If you miss bresilienne pie on your ketogenic diet, then this is a must-try! I have to say, I was surprised by how good this pie turned out to be and what a resemblance it is to the original sugary one. At just 7.5 grams of net carbs per slice, you can still enjoy a nice slice of pie on your ketogenic diet.
If you’ve never heard of bresilienne pie: this is a typical Belgian pie that is made with a crusty bottom and filled with a vanilla flan-pudding-like mixture. It tastes absolutely delicious!
Now the real deal is made with a flour base and a mixture of milk with eggs and flour. But on a ketogenic diet, we’ll need to replace some of these ingredients and add in some keto-friendly ones. And this recipe will give you just that!
The ingredients for this keto bresilienne pie
Almond flour: To create a pie crust that is keto-friendly, I used blanched almond flour, which work great as a base together with the other listed ingredients.
Eggs: In this recipe, I used free-range eggs.
Coconut oil: I used melted coconut oil in the base, but you can also substitute this with grass-fed butter instead.
Erythritol: To keep this recipe sugar free I used erythritol which has a glycaemic index of zero and won’t cause a blood sugar spike which means it’s keto-friendly. You can also use monk fruit if it’s available to you. In this recipe, I used mainly granulated erythritol. Only to prepare the heavy whipping cream I used powdered erythritol.
Heavy cream: I used heavy cream in both the filling as well as to create the heavy whipping cream on top of the pie.
Vanilla powder: To give this pie its signature vanilla flavor I added vanilla powder, which has a more intense taste than vanilla extract. If you don’t want to use vanilla powder, you can cut open 1-2 vanilla beans and use the seeds instead. Vanilla extract is also possible to use, in that case, use 1-2 tablespoons.
Tapioca starch: Tapioca starch is considered not keto-friendly because it is rather high in carbs. But I used it to thicken the filling, which gives it that nice flan-like texture. I only used 2/3 cups and when divided into 8, it really lowers down the carb count. I also checked my blood sugar after having a slice of this pie and it didn’t spike. So I would say it’s pretty okay to use a small amount.
Bresilienne nuts: You can easily make these keto-friendly bresilienne nuts to top off the pie.
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For the crust
For the filling
To prepare the pudding
To prepare the base
- Preheat the oven to 350 °F or 175 °C.
- In a large bowl, add the almond flour, melted coconut oil, erythritol, eggs and salt.
- Mix everything together with a wooden spoon or spatula until it forms a dough.
- Press the dough evenly into the pie mold. Poke some holes in the pie crust with a fork.
- Bake the base in the preheated oven for 15-20 minutes until it starts to turn golden brown. Remove the crust from the oven or prepare the filling in the meantime.
Prepare the filling
To prepare the pudding
- Heat 100ml of heavy cream in a small steel pan until warm, not boiling.
- In a medium-sized bowl, whisk the egg yolk with erythritol and vanilla powder.
- Add the egg mixture to the warm heavy cream and whisk until it starts to thicken.
- Once the mixture is thickened, transfer to a glass bowl and set aside.
To prepare the flan
- In a large bowl, add the heavy cream, erythritol, tapioca starch, eggs, and pudding. Mix everything with an immersion blender for 1-2 minutes.
Bake the complete pie
- Heat the oven to 400 °F or 200°C.
- Pour the filling into the pie crust and bake in the oven for another 35-40 minutes. Once the middle of the pie is still a little jiggly but almost firm, remove the pie from the oven en let cool down.
- Refrigerate the pie for another few hours or overnight.
To finish off the pie
- In a medium-sized bowl, add the heavy cream and powdered erythritol and mix with an electric mixer until it forms spikes.
- Evenly spread out the heavy whipped cream on top of the pie and sprinkle some keto bresilienne nuts on top. (see recipe for the bresilienne nuts in ingredient list link)