Sugar Free Custard (Keto)
Ingredients
Here are the ingredients you’ll need:
- Cream – I used coconut cream. You can also use heavy cream if dairy is not an issue.
- Egg yolks – large
- Powdered sweetener – When I first posted this recipe, I made it with powdered erythritol. Now I use powdered allulose, because the taste is better and it melts just like sugar. Stevia drops or monk fruit sweetener are another option.
- Vanilla – Use a vanilla bean pod for a luxury version or 2 teaspoon vanilla extract. An alternative could be vanilla bean powder.
See the recipe card for full information on ingredients and quantities.
Ingredient Tips
I used cartons of coconut cream. But you can also use cans of coconut milk and refrigerate them so the liquid and the firm parts separate. 2 cans should yield enough coconut cream.
If you can, use fresh vanilla bean pods. The flavour they lend is out of this world and you get those lovely little brown vanilla specks inside your custard.
Instructions
This section contains step by step instructions and photos that show how to make the recipe.
Step 1:
Cut open the vanilla bean and scrape out the seeds. The spoon in the picture above shows how many seeds my bean yielded.
Step 2:
Heat the coconut cream and the scraped vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream simmers and the first bubbles form. Do not boil!
Step 3:
Take off the heat and let cool for about 15 minutes. This allows the coconut cream to cool and infuses it with more vanilla flavour.
Note: If you are using vanilla extract instead of the vanilla bean, add it after you take the saucepan off the heat.
Step 4:
Add the vanilla seeds to a mixing bowl, together with your egg yolks and powdered erythritol.
Step 5:
Blend with an electric mixer until the yolks are pale in colour, frothy and there’s so much air whisked into the mix that it has doubled in size.
Step 6:
Slowly add the (lukewarm) coconut cream to the egg yolk mixture. Whisk continuously.
Step 7:
Fill the custard mixture into ramekins which you have placed into a large baking dish. Depending on the size of the ramekins, you’ll end up with 4-6 portions.
Step 8:
Boil water and fill the casserole dish with hot water that reaches half way up the sides of the casserole dish. The water bath helps the keto custard to bake more evenly.
Tip: If your dish is very large, put a paper towel at the bottom to prevent the ramekins from sliding around when you carry it.
Step 9:
Bake in the oven until the tops are lightly browned, the top is set, but the inside remains jiggly.
Cool them on the counter to room temperature, then place them in the fridge until serving.
Serving Suggestion
The custards taste lovely with a sprinkle of ground nutmeg. I imagine cinnamon would also work well here.