Low Carb Italian Milk Pie
Servings: 8
A humble, old-fashioned treat that all Italian Nonnas used to bake when ingredients were scarce. Simple and not too sweet. Expect more of a spoon dessert than a modern 'pie' texture.
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Ingredients
- 6 eggs - 325g weighed without shell
- 1 TBSP vanilla extract
- 120 g erythritol
- 2 tsp pure stevia powder
- 50 g lupin flour
- 20 g arrowroot powder
- 500 g semi-skimmed milk - Arla Lactose-Free Milk has the same carbs as whipping cream
Instructions
- heat milk until just warm to the touch.
- pre-heat oven to 150°C static.
- crack whole eggs into a very large mixing bowl, then whip them until foamy and voluminous.
- carry on whipping while you add vanilla extract and sweeteners, followed by the sifted lupin flour mixed with arrowroot.
- when you have a smooth, totally lump-free batter, add the warm milk and continue to whisk once again.
- pour the liquid into a 22cm/8.5" silicone mould (best if you use one that has metal supports, such as THIS - it will be easier to move to the oven without spillages).
- bake for 60 minutes, turn oven off, leave the pie in situ with the oven door ajar for 20 minutes, then set aside to cool.
- when the pie has deflated and sufficiently cooled, transfer it to the fridge, in its mould/tin and leave to chill and firm up overnight.
- unmould and dust with icing 'sugar' (U.S. option HERE) or berries just before serving.
Notes
I use Arla Lactose-Free Semi-Skimmed Milk - same carbs as U.K. whipping cream.
Instead of lupin, you could try twice as much fine defatted almond flour (U.S. option HERE), or same quantity of coconut flour (U.S. option HERE).
Expect this pie to exude liquid after cooling and refrigerating. Once chilled and compacted, transfer it to a rack, put a tray underneath and back in the fridge.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1slice | Calories: 112kcal | Carbohydrates: 4.8g | Protein: 10g | Fat: 5.5g
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