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Eggs are simply awesome. There's just so much you can make with them! This egg fast dessert (Egg fast pie) consists almost solely of eggs, cream cheese, and butter. #eggfast #ketoeggfast #keto #ketogenic #recipe

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 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 husk 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!

Eggs are simply awesome. There's just so much you can make with them! This egg fast dessert (Egg fast pie) consists almost solely of eggs, cream cheese, and butter. #eggfast #ketoeggfast #keto #ketogenic #recipe

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 check 5 reasons why egg fast is popular and successful.

Egg Fast Pie

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert, Egg Fast
Cuisine: Keto
Keyword: Egg Fast, Keto, Low-Carb
Servings: 6 slices
Calories: 181kcal

Ingredients

The crust and the decoration strips

The filling

The butter topping

Instructions

The crust

  • 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.
    Egg Fast Pie
  • Using an electric mixer, mix together 5 eggs, 1 tbsp. psyllium husks, eryhtritol, and baking powder.
    Egg Fast Pie
  • 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.
    Egg Fast Pie

The filling

  • 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.
    Egg Fast Pie
  • 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.
    Egg Fast Pie
  • Pour the filling on the cooled down crust.
    Egg Fast Pie

The butter topping

  • Using an electric mixer, blend together all four ingredients.
    Egg Fast Pie

Assembling the pie

  • 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.
    Egg Fast Pie
  • 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!
    Egg Fast Pie

Nutrition

Calories: 181kcal
Tried this recipe?Mention @mysweetketo or tag #mysweetketo!

Eggs are simply awesome. There's just so much you can make with them! This egg fast dessert (Egg fast pie) consists almost solely of eggs, cream cheese, and butter. #eggfast #ketoeggfast #keto #ketogenic #recipe

18 Comments

  1. This is really amazing! Such a great recipe!! There are 5 us doing an egg fast together and we are on day 3. It really helped everyone get over the hump! They were all amazed at how great this tasted. I didn’t have any vanilla powder for the topping so I added a small bit of vanilla extract and it came out great. Thanks!

  2. Just made the Egg Fast Pie. It looks really good and is one of the receipes i decided to make as prep for my egg fast week

    • My Sweet Keto

      Great, Sarah! Let us know how it goes!

      • I’m confused. How many slices a day can you eat? Please let me know.

        • You can eat as many as you like according to your daily calories needs.

          For the egg fast, if I make the calculations for you, One slice (180 calories) contains one jumbo egg, roughly 1/2 T butter, and a bit more than 1/2 oz. cream cheese (plus erythritol, spices, etc.).

          I wouldn’t suggest having more than 1 or 2 slices a day though. Keto desserts shouldn’t be your main source of daily food consumption. If you are a beginner and crave sweets, I suggest avoiding keto desserts for the first month.

  3. Sweet As Keto

    Can swerve be used instead of the above erithritol?

    • My Sweet Keto

      Yes, you can use any sweetener you prefer. Just watch the level of sweetness: Erythritol is less sweet than Swerve.

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

    • My Sweet Keto

      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.

  5. 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! 🙂

    • My Sweet Keto

      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! 🙂

  6. jeanette gareau

    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:)

    • My Sweet Keto

      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! 🙂

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

    • My Sweet Keto

      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.

  8. 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!

    • My Sweet Keto

      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. 😉

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