Combine the egg, cream cheese, sweetener, and vanilla in a mug with a small whisk or a fork. Add the whey protein and baking powder. Mix until combined. If you want a super …
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Instructions. Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside. Place the eggs and sweetener ( swerve) in a large bowl and whisk together for 5 …
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A vanilla custard cake filling can be an absolute treat hidden between two layers of cake. That creamy sweet goodness made from eggs, milk, and sugar. Try it as a cake filling, in layered trifles or just pour it alongside a delicious warm brownie.
Keto vanilla custard can taste egg-y if you overheat it. If it comes to a boil, then the eggs will cook and end up tasting like… well, scrambled eggs. No, thanks! Always use a whisk when mixing the ingredients in this keto custard recipe to make sure nothing sticks to the pan.
The Low Carb Baked keto Egg Custard can be made a day or 2 before it’s needed if you are serving it cold. The unsweetened almond milk can be swapped out for the milk of your choice. This easy Keto Baked Egg Custard is a great low-carb dessert to make when you are feeding a crowd.
Add cream and vanilla to a small saucepan. Whisk over medium heat until it reaches a low simmer and remove from heat. In a separate bowl whisk together sweetener and egg yolks. Whisk into the cream mixture. Return to the heat and continue whisking until custard thickens and coats the back of a spoon. Serve warm or chill for later.