A creamy egg fast lemon pudding custard with less than 1 gram total carb per serving. It’s perfect for those on a very low carb keto diet.
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After a week of egg fasting, I needed a little treat that still fits into the egg fast diet plan. I’m not quite ready to go back to regular low carb high fat eating. Instead, I took the weekend off and will resume the fast today and continue through Friday.
This egg fast lemon pudding custard is a variation of the coffee custard I made last year. I made the coffee flavor last week and wanted to try it in lemon. The original recipe was actually inspired by this egg fast lemon custard.
I didn’t have any lemon flavored stevia drops, so I used some lemon extract. Next time, I’ll try the lemon sweetener.
I find it convenient to use flavored sweeteners because it’s like two ingredients in one. The vanilla stevia drops are my favorite. When I use the vanilla, there’s no need to add vanilla extract unless I’m going for a stronger vanilla flavor.
Most people on a low carb keto diet eat tons of eggs. Looking back, I don’t think I eat enough of them. They have a terrific nutritional value with very little carbs. And, you can make a variety of low carb foods with them.
I prefer using mascarpone cheese for this egg fast lemon pudding custard, but if you can’t find it, cream cheese will work. I like the mascarpone cheese best because it’s got a milder flavor.
The yolks can be added either with the cheese and butter or added after they melt. I’ve tried both and there isn’t much difference.
The egg yolks cook up a bit, but I mix in the egg whites without cooking. There are tons of people who eat raw eggs so it no longer bothers me.
So far, I’ve never had an issue with yolks not being cooked. When I fry my eggs, I prefer the yolks to be runny and not fully cooked.
In my original egg fast custard pudding, I folded the egg whites in. With this lemon egg fast pudding custard, I just whip the yolk mixture into the egg whites. The mixture is thick like pudding. When I folded the whites in, the texture was more like a mousse.
A lot of people may think an egg fast is difficult to do. I guess if you just eat fried eggs, quiche, and hard boiled eggs; it could be quite boring.
However, there’s really a lot of things to make with eggs beyond the basics! I mean, who would have thought eggs and cheese could make such a tasty bread?
I’ve got a few more tasty egg fast recipes that I’ll be posting over the next week. If you have a lot of weight to lose, you should try an egg fast diet plan.
I plan to post more information on an egg fast once I finish mine. You can go to this post to see my egg fast results from last year.
I didn’t bother writing down all the food I’ve been eating this time around. Each egg fast meal typically consists of two eggs, two tablespoons fat, and an optional 2 ounces of cheese.
And, if I snack, I try to only eat one egg with a tablespoon of fat along with the optional ounce of cheese. That’s it! Pretty easy, right?
You might be thinking it sounds pretty boring, but there are so many ways to eat those three basic ingredients. Just do a search on “egg fast” using my search box at the top of this site to see all the yummy egg fast recipes I have made.
Low Carb Egg Fast Lemon Pudding Custard Recipe
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Egg Fast Lemon Pudding
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- 4 ounces mascarpone cheese
- 1/4 cup butter unsalted (salted can be used, but it will give a more buttery taste)
- 4 large eggs separated
- 1/2 teaspoon SweetLeaf stevia drops or lemon flavored
- 1/4 teaspoon monk fruit liquid extract
- 1/2 teaspoon lemon extract
- pinch lemon peel optional
- 1/4 teaspoon cream of tartar
- xanthan gum or glucomannan powder, optional
- In medium saucepan, melt together mascarpone cheese and butter.
- Whisk in egg yolks.
- Continue to cook on low heat, stirring occasionally until custard thickens.
- Remove from heat. Stir in liquid sweeteners and lemon flavoring.
- Beat egg whites with cream of tartar until stiff peaks form.
- Beat yolk mixture into egg whites.
- Chill. If desired, beat in xanthan gum or glucomannan powder with an electric mixer to give more of a pudding consistency.
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