Low Carb Vanilla Chocolate Custard
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Low Carb Vanilla Chocolate Custard calories by ingredient
Introduction
A creamy, rich, delicious low carb dessert. A creamy, rich, delicious low carb dessert.Number of Servings: 6
Ingredients
-
1 cup heavy whipping cream
3 large eggs
5 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
Tips
This recipe is low carb, sugar free and gluten free. It contains only 1.6 grams of net carbs per serving.
Directions
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