Egg Fast Recipe Salted Caramel Custard Low Carb

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EGG FAST RECIPE - SALTED CARAMEL CUSTARD (LOW CARB)



Egg Fast Recipe - Salted Caramel Custard (Low Carb) image

A delicious caramel flavored keto egg fast custard recipe that is also lchf, low carb, and atkins diet friendly.

Provided by Mellissa Sevigny

Categories     Egg Fast Recipes

Number Of Ingredients 8

2 eggs
2 oz cream cheese, softened
3/4 cup water
1 1/2 tablespoons granulated sugar substitute (splenda, ideal, swerve, etc.)
1 1/2 teaspoon caramel extract
2 tablespoons salted butter
2 tablespoons granulated sugar substitute
1/4 teaspoons (or to taste) caramel extract

Steps:

  • Combine the eggs, cream cheese, water, sweetener, and caramel extract in a blender or magic bullet and blend until smooth. Pour into two greased 6 oz ramekins or bowls. Preheat the oven to 325 degrees (F). Place your ramekins in a cookie sheet and place in the oven. Pour hot water up into the cookie sheet until halfway up the sides of the ramekins. Bake for 30 minutes, or until set. Remove and chill for at least one hour (or overnight) before serving.
  • Melt the butter, sweetener, and caramel flavoring in the microwave for 30 seconds (or in a saucepan on the stove until melted) and whisk together until fully blended. Divide between and pour over the two custards just before serving.

Nutrition Facts : ServingSize 1 custard + 1 Tbsp caramel sauce, Calories 273 calories, Fat 27g, Carbohydrate 1.5g net, Protein 9g

EGG CUSTARD ~ LOW CARB, SUGAR FREE KETO ATKINS



Egg Custard ~ Low Carb, Sugar Free KETO ATKINS image

This is an Atkins/Keto friendly dessert. This egg custard is made with heavy cream instead of milk and I use Splenda instead of sugar but you could probably use Stevia or something (adjust for sweetness difference) You can even have this one on phase one of Atkins! Enjoy!

Provided by Amy H.

Categories     Puddings

Time 50m

Number Of Ingredients 5

4 eggs, beaten
2 c heavy cream
1/4 c splenda or 1/4 cup sugar if you're not watching carbs
1/4 tsp salt
dash(es) ground nutmeg

Steps:

  • 1. Preheat oven to 325.
  • 2. Using a wire whisk, stir together heavy cream and eggs until smooth and completely blended.
  • 3. Stir in Splenda, salt and vanilla
  • 4. Sprinkle nutmeg on top. Swirl around with whisk to make pretty.
  • 5. Place Ramekins into a 9x13 glass casserole. Pour custard mixture into individual ramekins 4-6 oz.
  • 6. Boil water. Pour water carefully into glass casserole until 1/4-1/3 up the sides of ramekins.
  • 7. Bake in 325 oven for 45 minutes.
  • 8. TIP: be careful when opening the oven. There will be a lot of steam inside, so don't get burned!

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