zero-carb custard
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Zero-carb custard pudding

Zero-carb custard pudding is one of our experimentation projects inspired by our love for eggs and minimalism. Well, to be precise, our passion for quail eggs! Now, we are aware that not everyone can get them easily. This is why we created the recipe that works perfectly with medium hen eggs. Whatever you choose, you will be surprised by the simplicity of the ingredients and the final result. With just a little bit of patience, you will experience a true work of culinary art.

How is it so low in carbs?

Let’s not be overly precise, there might be a gram or two of carbs in eggs. After all, nobody should fear carbs from eggs. The simplicity of this zero-carb custard pudding lais in the fact that we did not use anything but eggs and water. Naturally, a dash of vanilla, cinnamon and sea salt do the trick. Nothing else is needed. How about sweetener, you might ask. Well, we’ll leave it up to you! A dash of powdered monk fruit will not hurt anyone but It will drastically change the experience. On the other hand, if you feel brave, just exclude any sweetener. After all, cinnamon makes everything sweet and smooth.

Zero-carb custard pudding versatility

If you are one of people who is able to feel natural sweetness of food, then you’ll be surprised with the flavour. You can also play with the spices and turn this zero-carb custard pudding into a savoury dish. Many people know this as Chineese steamed eggs and we must admit we were inspired by it. However, we also must give credit to Barbara who made something very similar and shared it on our Facebook group.

Nevertheless, we wanted this zero-carb creation to smell like a real custard pudding. Vanilla and cinnamon helped us in this mission. We also wanted to create a healthy Keto dessert that can train you to use less sweetener when preparing low-carb dessert. Furthermore, we wanted to stay in the safe zone of flourless recipes. Nothing beat flourless when it comes to healthiness!

When you need something comforting, creamy and heart warming

The autumn is here and a bowl of warm custard pudding is perfect for rainy and foggy days. Notice that I say warm? Well, this dessert is simply better when consumed warm. Of course, You can refrigerate and enjoy it as a cold dessert with some berries. However, cinnamon and vanilla are warm spices and they will smell even better if you eat this zero-carb custard while it’s still warm. Before we give you this quite easy recipe, let us remind you that the nothing compares to organic, pasture-raised and free ranged eggs! And finally, the enjoyment of homemade cooking makes it even more valuable.

Zero-carb custard pudding

Recipe by Roberta Kapsalis
3.7 from 30 votes
Course: Dairy-Free, DessertsCuisine: KetoDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 3 large eggs

  • 210 ml (7 fl oz) warm water

  • 1 tsp vanilla extract

  • 1 pinch sea salt

  • 1/2 tsp Ceylon cinnamon powder

  • A dash of pure monk fruit powder (optional)

Directions

  • Beat the eggs with a wisk for at least 5 minutes. Add sea salt and the vanilla extract. If you decide to use the sweetener add it to the eggs before you start beating them.
  • Add warm water and keep beating to unify nicely. The water should be approximately 40ºC (80ºF). Pour the mixture into a glass or ceramic bowl that is resistant to heat. Wait a couple of minutes so that the bubbles disappear or use a toothpick to break any excess bubbles. Cover the bowl with aluminum foil and make a few holes with a toothpick.
  • Have your oven preheated at 120ºC (240ºF) ad boil some water in an electric kettle.
  • Place the bowl with the egg mixture in the middle of the baking dish. Now pour boiling water into the baking dish so that it reaches half the height of the bowl.
  • Place the baking dish into the oven and watch till the water starts simmering so it allows the custard to be steamed. In about 12 minutes the custard should be steamed. Remove it from the oven. Uncover the bowl and let it cool down halfway.
  • Sprinkle the custard with powdered ceylon cinnamon and enjoy!

Recipe Video

Notes

  • Nutmeg, cloves or natural rum aroma could be a great twist to the spice mixture. Be creative and experiment.

Did you make this recipe?

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5 Comments

    1. Hello there, no air fryer would not be good for this recipe. It requires a good oldfashioned oven.

  1. I tried this recipe but for the life of me I couldn’t get it too cook anything but the sides. Even after it being in the hour in the oven and me turning the heat up. The sides were good tho so if you know a fix please let me know

    1. Hello, sorry to hear your attempt was not successful at first. Every oven is different and it requires some testing. Perhaps a different material for the baking dish. Clay would be perfect. :)

    2. Yo I just made it and turned it to 325 instead. I boiled water in a pot and I placed my bowl in the pot and covered the whole pot with foil and poked holes in it. I put THAT in the oven for 12 minutes 🤌🏽

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