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The keto diet enables you to enjoy luxurious and indulgent desserts without the guilt of high-carb ingredients. A fantastic choice is Keto Coconut Custard—a creamy, smooth, and coconut-infused delight that perfectly complements your low-carb lifestyle. This dessert not only fulfills your sweet cravings but also keeps you on track with your keto goals.

Keto Coconut Custard Recipe

Ingredients (Serves 6)

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream
• 1/2 cup erythritol (or preferred keto-friendly sweetener)
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup unsweetened shredded coconut (optional, for garnish)

Equipment Needed

• Medium saucepan
• Mixing bowls
• Whisk
• Fine-mesh strainer (optional)
• 6 ramekins (4-6 oz each)
• Baking dish
• Kitchen torch (optional, for caramelizing)
• Measuring cups and spoons

Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C).
2. Heat the Coconut Milk and Cream:
   • In a medium saucepan, combine the coconut milk and heavy cream.
   • Heat over medium heat until the mixture is hot but not boiling. Remove from heat.
3. Mix Egg Yolks and Sweetener:
   • In a mixing bowl, whisk together the egg yolks, erythritol, vanilla extract, and salt until well combined.
4. Temper the Eggs:
   • Slowly pour the hot coconut milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Strain and Fill Ramekins:
   • For an extra smooth texture, strain the mixture through a fine-mesh strainer (optional).
   • Divide the mixture evenly among the ramekins.
6. Prepare Water Bath:
   • Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake:
   • Carefully transfer the baking dish to the preheated oven.
   • Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
8. Chill:
   • Remove the ramekins from the water bath and let them cool to room temperature.
   • Refrigerate for at least 2 hours or overnight.
9. Optional Caramelization:
   • Just before serving, sprinkle a bit of erythritol on top of each custard.
   • Use a kitchen torch to caramelize the sweetener until it’s golden and crisp. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
10. Serve:
    • Garnish with unsweetened shredded coconut if desired.
    • Serve chilled and enjoy your Keto Coconut Custard!

Conclusion

This Keto Coconut Custard is a testament to the delicious possibilities of low-carb cooking.

Its creamy texture and rich coconut flavor make it a standout dessert that will impress both keto and non-keto diners alike.

Indulge in this elegant treat without guilt, knowing you’re staying true to your keto lifestyle.

FAQs

Can I make this Keto Coconut Custard ahead of time?
Yes, you can prepare the custards up to 2 days in advance. Just add the caramelized topping right before serving.

What if I don’t have a kitchen torch?
You can use your oven’s broiler to caramelize the top. Place the ramekins under the broiler for 2-3 minutes, watching carefully to prevent burning.

How many net carbs are in this Keto Coconut Custard?
Each serving contains approximately 3-4 grams of net carbs, depending on the specific sweetener used.