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.
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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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Recipe
Keto Coconut Custard with Coconut Milk
Video
Ingredients
- 3 eggs
- ⅓ cup low carb sugar substitute or ½ teaspoon liquid stevia
- dash salt
- 2 ¼ cups coconut milk canned or carton
- ½ 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
Additional Info
Notes 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.
Copyright
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Jessi
Can you make this in an Instant Pot?
Lisa MarcAurele
You can definitely cook it in the Instant Pot. I'd try about 15 minutes on high pressure followed by quick pressure release.
Tracie
Fyi in case anyone else runs into a calorie and macro mismatch: I got way more calories per serving, 234 instead of the under-100 cals per in the original. I used one can (13.5 ounces of organic coconut milk), 2 medium eggs, and 2 tbsp Terrasoul unsweetened shredded coconut. Split it into 4 servings. 2.8 grams net carbs, 21.2 g fat, 4.4 g protein. I expect it will taste delicious so I've already rated it 5 stars though it's still cooking in the oven. 😎
Joan
Hi Lisa, I was so excited to see that I can make a baked custard using almond coconut milk. I have an IBS blog and I am going to try this recipe with a few tweaks to make it low fodmap friendly. Most of us IBS folk miss custard but didn't think alternative milks could bake into a custard-like consistency. I googled around and up came your wonderful blog. Hope it works.
Lisa MarcAurele
It should work out with almond coconut milk. Hope you enjoy the treat!
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