Ingredients:
4 large eggs
1 cup unsweetened almond milk (or any low-carb milk of your choice)
1/4 cup heavy cream
1/4 cup powdered erythritol (or your preferred low-carb sweetener)
1 teaspoon vanilla extract
Pinch of salt
Ground nutmeg or cinnamon for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C).
Prepare Ramekins:
Place four ramekins in a baking dish and set aside.
Whisk the Eggs:
In a mixing bowl, whisk the eggs until well beaten.
Combine Ingredients:
Add almond milk, heavy cream, powdered erythritol, vanilla extract, and a pinch of salt to the beaten eggs. Whisk until all ingredients are well combined.
Strain the Mixture:
For a smoother custard, you can strain the mixture through a fine-mesh sieve into a pouring jug to remove any egg clumps.
Pour into Ramekins:
Pour the custard mixture evenly into the prepared ramekins.
Create Water Bath:
Fill the baking dish with enough hot water to come halfway up the sides of the ramekins. This will create a water bath to help the custard cook evenly.
Bake:
Carefully transfer the baking dish to the preheated oven.
Bake for approximately 30-35 minutes or until the custard is set around the edges but still slightly jiggly in the center.
Chill:
Remove the custard from the oven and let it cool in the water bath.
Once cooled, refrigerate the custard for at least 2 hours or until thoroughly chilled.
Garnish and Serve:
Optionally, sprinkle ground nutmeg or cinnamon on top before serving.
Serve the keto custard chilled and enjoy!