Keto Fruit “Pizza”: Berry & Custard Tart

I have been making this custard and berry tart for literally decades, and it was one of the first treats I tried to “ketofy” when I started on my keto journey. My kids have dubbed it keto fruit pizza, but it’s really a delicious custard tart that is popping with fresh berries. Berries are one of the lowest glycemic, and therefore keto friendly, fruit options and they pack in a ton of fiber and nutrients. While I love them on my low carb cheesecake, this keto pie recipe is a close second! So on this Independence Day, why not whip up this keto custard tart with blueberries, blackberries and raspberries for a festive and keto dessert?

Keto Graham Cracker Crust

Of course, I’m sure you’re wondering how to make a keto graham cracker crust – with some science and spices, you can make a low carb dupe for graham cracker crust that is perfect for this keto pie or for any filling you want!

Keto Custard

The custard is the simple part to make low carb and sugar free thanks to the world of options for alternative sweeteners from erythritol to allulose to Swerve (my preference). You want to play around with the various options to find what you like best!

To assemble this keto fruit pizza or keto fruit pie, make the crust, press it into your pie plate and put it in the oven while you make the filling. After baking the crust and filling, let the pie cool and then arrange your berries on top and viola! Your keto dessert is ready to serve!

Keto Graham Cracker Crust

No ratings yet
Course Dessert
Servings 8
Calories 260 kcal


  • 2 cups almond flour
  • 1/2 cup granulated sweetener Erythritol or Swerve
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pink salt
  • 8 tbsp melted butter


  • Place a skillet over medium heat.
  • Add almond flour to the skillet and "toast" carefully for about 3 - 5 minutes. Make sure to shake the pan or move the flour around with a wooden spoon to prevent burning. You want the flour to turn a slightly golden brown.
  • Place the toasted almond flour into a medium bowl and add your sweetener, cinnamon, nutmeg and a pinch of pink salt. Mix to combine.
  • Slowly pour in the melted butter and mix until your "dough" forms.
  • Press the crust into your pie plate or 8 individual ramekins.
  • This keto pie crust is delicious unbaked for no-bake pies or can be filled and baked too!


Calories: 260kcalCarbohydrates: 7gProtein: 6gFat: 25gSaturated Fat: 3gSodium: 132mgPotassium: 6mgFiber: 3gSugar: 1gVitamin A: 501IUCalcium: 66mgIron: 1mg
Keyword crust, dessert, pies, tart
Tried this recipe?Let us know how it was!


Keto Custard Tart

I love serving this simple and refreshing tart, topped with berries, for summer BBQs and for a light but delicious way to end a meal.
No ratings yet
Course Dessert
Servings 8
Calories 181 kcal


  • 2 large eggs
  • 1 egg yolk
  • 1 1/2 cup heavy cream
  • 2 tbsp granulated erythritol or Swerve
  • 1 vanilla bean


  • Preheat oven to 325°F
  • Slice the vanilla bean down one side lengthwise and scrape out the seeds into a medium bowl. Discard the pod.
  • Add the eggs and egg yolk to the bowl with the vanilla seeds and whisk.
  • Add your sweetener and continue to whisk.
  • Add in your heavy cream and whisk until well combined and creamy and glossy.
  • Pour the mixture into your prepared pie plate and bake for 25 minutes.
  • The custard will be "jiggly" when done. Remove from oven and allow to cool completely. When cool, place in the fridge for another 30 minutes to completely set.
  • Top the cooled Keto Custard Tart with berries and serve!


Calories: 181kcalCarbohydrates: 2gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 132mgSodium: 36mgPotassium: 51mgSugar: 1gVitamin A: 756IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword dessert, pies
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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