When the winter wind howls outside, nothing feels more like a hug than a warm bowl of pudding. You want something rich, sweet, and comforting without the sugar crash later. This keto vanilla custard is the answer to your cozy cravings.
It delivers all the nostalgic flavor of a classic custard while staying low-carb. You can whip this up in under thirty minutes for a quick treat. It is the perfect way to satisfy your sweet tooth during a healthy reset.
Why This Recipe Is a Winner
This recipe is a total game-changer for anyone watching their sugar intake. It uses simple pantry staples you likely already have in your kitchen. The texture is incredibly silky and luxurious every single time.
It is a versatile base for so many different toppings. Your family will never guess this is actually a healthy option. It makes a budget-friendly dessert that feels like a high-end restaurant treat.
Simple Method
Don’t let the word custard intimidate you as a beginner. The process is straightforward and very rewarding to master. You will learn how to gently thicken the cream using just egg yolks. Tempering the eggs is the secret to a perfectly smooth finish.
Ingredients You’ll Need
You only need five basic ingredients to make this magic happen. Most of these are low-carb pantry staples you probably have on hand.
- 2 cups heavy whipping cream
- 4 large egg yolks
- 0.33 cup granulated monk fruit sweetener
- 2 teaspoons vanilla extract
- 0.125 teaspoon fine sea salt
Step-by-Step
- In a medium saucepan, heat the heavy cream over medium-low heat until small bubbles form around the edges.
- In a heat-proof mixing bowl, whisk the egg yolks, monk fruit sweetener, and sea salt together until pale and thick.
- Temper the egg yolks by slowly pouring 0.5 cup of the hot cream into the egg mixture while whisking vigorously.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking constantly.
- Place the saucepan over low heat and stir continuously with a silicone spatula, scraping the bottom and sides.
- Continue cooking until the custard reaches 170°F or is thick enough to coat the back of a spoon.
- Remove the saucepan from the heat immediately and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a clean glass bowl to remove any solids.
- Serve immediately for a warm pouring custard, or press plastic wrap onto the surface and refrigerate for 2 hours.
Best Ways to Enjoy It
This custard is amazing when served warm right out of the pot. You can pour it over fresh berries for a light summer twist. For a winter treat, add a sprinkle of nutmeg or cinnamon on top. Curl up on the couch and enjoy every spoonful of this creamy goodness.
Storage & Reheating
Keep your leftovers in the fridge for up to three days. Make sure to cover the surface with plastic wrap to prevent a skin. You can enjoy it cold or gently reheat it on the stove. Do not let it boil when reheating or it might curdle. This makes it a great make-ahead dessert for busy weeks.
Recipe Tips
- Do not let the cream reach a full boil at the start.
- Whisk the eggs and sweetener until they are noticeably lighter in color.
- Pour the hot cream very slowly when tempering to avoid scrambled eggs.
- Use a silicone spatula to reach every corner of the saucepan while stirring.
- Strain the finished custard to ensure a perfectly smooth texture every time.
- Press the plastic wrap directly onto the custard surface while it chills.
- For a holiday twist, add a pinch of pumpkin spice or cloves.
Ways to Switch It Up
- Swap the vanilla for almond extract for a nutty, floral flavor.
- Stir in a tablespoon of cocoa powder for a rich chocolate version.
- In the summer, serve it chilled with a handful of fresh garden berries.
- Add a pinch of lemon zest for a bright, citrusy finish.
Common Questions
Can I use a different sweetener?
Yes, you can use erythritol or allulose instead of monk fruit. Just check the conversion rate to ensure the sweetness stays balanced. Allulose dissolves very well in this recipe.
Why is my custard lumpy?
Lumps usually happen if the heat was too high or you didn’t stir enough. Don’t worry, straining it through a sieve will fix most minor lumps. Keep the heat low next time for better results.
I hope this warm, creamy custard brings a little extra joy to your kitchen this week. It is proof that eating healthy can still feel like a total indulgence. Happy cooking!
— Lidia
Ingredients
- 2 cups heavy whipping cream
- 4 large egg yolks
- 0.33 cup granulated monk fruit sweetener
- 2 teaspoons vanilla extract
- 0.125 teaspoon fine sea salt
Instructions
- In a medium saucepan, heat the heavy cream over medium-low heat until small bubbles form around the edges (approximately 160°F), ensuring it does not reach a full boil.
- In a heat-proof mixing bowl, whisk the egg yolks, monk fruit sweetener, and sea salt together until the mixture becomes pale yellow and slightly thick.
- Temper the egg yolks by slowly pouring 0.5 cup of the hot cream into the egg mixture while whisking vigorously to stabilize the proteins.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking constantly to combine.
- Place the saucepan over low heat and stir continuously with a silicone spatula, scraping the bottom and sides to prevent scorching.
- Continue cooking until the custard reaches an internal temperature of 170°F (77°C) or is thick enough to leave a clear path when a finger is drawn across the back of the coated spoon.
- Remove the saucepan from the heat immediately and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a clean glass bowl to remove any potential cooked egg solids.
- Serve immediately for a warm pouring custard, or press plastic wrap directly onto the surface and refrigerate for at least 2 hours for a chilled, set consistency.
