Keto Macadamia Nut Cream PIe
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Keto Macadamia Nut Cream Pie

This is a recipe inspired by our recent vacation on the island of Hawaii.  We bring you a delicious and as far as we can tell an original recipe for a Keto Macadamia Nut (Mac Nut) Cream Pie.  We absolutely loved this recipe and we are sure your family will as well. This recipe takes a little time and patience but the results will be well worth the wait.

Course Dessert, keto desserts, low carb dessert
Cuisine American
Keyword keto desserts, low carb desserts
Cook Time 12 minutes
Setting Time for Custard 2 hours
Total Time 1 day 2 hours 12 minutes
Servings 10 people
Calories 507kcal
Author cjsketokitchen.com

Ingredients

Crust

Custard Layer

Whipped Topping

Instructions

Making Our Crust

  • Combine almond flour and melted butter, add sweetener, stir to form crust dough.
  • Bake at 350° for 10 to 12 minutes. Let cool thoroughly.

Making Our Custard Filling

  • Place the heavy cream into a saucepan over low heat.
  • Add the vanillia bean (or vanilla extract) to the cream and allow to infuse for 5 minutes.
  • Turn off the heat and set aside to cool.
  • In a mixing bowl, add the egg yolks and sweetener and whisk until the mixture is pale. Add caramel flavor if desired.
  • Check the temperature of the cream, if the cream is cool enough for you to put your finger in it then it is ready to use. *If not allow to sit for a little longer to cool.
  • Pour ¼ of the cream mixture into the egg yolk and whisk to combine, add another ¼ of the cream and finally all of the cream. This method is called tempering and allows the eggs to slowly warm up without cooking.
  • Pour the eggs and cream back into the saucepan and back over low heat.
  • Using a silicone spatula, continually stir the mixture until it begins to thicken. The mixture is thick enough when it coats the spatula without dripping off.
  • Pour the custard into a clean mixing bowl and continue to stir as it cools for 5 minutes. Add your chopped macadamia nuts. To cool quicker, place the bowl of pudding into larger bowl filled with ice cubes.
  • Place a sheet of cling film over the custard and press it onto the surface to prevent a skin from forming.
  • Place the custard in the fridge for 1-2 hours(we recommend at minimum 2 hours) to cool completely before completing assembly.
  • Add chilled custard layer to pie shell, and gently spread out filling your pie.

Making Our Whipped Cream Layer

  • Beat 1 cup heavy whipping cream with sweetener to taste (I used two tablespoons.
  • spread evenly over pie. Let chill and set for 1-2 hours (overnight is best). This gives the pie a chance to solidify (set up).
  • Decorate with additional nuts if desired. Chill. Serves 10.

Notes

5 net carbs Per slice
Slice size = 4.33 oz or 123 grams
*All nutrition information is approximate. Please read and use your own labels for more precise information.

Nutrition

Serving: 123g | Calories: 507kcal | Carbohydrates: 7g | Protein: 7g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 239mg | Sodium: 114mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1490IU | Vitamin C: 0.4mg | Calcium: 104mg | Iron: 1.2mg