All of the wonderful creaminess of a traditional cream pie, without the sugar.
If you're a fan of creamy, heavenly desserts but are mindful of your sugar and carb intake, look no further than this Vanilla Cream Pie.
A twist on a classic, this cream pie satisfies your sweet cravings without the worry of added sugars, as this dessert relies on the natural sweetness of vanilla extract and soluble inulin powder.
The almond flour adds a delightful nutty undertone to the buttery crust, perfectly complementing the silky vanilla filling. Made with simple ingredients, this low-carb vanilla cream pie offers a unique take on a beloved favourite.
Prep: 10 mins
Cook: 50 mins
Makes: 12 Servings
Vanilla Cream Pie (Low-Carb and Sugar Free)
Ingredients
For the pie crust
90 g almond flour
30 g milled flaxseed
25 g inulin powder natural soluble fibre or granulated sweetener of your choice
30 g unsalted butter
1 large egg
For the filling
250 ml double cream
125 ml almond milk
90 g inulin powder natural soluble fibre or granulated sweetener of your choice
2 tbsp vanilla extract
2 tsp xanthan gum
50 g unsalted butter
¼ tsp ground cinnamon
¼ tsp ground nutmeg
22 pecans (or more to taste!)
Method
Preheat your oven to 160°C (Gas mark 3 / 320°F).
Add the crust ingredients to a bowl and mix well.
Press the crust mixture into the base and up the sides of a shallow 9-inch pie dish.
Bake for 10-12 minutes until set and then set aside to cool.
Place the double cream, almond milk, inulin powder, and vanilla into a saucepan over a medium heat and gently whisk while bringing to a simmer.
Sprinkle in the xanthan gum and whisk until the mixture thickens and bubbles.
Remove from the heat and stir through the butter.
Pour the filling into the baked crust and spread it evenly.
Dust with the cinnamon and nutmeg and decorate with pecans.
Place the pie in the oven and bake for 30 to 40 minutes until the filling bubbles and turns a light golden brown.
Allow the pie to cool at room temperature for 30 minutes before transferring it to the fridge to cool completely.
Chill for at least 4 hours before serving.
Pro tip:
To prevent your pie crust from becoming soggy, make sure to bake it separately before adding the vanilla cream filling. This will help create a barrier between the filling and the crust.
Make sure not to overheat or overmix the cream filling, as this can cause excess moisture, which can lead to a soggy crust.
Add vanilla seed for an extra boost of vanilla flavour.
Add spices! Try adding some mixed spices to the crust for added flavour.
Love chocolate? Stir in some chocolate into the vanilla filling for amazing chocolate vanilla cream pies.
Chill the pie for at least 4 hours before serving. This will allow it to be set properly and make it easier to cut into slices without falling apart.
Add some nuts or fruit to the filling. For a fruity twist, you can add some diced pineapple or mango to the filling before chilling. Just make sure to use sugar-free fruit options to keep the pie low-carb.
Make this pie vegan by swapping out the dairy ingredients for vegan alternatives. Use coconut cream instead of double cream. You can also use a flax egg or chia egg in place of the egg in the pie crust.
Storage:
Store leftovers in the fridge for up to 4 days. Make sure to cover it with plastic wrap or place it in an airtight container before storing it.
You can make the crust a day or two in advance of making the full pie. Wrap it tightly and store it in the fridge until ready to use.
Nutrition per serving:
Total carbs: 3 g
Fibre: 10 g
Fat: 22 g
Protein: 3 g Sugar: 1 g
Calories: 244 kcal
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