Egg Fast Pie

Egg Fast Pie

The “ketoest” pie

Whether you believe in egg fasting or not, the truth is that eggs are simply awesome and there’s just so much you can make with them! Namely, you can prepare desserts like Egg Fast Pie, which consists almost solely of eggs, cream cheese, and butter. Admittedly, I love eggs so much, an egg fast day happens to me spontaneously from time to time.  This pie has a perfect macronutrient ratio for the keto diet. That is if you ignore the few carbs from cream cheese and fiber from a bit of psyllium.

Egg Fast Pie

Egg fasting?

Since the posts about my egg fasting experiment have been so popular lately, I’ve decided to come up with more egg fasting recipes for those of you (us) with unmerciful sweet teeth. Such recipes are usually simple because of the low ingredient count, but they do take a bit longer than just making scrambled eggs. Well, the extra few minutes are worth it with this one. Serve a slice to a non-keto, non-egg fasting buddy, and they will compliment on it. Unless they hate eggs.

Besides the three basic ingredients, I used a tablespoon of psyllium husks powder for the crust and decoration strips. I think the amount is allowed on the egg fast even if you are being strict about it. On the other hand, you can avoid the psyllium, but it does help make the crust somewhat firmer.

Egg fasters: You will notice that the amount of fat is lower than the egg count. Solve this “problem” by pouring a tablespoon or two of melted organic coconut oil over a slice before serving it. The pie soaks so nicely in it!

Egg Fast Pie

Different options

This is a vanilla egg fast pie. It does not mean that you can’t replace it with other spices like Ceylon cinnamon or matcha green tea powder. Or anything else you like.

You can even simplify the pie by not decorating it with the strips. Bake only the crust if you wish. Moreover, before I let you go, here’s another suggestion for a shortcut you can take when applying the topping: You can microwave the topping for a few seconds, so it gets runnier. That way you can simply pour it over the top of the pie. That is what I will do the next time.

Enjoy, and please, do let me know how your egg fasting days are going for you. 🙂

Want more egg fast desserts? Check out this mascarpone roll, keto cloud cake, or read about my 5 days of egg fasting.




Print Recipe
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One slice comes out to be approximately 181 Calories,

Fat: 14.5 g (of which Saturated: 8.3 g, MUFA's: 3.4 g),
Total Carbs: 3.9 g,
Fiber: 1.5 g,
Net Carbs: 2.4 g,
Protein: 7.5 g

Egg Fast Pie
Votes: 5
Rating: 3.6
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
The crust and the decoration strips
The filling
The butter topping
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
The crust and the decoration strips
The filling
The butter topping
Egg Fast Pie
Votes: 5
Rating: 3.6
You:
Rate this recipe!
Instructions
The crust
  1. Preheat the oven to 360 °F (180 °C). Grease an 8 or 9-inch round baking pan with some butter. Grease another, smaller baking pan as well.
    Preheat the oven to 360 °F (180 °C). Grease an 8 or 9-inch round baking pan with some butter. Grease another, smaller baking pan as well.
  2. Using an electric mixer, mix together 5 eggs, 1 tbsp. psyllium husks, eryhtritol, and baking powder.
    Using an electric mixer, mix together 5 eggs, 1 tbsp. psyllium husks, eryhtritol, and baking powder.
  3. Pour around 3/4 of the mixture into the round baking pan for the crust. Pour the rest into the smaller pan for the decoration strips. Bake for 10 minutes. A toothpick, inserted into the middle, must come out clean. While the two are cooling down, prepare the filling. When cooled down, keep the crust in the pan.
    Pour around 3/4 of the mixture into the round baking pan for the crust. Pour the rest into the smaller pan for the decoration strips. Bake for 10 minutes. A toothpick, inserted into the middle, must come out clean. While the two are cooling down, prepare the filling. When cooled down, keep the crust in the pan.
The filling
  1. Take the remaining 2 eggs and separate the whites from the yolks.

    In a medium bowl, using a hand electric mixer, mix together cream cheese, egg yolk, granulated erythritol, stevia extract, and vanilla.
    Take the remaining 2 eggs and separate the whites from the yolks.<br><br>
In a medium bowl, using a hand electric mixer, mix together cream cheese, egg yolk, granulated erythritol, stevia extract, and vanilla.
  2. In a separate bowl, using an electric mixer, beat the egg whites. When they become fluffy, add in cream of tartar and powdered erythritol. Beat until stiff peaks form.

    Using a spatula, carefully fold the egg whites into the cream cheese and yolk mixture. You want this mixture to remain airy.
    In a separate bowl, using an electric mixer, beat the egg whites. When they become fluffy, add in cream of tartar and powdered erythritol. Beat until stiff peaks form.<br><br>
Using a spatula, carefully fold the egg whites into the cream cheese and yolk mixture. You want this mixture to remain airy.
  3. Pour the filling on the cooled down crust.
    Pour the filling on the cooled down crust.
The butter topping
  1. Using an electric mixer, blend together all four ingredients.
    Using an electric mixer, blend together all four ingredients.
Assembling the pie
  1. Take the smaller patch of the "crust" and cut it into thin strips. Align the strips on top of the pie.

    Next, spoon the butter topping onto the pie. You don't have to be too delicate here because the topping will melt as soon as in the oven. I used decorating style solely for photo-taking purposes. 😉

    Shortcut: You can put the butter topping in a microwave for a few seconds, so it gets runnier. That way you can simply pour it over the top of the pie. That is what I will do the next time.
    Take the smaller patch of the "crust" and cut it into thin strips. Align the strips on top of the pie. <br><br>
Next, spoon the butter topping onto the pie. You don't have to be too delicate here because the topping will melt as soon as in the oven. <i>I used decorating style solely for photo-taking purposes. ;)</i>
<br><br>
<b>Shortcut</b>: You can put the butter topping in a microwave for a few seconds, so it gets runnier. That way you can simply pour it over the top of the pie. That is what I will do the next time.
  2. Bake at 360 °F (180 °C) for another 20 minutes.

    Let it cool down, slice into 6 pieces, and enjoy. Keep leftover in the fridge for a couple of days.
    Pour a tbsp. of melted coconut oil over a slice to get in more healthy fats. Yum!
    Bake at 360 °F (180 °C) for another 20 minutes. 
<br><br>
Let it cool down, slice into 6 pieces, and enjoy. Keep leftover in the fridge for a couple of days. <br>Pour a tbsp. of melted coconut oil over a slice to get in more healthy fats. Yum!

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If you found this post helpful or even fascinating, I’d love it if you passed it on. Thank you! Have you prepared one of my recipes? Or created your own version of a keto/LCHF treat? Tag @mysweetketo on Instagram or post it to my Facebook page. I wanna see!

10 Replies to “Egg Fast Pie”

  1. I just made this and ate a small slice right out of the oven. Can’t wait until it is chilled and eaten the right way. I will definitely be making this again. It looks just like the picture. I discovered you have to beat the egg psyllium mixture until it forms a batter like consistency, at least I did and was please w/ result. Also cutting the strips can result it jagged edges, no problem, simply turn the jagged side down on the pie. I also felt the filling might be too sweet for my personal taste so I will eliminate the Stevia extract next time on the filling. While it looks complex, it really goes together quickly if not a few messy bowls resulting. An Egg Fast is not the most thrilling event for me. This helps enormously to answer the question “what should I eat?” PIE, OF COURSE!

    1. My Sweet Keto says: Reply

      Hi, Pat. I’m glad you have found some Egg Fast support here – in a pie format. 😉 Beating the egg psyllium mixture log enough is a good point. As for the sweetness, I sometimes wonder if the stevia extracts and erythritol (and sometimes mixtures of both) vary in the sweetness depending on the brand, part of the world … or just our frequency of consuming them (being more or less “tolerant” to the sweet taste). Sometimes I’d just love to add “to taste” to every sweet ingredient in a recipe. 😉

  2. Hi! This looks like a great recipe and I’m about to try it. Do you know if it can be frozen though? Thanks! 🙂

    1. My Sweet Keto says: Reply

      Hi, Meli! I don’t really see why not. Have never tried that because the pie disappears in a couple of days, usually. 🙂
      If I decided to freeze it, I would probably unfreeze each piece in a microwave … Well, I’ll let you know how this goes the next time I bake the pie. But if you beat me to it, let me know how a frozen piece turns out.

  3. jeanette gareau says: Reply

    This looks awesome! I really want to try it but I only have granulated truvia (stevia) at home, would this work? Also, I don’t have psyllium husks, I don’t that there’s anything I could use in place of this?

    Thanks:)

    1. Hey, Jeanette!
      I’m sure Truvia will do, just make sure to adjust the amounts as I think it is sweeter than pure erythritol. If you wish, you can powder it in a grinder of some kind.
      What I’d try to go for if I didn’t have any psyllium is finely ground chia seeds. It should help hold the “dough” together but have no idea to what degree as I haven’t tried that yet. Good luck! 🙂

  4. What are vanilla bean seeds? I followed the link provided and only see whole vanilla beans (long). If that is what you are referring to, do you grind them or how do you use them? Is vanilla bean powder acceptable? I’ve never used whole vanilla beans before so I need advice. Thank you! 🙂

    1. My Sweet Keto says: Reply

      Hi, Machelle.

      Whole vanilla beans are awesome to use in desserts! Sure, you can use vanilla bean powder, but the flavors will probably not be as intense. Besides, nothing beats the scents of a freshly cut opened vanilla bean. You need a small sharp knife to cut the bean lengthwise and scrape the seeds out.

      Instead of me explaining the procedure to you, I suggest the following site with a great pictorial explanation:
      https://www.beanilla.com/blog/how-to-use-vanilla-beans

      Enjoy! 🙂

  5. Sorry if this is a dumb question, but can I use Swerve in place of the erythritol?

    1. My Sweet Keto says: Reply

      Sure, you can use Swerve, no problem. Just be a bit more careful with dosing – it is supposed to be as sweet as sugar while plain erythritol is a bit less sweet.

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