 1 cup heavy cream
  • 1/3 cup almond milk
  • 1/3 cup erythritol
  • 2 tablespoons cornstarch (or arrowroot)
  • 1/8 teaspoon xanthan gum
  • 3 large egg yolks
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon banana extract
  • 1 pinch salt
  • 2 tablespoons butter
  • 1/2 teaspoon stevia glycerite
For Filling and Topping
  • 1 1/2 cups heavy cream
  • your favorite sweetener to taste powdered if granulated
  1. Make the Low Carb Walnut Pie Crust as per instructions or use your favorite recipe for low carb pie crust. Cool completely.
  2. Banana Cream Filling: Ready a strainer by the stove.
  3. Place the cream and almond milk in a medium sauce pan, and turn the heat to medium – low.
  4. Add the erythriltol, cornstarch, xanthan gum and salt to a medium heat-proof mixing bowl and mix together with a small whisk. Separate 3 of the eggs adding the yolks to the dry ingredients in the bowl. Add the two whole eggs to the bowl and whisk together.
  5. If bubbling and simmering hasn’t occurred around the sides of the saucepan, turn the heat up to medium until it does. Then turn-off the heat and while whisking the egg mixture continuously, pour all of the cream into the mixing bowl in a thin stream.
  6. Put the pot back on the stove and scrape the egg and cream mixture into the pot. Quickly rinse out the bowl, swipe with a paper towel, and set next to the stove with the strainer over the top.
  7. Turn the heat to medium low and begin whisking the pastry cream. Nothing will happen for about 2½ minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 – 3½ minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don’t let the mixture boil or the eggs will scramble.
  8. Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, banana extract, stevia glycerite and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
  9. To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until cool. Then cover and refrigerate.
  10. Whipped Cream: Whip the cream until firm but not totally stiff. Sweeten per your taste.
  11. Assembly: Remove the banana cream filling from the refrigerator and beat it with a hand mixer until it is lightened a little – just 30 seconds or so. Add 1/4 of the whipped cream to the filling and fold it in with a rubber spatula. Add another 1/4 of the whipped cream, again folding it into the filling.
  12. Put the filling into the crust and smooth to the edges. Add the remaining whipped cream to the top and spread over the low carb banana cream filling.
  13. Refrigerate several hours before serving.
Recipe Notes

If divided into 12 servings: (5 net carbs)
Calories: 398, Fat: 39, Carbohydrate: 8, Fiber: 3, Protein, 8.


Recipe shared from: Low Carb Maven

Strawberry Cream Filling
  • 1 cup Fage Yogurt 2 %
  • 1/2 cup Sukrin Melis, (or Swerve Confectioners)
  • 1.2 ounce freeze-dried strawberries, powdered in a coffee grinder, 25 g
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon strawberry extract
  • 1 pinch salt
  • 1 cup heavy cream, whipped until very stiff
  1. Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
  2. Strawberry Cream Filling: Measure all of the ingredients, except for the whipped cream, into a medium bowl and mix with a hand mixer until completely combined, about 1 – 1 1/2 minutes.
  3. Whip the heavy cream until very stiff, until it looks like the consistency of whipped cream from a can. Sometimes 1 tablespoon of powdered erythritol helps chill the cream for easier and better whipping.
  4. Add 1/3 of the whipped cream into the strawberry yogurt mixture and mix with the mixer on the lowest speed until combined. Add 1/2 of the remaining cream into the strawberry cream mixture and fold gently with a rubber spatula until completely combined. Repeat with the remaining whipped cream.
  5. Assembly: Pour into the strawberry cream filling into the pie crust. smooth the the edges and smooth the top. Cover with plastic wrap and chill overnight.
  6. Top with additional whipped cream and strawberries if you desire and serve.









Recipe shared from: Low Carb Maven

Peanut Butter Pudding
  • 3/4 cup (170 g) unsweetened almond milk
  • 1/2 cup (113 g) heavy cream
  • 1/2 cup (95 g) Sukrin 1 (or Swerve Granulated)
  • 1 tablespoon (15 ml) cornstarch or arrowroot powder*
  • 1/4 teaspoon xanthan gum*
  • 4 large whole eggs
  • 2 teaspoons (10 ml) vanilla
  • 1/4 teaspoon salt
  • 2/3 cup (345 g) peanut butter
To Be Folded into the Peanut Butter Pudding
  • 1/2 cup heavy cream
  • 2 tablespoons Sukrin Icing Sugar (or Swerve Confectioners)
Whipped Cream Topping
  • 1 cup heavy cream
  • 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners)
Optional Garnish
  • 2 ounces sugar free chocolate shavings
  • 3 tablespoons chopped roasted peanuts
  1. Pie Crust: I suggest making the pie crust in the morning or the day before.
  2. NOTE: If using the xanthan gum, mix it into the dry pudding ingredients. If using the gelatin, have it bloom in a separate container and add after cooking.
  3. Peanut Butter Pudding: Have a sieve, whisk and rubber spatula hand near the stove.
  4. Pour the almond milk and heavy cream into a medium sauce pan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasn’t begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.
  5. Slowly pour the hot milk into the egg mixture, whisking the whole while. Put the pot back onto the stove and pour the pudding mixture back into the pot. Scrape out as much of the pudding as you can. PUT THE SIEVE over the empty bowl.
  6. Turn the heat to medium and begin whisking the pudding mixture. Nothing will happen for at least 5 minutes. The erythritol has to melt and the mixture will not begin to warm until it does. Continue to whisk. The mixture will get looser and then it will begin to thicken all-at-once and look a grainy. Turn the heat down just a little and continue to whisk for 1 minute. (If you stop whisking for a moment, the mixture should be bubbling lazily). Turn off the heat, move the pot to a cool burner and continue whisking for 1 minute more.
  7. Pour/scrape the pudding into the sieve to strain out any cooked egg. Work the pudding gently through the sieve with the rubber spatula and scrape any remaining pudding from the bottom of the sieve. Add the vanilla to the pudding and stir. Add the peanut butter to the pudding and stir. If using gelatin, tear it up into small pieces and stir into the pudding until dissolved. Taste for seasoning. Add powdered sweetener (or stevia glycerite) if you want it sweeter. It should taste a little salty like peanut butter. If not, add more salt. Put a piece of plastic wrap over the pudding and let cool completely in the fridge. I make mine the day before.
  8. Whipped Cream: Pudding – Measure 1/2 cup of heavy cream into a small-medium bowl. Add 2 tablespoons of powdered erythritol and 2 pinches of xanthan gum. Whip with a hand mixer until stiff. This will be added to the pudding. Topping – Pour the remaining 1 cup of whipping cream into the bowl and add 1/4 cup of powdered low carb sweetener and 1/8 teaspoon of xanthan gum. Whip until thick and creamy but not quite stiff.
  9. Assembly: Ready the crust. Remove the peanut butter pudding from the refrigerator and whip with a hand mixer until it’s soft and fluffy. Add the stiffly beaten whipped cream and gently fold until the white streaks are gone. Spoon the peanut butter pie filling into the pie crust and smooth to the edges. Top with the remaining whipped cream and garnish if desired.
  10. Best if served the next day.










Recipe shared from: Low Carb Maven

  • 1 recipe Basic Almond Pie Crust
Lemon Curd
  • 3/4 cup lemon juice
  • 1/2 cup Sukrin: 1 (or sweetener of your choice
  • 1 tablespoon cornstarch or arrowroot
  • 4 large eggs
  • 4 large egg yolks
  • lemon zest from the lemons used
  • 6 tablespoons salted butter, cut into pieces
  • 1/2 teaspoon stevia glycerite, or more of your favorite sweetener
  • 1 cup heavy cream
  • 1/8 teaspoon xanthan gum
Whipped Cream Topping
  • 1/2 cup heavy cream
  • 3 tablespoons Sukrin Melis (icing sugar – sugar free) (or Swerve Confectioners)
  1. Suggestion: Make the lemon curd the day before or in the morning so that it has time to chill.
  2. Crust: Prepare the Basic Almond Pie Crust (or your favorite pie crust recipe) per instructions and let cool completely before assembling the pie.
  3. Lemon Curd: Measure the erythritol and cornstarch (or arrowroot powder) and put them in a medium pot. Stir together.
  4. Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the pot.
  5. Add the 4 yolks and 4 whole eggs to the pot and whisk the eggs and erythritol together until thoroughly combined.
  6. Juice the lemons and measure ¾ cup. Strain the lemon juice and stir it into the egg mixture.
  7. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once
  8. Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour the lemon curd into a clean container and add the stevia glycerite and salted butter, incorporating completely. To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate at least 6 hours.
  9. Assemble: Whip 1 cup of the heavy cream with 2 tbsp of the powdered erythritol and the xanthan gum until the whipped cream is very stiff. Stir 1/3 of the whipped cream into the lemon curd to lighten it. Then, fold 1/2 of the remaining whipped cream into the lemon curd and finally fold in the rest. Scrape the pie filling into the pie crust and smooth out to the edges.
  10. Whip the remaining heavy cream with the remaining 1 tbsp of powdered erythritol until stiff. Stir to soften and break-up the whipped cream just a bit, then spread it over the filling. Refrigerate at least four hours but it’s best if left in the refrigerator over-night.







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