Keto Asian Coconut Custard Recipe

Keto Asian Coconut Custard Recipe

Ingredients

• 1/4 cup (60 ml) sugar-free imitation honey
• 1/2 teaspoon blackstrap molasses
• 2 1/2 teaspoons grated ginger, divided
• 1 tablespoon (15 ml) lime juice
• 14 ounces (390 ml) coconut milk
• 2/3 cup (16 g) Splenda
• 1/4 teaspoon ground cardamom
• 1/2 cup (120 ml) low-carb milk
• 1/2 cup (120 ml) heavy cream
• 1/2 teaspoon vanilla extract
• 4 eggs
• 1/2 cup (35 g) shredded unsweetened coconut

Method

1. Spray a 6-cup 1 4-L glass casserole dish with nonstick cooking spray
2. Put the honey and molasses in the casserole dish
3. Cover the casserole dish with plastic wrap or a plate and microwave on high for 2 minutes
4. Add 1 1/2 teaspoons of the ginger and the lime juice and stir
5. Set aside
6. In a mixing bowl, combine the coconut milk, Splenda, cardamom, remaining 1 teaspoon ginger, low-carb, cream, vanilla extract, and eggs
7. Whisk until well combined
8. Pour into the casserole dish
9. Cover the casserole dish with foil and secure it with a rubber band
10. Put the casserole dish in a slow cooker and pour water around it to within 1 inch 2 cm of the rim
11. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours
12. Turn off the slow cooker, uncover, and let it cool until you can lift out the casserole dish without scalding your fingers
13. Chill overnight
14. Before serving, stir the coconut in a dry skillet over medium heat until its golden
15. Remove the custard from the fridge and run a knife carefully around the edge
16. Put a plate on top and carefully invert the custard onto the plate
17. Sprinkle the toasted coconut on top

Makes 8 servings

1. Each with 5 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs
2. Carb count does not include polyol sweetener in the sugar-free honey

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