Vanilla Pots de Crème (Keto Custard Recipe)
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Ingredients
- 2 cups Heavy Cream
- 3 large Eggs
- ¼ cup Low Carb Sugar Substitute
- 1 teaspoon Vanilla Extract
Optional Ingredients
- Low Carb Fruit fresh or frozen
- Low Carb Sugar Substitute (Powdered) to dust
Instructions
- Preheat the oven to 350°F and grease 4 ovenproof ramekins. Place the ramekins in a baking pan.
- Whisk the eggs, with the Erythritol and vanilla in a mixing bowl until well combined into a smooth cream.
- Pour in the heavy cream in a stream while whisking until well blended and incorporated to the mixture.
- Divide the mixture into the prepared ramekins.
- Gently add boiling water in the oven dish aiming to cover about an inch of the ramekins making sure not to splash any water into the cream.
- Bake in the preheated oven for about 30 minutes until golden at the top.
- Allow to reach room temperature and serve optionally garnished with low carb fruit and dusted with powdered Erythritol.
Makes 4
Nutrition
Serving: 1ramekinCalories: 203Fat: 20gTotal Carbs: 4.1gNet Carbs: 4.1gSugar: 4.1g