I was actually shocked when I made this. I developed this recipe by looking at the way dairy-based traditional custard is made and then just subbed some ingredients for keto-friendly ones.
I can not believe how good this tastes. It is so much better and far more superior to the usual custard you make or buy.
Even if I wasn’t doing keto, I’d still prefer this recipe to the traditional style of custard. You can’t really tell that it’s made from eggs and coconut.
Sorry, I keep going on about it but I think this is my favourite keto recipe so far and I am super proud to be sharing it with you.
Creamy Keto Vanilla Custard FPC Chart
This Creamy Keto Vanilla Custard Tastes Amazing!
When I had the mix of ingredients whisked and on the stove cooking, it separated/curdled a little and I just assumed that I had cooked yet another dish that had failed (there have been many many failed dishes).
Then I decided to put the whole mix into a nutri-bullet (a stick/emersion blender would do the same thing) and give it 30 seconds to 1 minute to combine. It came out super smooth, thick and creamy.
I tasted it and it was so soooo good while it was hot. We actually ate half the mix before we took photos for this post.
We had to stop ourselves because we hadn’t even had dinner yet. After refrigerating it for an hour or two, it kind of set even more in the fridge and tasted so good we polished it off before the night was out.
Creamy Keto Vanilla Custard
- 1.25 Cups Coconut Cream Full Fat (not including water in the can)
- 1 Lge Egg (50g)
- 4 Lge Egg Yolks
- 1.5 tsp Vanilla Extract organic & natural, or 1 vanilla bean
- 2.5 Tbsp Erythritol & Stevia-based sweetener add more or less to taste
- 1/4 tsp Xanthan Gum or Guar Gum
- 1 tsp Nutmeg Organic, add more or less to taste
Store in the fridge for up to 5 days.
- Firstly, you need good quality coconut cream and to make sure the can is cool enough that the cream separates from the water content. You can refrigerate it overnight or as long as you need so that it is well separated.
- Open the coconut cream and scoop out the thick creamy cream, leaving the water content of the can behind.
- Whisk all the ingredients together and place into a small saucepan. The mixture will seem thick at first because of the coconut cream but as it heats up it will thin out. This is what you want because the egg needs to cook.
- Simmer on low-medium heat for 5-10 minutes, continuously whisking with a hand whisk until the mix becomes thick.
- If your mix begins to separate or curdle, pop it in a nutri-bullet style appliance or just use a stick/emersion blender in the saucepan and blend until the mixture becomes smooth and creamy.
- If I can give you any one piece of advice for this recipe, it would be to ensure you have really good self-control, as it is the most delicious creamy amazing and too good to be true keto vanilla custard,
CREAMY KETO VANILLA CUSTARD
NOW TO PINTEREST!