It’s gluten-free, and can also be made dairy-free for any food sensitivities, so everyone is guaranteed to be happy this Christmas!
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- Cook 10 MINS
- Yields 10
4 egg yolks
1 cup of cream
½ cup milk
Vanilla essence / paste
1 heaped tablespoon erythritol
Optional - 1 teaspoon of cornflour if you like a thicker custard.
We’ve used Erythritol as it’s the most common natural sweetener in low carb baking. You can also use Xylitol or Sugar Free Icing as the sweetener of choice if you prefer.
Overheating custard is the most common cause of curdling or separating. Be patient and keep it cooking on low heat to achieve best results.
Erythritol Natural Sweetener (600g)AUD$ 9.95
1Using a hand whisk combine all ingredients in a saucepan, then place on low heat and cook slowly, stirring continually.
2You will notice your keto custard starts thickening around the edges of the pan first, continually scrape these down and keep stirring. You can also use a hand whisk to ensure no lumps.
3If your custard does curdle or separate, let it cool and then blitz it in a blender or using a bamix and that should fix it!
1Custard can be stored in the fridge for up to 5 days.
👩🏻🍳 This is a keto pouring custard, perfect for Christmas pudding or berry crumble. If you do like a thicker custard, simply dissolve a teaspoon of cornflour in a tablespoon of hot water, then add to your custard and it will start to thicken more. This teaspoon of cornflour will add only 4g carbs across the whole batch, and in my opinion, is worth it!
👩🏻🍳 You can use almond milk and coconut cream to make a dairy-free keto custard, in this one we definitely recommend adding the cornflour.