KETO CUSTARD - SUGAR FREE (1G CARBS)
This easy Keto Baked Egg Custard is a great low-carb dessert to make when you are feeding a crowd. It's smooth, creamy and no one will guess that it's sugar-free.
Provided by Matt
Categories Desserts
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
- Place the eggs and sweetener (swerve) in a large bowl and whisk together for 5 minutes, until they have paled in color.
- Add the vanilla and 1/2 cup of the cream. Whisk well.
- Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
- Pour into your prepared pie dish and sprinkle over the nutmeg.
- Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
- Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
- Leave to cool for 15 minutes before serving.
- Serve warm or cold, on its own or add a little Keto Whipped Cream.
Nutrition Facts : Calories 282 kcal, Carbohydrate 2 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 240 mg, Sodium 164 mg, Fiber 1 g, Sugar 1 g, ServingSize 100 g
EASY KETO EGG CUSTARD
Keto custard is one of the best desserts ever. It's so easy to make and it tastes like classic custard, your friends and family won't tell the difference and after they eat it, they will give it an A+. It is light and creamy with a sweet but not too sweet taste, and the nutmeg on top is a delicious compliment to the creamy custard.
Provided by Leigh Oskwarek
Categories Desserts
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
- On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
- The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
- Now remove it from the heat and stir in the vanilla.
- Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
- With a ladle spoon out the custard mixture evenly into the dishes.
- Pour water into the large baking dish so that it's enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn't crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
- Top with a dusting of nutmeg sprinkled on the top of the custard.
- Bake the keto egg custard at 350 degrees for 30-35 minutes.
- Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it's very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
- When it's done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.
Nutrition Facts : Calories 298 calories, Sugar 2.6 g, Sodium 142.1 mg, Fat 30.2 g, SaturatedFat 18.8 g, TransFat 1 g, Carbohydrate 2.5 g, Fiber 0 g, Protein 4.3 g, Cholesterol 151.6 mg
LOW CARB EGG CUSTARD RECIPE
Steps:
- Preheat the oven to 350 F.
- Grease 4 custard cups and place in a 9 X 12 baking dish.
- Pour enough water around the custard cups that it comes about 1/2 inch up the side of the cups.
- In a large bowl add all the ingredients and whisk together well.
- Pour into custard cups and bake for about 30 minutes or until the eggs are set.
- Remove from oven and cool before serving.
Nutrition Facts : ServingSize 1 g, Calories 203 kcal, Carbohydrate 4 g, Protein 8 g, Fat 17 g, Sodium 83 mg
EASY LOW CARB KETO CUSTARD RECIPE
A 5-ingredient vanilla keto custard recipe! Keto egg custard is super EASY. And, this low carb custard recipe is a perfect dessert for making ahead.
Provided by Maya Krampf
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (177 degrees C).
- In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
- In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
- While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
- Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
- Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
- Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
- Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.
Nutrition Facts : Calories 303 kcal, Carbohydrate 2 g, Protein 4 g, Fat 30 g, Cholesterol 70 mg, Sodium 123 mg, Sugar 2 g, ServingSize 1 serving
LOW-CARB CUSTARD
I got this off another recipe website. I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings.
Provided by Jennifer Fisher
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F.
- Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
- Blend well.
- Pour mixture into 6 to 8 ramekin dishes (depending on size).
- Sprinkle with the cinnamon or nutmeg on top.
- Place ramekin dishes inside a larger baking dish of cool water.
- Be sure the level of the water is 1/2 way up the dishes.
- Bake for 30 minutes or until center is firm.
- Let sit for 5 minutes before serving or refrigerating.
Nutrition Facts : Calories 299.1, Fat 28.3, SaturatedFat 15.7, Cholesterol 314, Sodium 115.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.3, Protein 9.2
BAKED EGG CUSTARD (LOW CARB)
Make and share this Baked Egg Custard (low carb) recipe from Food.com.
Provided by - Momma Loon
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Using custard or desert dish, beat eggs well.
- Add Splenda and flavoring.
- Stir cream or half& half into eggs and mix well.
- Sprinkle with nutmeg or cinnamon.
- Place in microwave and cook on 50% power for about 5-6 minutes.
- Custard will rise and fall as it cooks.
- Knife should come out clean when inserted in center of custard.
Nutrition Facts : Calories 565.6, Fat 53.5, SaturatedFat 30.5, Cholesterol 535, Sodium 187.6, Carbohydrate 4.6, Sugar 1, Protein 15
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