WebRecipe from Kathryn Low Carb Custard 4 cups half and half 8 eggs 2 tbsp. vanilla Liquid Stevia to taste (I used about 1 1/2 -2 tsp.) *Nutmeg as a topper Blend all ingredients well …
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WebSpread the unsweetened coconut flakes evenly on a dry cookie sheet. Allow the coconut flakes to toast for 8-10 minutes, being sure to stir at the 5-minute mark to …
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To make the coconut custard filling combine the coconut cream from your refrigerated jar of coconut milk with the heavy cream, vanilla extract, liquid stevia, and powdered sweetener. Once creamed together with a hand mixer add in the eggs, coconut flour, and 1/2 cup of toasted shredded coconut flakes.
A coconut flavored 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. 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.
Preheat oven to 350 degrees F and put a full kettle of water on to boil. 2. Whisk together the eggs, sweetener and salt. 3. Heat coconut milk and heavy cream until barely simmering. 4. Slowly whisk heated coconut milk into egg mixture to temper it. 5. Stir in vanilla extract. 6 Pour into 5 custard cups.
But it uses coconut milk as its base, so it's lighter than the other cream based custards. It tastes like vanilla egg custard with just a hint of coconut. It's really good. But now I must get back to the cuteness. Adiós! This recipe for low carb sugar-free coconut custard could not be easier to make, and every bowl has just 3g net carbs. 1.