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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Ingredients
For the crust
- 3 cups almond flour
- 3 eggs
- 4 tablespoons coconut oil melted
- 4 tablespoons granulated erythritol
- pinch salt
For the filling
To prepare the pudding
- 100 ml heavy cream
- 1 egg yolk
- 2 tablespoons granulated erythritol
- 1/2 teaspoon vanilla powder
To prepare the flan
- 400 ml heavy cream
- 1/3 cup granulated erythritol
- 2/3 cup tapioca starch
- 4 eggs
To finish it off
- 1 cup heavy cream
- 3 tablespoons powdered erythritol
- 1/3 cup keto bresilienne nuts
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
