Sugar Free Keto Custard (Dairy Free)
User Reviews
5
Sugar Free Keto Custard (Dairy Free)
Description
This custard balances richness and sweetness while avoiding sugar and dairy. Coconut cream provides a creamy base with healthy fats, while egg yolks contribute structure and a smooth mouthfeel. The sweetener keeps the dessert keto-friendly. Vanilla adds aromatic flavor, whether from a vanilla bean or extract.
The preparation involves heating coconut cream with the vanilla bean pod until it simmers gently, then cooling before blending with the aerated egg yolks and sweetener. Baking in a water bath at 160°C (325°F) helps cook the custard evenly without curdling or drying out, resulting in a delicate texture.
It is typically served cold, which enhances its creamy texture and refreshes the palate. The recipe notes recommend smaller ramekins for a more modest serving, as the custard is filling. Sprinkling ground nutmeg or cinnamon on top adds extra flavor and warmth.
The custard keeps for up to five days refrigerated, making it convenient to prepare ahead or enjoy as leftovers. Variations in cream type affect net carbs slightly, allowing customization according to dietary needs and preferences.
Ingredients
- 2 cups coconut cream 500ml
- 5 egg large, yolk
- ⅓ cup powdered sweetener 40g
- 1 vanilla bean or 2 teaspoon vanilla extract, pods
Instructions
- Split the vanilla bean in half and scrape out the seeds. Place the seeds in a mixing bowl and set aside.
- Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream simmers and the first bubbles begin to form on the top. Do not boil! Take off the heat and let cool for about 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
- Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double the size.
- Slowly add the (lukewarm) coconut cream to the egg yolk mix, stirring continuously.
- Heat the oven to 160 Celsius / 325 Fahrenheit.
- Pour the custard mix into ramekins and place the ramekins into a casserole dish. Fill the casserole with boiled water that should reach half-way up the ramekins. This helps the custard to bake evenly and prevents splitting.
- Bake for about 40 minutes until the tops are set and very lightly browned, but the centres are still jiggly.
- Remove from the oven and cool to room temperature, then chill in the fridge until serving.
Notes
- The custard contains about 1g net carb per serving using coconut cream, slightly higher if using regular heavy cream.
- Best served cold for optimal texture and flavor.
- Keep refrigerated and consume within 5 days.
- Sprinkling ground nutmeg or cinnamon on top enhances the flavor; these are optional.
- Use smaller ramekins if a lighter portion is preferred, as the custard is quite filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64-ounce ramekins (5 5-ounce ramekins, 4 6-ounce ramekins)
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Total Carbohydrates | 5.8g | 2% |
| Protein | 5.2g | 10% |
| Fat | 31.5g | 48% |
| Saturated Fat | 26g | 130% |
| Sodium | 10mg | 0% |
| Potassium | 275mg | 6% |
| Fiber | 1.8g | 7% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
