Looking for a dessert that won't break your low carb keto diet? This coffee egg fast keto custard pudding is low carb high fat to keep you in a state of ketosis.
It took me a while to realize that I have a serious problem with overeating. For as long as I can remember, I've been addicted to food.
Not a day went by that I was thinking about what my next meal would be. It wasn't too bad when I was younger, because my metabolism seemed to be much higher.
But, now that I'm in my mid-40s, I have to cut back or it will be a struggle to maintain weight. Intermittent egg fasts are my new secret for controlling my food addiction.
I started my first keto egg fast last month, the week after my 45th birthday. Since then, I have completed two five day egg fasts and started a third.
I find that when I egg fast, I eat much less food. One of the things that I do miss is treats so I came up with this coffee egg fast custard pudding.
The egg to fat ratio meets the egg fast requirements and the optional cheese with each egg is maximized in the recipe. A combination of stevia and monk fruit liquid extracts provide the sweetness without adding any carbs.
I find that adding monk fruit extract to the stevia gives a much more pleasant taste that is closer to that of real sugar. Stevia used by itself does take some getting used to which is why it's usually blended with another sweetener like erythritol which is a sugar alcohol.
Custards are typically made using only the egg yolks. However, because this is an egg fast recipe, I needed to find a way to add the whites as well.
I chose to separate the eggs which is a method I've used when making the custard for keto tiramisu. The yolks were cooked with the fats until thickened and then the egg whites were beaten until stiff and folded into the custard.
I was limited to only 1 ounce of mascarpone cheese per egg in order to keep this in line with egg fast requirements. Therefore, I had to replace some of the cheese with butter which also provides the healthy fat needed for an egg fast.
This egg fast custard was a welcome treat during my egg fast this week. Although I've been able to control my sweet tooth much better than I used to, I'm not ready to give up sweets completely. I'm happy that I can still have a decent treat while egg fasting that meets all the rules of an egg fast.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Coffee Egg Fast Keto Custard Pudding
- 4 ounces mascarpone cheese
- ¼ cup butter unsalted (salted can be used, but it will give a more buttery taste)
- 1 heaping teaspoon instant espresso powder
- 4 large eggs separated
- ½ teaspoon SweetLeaf stevia drops
- ¼ teaspoon monk fruit liquid extract
- ¼ teaspoon cream of tartar
- xanthan gum or glucomannan powder, optional
- In medium saucepan, melt together mascarpone cheese and butter.
- Whisk in espresso powder and egg yolks.
- Continue to cook on low heat, stirring occasionally until custard thickens.
- Remove from heat and stir in liquid sweeteners.
- Beat egg whites with cream of tartar until stiff peaks form.
- Gently fold egg whites into custard mix.
- Chill. If desired, beat in xanthan gum or glucomannan powder with an electric mixer to give more of a pudding consistency.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 300 [carbohydrates] => 0.9 [protein] => 8.4 [fat] => 29 [sodium] => 88 )
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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
I made this and it was good, but I think it would be better if you whipped the egg yolks and gradually added them. I did not do this and it came out lumpy. I wound up putting in the electric mixer to break up the lumps. Also, I used Swerve for the sweetener and it was no way sweet enough so I added more to taste. Dont get me wrong, I will be making this again, but with adjustments. It satisfies my coffee ice cream craving that I have on a daily basis.
Why the espresso powder? I just love plain egg custard. Can I make it without the espresso powder?
You can make this in any flavor. If you eliminate the coffee flavor, add in about 1/2 to 1 teaspoon vanilla extract for vanilla.
I made the ice cream to this recipe a couple of weeks ago. It was really good. I was wondering if I could use the same recipe for just custard when low and behold I found this recipe.
I was just wondering why you wouldn’t or if I could, add the Xanthan Gum to the yolk mic before blending with the egg whites.
You can add in xanthan gum as a stabilizer for ice cream or additional thickening as custard. I do have an egg fast custard recipe similar to this frozen recipe.
What could I use instead of Stevia. I personally can’t stand the taste of it.
Pure liquid or powdered monk fruit is a great substitute! I recommend using the concentrated kind without erythritol or allulose added.
Don't have access to monk fruit extract. What can I use instead?
Stevia extract is my other recommended sweetener for this. Just sweeten to taste. You can also you granulated sweeteners if you'd like, but I find they aren't good to use for egg fasting.
Lime pudding ala coffee pudding?
I can't have coffee so I made lime pudding instead. I added the zest of 2-3 limes and the juice of 2-3 limes and did the rest as called for in the recipe. Yum yum yum!
The flavoring of this recipe can definitely be changed up. The lime sounds yummy. But, it does have some carbs in the juice to be careful with that if you're watching carbs.
Can I use a hand blender at the end or just fold in with silicone spatula?
Thanks and I can't wait to try!
A hand blender should work. I'm not sure about folding with a spatula.
kept my custard on the stove for too long and it split 🙁 now it's a weird grainy consistency. eek! Tastes decent but yeah definitely watch out - after a point it stops thickening and just splits.
That will happen if the egg yolks start to cook too long.
Can I use cream cheese instead of Mascaporne cheese? Thank you
It should work, but does have a more sour taste so you may want to adjust the sweetener if needed.
Is the nutritional information for 1 serving or for 4? Thank you
It's for one serving.
Great recipe! I want to make the recipe tonight, but in the list of ingredients you wrote: 1 tablespoon water. Where do you add the water, cause I can't find it in your instructions.
Oops! I added it in with the espresso powder. Sorry about that.
It was perfect!!!!
Glad to hear it came out okay. This is my "pick-me-up" while egg fasting!