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.
- How to Make Coconut Custard
- What’s the Best Sweetener to Use?
- How long can you keep the low carb custard in the refrigerator?
- Do you eat the coconut custard hot or cold?
- What causes watery custard?
- Can you overcook coconut milk custard?
- More Low Carb Coconut Desserts
- Keto Coconut Custard with Coconut Milk
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.
Keto Coconut Custard with Coconut Milk
Recipe Video (Click on Image to Play)
- 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.
Array ( [serving_size] => 149 [calories] => 85 [carbohydrates] => 2 [protein] => 4 [fat] => 7 [saturated_fat] => 4 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [cholesterol] => 112 [sodium] => 119 [potassium] => 42 [fiber] => 1 [vitamin_a] => 400 [calcium] => 220 [iron] => 0.7 )
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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.
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