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Everyone should know how to make custard, especially with all those festive desserts you can use it for!
Traditional egg vanilla custard is an essential ingredient for all great British pies and puddings. This low-carb version is just as creamy and delicious but with none of the sugar and starches.
The key to the perfect texture is tempering which will ensure that the custard is smooth and creamy. Don't skip this step, you don't want your custard to curdle.
This foolproof keto custard is the perfect filling for pies and trifles, or you can simply serve it spooned over crumbles or fresh berries.
Now for the pie crust, I've got plenty of different options you may like:
And if you love pies and want to try something else this year, check out some of these keto recipes:
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Hands-on Overall
Serving size about 1/2 cup, 125 g/ 4.4 oz
Nutritional values (per serving, about 1/2 cup, 125 g/ 4.4 oz)
Net carbs2.3 grams
Protein4.5 grams
Fat28.1 grams
Calories284 kcal
Calories from carbs 3%, protein 6%, fat 91%
Total carbs2.5 gramsFiber0.2 gramsSugars0.9 gramsSaturated fat16.1 gramsSodium53 mg(2% RDA)Magnesium10 mg(3% RDA)Potassium138 mg(7% EMR)
Ingredients (makes 8 servings)
Instructions
- Pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.
- Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.)
- Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy.
- While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.
- When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved.
- Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight.
- Once set, remove from the fridge.
- Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats.
Ingredient nutritional breakdown (per serving, about 1/2 cup, 125 g/ 4.4 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Almond milk natural (unsweetened) |
| 0.2 g | 0.3 g | 0.7 g | 8 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.8 g | 0 g | 3 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg yolk, fresh |
| 0.6 g | 2.7 g | 4.5 g | 55 kcal |
| Allulose, natural low-carb sweetener |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 101 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Total per serving, about 1/2 cup, 125 g/ 4.4 oz |
| 2.3 g | 4.5 g | 28.1 g | 284 kcal |
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