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A coconut custard perfect for those who crave sweets during the weight loss phase of a low carb diet. With only 2g carbs, eating it shouldn’t stall weight loss.
I was craving something sweet so I whipped up an easy low carb custard. It was adapted from a traditional recipe made with milk and eggs along with some sweetener.
I’ve been avoiding dairy so I made the custard with coconut milk instead of cream. Almond milk can work too. But I prefer the taste of coconut milk, especially in this baked custard.
How to Make Coconut Custard
The process for making this simple low carb dessert couldn’t be easier. First, blend eggs with sweetener and salt using a hand mixer.
Then, heat coconut milk to just under boiling and whisked into the egg mixture.
For extra flavoring, stir in coconut and vanilla extract. If you don’t care for coconut pieces in the custard, they can be left out. But I like the flavor they add. However, you could just use a coconut extract in addition to the vanilla extract.
The coconut custard mixture is then poured into ramekins for individual servings. If you prefer, one big baking dish can be used instead, but the baking time would need to increase to fully cook the custard.
What’s the Best Sweetener to Use?
To keep carbs low, I do recommend using a liquid sweetener rather than one with erythritol or other fillers. If you prefer natural based, stevia drops mixed with liquid monk fruit has a nice flavor. The coconut flavored liquid stevia would be perfect in this recipe!
There’s only 2 grams of total carbs in this delicious coconut custard. And, if you subtract the fiber, that gets it down to only 1 gram net carb.
I’ve been taking into account total carbs and that has really helped boost my weight loss. But, it could just be that I’m sensitive to sugar alcohols and fiber.
How long can you keep the low carb custard in the refrigerator?
Store the custard covered in the refrigerator where it should keep for at least 3 to 4 days.
Do you eat the coconut custard hot or cold?
Although you can eat keto custard warm, it firms up more when chilled. And I prefer the taste and texture after it’s chilled.
What causes watery custard?
You can end up with runny custard if the eggs aren’t completely cooked, the custard can end up being runny. When baking custard, it’s best to place the baking dishes in a water bath to allow a slow and even baking.
Can you overcook coconut milk custard?
If overheated, the egg proteins can clump causing grainy pieces to form. However, this can be remedied by mixing in a food processor or blender. But be sure to keep an eye on the custard so you won’t need that extra step.
More Low Carb Coconut Desserts
If you want more decadent low carb desserts with coconut, I’ve got some great ones. The following recipes are sure to please!
- Keto Coconut Cake – A super moist cake that combines grated yellow squash with coconut flour and flaked coconut.
- Keto Coconut Cream Pie – So good, your friends and family will question if it’s really a low carb dessert.
- Coconut Milk Pudding – A creamy pudding with coconut and cream cheese.
- Keto Coconut Bars – Soft and buttery bars loaded with coconut and chocolate chips.
- Keto Coconut Macaroons – You only need 5 ingredients to make these simple egg free cookies.
- Coconut Cream Cheesecake – The best part of this cheesecake is the amazing coconut cream frosting.
- Keto Coconut Pie – A crustless custard pie that adds in lemon flavor.
I also love the 5-ingredient coconut custard bars over at My Montana Kitchen.
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Keto Coconut Custard with Coconut Milk
Recipe Video (Click on Image to Play)
Ingredients
- 3 eggs
- 1/3 cup low carb sugar substitute or 1/2 teaspoon liquid stevia
- dash salt
- 2 1/4 cups coconut milk canned or carton
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut
- dash ground nutmeg optional
Instructions
- Whisk together the eggs, sweetener and salt until the eggs are just blended.
- Heat coconut milk just to simmering.
- Gradually whisk heated coconut milk into egg mixture.
- Stir in vanilla extract and coconut.
- Pour into 5 custard cups. Sprinkle with nutmeg, if desired.
- Place cups in a 13×9 baking pan. Add about 1 inch of hot water to pan.
- Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Remove cups to a wire rack and cool for an hour. Cover and store in the refrigerator.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Kelly
This is by far the best custard I’ve ever made, keto or not. I’m currently quarantining and trying hard to stay as low carb as possible, but I do have my sweet cravings. So I tried this recipe with a few substitutions. I used an entire can (13oz) of coconut milk and then I used a can of Mexican crema table cream (7.6oz) which is thick and creamy. Very similar to a think condensed milk. I used the same amount of Stevia that the recipe calls for, 2 tsp. vanilla and a tsp. almond extract. I did throw is a 1/2 tsp. of xanthum gum in too, so it would have a creamier texture. That combined with the table cream made for a delicious and creamy custard. OMG! Sprinkled some unsweetened coconut on the top before pushing the pan in the oven and Voila! Yummo!
Racquel Garcia
Love this recipe but both times I made it , it comes out watery in the bottom and like a grey color. Do you know why or if I need to make any changes?
I actually bought natural food coloring to give it a more yellow custard look this time.
Just wanting to know if I can get more custard look.
Lisa MarcAurele
Over baking is the most common reason why custard weeps (releases liquid).
Heather
What size custard cups should I use?
Lisa MarcAurele
I typically use 3.5-inch diameter ramekins.
Mary R Hunt
Thanks for the never ending supply of recipes, especially puddings. My husband being diabetic loves the endless supply he can enjoy. Now I have printed the Coconut custard with coconut milk which I will make for him tonight. I also use the recipes for myself trying to lose weight, its working slowly but working
Thanks again Lisa
Jillian
Was this with canned coconut milk or from a carton?
Lisa MarcAurele
Either one works in the recipe.
María
Hi, thanks for sharing great recipes!
Will I be able to use Macademia milk instead of coconut milk?
Lisa MarcAurele
It should work out fine with a nut milk. But nut milks can be a little thinner so it may not thicken as much.
Jo
Hi-the macros and the picture have won me over and would like to make it-I would like to make this pudding however need clarification-I can buy unsweetened coconut milk made by Silk let’s say in the dairy dept or I can purchase full fat or lite coconut milk that comes in a can on the shelf by Thai-which is the one to use? I hope it’s the one that Silk makes because it’s a lot cheaper but I do want it to come out right. Thank you for responding,
Lisa MarcAurele
I like to use the coconut milk in a carton for the recipe, but the canned kind should work too.
Ann
Best custard I have ever had. Had to use cream since was out of coconut milk but worked out perfectly.
Lynn kimball
Do you use 3 whole eggs or 3 egg yolks ?
Lisa
I used whole eggs, but custard is traditionally made with yolks so you can try just the yolks (may need more though).
Bonnie
Are you talking the canned coconut milk ? With the firm layer and the liquid layer ?
Lisa
You can use either canned or carton. I prefer the canned and it will turn into all liquid once heated.
DaniD
This was a pretty yummy treat!!! Thanks for sharing the recipe. I have two questions. Has anyone made it with egg yolks to make it richer. Typical custard is made with just yolks? Second question- Does anyone have a good sugar substitute that doesnt taste metallic? I used a pure stevia with a vanilla flavoring but it’s really not that sweet and has that artificial sugar taste. Any advice?
Lisa
I find mixing stevia with monk fruit and or erythritol eliminates any bad taste.
Lorayne
I don’t use artificial sweeteners, so how much granulated sugar could I use?
Thanks.
Lisa
Stevia isn’t an artificial sweetener and neither is monk fruit. Granulated sugar is the same amount as the low carb sweetener, but you’d be better off with coconut palm sugar.
Kevin
But…. then it wouldn’t be low carb. I wouldn’t even bother.
Nancy
I just tried this and it never got solid. I cooked for 55 mins but it seemed to cook on the top but when i spooned into it it was watery on the bottom, like the eggs and milk had separated…. any ideas what went wrong? I have to try again
Lisa
It’s best to use all yolks and whip them well with the sweetener so you might want to try that.
Cheryl
I’m a little confused… Your printed recipe says 1/3 cup of splenda… But in the written description above the recipe says to use a liquid stevia (suggested the coconut flavored liquid stevia)… Please, how much liquid stevia should be used in the Recipe??? Thank You…
Lisa
Fixed. You’ll want about 1/2 teaspoon or a little more of liquid stevia.
Lili
1/2 teaspoon liquid stevia
Natalie
Love this recipe!!!! I used vanilla stevia drops, mainly just because they were what I had on hand and it turned out great!
Lisa
Good to know the vanilla stevia drops worked out. It’s my favorite stevia flavor.
Cheryl
Natalie, did you eliminate the vanilla??? Since you used the Vanilla Stevia??? Thank You…
Holly
Did you use 1/3 cup of the liquid stevia?
Lisa
Abosolutely not! That would be WAY too much. You need about 2/3 TEASPOON of liquid stevia to replace 1/3 cup of Splenda or other one-for-one sugar replacement.
Lori
Is there a way for this custard to be baked into a almond flour crust?
Lisa
I don’t see why not. You could try doubling the recipe and baking for a longer time.
Tracey
Is this coconut milk from the can (cream of coconut) or is this coconut milk from a carton on the shelf such as Almind Breeze?
Lisa
Either will work, but I prefer canned.
Gail Herbest
I did not add the shredded coconut, turned out perfect and tastes wonderful
Lisa
Awesome! Good to know.
Susan
Misleading. This has EGGs. Eggs are dairy. This is NOT dairy free.
Lisa
Eggs are NOT dairy. Dairy is a product made from milk (which comes from mammals). Eggs come from chickens which are not milk-producing animals. Although eggs are often sold in the dairy aisle, they certainly aren’t a dairy product.
Angela
But eggs do not have lactose or milk protein. People with milk allergies can eat this if they are not allergic to eggs also
Lisa
Agree!
Dom
Dairy is from
Cows. Eggs are from chickens. Eggs are not dairy.
Beverly
Never saw a cow lay eggs. Nor a farmer milk a chicken.
Ken
Eggs ARE NOT dairy!
Kevin
Eggs are not dairy. Lol. Google it.
marguerite lindemann
Can he tell me how to get milk from chickens I would love to know how since I have about 75 chickens, I would never have to buy milk again.
Cat
Speaking as a naturopath who has treated hundreds of people with dietary intolerances, I need to correct you here, Eggs are from chickens, which are birds. Dairy refers to lactating mammals such as cows, goats and sheep. You can verify this fact from other sources. A dairy free diet may certainly include eggs in the absence of an egg intolerance.
Eluzabeth
LOL, Eggs are not dairy. They have no milk or milk enzymes. Milk comes from cows and goats. Eggs come from chickens.
Freya
Eggs aren’t dairy they are unfertilized embryos and dairy comes from animals that make milk eg. cows sheep
Maxine
Just to be clear…you used the DRINKING kind of coconut milk, not the canned kind for making curries and desserts?
Lisa
I use either.
Heather
Tasted great! Thanks for the recipe.
Rosemary
why do you never put any macro nutritional values. Its rather frustrating
Lisa
Old recipes haven’t been updated because I just don’t have the time. However, there is a great recipe analyzer at MyFitnessPal.com which is pretty accurate if you want to analyze a particular recipe.
Patti Gardner
When I put the ingredients into my app it comes out to 223 Calories and 4.8 g of Carbs. It has to be the coconut milk. Which one do you use?
Lisa
I use one without sugar or additives. Mine has 2g or less for every 1/3 cup.
Kacey
It’s pretty easy to figure it out yourself …
Lee
Would love to make this. One question: did you use lite or regular coconut milk?
I like a lite brand that does not have any additives and would love to try using the ‘lite’.
Lisa
I used the So Delicious brand of regular unsweetened coconut milk.
Lucy
What kind of liquid splenda do you buy and where? Thanks (your dessert looks delish!)
Lisa
I bought a 4 oz bottle of Sweetzfree a while back at their website and it lasts a long time since it is so highly concentrated. However, next time I will buy EZ-Sweetz or another form of liquid sucralose from Amazon because it is much cheaper.