Decadent Keto Coconut Custard: A Sugar-Free Delight

Indulge in the creamy, comforting goodness of keto coconut custard. This sugar-free dessert is a fantastic way to satisfy your sweet cravings without derailing your low-carb lifestyle. It's easy to make, family-friendly, and perfect for meal prep.

Why This Keto Coconut Custard Recipe Works

Traditional custard recipes are often loaded with sugar, making them unsuitable for a ketogenic diet. This recipe uses a powdered sweetener to achieve the desired sweetness without the carb overload. The inclusion of coconut cream provides a rich, dairy-free base, while eggs contribute to the custard's smooth and creamy texture. Baking the custard in a water bath ensures even cooking and prevents curdling.

Key Ingredients

• Coconut Cream: This is the base of the custard, providing a rich and creamy texture. You can use cartons of coconut cream or refrigerate cans of coconut milk to separate the liquid and firm parts.
• Powdered Sweetener: Powdered allulose is recommended for the best taste and melting properties. Powdered erythritol, stevia drops, or monk fruit sweetener can also be used.
• Egg Yolks: These contribute to the custard's richness and help it set properly.
• Vanilla: Vanilla extract or fresh vanilla bean pods enhance the flavor of the custard.

Step-by-Step Instructions

1. Prepare the Vanilla Bean (Optional): If using fresh vanilla bean pods, split the vanilla bean in half and scrape out the seeds. Place the seeds in a mixing bowl and set aside.
2. Heat the Coconut Cream: Heat the coconut cream and the vanilla bean pod (if using) in a saucepan over medium heat. Wait until the coconut cream simmers and the first bubbles begin to form on the top. Do not boil! Take off the heat and let cool for about 15 minutes. If you are using vanilla extract instead of the vanilla bean, add it now.
3. Combine Egg Yolks and Sweetener: Add the egg yolks and the powdered sweetener to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy, and double in size.
4. Combine Mixtures: Slowly add the (lukewarm) coconut cream to the egg yolk mix, stirring continuously.
5. Prepare the Baking Dish: Heat the oven to 160 degrees Celsius (325 degrees Fahrenheit). Pour the custard mix into ramekins and place the ramekins into a casserole dish.
6. Create a Water Bath: Fill the casserole with boiled water that should reach half-way up the ramekins. This helps the custard to bake evenly and prevents splitting.
7. Bake: Bake for about 40 minutes until the tops are set and very lightly browned, but the centers are still jiggly.
8. Cool and Chill: Remove from the oven and cool to room temperature, then chill in the fridge for at least 2 hours before serving.

Tips for Success

• Do not boil the coconut cream: Boiling can cause the cream to separate and affect the texture of the custard.
• Temper the eggs: Slowly add the warm coconut cream to the egg yolks while whisking continuously to prevent the eggs from cooking too quickly.
• Use a water bath: A water bath ensures even cooking and prevents the custard from curdling or cracking.
• Chill thoroughly: Chilling the custard for at least 2 hours allows it to set properly and develop its full flavor.

Variations and Toppings

• Berries: Top with fresh berries such as strawberries, blueberries, or raspberries.
• Whipped Cream: Decorate with sugar-free whipped cream and chocolate shavings.
• Nutmeg: Sprinkle with ground nutmeg for a warm, aromatic flavor.
• Toasted Coconut: Add toasted coconut flakes for extra coconut flavor and a contrasting texture.

Serving and Storage

Serve the keto coconut custard cold, garnished with your favorite toppings. Store leftovers in the refrigerator for up to 5 days. Custard is not suitable for freezing.

Nutritional Information

One serving of keto coconut custard (using coconut cream) contains approximately 4.1g net carbs. If using regular heavy cream, the net carb count is reduced to 2.6g per serving.

Note: Nutritional information is approximate and may vary depending on the specific ingredients and brands used.

Read also: Easy Low-Carb Cheese Crackers

Keto Coconut Cream Pie

This keto coconut custard can also be used as a filling for a keto coconut cream pie. Simply pour the custard into a pre-baked almond flour crust and chill for at least 2-3 hours. Top with whipped cream and toasted coconut flakes before serving.

Almond Flour Pie Crust

This simple almond flour pie crust takes only 4 ingredients and about 10 minutes prep time.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup powdered sweetener
• 6 tablespoons cold butter, cut into small pieces
• 1 egg yolk

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine almond flour and powdered sweetener.
3. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Add egg yolk and mix until the dough comes together.
5. Press the dough into a 9-inch pie pan.
6. Bake for 12-15 minutes, or until lightly golden brown.
7. Let cool completely before filling.

Keto Coconut Cream Pie Filling

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups coconut cream
• 6 large egg yolks
• ½ cup powdered sweetener
• Pinch of salt
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 1 tablespoon butter
• ½ teaspoon xanthan gum
• ½ cup shredded coconut

Instructions:

1. Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
2. In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
3. Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
4. Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
5. Pour the mixture into the baked pie crust and spread to the edges.
6. Refrigerate at least 2 to 3 hours.

Whipped Cream Topping

Ingredients:

• 1 cup whipping cream
• 2 tablespoons powdered sweetener
• ½ teaspoon vanilla extract
• Toasted flaked coconut, for garnish

Instructions:

1. Place the whipping cream in a large bowl and add the sweetener and vanilla.
2. Beat until the cream holds stiff peaks.
3. Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.

Other Keto-Friendly Coconut Desserts

If you're looking for more decadent low-carb desserts with coconut, consider trying these recipes:

• Keto Coconut Macaroons
• Keto Coconut Flour Pancakes
• Keto Coconut Fat Bombs

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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