Easy Keto Custard Recipe
My Keto Custard recipe needs just four ingredients and really is delicious, with just 1g net carbs! It can be brûléed, baked, churned as a frozen custard and used in so many other recipes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dessert, sides
Cuisine: American, Australian
Diet: Diabetic
Recipe Category: Low Carb
Servings: 4 serves
Calories: 215kcal
CONVENTIONAL METHOD
Add cream and vanilla to a small saucepan. Whisk over medium heat until it reaches a low simmer and remove from heat.
In a separate bowl whisk together sweetener and egg yolks. Whisk into the cream mixture.
Return to the heat and continue whisking until custard thickens and coats the back of a spoon. Serve warm or chill for later.
To Make Pastry Cream
If making Pastry Cream; whisk through butter and xanthan gum after taking off the heat. Push through a sieve to remove any lumps.
Leave to cool at room temperature then press cling film over surface of pastry cream and transfer to the fridge. Refrigerate 2-3 hours.
THERMAL METHOD
Insert whisk attachment. Add all ingredients to mixer; cook 9 min/90 ̊C/speed 4.
If making Pastry Cream, add butter and xanthan gum to custard after step 1. Mix 1 min/speed 4. Scrape down sides of bowl; mix 30 sec/speed 4.
Leave to cool at room temperature then press cling film over surface of pastry cream and transfer to the fridge. Refrigerate 2-3 hours.
This recipe is suitable to be made in larger batches if preferred. You can double, triple or quadruple the recipe if you have a large family.
When cooking with the conventional method be careful to keep the temperature low. A custard is mainly eggs and if overheated, you will end up with an eggy custard or worse still, sweetened scrambled eggs!
Keep whisking continuously and don’t leave the custard unattended while on the heat. It helps to keep the consistency smooth if you are whisking and taking note of the thickening of the keto custard.
I have a recipe for Hot Choc Powder in The Healthy Family cookbook.
When pastry cream cools, it can form a skin on the surface. Pressing cling film over the surface stops this from happening.
The custard can be stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it as it can separate when defrosting, and it’s much better freshly made.
Serving: 1serve | Calories: 215kcal | Carbohydrates: 2g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 230mg | Sodium: 32mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 1g