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Recipe Category: Custard
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Keto Apricot Custard Recipe
Ingredients
- 105 g low-sugar apricot preserves
- 2 tablespoons (30 ml) lemon juice
- cup plus 2 teaspoons (17 g) Splenda, divided
- 1 1/2 (360 ml) low-carb milk
- 1/2 cup (120 ml) heavy cream
- 4 eggs
- 1/2 teaspoon almond extract
- 1 pinch salt
Method
- Whisk together the preserves, lemon juice, and 2 teaspoons (1 g) of the Splenda
- Spread over the bottom of a 6cup 1 4-L glass casserole dish you’ve sprayed with nonstick cooking spray
- Set aside
- Whisk together the low-carb, cream, eggs, remaining 2/3 cup (16 g) Splenda, almond extract, and salt
- Pour into the prepared casserole dish gently so as not to mix in the apricot preserves
- Place the casserole dish in a slow cooker
- Pour water around the casserole to within 1 inch 2 cm of the rim
- Cover the slow cooker, set it to low, and let it cook for 4 hours
- When the times up, turn off the slow cooker, uncover it, and let it cool until you can remove the casserole dish without risk of scalding
- Chill well before serving
Makes 6 servings
- Each with 7 g protein, 7 g carbohydrate, trace dietary fiber, 7 g usable carbs
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