Low-Carb Crème Anglaise

4.2 stars, average of 41 ratings

Low-Carb Crème AnglaisePin recipeFollow us 117.1k

Okay. I’m not going to lie; I love custard. I mean, I really love custard. But when you have to wait for it to set? Nope.

May I introduce you to keto Crème Anglaise? This sauce is basically a pourable vanilla custard. (No, that doesn’t mean that you can drink it from the jug) It’s perfect over fresh berries or as a side sauce. It's like creamy vanilla fat bomb in liquid form - almost zero-carb and high in healthy fats!

When I was researching the traditional recipes for Crème Anglaise, I calculated the sugar to sweetener ratio and the average came out at 6 Tablespoons. I found this waaaay too sweet, but my tastebuds have changed a lot over the years and I have gone as low as 1 Tablespoon of sweetener in this sauce. You may want to use any low-carb sweetener to taste.

If you can't eat dairy, full-fat coconut milk is a great alternative to cream. Enjoy!

Hands-on Overall

Nutritional values (per serving, 1/3 cup/ 80 ml)

Net carbs2.7 grams
Protein3.2 grams
Fat29.3 grams
Calories294 kcal

Calories from carbs 4%, protein 4%, fat 92%

Total carbs2.7 gramsFiber0 gramsSugars2.4 gramsSaturated fat17.8 gramsSodium32 mg(1% RDA)Magnesium5 mg(1% RDA)Potassium66 mg(3% EMR)

Ingredients (makes about 2 1/3 cups)

Instructions

  1. Place cream and vanilla in a saucepan and heat over medium heat until barely simmering.
    Low-Carb Crème Anglaise
  2. While cream heats, place egg yolks and sweetener in a bowl and whisk well until creamy and combined.
    Low-Carb Crème Anglaise
  3. Slowly add hot milk a little at a time, whisking continuously. Once combined, return to saucepan and heat until thickened.
    Low-Carb Crème Anglaise
  4. You can strain the custard before serving to remove any lumps and vanilla seeds.
    Low-Carb Crème Anglaise
  5. Store in the refrigerator, covered for up to five days. Make sure that cling wrap covers surface of sauce.
    Low-Carb Crème Anglaise

Ingredient nutritional breakdown (per serving, 1/3 cup/ 80 ml)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.8 g1.3 g26.1 g251 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Egg yolk, fresh
0.4 g1.9 g3.2 g39 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g0 g0 g2 kcal
Total per serving, 1/3 cup/ 80 ml
2.7 g3.2 g29.3 g294 kcal
  1. Blog
  2. Recipes
  3. Desserts
  4. Low-Carb Crème Anglaise
  1. Blog
  2. Recipes
  3. Basics
  4. Low-Carb Crème Anglaise
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Low-Carb Crème Anglaise
  1. Blog
  2. Recipes
  3. Low-Carb Crème Anglaise
  1. Blog
  2. Naomi Sherman
  3. Low-Carb Crème Anglaise
Download Recipe

Do you like this recipe? Share it with your friends! 

Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet questions please join our Facebook community.

Comments (2)

Hi Naomi,
Would I be correct in thinking that this could be frozen in portions in a similar way to *real* ice-cream (not the version with many additives of course).
Thanks for the great work, the recipe is fantastic 😊

Reply

Hi Sen, you could definitely freeze this and make a frozen dessert out of it. I'd go with popsicles but you could even use an ice cream maker.

Reply