2.5TbspErythritol & Stevia-based sweeteneradd more or less to taste
1/4tspXanthan Gumor Guar Gum
1tspNutmegOrganic, add more or less to taste
Store in the fridge for up to 5 days.
Instructions
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,