Gluten-Free Keto Custard Recipe
If you need a dessert that’s adaptable for a variety of holidays, is made in individual servings, and is not only gluten-free but keto-friendly, look no further than this delicious Keto Custard.
Made with Swerve instead of sugar, this custard becomes keto-friendly. If you haven’t had Swerve or heard of it yet, it’s a cup-for-cup sugar replacement, available in granular, confectioners, and brown. In this recipe, I used the confectioners. However, If you want a more caramel-type of custard, Swerve makes a brown sugar substitute, so you could use that instead of the confectioners. Swerve is zero calorie and non-glycemic, with no funny aftertaste.
When making custard, be sure to not let your cream mixture boil and don’t add it too quickly to the eggs – doing either of these can basically make scrambled eggs, and that’s not what we’re going for! What’s great about this recipe is that it is versatile enough to make different varieties. Use peppermint extract and top with crushed candy canes for a holiday version, drizzle with chocolate syrup, top with fresh berries … the options are endless! I like to grate fresh nutmeg on mine, regardless of the season.
If you want to make this dairy-free, just use full-fat canned coconut milk in place of the heavy cream (be sure to shake the can well before using). Then of course if you want to add whipped cream as a topping, just use a dairy-free option.
Watch this recipe in action:
- 2 large eggs
- 2 cups heavy cream (or full-fat coconut milk for dairy free)
- ½ cup Swerve Confectioners
- ¼ teaspoon kosher or fine sea salt
- 1 tablespoon pure vanilla extract
- Whipped Cream
- Fresh berries
- Mint leaves
- Preheat oven to 350 degrees.
- Beat eggs in a mixing bowl over medium speed until frothy, about 30 seconds.
- Combine the cream, Swerve, and salt in a small saucepan and heat over medium-low heat until small bubbles start to form around the edges; do not let it boil. Stir in the vanilla, Pour the mixture slowly into the eggs, whisking constantly.
- Divide the mixture between 6 (4-ounce) ramekins. Grate or sprinkle the tops with nutmeg. Place the ramekins in a baking dish with tall sides and fill with enough hot water to come halfway up the sides of the ramekins.
- Bake for 30-40 minutes or until set but still a little jiggly, don’t overbake. Let cool then refrigerate for 1 hour or until set.
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