Keto Coconut Custard

Preheat oven to 325º Fahrenheit. Put on a kettle of water to boil. Gather the equipment needed–4 4-ounce ramekins or custard dishes, a large baking dish with sides taller than the ramekins. Line the baking dish with a dish towel and place the ramekins on top. The ramekins should not touch.

In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.

Pour the coconut milk into a small saucepan. Whisk in the sea salt. Heat over medium heat, whisking frequently. When mixture comes to a simmer, remove from heat and whisk in the vanilla extract.

While vigorously whisking the egg yolk mixture, slowly stream the hot coconut milk in, a little bit at a time. Do not stop whisking the yolks or add the coconut milke too quickly or you will cook the eggs.

Pour the custard mixture into the ramekins, dividing it equally. Remove any bubbles from the top with a spoon and discard. Pour the water from the kettle into the baking dish (avoiding getting it in the custard-filled ramekins) until it reaches ½ to ⅔rds up the sides of the ramekins.

Bake in the preheated oven for 40-50 minutes (The time will vary with the shape and size of the baking dishes). The centers will still be wiggle when done. Using tongs, remove custards from the baking dish to a cooling rack. Allow to cool to room temperature, then cover and refrigerate for at least 3 hours.

If desired, sprinkle coconut or toasted coconut on top before serving.

Nutrition Facts