Keto Cranberry Custard Pie Recipe

This Keto Cranberry Custard Pie recipe is a unique dessert recipe to add to your holiday menu. Sweet sugar-free creamy custard laced with lemon zest and tart cranberries for a special crustless keto holiday pie you will love!

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Keto Custard Pie Recipe

This crustless keto custard pie recipe is a perfect addition to your holiday spread. It is a unique pie that is sure to be a hit with the combination of creamy egg custard paired with tart cranberries. And, since there is no pie crust to make, this recipe comes together in under 10 minutes!

Favourite Keto Holiday Pie

Let’s talk about holidays and all the delicious desserts that go hand-in-hand with the season. Whether it be a keto pumpkin crisp for Thanksgiving or an assortment of cookies, like these copycat keto Otis Spunkmeyer White chocolate macadamia nut cookies or bars, the holidays are all about baking!

And nothing screams Christmas like cranberries! In fact, you could have an entire meal made with a cranberry theme! Start with this Keto White Cheddar Cranberry Jalapeno Holiday Dip as a delicious appetizer, followed by these Delicious Keto Cranberry Jalapeno Meatballs in a Cranberry BBQ Sauce for the main meal, and top off dinner with a deliciously sweet Keto Cranberry Custard Pie!

Crustless Keto Pie

One thing that I think I love most about this pie is just how easy it is to make. When I first created this recipe, I was sure I was going to place the sugar-free custard in a pie crust. However, as things got busier and busier with the holiday season, I ran out of time and decided to just pour the cranberry custard into a pie pan and see what would happen.

To my utter surprise, this keto custard pie recipe almost formed its own bottom layer that was very easy to remove and held its pie shape!

However, if you have the extra time, you always have to option of pouring the sugar-free custard into either this No-Bake Keto Pie Crust, Keto Chocolate Almond Flour Pie Crust, a Graham Cracker Crust, or even this Keto Flaky Pie Crust

Ingredients

This keto custard pie recipe only requires a handful of basic ingredients.

• Cream cheese - For this keto custard recipe, I chose to use cream cheese to add the best possible creamy texture.
• Butter - To make this sugar-free custard the creamiest possible, I added a little unsalted butter. If you only have salted butter, omit the salt in the recipe card.
• Lemon - The acid in the lemon juice helps to keep the colour of the cranberries as well as helps to balance the sweetness of the fruit. The lemon juice also helps to enhance and bring out the fruit's natural flavour.
• Cranberries - This recipe calls for frozen cranberries that have been thawed but you can use fresh cranberries as well.
• Sweetener - Any type of sweetener will work in this recipe but just make sure that the sweetener you choose can be replaced in a 1:1 ratio with sugar. I used a mixture of Lakanto and Swerve for this recipe. This keto cranberry custard pie recipe is meant to be served at room temperature - however, if you serve it chilled, the erythritol can crystalize resulting in a grainy custard.
• Eggs - The eggs combine with cream cheese and butter to help create the delicious sugar-free custard.
• Almond flour - Make sure you use super-fine almond flour. The almond flour will help to bind and give structure to this keto holiday pie.
• Vanilla extract and Salt - I used my Homemade Vanilla Extract but any vanilla will work. I like to use Kosher salt as using kosher salt enhances the flavor of foods instead of making them taste salty. 
• Brown sugar substitute - This is an optional ingredient and is simply sprinkled on top of the keto cranberry custard pie to add a little extra sweetness and texture after the pie has been baked.

*See the recipe card for quantities.

Instructions

This keto custard pie recipe comes together quickly with minimal effort!

Pour the mixture into a pie plate and place the keto cranberry custard pie on a baking sheet. Place it in the fridge for 15 minutes.

Bake at 450 degrees F. for 10 minutes and then drop the temperature to 350 for an additional 20-35 minutes or until the internal temperature of the center of the pie reaches 160 degrees F.

Hint: You do not need a thermometer for this recipe. To know if your pie is done baking, the center should just be just barely set (you are looking for a very slight jiggle in the center) and it should be a light golden brown on the top.

Equipment

I have used both a ceramic pie pan as well as a glass pie dish. Both work perfectly well but you will most likely have to cook the ceramic pie slightly longer as it takes the ceramic pie dish longer to heat than the glass pie dish.

I suggest checking your pie after the pie has been in the oven for a total of 30 minutes (10 minutes at 450 degrees F. and 20 minutes at 350 degrees F). If it is not ready, check the keto holiday pie every 5 minutes thereafter.

Storage

This keto cranberry custard pie should be refrigerated. You can refrigerate just-cooked or baked custard, but let it cool for about 5 to 10 minutes at room temperature. When cooled, cover it with plastic wrap.

However, I would suggest only serving this pie at room temperature as the erythritol will crystallize when the pie is cold.

To serve the pie at room temperature, simply set it on the counter for 30-60 minutes.

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