Introduction:

If you’re following a ketogenic diet, it doesn’t mean you have to give up on delicious, creamy desserts. Keto Custard is the perfect treat that fits seamlessly into your low-carb, high-fat lifestyle. With just 1g of carbs per serving, this dessert is a great option for satisfying your sweet tooth without compromising your dietary goals. Whether you’re looking for a post-meal indulgence or a dessert to share with loved ones, this Keto Custard is sure to impress with its rich flavor and smooth texture.

This recipe is designed to deliver a delectable custard experience while staying within the constraints of a ketogenic eating plan. It utilizes ingredients that are low in carbs, high in healthy fats, and packed with nutrients, offering a guilt-free dessert that’s both delicious and satisfying. From the precise measurements to the step-by-step instructions, every detail of this recipe is crafted to ensure success in the kitchen, along with great flavor in every bite.

Nutritional Information (Per Serving):

  • Servings: 6
  • Calories: 240
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 240mg
  • Sodium: 45mg
  • Total Carbohydrates: 1g
  • Dietary Fiber: 0g
  • Net Carbs: 1g
  • Protein: 6g
  • Smart Points: 3 points (WW Freestyle)

Ingredients:

  • 4 large eggs (preferably organic or pasture-raised for the best flavor and nutrient content)
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1/2 cup unsweetened almond milk (you can substitute with full-fat coconut milk for a richer taste)
  • 1/4 cup erythritol (or sweetener of choice, adjusted to taste, with a 1:1 ratio to sugar)
  • 1 teaspoon vanilla extract (for depth of flavor; consider using pure vanilla extract for best results)
  • 1/4 teaspoon ground cinnamon (optional, for an added touch of spice)
  • 1 pinch of salt (to enhance the sweetness)
  • 1/2 teaspoon xanthan gum (optional, to improve texture and thickness; use sparingly)

Kitchen Tools Needed:

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Heatproof mixing bowl
  • Fine mesh strainer (optional, for smooth texture)
  • Oven-safe ramekins or custard cups
  • Baking dish (for a water bath)

Instructions:

Step 1: Preparing the Custard Mixture

Start by gathering all the necessary ingredients and measuring them out. This ensures the cooking process flows smoothly without interruptions.

  1. In a medium saucepan, combine the heavy cream, almond milk (or coconut milk), and erythritol over medium heat. Stir the mixture gently with a whisk until the erythritol has completely dissolved and the mixture starts to warm up. It’s important not to bring it to a boil, but to heat it just enough until it’s steaming. This helps activate the sweetener while infusing the liquid base with flavor.
  2. While your liquid base is heating, crack the 4 eggs into a separate mixing bowl. Use a whisk to beat the eggs gently, being careful not to over-beat. You’re looking to blend the yolks and whites into a smooth consistency without creating too many bubbles.

Step 2: Tempering the Eggs

Tempering is a critical step in custard making to avoid scrambling the eggs.

  1. Slowly pour the warm cream mixture into the beaten eggs, just a little at a time. Whisk continuously as you pour to ensure the eggs do not cook instantly from the heat. Gradually adding the warm liquid to the eggs will bring the egg mixture closer to the temperature of the cream, preventing curdling.
  2. Once the egg and cream mixture is combined, return it to the saucepan over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, ensuring that the mixture doesn’t stick to the bottom of the pan and doesn’t come to a boil.

Step 3: Cooking the Custard

  1. As the custard heats, it will begin to thicken. This may take around 5-10 minutes. Keep stirring and don’t rush the process—patience is key. The custard is done when it coats the back of a spoon and you can draw a line through it with your finger. If you’re using a thermometer, aim for a temperature of around 170°F (77°C).
  2. Optional: If you want an ultra-smooth texture, pour the custard through a fine mesh strainer to remove any curdled bits. This step ensures a silky-smooth consistency.

Step 4: Flavoring the Custard

  1. Once the custard has reached the desired consistency, remove the saucepan from the heat. Stir in the vanilla extract, ground cinnamon, and a pinch of salt. These ingredients will elevate the flavor of the custard and provide that comforting, warm sweetness we love in classic custard recipes.
  2. If you’d like to add xanthan gum for extra thickening, sprinkle it over the top of the custard and whisk vigorously to dissolve. This step is optional, but it helps prevent the custard from becoming too runny.

Step 5: Baking the Custard (Optional Method)

  1. If you prefer to bake your custard in a water bath (a traditional technique for custards and flans), preheat your oven to 325°F (165°C). Pour the custard into ramekins or custard cups and place them in a shallow baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  2. Carefully place the baking dish into the oven and bake for 30-35 minutes, or until the custard has set. You can test this by gently shaking the ramekins; the custard should be firm but still have a slight jiggle in the center.
  3. If you prefer to avoid the oven, you can let the custard cool down at room temperature and then refrigerate for 2-4 hours to allow it to fully set in the fridge.

Step 6: Serving and Storing

  1. Once the custard has cooled and set, you can serve it as is or top it with a dollop of whipped cream for extra richness. A sprinkle of cinnamon or a few berries can also add a decorative touch.
  2. Store any leftover custard in an airtight container in the refrigerator for up to 3 days. Custard can also be frozen for longer storage, but it’s best enjoyed fresh for optimal texture.

Tips for Success:

  1. Tempering the eggs properly is key to preventing curdling. Adding the warm cream mixture slowly and whisking continuously will ensure your custard stays smooth.
  2. Sweetener alternatives: If you’re not a fan of erythritol, you can substitute it with other keto-friendly sweeteners such as monk fruit sweetener, stevia, or allulose. Keep in mind that these sweeteners vary in sweetness, so adjust the quantity to taste.
  3. Consistency check: To test if your custard is thick enough, run a finger across the back of a spoon. If it leaves a clear trail, it’s ready. If it’s too thin, continue to cook it a bit longer.
  4. Flavor variations: While vanilla is classic, you can experiment by adding a bit of almond extract, lemon zest, or even a splash of bourbon for a unique twist.

Conclusion:

Keto Custard is an indulgent, low-carb dessert that satisfies your cravings while staying aligned with your ketogenic goals. With just 1g of carbs per serving and only 3 Smart Points on WW (Weight Watchers), it’s a smart choice for those looking to maintain a low-carb or low-calorie lifestyle. Rich, velvety, and oh-so-decadent, this keto-friendly custard is perfect for any occasion.

Nutritional Breakdown (Per Serving):

  • Calories: 240 kcal
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 240mg
  • Sodium: 45mg
  • Total Carbohydrates: 1g
  • Dietary Fiber: 0g
  • Net Carbs: 1g
  • Protein: 6g
  • WW Smart Points: 3 points

Enjoy this creamy custard as a delicious, guilt-free treat that supports your keto journey without compromising on taste or satisfaction!