Low Carb Egg Custard Recipes
EGG CUSTARD ~ LOW CARB, SUGAR FREE KETO ATKINS
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!
Provided by Amy H.
Categories Puddings
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325.
- 2. Using a wire whisk, stir together heavy cream and eggs until smooth and completely blended.
- 3. Stir in Splenda, salt and vanilla
- 4. Sprinkle nutmeg on top. Swirl around with whisk to make pretty.
- 5. Place Ramekins into a 9x13 glass casserole. Pour custard mixture into individual ramekins 4-6 oz.
- 6. Boil water. Pour water carefully into glass casserole until 1/4-1/3 up the sides of ramekins.
- 7. Bake in 325 oven for 45 minutes.
- 8. TIP: be careful when opening the oven. There will be a lot of steam inside, so don't get burned!
BAKED EGG CUSTARD (LOW CARB)
Make and share this Baked Egg Custard (low carb) recipe from Food.com.
Provided by - Momma Loon
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Using custard or desert dish, beat eggs well.
- Add Splenda and flavoring.
- Stir cream or half& half into eggs and mix well.
- Sprinkle with nutmeg or cinnamon.
- Place in microwave and cook on 50% power for about 5-6 minutes.
- Custard will rise and fall as it cooks.
- Knife should come out clean when inserted in center of custard.
Nutrition Facts : Calories 565.6, Fat 53.5, SaturatedFat 30.5, Cholesterol 535, Sodium 187.6, Carbohydrate 4.6, Sugar 1, Protein 15
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