Keto Custard Food

KETO CUSTARD - SUGAR FREE (1G CARBS)

Steps:

• Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
• Place the eggs and sweetener (swerve) in a large bowl and whisk together for 5 minutes, until they have paled in color.
• Add the vanilla and 1/2 cup of the cream. Whisk well.
• Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
• Pour into your prepared pie dish and sprinkle over the nutmeg.
• Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
• Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
• Leave to cool for 15 minutes before serving.
• Serve warm or cold, on its own or add a little Keto Whipped Cream.

KETO CHOCOLATE ICE CREAM

Steps:

• Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
• Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
• Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.

EASY KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 180C/350F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
• In a large mixing bowl, whisk together all your ingredients, until smooth and combined. Transfer the mixture amongst the four ramekins.
• Boil a kettle or bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
• Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
• Remove from the oven and either enjoy warm or all to cool completely. Once cooled, you can refrigerate it until chilled.

KETO BAKED CUSTARD RECIPE

Steps:

• Preheat the oven to 180C/350F and grease an ovenproof dish.
• In a large bowl, whisk together all of the ingredients until smooth.
• Pour into the prepared ovenproof dish.
• Once the oven has reached the temperature, place the dish into the oven.
• Cook for 30 minutes.
• Remove from the oven, allow to cool.
• Enjoy warm or cool completely and enjoy chilled from the fridge.

EASY KETO EGG CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
• On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
• The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
• Now remove it from the heat and stir in the vanilla.
• Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
• With a ladle spoon out the custard mixture evenly into the dishes.
• Pour water into the large baking dish so that it's enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn't crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
• Top with a dusting of nutmeg sprinkled on the top of the custard.
• Bake the keto egg custard at 350 degrees for 30-35 minutes.
• Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it's very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
• When it's done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.

KETO CUSTARD

Steps:

• Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
• In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
• Add the heavy cream, and whisk well until the eggs are dissolved.
• Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
• Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
• Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.

EASY LOW CARB KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

KETO EGG CUSTARD PIE

Steps:

• Use a pie plate and a metal crust protector. To make your own crust protector, use a Sharpie to trace the inside bottom of the pie plate onto a sheet of aluminum foil. Trace the outer edge of the pie plate. Cut out the inner circle, and then cut out the outer circle, leaving an extra 1/2 inch in width.
• 2. Set oven to 400 degrees F.
• 3. In a medium-sized bowl, combine almond flour, coconut flour, salt, and sweetener. Mix in melted butter. Mix in egg until a dough forms. Press the dough into the bottom and sides of the pie plate. Use a fork to poke the bottom of the crust about 12 times to let the hot air out. Brush the crust with egg white. Cover the crust with the crust protector and scrunch down the sides if using aluminum foil.
• 4. Bake for 10 minutes until just lightly browned. Remove from oven and lower the heat to 320 degrees F.
• 5. Mix all filling ingredients and pour into the crust. Sprinkle nutmeg on top if desired. Bake until the top of the custard is firm with just a slight jiggle in the middle, 45-50 minutes. Start checking in at minute 30, as the cooking time will change depending on how deep your pie pan is.
• 6. Cool to room temperature and serve or chill for 2 hours in the refrigerator. Can be stored in the refrigerator for 2-3 days.

EASY KETO CUSTARD RECIPE

Steps:

• 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.
• 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.
• Insert Butterfly. Add the ingredients to the mixer; cook 9 min/90 ̊C/speed 4.
• If making Pastry Cream, add the butter and xanthan gum to the custard in the mixing bowl. Mix 1 min/speed 4. Scrape down the sides of the bowl and mix again 30 seconds/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.

KETO CUSTARD PIE - TART

Steps:

• Preheat oven to 175C/350F.
• Mix together the almond meal, flaxseed meal, Swerve and nutmeg in a bowl.
• Add the melted butter and egg and mix well.
• Spoon the mixture in a 9.5in pie dish and press into an even layer across the base and up the sides.
• Bake in the oven for 12 minutes until the base is firm. If the base starts to rise from air bubbles, prick it with a fork and gently press down. Set aside to cool slightly.
• Reduce oven to 160C/320F.
• Scrap the seeds from the vanilla bean and discard the pod.
• In a bowl whisk together the eggs, egg yolk, vanilla seeds and Swerve.
• Add the cream and mix well, before pouring through a fine sieve to removed any larger vanilla bean pieces.
• Pour mixture into base and gently place in the oven.
• Bake for 25 minutes, or until the custard is just set and there is a slight jiggle when moved.
• Sprinkle with a pinch of nutmeg and place in the fridge for at least 30 minutes to set.
• Cut into 12 even pieces and enjoy.

KETO CUSTARD - EASY SWEET TREAT!

Steps:

• Preheat the oven to 350F and spray 4, 8 ounce ramekins with cooking spray. Set aside.
• Boil 3 cups of water in a small saucepan.
• Add all of the ingredients to a large mixing bowl and beat with an electric mixer until smooth. Alternatively, you can use a hand whisk.
• Ladle the custard mixture evenly into each ramekin.
• Set a 9x13 casserole dish on the oven rack with the rack pulled out. Pour the boiling water into the casserole dish. Place the ramekins carefully in the water bath.
• Bake for 30 minutes. Let cool in the waterbath until cool enough to handle. Serve warm or chilled.

EASY KETO CUSTARD

Steps:

• Using a hand whisk combine all ingredients in a saucepan, then place on low heat and cook slowly, stirring continually.
• You 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.
• If 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!
• Custard can be stored in the fridge for up to 5 days.

SUGAR FREE KETO EGG CUSTARD

Steps:

• Preheat oven to 350 degrees F. Place 5 ramekins in a 9 by 13 baking dish.
• Add all ingredients into a blender and blend until smooth. Pour evenly into ramekins.
• Place 9 by 13 baking dish into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
• Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
• Enjoy warm or refrigerate and top with sugar free whipped cream.

KETO COCONUT CUSTARD

Steps:

• Preheat oven to 325º Fahrenheit. Put on a kettle of water to boil. Gather the equipment needed--4 4-ounce ramekins or custard dishes, a large baking dish with sides taller than the ramekins. Line the baking dish with a dish towel and place the ramekins on top. The ramekins should not touch.
• In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.
• Pour the coconut milk into a small saucepan. Whisk in the sea salt. Heat over medium heat, whisking frequently. When mixture comes to a simmer, remove from heat and whisk in the vanilla extract.
• While vigorously whisking the egg yolk mixture, slowly stream the hot coconut milk in, a little bit at a time. Do not stop whisking the yolks or add the coconut milke too quickly or you will cook the eggs.
• Pour the custard mixture into the ramekins, dividing it equally. Remove any bubbles from the top with a spoon and discard. Pour the water from the kettle into the baking dish (avoiding getting it in the custard-filled ramekins) until it reaches ½ to ⅔rds up the sides of the ramekins.
• Bake in the preheated oven for 40-50 minutes (The time will vary with the shape and size of the baking dishes). The centers will still be wiggle when done. Using tongs, remove custards from the baking dish to a cooling rack. Allow to cool to room temperature, then cover and refrigerate for at least 3 hours.
• If desired, sprinkle coconut or toasted coconut on top before serving.

KETO COCONUT CUSTARD IMPOSSIBLE PIE

Steps:

• Preheat oven to 175 C/ 350 F
• Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
• Whisk the eggs with the remaining wet ingredients until well combined.
• Add all of the dry ingredients and stir until well combined.
• Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
• Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg