Low Carb Custard

Keto Chocolate Fudge Custard

Keto Chocolate Fudge Custard

Ingredients

• 1 cup (240 ml) low-carb milk
• 3 ounces (85 g) unsweetened baking chocolate
• 2/3 cup (16 g) Splenda
• 1 cup (240 ml) heavy cream
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 6 eggs, beaten

Method

1. In a saucepan over the lowest possible heat (use a double boiler or heat diffuser if you have one), warm the low-carb with the chocolate
2. When the chocolate melts, whisk the two together and then whisk in the Splenda
3. Spray a 6-cup 1 4-L glass casserole dish with nonstick cooking spray
4. Pour the cream into it and add the chocolate mixture
5. Whisk in the vanilla extract and salt
6. Now add the eggs, one by one, whisking each in well before adding the next one
7. Put the casserole dish in a slow cooker and pour water around it, up to 1 inch 2 cm of the top rim
8. Cover the slow cooker, set it to low, and let it cook for 4 hours
9. Then turn off the slow cooker, remove the lid, and let the water cool enough so it wont scald you before removing the casserole dish
10. Chill the custard well before serving

Makes 6 servings

1. Each with 6 carbohydrate, 2 g dietary fiber, 4 g usable carbs