Recipe found at So Nourished Updated Apr 19, 2020 by Vicky Abrams
Medically reviewed by Dr. Rosmy Barrios, MD
Life just doesn't' get any better than this delicious low carb coconut berry custard! Have an upcoming party? Making dessert for your family? Or maybe you just want to treat yourself to something amazing. Make sure this perfect dessert .is the first option on your list Your guests will love it, your family will ask for more and you will enjoy every bite knowing that it is low carb and keto approved!
Have fine dining to your very own table with this exquisite low carb Coconut Berry Custard recipe! The rich, creamy texture makes this an elegant dish that is downright delicious. Nothing can compete with this smooth custard that you can easily top with any of your favorite keto friendly fresh berries. Forget cake at your next party, serve up Coconut Berry Custard to impress your guests and they will treat their taste buds with each and every bite.
3 cups canned coconut milk
4 large egg yolks
1 large egg
1 tablespoon vanilla extract
Preheat the oven to 325°F and place six ramekins in a roasting pan.
Heat the coconut milk in a saucepan over medium-high heat until almost boiling.
Whisk in the powdered erythritol then remove from heat.
In a bowl, whisk together the egg yolks, egg, and vanilla extract.
Slowly whisk the heated coconut milk into the mixture then skim off any foam that forms.
Divide the custard among the six ramekins then fill the pan with water halfway up the sides.
Bake for 25 to 30 minutes until the custard is set.
Transfer to the fridge and chill for 4 hours before serving with fresh berries.