Keto Custard Recipe
Keto Custard is a creamy, low-carb dessert perfect for a ketogenic diet, with egg yolks, heavy cream, a keto-friendly sweetener like erythritol, and vanilla extract, it’s rich in healthy fats and free of refined sugar.
Ingredients
- 3 large Eggs
- 4 tsp tablespoons Vanilla Essence
- 2 tbsp teaspoons Heavy Cream
- 240 grams Unsweetened Almond Milk
- 240 grams Nut
- 1/2 tsp teaspoon meg ground
- 2 tbsp Erythritol (You can use monk fruit or Swerve instead)
Instructions
- Preheat your oven to 150C/300F.
- Give an 8-inch deep pie dish a good greasing, and then set it aside.
- In a sizable bowl, combine the eggs and erythritol, then whisk them together for approximately 5 minutes, or until they've lightened in colour.
- Now, toss in the vanilla and pour in half of the heavy cream. Give it a thorough whisking.
- Pour in the rest of the cream and almond milk, then whisk until everything is nicely blended.
- Pour this mixture into the greased pie dish you prepared earlier, and don't forget to sprinkle some nutmeg on top for that extra touch of flavour.
- Put the pie dish inside a big roasting dish. Then, create a water bath by adding hot water to the roasting dish, making sure it goes up to about halfway on the side of the pie dish.
- Place in the oven and bake for 1 hour and 15 minutes, until it jiggles in the centre.
- Leave to cool it down for 15 minutes before serving. Serve warm or cold, on its own, or add a little Keto Whipped Cream.
Notes
Nutrition in 1 Serving:
Calories 282 kcal
Carbohydrates 2 grams
Fat 27 grams
Fiber 1 gram