Divine Indulgence: Keto-Low-Carb Creamy Custard Cake

Elevate Your Dessert Experience with a Guilt-Free Delight

Introducing our Keto-Low-Carb Creamy Custard Cake – a culinary masterpiece that flawlessly combines the richness of custard with the delectable texture of a moist cake. Not only does it cater to your sweet cravings, but it also adheres to a keto-friendly lifestyle. Delve into the world of flavors and enjoy a dessert that’s as wholesome as it is indulgent.

Ingredients:

For the Custard Filling:

  • 2 egg yolks
  • 2 tablespoons granulated erythritol or your preferred keto-friendly sweetener
  • 2 tablespoons almond flour or coconut flour
  • 300 g unsweetened almond milk or coconut milk
  • Lemon zest to taste

For the Cake Batter:

  • 3 eggs
  • 160 g granulated erythritol or your preferred keto-friendly sweetener
  • Zest of 1 lemon
  • 130 g unsweetened almond milk or coconut milk
  • 100 g melted coconut oil or butter
  • 320 g almond flour or coconut flour
  • 1 teaspoon vanilla extract
  • 16 g baking powder
  • 20 g chopped almonds (substitute for pine nuts)
  • Powdered erythritol or a keto-friendly powdered sweetener to taste

Instructions:

  1. Prepare the Custard:
    • Whisk together egg yolks and granulated erythritol in a saucepan until well combined.
    • Add almond or coconut flour and gradually whisk in almond or coconut milk.
    • Introduce lemon zest for a burst of flavor.
    • Cook over low heat, continuously whisking, until the custard thickens. Remove from heat, discard lemon zest, and set aside to cool.
  2. Prepare the Cake Batter:
    • Whisk eggs in a mixing bowl with an electric mixer.
    • Add granulated erythritol, lemon zest, almond or coconut milk, melted coconut oil or butter, almond or coconut flour, vanilla extract, and baking powder. Mix until the batter is smooth.
  3. Assembly and Baking:
    • Preheat your oven to 180°C (350°F).
    • Line a 24 cm cake mold with parchment paper.
    • Pour the cake batter into the mold.
    • Use a piping bag to create a spiral pattern by adding the custard on top of the cake batter.
    • Sprinkle chopped almonds (or pine nuts) evenly over the top.
    • Bake for 45 minutes or until the cake is firm, and a toothpick inserted in the center comes out clean.
  4. Finishing Touches:
    • Remove the cake from the oven and allow it to cool.
    • Dust the cooled cake with powdered erythritol or your preferred keto-friendly powdered sweetener to taste.

Nutrition Information (per serving, assuming 10 servings):

  • Calories: 240
  • Total Carbohydrates: 7g
  • Net Carbs: 3g
  • Protein: 8g
  • Fat: 21g
  • Fiber: 4g

Conclusion: A Symphony of Flavors and Wellness: Our Keto-Low-Carb Creamy Custard Cake transcends the boundaries of traditional desserts, offering a harmonious blend of taste and health benefits. Whether you’re following a keto lifestyle or simply seeking a guilt-free indulgence, this culinary creation is poised to become your go-to dessert. Share the joy of savoring decadence without compromising your wellness goals.

Note: Embrace the artistry of culinary expression, and relish every guilt-free bite.

Keto-Low-Carb Creamy Custard Cake

Ingredients:

For the Custard Filling:

2 egg yolks
2 tablespoons of granulated erythritol or your preferred keto-friendly sweetener
2 tablespoons of almond flour or coconut flour
300 g of unsweetened almond milk or coconut milk
Lemon zest to taste
For the Cake Batter:

3 eggs
160 g of granulated erythritol or your preferred keto-friendly sweetener
Zest of 1 lemon
130 g of unsweetened almond milk or coconut milk
100 g of melted coconut oil or butter
320 g of almond flour or coconut flour
1 teaspoon of vanilla extract
16 g of baking powder
20 g of chopped almonds (instead of pine nuts)
Powdered erythritol or a keto-friendly powdered sweetener to taste
Instructions:

To prepare the custard, in a saucepan, whisk together the egg yolks and granulated erythritol until well combined. Add the almond or coconut flour and gradually whisk in the almond or coconut milk. Add lemon zest for flavor. Cook over low heat while continuously whisking until the custard thickens. Remove from heat, discard the lemon zest, and set aside to cool.
In a mixing bowl, add the eggs and whisk them with an electric mixer. Add the granulated erythritol, lemon zest, almond or coconut milk, melted coconut oil or butter, almond or coconut flour, vanilla extract, and baking powder. Mix until the batter is smooth.
Preheat your oven to 180°C (350°F).
Line a 24 cm cake mold with parchment paper.
Pour the cake batter into the mold.
Using a piping bag, create a spiral pattern by adding the custard on top of the cake batter.
Sprinkle the chopped almonds (or pine nuts if preferred) evenly over the top.
Bake for 45 minutes or until the cake is firm and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool.
Dust the cooled cake with powdered erythritol or your preferred keto-friendly powdered sweetener to taste.
Nutrition Information (per serving, assuming 10 servings):

Calories: 240
Total Carbohydrates: 7g
Net Carbs: 3g
Protein: 8g
Fat: 21g
Fiber: 4g