WebWhisk together egg yolks, almond milk, vanilla, and optional sweetener in a medium metal bowl. Slowly mix in the melted coconut oil or butter. Be sure the oil isn't too hot, or the eggs may cook unevenly. …
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My Mixed Berry Custard is deliciously sweet, gluten free and keto friendly! Preheat oven to 350F. Grease an 8x8 inch baking pan with vegetable oil. Place berries in the pan. In a blender container, combine eggs, Swerve, almond flour, heavy whipping cream, lemon zest and juice, and extract. Blend on low speed until well-combined, about 1 minute.
Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt. Share Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
This is an Atkins/Keto friendly dessert. This egg custard is made with heavy cream instead of milk and I use Splenda instead of sugar but you could probably use Stevia or something (adjust for sweetness difference) You can even have this one on phase one of Atkins! Enjoy! Preheat oven to 325.
Instructions Whisk together egg yolks, almond milk, vanilla and optional sweetener in medium metal bowl. Slowly mix in the melted coconut oil or butter. Place the bowl over a saucepan of simmering water. Remove the custard from the water bath.