Sugar Free & Keto Italian Milk Pie. 4.8g carbs per serving and just 112 calories.
This dessert is inspired by my grandmother. Milk Pie was a simple treat many Italian nonnas baked during and after the war when ingredients were limited. Eggs, milk and flour were the staples; sugar and butter were rare luxuries. Family gardens provided fruit and neighbors shared what they grew, so recipes were economical, wholesome and made from what was available.
The original wartime pie relied on three main ingredients: eggs, milk and flour. Sweetness often came from a light dusting of sugar or fresh seasonal fruit. My keto version keeps the spirit of that simple recipe while swapping modern low-carb ingredients to reduce carbohydrates and calories. The changes include erythritol and stevia for sweetness and lupin flour instead of wheat flour. Milk remains the base for the authentic milky flavour.
How to Make Sugar Free & Keto Italian Milk Pie
You might wonder why milk is kept instead of swapping to cream. The reason is calories: lactose-free semi-skimmed milk can provide the same carbohydrate content as whipping cream while offering far fewer calories. For example, 500 ml of lactose-free semi-skimmed milk contains roughly 190 kcal and about 13 g carbs, while 500 ml of whipping cream is many times higher in calories while having similar carbs. For a low-calorie keto dessert, milk is a sensible choice.
If you cannot use lupin flour, acceptable alternatives include almond flour (you will likely need about twice the lupin quantity) or coconut flour (approximately the same quantity as lupin, though this depends on brand and humidity). These alternatives can change texture slightly, so expect some variation.
This dessert is very straightforward to prepare: just whisk a few ingredients together, pour into a mould and let the oven and refrigerator finish the job. Bear in mind this is a humble wartime-style pie rather than a modern flaky pie — the texture is more like a soft pudding. It is moist, milky and best served well chilled. Allow any excess liquid to drain while chilling on a rack over a tray for best results.
Simple, low in calories and comforting, this Sugar Free & Keto Italian Milk Pie is a reliable choice when you want a sweet treat without blowing your daily calorie target. Its milky flavour shines through and it works well with a dusting of powdered sweetener or a few fresh berries.
Enjoy!
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Low Carb Italian Milk Pie
Equipment
- Large mixing bowl
- Whisk or electric mixer
- 22 cm (8.5″) silicone mould or similar baking dish (use a metal-supported silicone pan if possible)
- Oven and refrigerator space
- Rack and tray for draining
Ingredients
- 6 eggs (about 325 g without shells)
- 1 tbsp vanilla extract
- 120 g erythritol
- 2 tsp pure stevia powder
- 50 g lupin flour (see notes for alternatives)
- 20 g arrowroot powder
- 500 g semi-skimmed lacto‑free milk
Instructions
- Heat the milk until it is just warm to the touch — do not boil.
- Preheat the oven to 150°C (static).
- Crack the eggs into a very large mixing bowl. Whisk until foamy and voluminous.
- Continue whisking while adding the vanilla extract, erythritol and stevia. Sift and add the lupin flour mixed with the arrowroot powder, keeping the batter lump-free.
- When the batter is smooth, gradually add the warm milk while whisking to incorporate fully.
- Pour the liquid mixture into a 22 cm (8.5″) silicone mould or a similar ovenproof dish. If using a flexible mould, place it on a metal tray or support for easier handling.
- Bake for 60 minutes. Turn the oven off, leave the pie inside with the door ajar for 20 minutes, then remove and set aside to cool.
- When the pie has deflated and cooled, transfer it to the fridge in its mould and leave to chill and firm up overnight.
- Unmould and dust the top with a powdered sweetener (icing-style erythritol) or garnish with fresh berries just before serving.
Notes
I use lactose-free semi-skimmed milk because it has the same carbohydrate count as UK whipping cream while being much lower in calories.
If lupin flour is not suitable for you, try substituting twice the amount of fine defatted almond flour, or use an equal quantity of coconut flour — results vary by flour brand so adjust as needed.
Expect some liquid to collect after cooling and refrigeration. Once chilled and compacted, place the pie on a rack over a tray in the fridge to allow excess liquid to drain away.
Use metric kitchen scales for accurate measurement of ingredients for best results.
Nutrition
This post formerly included affiliate links. The recipe itself is provided to help you recreate a nostalgic, low-carb version of a traditional Italian milk pie.