Description
This Keto Vanilla Custard is a delicious and low-carb dessert that satisfies your sweet tooth.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3 large egg yolks
- 1/2 cup erythritol or other keto sweetener
- 2 teaspoons vanilla extract
- 1 teaspoon xanthan gum
Instructions
- In a medium saucepan, combine heavy cream and almond milk. Heat over medium heat until steaming, but not boiling.
- In a separate bowl, whisk together egg yolks, erythritol, and vanilla extract.
- Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5-10 minutes).
- Once thickened, remove from heat and whisk in xanthan gum for added thickness.
- Strain the custard through a fine mesh sieve into a bowl to remove any cooked egg bits.
- Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
- Serve chilled and enjoy!
Notes
- This custard can be stored in the refrigerator for up to one week.
- Enhance the flavor by adding a pinch of salt or using different extracts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 1g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg