Keto Thai Coconut Custard

Keto Thai Coconut Custard is a rich and creamy dessert that captures the essence of traditional Thai flavors while keeping it low in carbs. This delightful custard is infused with coconut and pandan, creating a silky texture and aromatic experience.

Ingredients

• Coconut cream - 200 ml
• Eggs - 2 large
• Erythritol - 30 grams
• Pandan extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1/2 teaspoon

Steps

1. Preheat your oven to 160°C (320°F).
2. In a mixing bowl, whisk together the eggs, erythritol, pandan extract, salt, and vanilla extract until well combined.
3. Slowly add the coconut cream to the egg mixture, whisking continuously until smooth.
4. Pour the mixture into two small ramekins or custard cups.
5. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
6. Bake in the preheated oven for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
7. Remove from the oven and let cool to room temperature before refrigerating for at least 1 hour.
8. Serve chilled, optionally garnished with a sprinkle of shredded coconut or a pandan leaf.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 210 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.15 L

Health Benefits

• Low in carbs, making it suitable for a ketogenic diet.
• Coconut cream provides healthy fats that can support energy levels.

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