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–+ servings
Vanilla Custard
Rebekah KukRebekah Kuk

Low Carb Coconut Vanilla Custard

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
Ingredients Equipment Method

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

Equipment

  • Immersion Blender or Blender
  • Casserole Dish
  • Ramekins

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Place four large ramekins in a casserole dish. Place dish on a sheet pan for extra stability.
  2. Add all ingredients to large, deep bowl.
  3. Blend until smooth with immersion blender. (Alternatively, you can a traditional blender).
  4. Pour mixture evenly between ramekins. (If your ramekins are small, you can use 6).
  5. 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.
  6. Bake in preheated oven for 35 minutes until custard is mostly set. It will firm more as it chills.
  7. Chill at least two hours. Serve with optional toppings.
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