HEAVENLY BLUEBERRY PIE AND VANILLA All 100% KETO
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| HEAVENLY BLUEBERRY PIE AND VANILLA CUSTARD |
INGREDIENTS:
- 1 1/4 cup (3 dl) almond flour
- 2 tbsp coconut flour
- 4 tbsp erythritol
- 1/4 cup (0,5 dl) shredded coconut
- 100g butter
FILLING:
- 1 cup blueberries
- 1 tsp erythritol (optional)
- VANILLA CUSTARD:
- 4 egg yolks
- 3/4 cup + 3 tbsp (2 dl) cream
- 3/4 cup + 3 tbsp (2 dl) milk
- 1/3 cup (0,8 dl) erythritol
- 1 vanilla bean
INSTRUCTIONS (HEAVENLY BLUEBERRY PIE AND VANILLA CUSTARD)
1. Set the oven on 392°F/200°C
2. Mix all ingredients for the crust in a bowl with your hands.
3. Cover the bottom of a pie tin with some crust.
4. Blend the blueberries (frozen or fresh) with some erythritol and spread them over the crust.
5. Cover the blueberries by crumbling the rest of the crust over them.
6. Bake in the oven for about 10-15 minutes until golden.
VANILLA CUSTARD:
1. Add cream and milk to a saucepan and scrape out the vanilla from the bean and add to the mix. Heat on low heat and let simmer for a minute. Remove and let cool a bit.
2. Mix egg yolks and sweetener with an electrical mixer until fluffy. About 5 minutes, add 2 tbsp of the cooled cream mix and mix for another minute.
3. Stir in the egg mix to the cooled cream mix and let simmer on low heat while stirring until it becomes a thick custard. Don’t let it boil because that will make the eggs separate from the cream and you need to start over again.
4. Cover the pie in a sea of custard and enjoy!!
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