Are you looking for a healthy keto low carb dessert recipe? How about sugar-free custard? Today, I will share with you a low carb custard recipe. As the name itself suggests, you will not have to worry about carbs when you're consuming this custard. This keto custard is thick and creamy; you won't believe how delicious it is.
The Best Low Carb Custard Recipe Ever
The main ingredients I used in making this keto custard are eggs and heavy cream. Heavy cream increases the fat content of the custard. Similarly, eggs provide you with protein and other nutrients without increasing the carbs.
No custard recipe is complete without a sweetener. Some sweeteners are not healthy for you. However, the one in this recipe certainly is.
I am speaking about erythritol. It is also known as a healthy sweetener. The reason for the name is that when you compare it with an equal quantity of sugar, the calories are just 6%. The sweetness is up to 80% of equivalent sugar content. Consequently, you will not experience any reduction in sweetness.
With vanilla extract, you have a flavouring ingredient as well. When you compare it with the regular custard, you will realize that there is not much difference.
Unless someone or you specifically go through the ingredients, there is no way to figure out that it is keto custard rather than a normal one.
Can I Eat Custard And Stick To My Keto Diet?
Yes, you can. You will be able to not only stick to your diet but also have something tasty. The reason why it will help you maintain your diet is because the carb content is minimal. In this keto custard recipe, Every ingredient has been selected such that it can minimize the carb content. There is, however, no shortage of fats in the recipe (More on that below). It is the beauty of this recipe.
What Are The Advantages Of Making This Homemade Low Carb Custard?
Usually, custard recipes are pretty long and cumbersome to execute. However, my low carb custard recipe below eliminates all the kinks. It is easy to follow and allows you to save time when making custard.
Another advantage of this keto custard recipe is that you can store it for a few days. The homemade custard, when stored in the refrigerator, does not deteriorate. Once you make it, you can consume it over a period of 2 days.
One annoyance which many of us face while trying to eat healthily is that we have to cut down on desserts. This low-carb custard recipe allows you to continue with your deserts in appropriate portions. You can easily indulge in that sweet craving after a meal. This fact alone makes it much easier to stick to your healthy eating habits.
The perfect combination of taste, ingredients, and low-carb content is what makes this low carb custard recipe an excellent choice.
Without any delay, let us now look at the ingredients and the step-by-step recipe instructions that you can follow.
Low Carb Custard Ingredients
Heavy cream
Eggs
Powdered erythritol
Vanilla extract
How To Make The Low Carb Custard
Firstly, in a bowl, add the vanilla extract to the eggs and whisk.
Then, add powdered erythritol and continue whisking. Then set aside.
In a saucepan, add the heavy cream over medium heat until warm, don't let it boil.
Pour the warm heavy cream over the egg mixture very slowly in a tyne stream while whisking the mixture.
Pour the custard into 5 ramekins then put in the oven for 35-40 minutes at 170 C, or until fully cooked.
Allow the custard to cool down then refrigerate.
More Keto Dessert Recipes
- Keto Custard Tart – Low Carb And Sugar Free Custard Pie
- Low Carb Chocolate Pudding Recipe
- Keto Crème Caramel – Low-Carb and Sugar-Free Flan
Low Carb Keto Custard – Sugar-Free Recipe
Ingredients
- 2 cups heavy cream
- 2 eggs
- 3 tablespoon powdered erythritol
- 2 teaspoon vanilla extract
Instructions
- Firstly, in a bowl, add the vanilla extract to the eggs and whisk.
- Then, add powdered erythritol and continue whisking. Then set aside.
- In a saucepan, add the heavy cream over medium heat until warm, don't let it boil.
- Pour the warm heavy cream over the egg mixture very slowly in a tyne stream while whisking the mixture.
- Pour the custard into 5 ramekins then put in the oven for 35-40 minutes at 170 C, or until fully cooked.
- Allow the custard to cool down then refrigerate.
Nutrition
If I don't have ramekins, could I use a cupcake pan with the foil cups?
Yes, you can.