No, low carb egg custard and pudding are not the same things. Custard is creamy, is made with eggs and baked in a water bath. Pudding doesn’t necessarily require eggs and milk is the main ingredient. Regular versions are often thickened with cornstarch, but I have a low carb pudding recipe coming soon for you!
This rich pudding is fast and easy to make and can be part of a low-carb, keto, or Atkins diet. Sift the sweetener, cocoa powder, glucomannan and sea salt into a large saucepan. In a medium bowl that you can pour from, whisk the egg yolks until smooth. Gradually stir in the heavy whipping cream and almond milk.
This dish has no flour to begin with, so we just swap in a low carb sweetener. And since keto egg custard is baked in individual ramekins, it has built-in portion control! Even though the total time for this low carb custard recipe is around 40 minutes, most of it is hands-off time in the oven.
Then fill the oven dish with boiling/ hot water around the ramekins. It should cover up the sides about an inch from the top of the ramekins. Bake the low carb egg custard recipe for 30 minutes, or until golden and set around the edges. The key here is allowing the edges to set, but having the center a bit wobbly still.