Description
A rich and creamy Keto Vanilla Custard Dessert with only 3g of net carbs per serving.
Ingredients
Scale
- 2 cups heavy cream
- 3 large egg yolks
- 1/2 cup erythritol (or your preferred sweetener)
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, erythritol, and a pinch of salt. Heat over medium heat until the mixture begins to simmer, stirring occasionally.
- In a separate bowl, whisk the egg yolks until they are light and frothy.
- Slowly pour a small amount of the hot cream mixture into the bowl with the egg yolks while whisking continuously to temper the yolks.
- Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Continue to cook the custard over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-10 minutes).
- Remove the saucepan from heat and stir in the vanilla extract.
- Pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps.
- Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours or until set.
- Serve chilled as a dessert on its own or topped with your favorite low-carb fruits.
Notes
- This custard can be stored in the refrigerator for up to 3 days.
- For a chocolate version, add unsweetened cocoa powder to the cream mixture before cooking.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 0g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 210mg