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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.

Disclaimer: This post contains affiliate links that help keep this content free.

keto bresilienne pie

Prep Time: 20 minutes
Cook Time: 1 hour
Course: Dessert
Servings: 8 servings
Calories: 462kcal

Ingredients

For the crust

For the filling

    To prepare the pudding

    To prepare the flan

    To finish it off

    Instructions

    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)

      Nutrition

      Serving: 1slice | Calories: 462kcal | Carbohydrates: 9.5g | Protein: 9g | Fat: 40g | Fiber: 2g
      Tried this recipe?Let us know how it was!
      keto bresilienne pie

      This keto vanilla pound cake is perfect to have for dessert or with your afternoon coffee or tea. One slice has a total of 2.5 grams of net carbs. This cake is so close to the original pound cake made with flour when it comes to texture and taste.

      I’ve made a lot of keto-friendly pound cakes in the past, but they always tend to turn out quite dry and have this crumbly texture. After much trial and error, I’ve finally found a mix that made this vanilla pound cake just perfect.

      It’s actually based on the principle of cheesecake, by combining the eggs, butter, sweetener, and cream cheese but then give it a flour-like texture by adding in the almond flour.

      For the ingredients

      The flour: In this recipe, I used blanched almond flour.

      The sweetener: to sweeten this pound cake I used granulated erythritol. But you can also use any other keto sweetener of your preference like monk fruit, stevia, or inulin.

      The dairy: I used grass-fed butter and full-fat cream cheese to give it that nice firm texture once it’s baked and combined with the eggs. If you don’t want to use butter, you can also use ghee or coconut oil.

      The vanilla flavor: to give this pound cake the nice vanilla flavor, I used vanilla extract. If you’d like to add in other flavors that’s also possible by replacing or adding the amount of vanilla extract with a flavor of your preference (like almond extract, lemon extract, orange extract, etc.)

      KETO VANILLA POUND CAKE

      1 cake (18 slices)

      INGREDIENTS

      – 2 1/2 cup almond flour
      – 1 1/3 cup granulated erythritol
      – 1/2 teaspoon salt
      – 2 teaspoons baking powder
      – 1/2 cup butter
      – 8 oz. cream cheese
      – 8 eggs
      – 2 teaspoons vanilla extract

      INSTRUCTIONS

      1. Preheat the oven to 350 Fahrenheit or 175 Celsius. Line out some parchment paper in a loaf pan.
      2. In a large bowl, add the almond flour, erythritol, salt, and baking powder and mix with a spoon.
      3. Add the butter and cream cheese and mix with an electrical mixer.
      4. Add the eggs and vanilla extract and mix with an electrical mixer until you have a smooth batter.
      5. Transfer the batter to the loaf pan and bake in the oven for 50-65 minutes until done.
      6. The cake is done when a toothpick comes out clean.
      7. Let the cake completely cool down before removing the parchment paper and slicing it.

      Disclaimer: This post contains affiliate links that help keep this content free

      NUTRITION

      Serving: 1 slice | Calories: 210 kcal | Carbohydrates: 4.1g | Protein: 6.8g | Fat: 19g | Fiber: 1.6g