Keto Vanilla Custard Recipe [Smooth & Creamy]
Are you looking for a new dessert to impress your guests? Do you love custard? This Low-Carb Keto Custard is creamy, smooth and delicious—and also guilt-free as it doesn’t have any sugar or starch. You can use this keto custard to fill pies and cheesecakes, top crumbles, or serve on its own. It’s a must-have component of delicious pies and puddings.
Keto custard isn’t just for desserts, though. You can also use this custard in savory dishes such as casseroles or spicy curries. All you need is salted butter and two teaspoons of gelatin powder to make a keto custard.
Traditional keto custards are made with eggs, milk, and cream, so this low-carb recipe is essentially a dairy-free version. You can use different types of non-dairy milk and a little coconut milk. Just make sure to use only around 1 teaspoon of sweetener per cup of milk for the total volume, or you’ll end up with a sweet curdled mess.
This keto custard is ideal for pies, trifles, and crumbles. If using fresh berries, be sure to wash them well and pat them dry with a paper towel before serving.
You can make this keto custard with regular granulated erythritol, but it’s not necessary. Allulose is a “low-impact,” low-glycemic index sweetener made by the same company as Swerve, so mixing the two together is no problem. This would make it a 1-to-1 swap for sugar, and you’d have the same level of sweetness with none of the blood sugar spike or crash.
One thing to keep in mind when making custard: respect the tempering stage. It will ensure that the custard is smooth and creamy. Don’t skip this step, or else your custard will curdle.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
1 cup heavy whipping cream
2 cup unsweetened almond milk
2 teaspoon unflavored gelatin
2 tablespoon water
8 large egg yolk
1/2 cup erythritol
1/2 cup salted butter
1 tablespoon vanilla extract
Nutrition Summary: This makes a total of 8 servings of Keto Vanilla Custard. Each serving comes out to be 274 calories, 27.4g fat, 1.8g net carbs, and 4.5g protein.
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You’re psychic.
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but please use a spatula. You left eggbin that bowl 😅
When we shoot videos it’s a bit different than cooking at home 😉
@RuledMe I’m just messing with you.
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Looks really good.
😋
Looks really yummy, but what would you suggest if I don‘t consume any almond milk anymore? Actually no alternative milks. The heavy cream is okay, but I also don‘t tolerate normal cow, goat or sheep milk. And I am trying to keep the heavy cream and other dairy to a minimum, but once in a while, we do need to indulge don‘t we 😋 I may just try diluting the cream with water.
I guess diluting with more cream and water would work. I find almond milk gives a creamier taste though compared to using water+cream. Is there a reason you avoid almond milk? There are a few brands that have only almonds and water in them if you’re avoiding gums/thickeners.
I don’t use sugar anymore, regardless of real or fake. Can I make this without sugar?
You can, I would cut back slightly on the liquid. It will be relatively savory, though.
This looks great but I reeeeeeeally wish you guys would show metric measurements as well as whatever a cup is, for us international folks!
Just Google it like the rest of us, it would have taken less time than writing your comment 😂😂😂