Low Carb Vanilla Chocolate Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup heavy whipping cream3 large eggs5 teaspoons of xylitol (or other granular sweetener)1 tablespoon of cocoa powder (I used ruddy red cocoa powder, it has a lower carb count)1 teaspoon of vanilla extract
Preheat the oven at 375 degrees.
Put all ingredients in the blender and pulse 3 or 4 times. Pour egg mixture into a greased glass dish and set this glass dish in a larger dish which is filled about halfway with water. The water should not be able to splash into the egg mixture when it's boiling, so make sure you use a "bath" dish that's significantly wider than the dish with your egg mixture.
Bake for 45 minutes. The custard is done once the center is set but it's still a bit jiggly. Chill for an hour (this helps preserve the creaminess of the texture) and enjoy!
Serving Size: Makes approximately 6 0.5 cup servings
Put all ingredients in the blender and pulse 3 or 4 times. Pour egg mixture into a greased glass dish and set this glass dish in a larger dish which is filled about halfway with water. The water should not be able to splash into the egg mixture when it's boiling, so make sure you use a "bath" dish that's significantly wider than the dish with your egg mixture.
Bake for 45 minutes. The custard is done once the center is set but it's still a bit jiggly. Chill for an hour (this helps preserve the creaminess of the texture) and enjoy!
Serving Size: Makes approximately 6 0.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 18.3 g
- Cholesterol: 159.3 mg
- Sodium: 62.3 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.3 g
- Protein: 4.1 g
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