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–+ servings
Vanilla Custard

Low Carb Coconut Vanilla Custard

Rebekah KukRebekah Kuk
Smooth, creamy keto + paleo vanilla custard - perfect for a low-carb, after dinner treat!
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Prep Time 10 minutes
Cook Time 35 minutes
Chill 2 hours
Total Time 2 hours 45 minutes
Servings 4

Equipment

  • Immersion Blender or Blender
  • Casserole Dish
  • Ramekins

Ingredients
  

  • 1 can coconut milk full fat
  • 4 eggs large
  • 1 tbsp vanilla extract
  • 1 tsp pure monkfruit sweetener
  • pinch sea salt
  • optional toppings: cinnamon, banana, cocoa nibs, coconut, berries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Place four large ramekins in a casserole dish. Place dish on a sheet pan for extra stability.
  • Add all ingredients to large, deep bowl.
  • Blend until smooth with immersion blender. (Alternatively, you can a traditional blender).
  • Pour mixture evenly between ramekins. (If your ramekins are small, you can use 6).
  • Bring 2 cups of water to a boil. Pour into casserole dish around ramekins, allowing water to fill partway up the sides of the ramekins. This ensures even baking.
  • Bake in preheated oven for 35 minutes until custard is mostly set. It will firm more as it chills.
  • Chill at least two hours. Serve with optional toppings.
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