Description
A delicious and guilt-free Keto Cardamom Coffee Custard that satisfies your sweet cravings while keeping you on track with your keto diet.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/2 cup erythritol (or preferred keto sweetener)
- 4 large eggs
- 1 tablespoon instant coffee granules
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Prepare a baking dish by placing it in a larger roasting pan for a water bath.
- In a medium saucepan over medium heat, combine the heavy cream, almond milk, erythritol, instant coffee granules, ground cardamom, and salt. Stir until warm and sweetener is dissolved, but do not boil.
- In a large mixing bowl, whisk together the eggs and vanilla extract until well combined.
- Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent scrambling.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove lumps.
- Pour the custard mixture evenly into ramekins or custard cups and place them in the prepared baking dish.
- Fill the outer baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custards are set but slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- For a spicier flavor, add a pinch of ground cinnamon or nutmeg to the custard mixture.
- Top the custard with a dollop of whipped cream sweetened with a keto-friendly sweetener for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 custard
- Calories: 220
- Sugar: 0g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg