This recipe for sugar-free Keto coconut custard could not be easier to make, and every bowl has just 3g net carbs.
I saw the most adorable thing on Facebook today.
It's a trio of child musicians from Mexico named Los Bañales Juniors. (video below) These three have won my heart.
I love the impromptu horse accompaniment in the background.
The kids just smile and play on. They are so cute. I can't even handle it.
But let's return to the non-cute world for a minute and talk about low carb egg custard.
So far I've posted recipes for low carb egg custard, lemon custard and flan. Today's recipe is in that same family. But it uses coconut milk as its base, so it's lighter than the other cream based custards. It tastes like vanilla egg custard with just a hint of coconut. It's really good.
But now I must get back to the cuteness. Adiós!
Low Carb Keto Coconut Egg Custard
This recipe for low carb sugar-free coconut custard could not be easier to make, and every bowl has just 3g net carbs.
- Prep Time: 5
- Cook Time: 55
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Diabetic
- 1 (13.5) can full fat coconut milk
- ¼ cup heavy whipping cream
- 3 eggs
- 3 tablespoons Swerve or equivalent granulated sweetener
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Step 1. Preheat oven to 350 degrees F and put a full kettle of water on to boil.
Step 2. Whisk together the eggs, sweetener and salt.
Step 3. Heat coconut milk and heavy cream until barely simmering.
Step 4. Slowly whisk heated coconut milk into egg mixture to temper it.
Step 5. Stir in vanilla extract.
Step 6. Pour into 5 custard cups.
Step 7. Place cups in a 13×9 inch baking pan. Fill the pan with hot water.
Step 8. Bake for 45-50 minutes or until a knife inserted near the center comes out clean.
Step 9. Remove cups to a wire rack and cool for an hour before moving to the refrigerator to chill for at least 1 hour.
Step 10. Store in the refrigerator.
- Calories: 236
- Fat: 24
- Carbohydrates: 3
- Fiber: 0
- Protein: 5
Keywords: Low Carb Coconut Custard, Keto Coconut Custard, Sugar-Free Coconut Custard
If you liked this custard recipe, then you might like my recipes for Egg Custard, Lemon Custard or Keto Flan.
Best if served hot.
My new favorite recipe. I modified it a little to my taste but overall I don’t think anyone can really mess this recipe up. I used 4 tbsp of Swerve instead of 3 and I used a full teaspoon of vanilla. I then put unsweetened coconut on the bottom of the dish and poured the mixture over it. It came out so creamy and just the perfect amount of sweetness.
What a good idea to add the unsweetened flaked coconut. That sounds delicious.
Followed the recipe but doubled the vanilla. Excellent and I'll be making it again and again! I also used silicone cupcake molds because I didn't have enough ramekins. It made 12 molds perfectly.
So glad you like the recipe. Thanks for letting me know!
I followed the recipe, but we felt it was a bit too sweet. However, make no mistake this recipe is rich, creamy and elegant. It's less rich when served cold. I like mine with a bit of nutmeg on top.
I love how simple this custard is to make. I've made it several times already.
Yea, sometimes the simplest things are the best.