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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keto bresilienne pie

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


For the crust

For the filling

    To prepare the pudding

    To prepare the flan

    To finish it off


    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)


      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 breakfast omelet is one of my favorite breakfasts to have on the days I want to enjoy ketosis. This omelet has a total of 8 grams of net carbs and tastes amazing. I could just fry 3 eggs in a pan with some butter, and that’s great if you’re in a hurry and need a quick breakfast. But I’m a foodie and adding in some extra’s makes all the difference in taste and nutritional value as well.

      For the ingredients

      Ghee: I used ghee in this recipe to fry the omelet in, but you can also use any other healthy fat to fry this omelet with. Some healthy fats would include coconut oil, avocado oil, butter, duck fat, or beef tallow.

      The vegetables: I love the combination of yellow bell pepper with onion, garlic, and eggs. But you can easily add in more keto-friendly vegetables if you like. Spinach, mushrooms, or tomatoes are just some examples.

      The spices: In this recipe, I kept it simple and stuck to just some sea salt and black pepper.

      Mozzarella: I used some shredded mozzarella, but you can use any of your preferred cheese.

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

      What else to combine this keto breakfast omelet with

      An omelet is one of the most versatile breakfasts you can have really. The basis is eggs and from there you can add in whatever you like. The key, however, is to combine vegetables or toppings that are keto-friendly. To help you out I listed some suggestions on which vegetables or source of protein you can use:

      Keto-friendly vegetables you can add:
      – spinach
      – mushrooms
      – bell pepper
      – onion
      – garlic
      – tomatoes
      – steamed broccoli

      Keto-friendly meats you can add:
      – ham
      – smoked salmon
      – bacon
      – cooked ground meat
      – shredded chicken

      keto breakfast omelet


      Prep Time: 5 minutes
      Cook Time: 5 minutes
      Course: Breakfast
      Keyword: glutenfree, ketogenic
      Servings: 1 omelet
      Calories: 479kcal


      • 1 tablespoon ghee
      • 1 small onion cut in pieces
      • 2 cloves garlic minced
      • 1/2 yellow bell pepper cut in pieces
      • 1/4 cup shredded mozarella
      • to taste salt
      • to taste black pepper
      • 3 eggs whisked


      • Melt the ghee in a medium sized pan on medium-high heat.
      • Add the onion, garlic and yellow bell pepper and fry for 2-3 minutes. Season with salt and pepper.
      • Spread out the mixture in the pan and cover it with the whisked eggs.
      • Turn down the heat to a low and sprinkle the mozzarella cheese over the omelet.
      • Flip one side (1/3) of the omelet inwards and carefully flip it over into a roll.


      Serving: 1omelet | Calories: 479kcal | Carbohydrates: 9g | Protein: 26g | Fat: 35g | Fiber: 1g
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