Keto Custard Pudding
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
The best no-fail Keto Custard Pudding recipe! A baked custard that comes out creamy with my trick – without all the sugar and carbs.
Keto Custard Pudding
Have you ever made custard from scratch?
While delicious, it's time consuming and tricky to make.
I straight up do not enjoy it.
You stand there and stir, and stir, and stir, until it coats the back of a spoon, then let it cool.
It takes like an hour and NO ONE has time for that.
But the problem with doing baked custard instead is that the consistency is never right.
It comes out with texture, instead of being smooth and creamy.
Enter: my blender.
I got mad one day while working on this, dumped it in my blender, and a whole new world of keto custard pudding was born.
Here's what you'll need and how to make it…
Ingredients for Keto Custard Pudding
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Eggs
Egg Yolks
Heavy Cream
Allulose, Lakanto Baking Sweetener (save $$ with code FITMOMJOURNEY), or low carb sweetner of choice
Vanilla Extract
Pinch of Sea Salt
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How To Make Keto Custard Pudding
Preheat oven to 350.
Prepare a water 9×9 pan by greasing it. Then, set it inside of a larger pan, and fill the outside pan with very hot or boiling water until the 9×9 pan has 1″ of water coming up the sides.
In your blender, combine all ingredients until smooth.
Pour into the 9×9 pan, then put the entire water bath setup into the oven.
Bake for 35-45 minutes, until the top has just started to brown.
Remove from the oven and let cool.
Once cool, scrape the custard into your blender and blend on low until smooth.
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
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Keto Bagel Dogs
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Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
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Fathead Ketogenic Bagels
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Keto Custard Pudding
The best no-fail Keto Custard Pudding recipe! A baked custard that comes out creamy with my trick - without all the sugar and carbs.
Ingredients
- 3 Eggs
- 2 Egg Yolks
- 2 cups Heavy Cream
- 1/3 cup Allulose, Lakanto Baking Sweetener, or low carb sweetner of choice
- 1 Tbsp. Vanilla Extract
- Pinch of Sea Salt
Instructions
- Preheat oven to 350.
- Prepare a water 9x9 pan by greasing it. Then, set it inside of a larger pan, and fill the outside pan with very hot or boiling water until the 9x9 pan has 1" of water coming up the sides.
- In your blender, combine all ingredients until smooth.
- Pour into the 9x9 pan, then put the entire water bath setup into the oven.
- Bake for 35-45 minutes, until the top has just started to brown.
- Remove from the oven and let cool.
- Once cool, scrape the custard into your blender and blend on low until smooth.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 244mgSodium: 82mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 3gProtein: 6g
xoxo,
Gretchen
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