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 won’t stall weight loss.
For some reason, I seem to be doing better with weight loss when I use a sucralose sweetener instead of a stevia and erythritol mix. I do use a liquid version of Splenda which has zero carbs and calories so perhaps that is the reason.
It has been a few weeks since I’ve baked a dessert. But, I have been eating Splenda sweetened protein bars which are like eating candy.
I wanted to make something sweet that would be fairly low in carbs and calories. Of course gelatin is always a great standby, but I wanted something with a little more substance.
I thought about making some pudding and ended up with a baked custard. Coconut is one of my favorite flavors so I made some baked coconut custard in single serving cups
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. It could just be that I’m sensitive to sugar alcohols and fiber.
If you want more decadent low carb coconut desserts, I’ve got some great ones. Check out my coconut cake and coconut cream pie!
Low Carb Dairy Free Coconut Custard
Coconut Custard
Ingredients
- 3 eggs
- 1/3 cup low carb sweetener or 1/2 teaspoon liquid stevia
- dash salt
- 2 1/4 cups coconut milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut
- dash ground nutmeg optional
Instructions
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Whisk together the eggs, sweetener and salt until the eggs are just blended.
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Heat coconut milk just to simmering.
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Gradually whisk heated coconut milk into egg mixture.
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Stir in vanilla extract and coconut.
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Pour into 5 custard cups. Sprinkle with nutmeg, if desired.
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Place cups in a 13×9 baking pan. Add about 1 inch of hot water to pan.
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Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
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Remove cups to a wire rack and cool for an hour. Cover and store in the refrigerator.
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Bonnie says
Are you talking the canned coconut milk ? With the firm layer and the liquid layer ?
Lisa says
You can use either canned or carton. I prefer the canned and it will turn into all liquid once heated.
DaniD says
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 says
I find mixing stevia with monk fruit and or erythritol eliminates any bad taste.
Lorayne says
I don’t use artificial sweeteners, so how much granulated sugar could I use?
Thanks.
Lisa says
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 says
But…. then it wouldn’t be low carb. I wouldn’t even bother.
Nancy says
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 says
It’s best to use all yolks and whip them well with the sweetener so you might want to try that.
Cheryl says
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 says
Fixed. You’ll want about 1/2 teaspoon or a little more of liquid stevia.
Lili says
1/2 teaspoon liquid stevia
Natalie says
Love this recipe!!!! I used vanilla stevia drops, mainly just because they were what I had on hand and it turned out great!
Lisa says
Good to know the vanilla stevia drops worked out. It’s my favorite stevia flavor.
Cheryl says
Natalie, did you eliminate the vanilla??? Since you used the Vanilla Stevia??? Thank You…
Holly says
Did you use 1/3 cup of the liquid stevia?
Lisa says
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 says
Is there a way for this custard to be baked into a almond flour crust?
Lisa says
I don’t see why not. You could try doubling the recipe and baking for a longer time.
Tracey says
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 says
Either will work, but I prefer canned.
Gail Herbest says
I did not add the shredded coconut, turned out perfect and tastes wonderful
Lisa says
Awesome! Good to know.
Susan says
Misleading. This has EGGs. Eggs are dairy. This is NOT dairy free.
Lisa says
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 says
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 says
Agree!
Dom says
Dairy is from
Cows. Eggs are from chickens. Eggs are not dairy.
Beverly says
Never saw a cow lay eggs. Nor a farmer milk a chicken.
Ken says
Eggs ARE NOT dairy!
Kevin says
Eggs are not dairy. Lol. Google it.
marguerite lindemann says
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 says
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.
Maxine says
Just to be clear…you used the DRINKING kind of coconut milk, not the canned kind for making curries and desserts?
Lisa says
I use either.
Heather says
Tasted great! Thanks for the recipe.
Rosemary says
why do you never put any macro nutritional values. Its rather frustrating
Lisa says
Old recipes haven’t been updated because I just don’t have the time. However, there is a great recipe analyzer at calorie counter which is very accurate if you want to analyze a particular recipe. Maybe one day I’ll have the time or money to hire a virtual assistant to add macros to all the older recipes. New recipes have the info at the bottom.
Patti Gardner says
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 says
I use one without sugar or additives. Mine has 2g or less for every 1/3 cup.
Kacey says
It’s pretty easy to figure it out yourself …
Lee says
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 says
I used the So Delicious brand of regular unsweetened coconut milk.
Lucy says
What kind of liquid splenda do you buy and where? Thanks (your dessert looks delish!)
Lisa says
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.