Ingredients:-

  • 2 cups unsweetened almond milk (or coconut milk for a richer flavor)
  • 4 egg yolks
  • 1/4 cup granulated erythritol or any keto-friendly sweetener (adjust to taste)
  • 2 tablespoons coconut flour or almond flour
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:-

  1. Heat the milk: In a saucepan, heat the almond or coconut milk on low-medium heat until it starts to simmer. Do not boil.
  2. Prepare the egg yolks: In a mixing bowl, whisk the egg yolks with the sweetener until well combined and slightly pale in color.
  3. Temper the eggs: Slowly pour the heated milk into the egg mixture while continuously whisking. This tempers the eggs, preventing them from curdling.
  4. Return to heat: Pour the mixture back into the saucepan and place it over low heat.
  5. Thicken the custard: Sprinkle in the coconut or almond flour while whisking continuously to prevent lumps. Add a pinch of salt for flavor. Keep stirring until the mixture thickens. This might take around 5-7 minutes.
  6. Finish with vanilla: Once thickened, remove the saucepan from heat and stir in the vanilla extract.
  7. Chill and serve: Transfer the custard to a bowl or individual serving dishes. Cover with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or until it’s cold and set…