"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Keto and dairy-free vanilla custard Recipe

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This recipe for Keto and dairy-free vanilla custard, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 egg yolks
cup unsweetened almond milk
1 teaspoon vanilla extract
1 teaspoon erythritol (optional)
4 tablespoons melted coconut oil or unsalted butter

Directions:
Directions:
Whisk together egg yolks, almond milk, vanilla and optional sweetener in 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.
Place the bowl over a saucepan of simmering water. Whisk the mixture constantly and vigorously until thickened. Your instant-read thermometer should register 140F for 3 full minutes. Usually, this means about 5 minutes of total cooking time. (When ready, it should coat the back of a spoon.)
Remove the custard from the water bath. Serve either warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5+5m
Personal Notes:
Personal Notes:
Ketogenic low carb
Per serving
Net carbs: 2 % (1 g)
Fiber: 0 g
Fat: 90 % (21 g)
Protein: 8 % (4 g)
kcal: 215

 

 

 

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