I love discovering new recipes that align with my low-carb lifestyle, and this easy Keto Custard has quickly become a favorite in my household. It brings me back to a trip I took to Paris a few years ago. While wandering through a quaint neighborhood, I stumbled upon a little café where I tasted the most divine vanilla custard. Since then, I’ve been on a mission to recreate that creamy, dreamy experience at home, but with a keto twist.
This recipe is simple and quick, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. With just four basic ingredients, you can whip up a batch of these delightful custards in no time. The use of heavy cream and a sugar substitute like monk fruit or erythritol makes it both rich and keto-friendly.
One tweak I love is adding a pinch of cinnamon or nutmeg to the custard mixture before baking. It gives the custard a warm, aromatic flavor that’s simply irresistible. If you’re feeling adventurous, you could also experiment with different extracts like almond or coconut for a unique twist. And if you prefer your custard extra creamy, try reducing the baking time by a few minutes.
This custard is great both warm and chilled. I enjoy it warm on a cozy evening, but it’s equally refreshing straight from the fridge on a hot day. It’s a versatile dessert that can be dressed up with a few fresh berries or a dollop of whipped cream for an extra special treat.
Whether you’re following a keto diet or just looking for a delicious, low-carb dessert, this easy keto custard is sure to satisfy your sweet tooth. I hope you love it as much as I do!
How to Make Keto Custard
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Ingredients
- 1/4 cup granulated sweetener of choice (monk fruit sweetener or erythritol)
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups heavy cream
Directions
- Preheat your oven to 350°F and grease four 2-3 inch ovenproof ramekins. Place the ramekins in a large baking dish.
- In a large bowl, whisk together the heavy cream, eggs, sweetener, and vanilla extract until smooth.
- Divide the mixture evenly among the ramekins.
- Boil some water and carefully pour it into the baking dish until the water reaches about an inch up the sides of the ramekins.
- Bake in the preheated oven for approximately 30 minutes, or until the custard is set and firm on top.
- Remove the ramekins from the oven and enjoy the custard warm, or let it cool completely before chilling in the refrigerator.
FAQs:
Can I use a different type of sweetener for the keto custard?
Yes, you can use any granulated sweetener that fits your dietary needs, such as stevia or xylitol. Just ensure it measures like sugar to maintain the correct sweetness and texture.
How can I tell when the custard is fully cooked?
The custard is done when the top is firm and slightly golden. You can also insert a toothpick into the center; if it comes out clean or with just a few crumbs, the custard is ready.
What is the best way to store leftover keto custard?
After the custard has cooled completely, cover each ramekin with plastic wrap or transfer the custards to an airtight container. Refrigerate them for up to 3 days.
Can I make this custard ahead of time?
Yes, you can prepare the custard a day in advance. Follow the recipe and refrigerate it once it has cooled. This makes it a convenient dessert option for gatherings or meal prep.
What can I use if I don’t have ramekins?
If you don’t have ramekins, you can use any ovenproof dishes or cups. Just ensure they are of similar size to ensure even baking. You may need to adjust the baking time slightly depending on the size of the dishes.
Is it necessary to use the water bath method?
Yes, the water bath method is essential for this custard recipe as it ensures even cooking and prevents the custard from cracking. The steam from the water bath helps to cook the custard gently.
Easy Keto Custard
Ingredients
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 1/4 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 3 large eggs
Instructions
- Preheat the oven to 350F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
- In a large mixing bowl, whisk together all your ingredients until smooth and combined. Pour the mixture into the four ramekins.
- Boil a kettle or bring 2-4 cups of water to a boil. Pour enough boiling water into the baking dish to submerge the ramekins in about an inch of water.
- Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
- Remove from the oven and either enjoy warm or allow to cool completely. Once cooled, you can refrigerate it until chilled.
