Low Carb Baked Cocoa Egg Custard

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 131.1

Total Fat: 8.8 g
Cholesterol: 184.9 mg
Sodium: 130.9 mg
Total Carbs: 5.9 g
Dietary Fiber: 3.0 g
Protein: 9.0 g

View full nutritional breakdown of Low Carb Baked Cocoa Egg Custard calories by ingredient

Introduction

This chocolate custard has only 3 effective grams of carbs per serve! This chocolate custard has only 3 effective grams of carbs per serve!

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

3 eggs

2 cups unsweetened soy milk (or you can probably do it with half water, half heavy cream)

1/4 cup unsweetened cocoa powder

sweetener equivalent to 1/3 cup sugar (I used liquid sweetener with no carbs)

Directions

1. Preheat oven to 180 degrees celcius (350 degrees farenheit). Grease a 1 litre baking dish, one that can fit inside another baking dish.

2. Lightly beat eggs. Put cocoa in a mug and pour in a little hot water, stir to form a paste. Gradually pour 1 cup of milk into the cocoa paste, stirring.

3. Add the cocoa milk, other cup of milk and sweetener to the eggs. Whisk for 2 minutes.

4. Place the smaller baking dish into the larger one. Pour the mixture into the smaller, greased baking dishing. Pour enough hot water into the larger baking dish so that the smaller baking dish is half covered.

5. Bake for 30 minutes of until skewer comes out clean.

Number of Servings: 4

Recipe submitted by SparkPeople user SOONAMEE.