Okay! so, finally it seems the bugs are worked out and the site has migrated to my new host; complete with a whole new set of tools. I am on a slight learning curve. But, hopefully will be able to streamline things to make it even easier for you follow the site and download and print any of the recipes you like.
I will be working on adding a new section to the blog that will link you to sites I have used and articles I have read that provide the science behind why keto is so effective and the right choice for just about everybody. I am very passionate about keto because of what I have seen it do for people I care for, but, also because it is changing my own life. Not only am I losing weight (or perhaps I should say “re-losing” the weight I lost and gained back over time after a gastric bypass in 2000), my energy and function are gradually improving.
I was stricken with a rare autoimmune neurological illness in 2009 that eventually ended my educational and career goals, and put me in a wheelchair full-time. I am no longer in the wheelchair full-time, I can now move about for limited distances using either forearm crutches or a walker. This is after my neurologist told me that I needed to accept the fact my condition was static and that I would not get better.
Please understand by sharing my experience, I am not promising anyone they will have the same results I have had. But, I do believe that for many illnesses, converting to a keto lifestyle will definitely help, even if it is just in feeling better and having some more energy. This is what drives my passion about a keto lifestyle.
Combine this with my foodie tendencies, and love for cooking, and well you get a blog about a total carb junkie relearning everything she thought she knew about food and nutrition!
Okay enough about me and the blog, how about some pie?!
This is a recipe that is loosely based on similar recipe I read on the site lowcarbmaven.com.
Keto Berry Custard Pie
- 1 Prebaked keto pie crust
- 1 cup Creme Fraiche may substitute with sour cream
- 3/4 cup heavy cream
- 3 Tbsp keto friendly sweetener
- 1/2 tsp xanthan gum may substitute guar gum
- 4 eggs
- 2 egg yolks
- 1 Tbsp grass-fed gelatin may substitute unflavored gelatin such as Knox brand
- 1 tsp vanilla
- 1/4 tsp mace optional
- 1/2 cup berries whole, mashed or pureed
Prepare pie crust ahead of time. It can still be warm, but needs to be ready as soon as you pull custard off the heat. I like the Keto Meringue Crust for this pie.
In a medium sauce pan add all ingredients except the berries and mix well.
Cook over medium low heat until mixture begins to thicken. Be careful not to overcook as it will cause the eggs to separate. It will be the consistency of instant pie filling before set.
Remove from heat, add berries to crust and immediately pour custard over the top.
Chill completely before serving.
Macronutrient information includes Keto Meringue Crust.
Total Fat: 15.9 g
Net Carbs: 2.3 g
Protein: 7.9 g
Keto Meringue Crust
Light and easy crust for any no-bake pie
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 Tbsp keto friendly sweetener Lakanto, Swerve, Erythritol, etc
- 1/2 tsp vanilla
Preheat oven to 250° F. Prepare pie pan or tart pans by greasing or spraying and dust with coconut flour.
Separate egg yolks and whites (you will get better structure to the egg whites if they are at room temperature). Place egg whites in mixer bowl, with whisk attachment.
Add cream of tartar and beat egg whites until stiff peaks form.
Add sweetener and vanilla and mix well.
Spread meringue into pie or tart pans, or use a pastry bag and tip to pipe in, for a prettier crust (you can also use tip with a ziplock bag with a corner cut).
Bake for 40 mins until crust is crisp and golden.
This recipe can also be used to make Meringue Cookies, by dropping or piping cookie sized drops of meringue on prepared baking sheet. Be sure to use parchment paper, silicone mat, or grease and dust cookie sheet with coconut flour prior to baking, or these will stick and fall apart as you try to remove them.
Total Fat: 0.05 g
Net Carbs: 0.1 g
Protein: 0.9 g