STATS
Serving size: 1 slice
Cook time: Fifty mins
Cuisine: American
Total time: One hour, five mins
- Calories: 210 kcal
- Prep time: Fifteen mins
- Course: Dessert
- Diet: Keto, Gluten-Free
- Serving: 8 servings
EQUIPMENT:
- Baking pan
- Parchment paper
- Beater
- Spatula
- Whisk
- Knife
INGREDIENTS:
- 4 large eggs
- 1/3 cup Erythritol powder
- 2 tbsp. coconut flour
- ¼ tsp. xanthan gum
- ¼ tsp. salt
- 1 & ½ cups almond milk
- ½ cup heavy cream
- 1 tbsp. vanilla extract
- Butter
INGREDIENTS NOTES:
EGGS:
- We utilize the eggs which should be at the ambient temperature for the best texture and volume.
ERYTHRITOL POWDER:
- Erythritol powder is used to make this dessert and it dissolves easily and quickly.
COCONUT FLOUR:
- Coconut flour is required in very small amounts as it absorbs moisture very effectively.
XANTHAN GUM:
- Xanthan gum is added to thicken the consistency and stabilize the layers.
SALT:
- Salt is added to balance the sweetness & improve the flavor overall.
ALMOND MILK:
- Almond milk without sugar is used to make this custard cake and it is low in carbs and preserves the lightness of the custard.
HEAVY CREAM:
- It is added in the dessert to prepare the rich & creamy dessert.
VANILLA EXTRACT:
- It is added to the dessert to make this dish warm and rich.
BUTTER:
- Butter is used to grease the dish as it helps the easy removal of the cake
INSTRUCTION:
- We can preheat the oven to three-twenty-five degrees F.
- Then we can apply the butter in the pan to grease the dish.
- We can divide the eggs sprinkle salt and beat the eggs till we get the stiff peaks.
- Then add the Erythritol and yolks in another bowl till they get light and fluffy.
- We can add the xanthan gum and coconut flour and stir.
- Now we can add the heavy cream, vanilla, and warm almond milk to the dry ingredients by mixing continuously till it gets smooth.
- We can carefully fold the egg whites in three parts as the batter will be runny.
- Now we can add the batter in the pan and smooth the top layer with the spatula.
- We can put the cake to bake for 45 to 50 minutes, or until the center jiggles a little and the top is brown.
- When the cake gets cool down we can place the cake in the fridge to get set.
- We can slice the Keto Creamy Custard Cake with a knife and serve.
SERVING IDEAS:
- We can top this custard cake with the keto whipped cream.
- You can also dust the Erythritol powder on the cake.
- We can also add fresh raspberries or strawberries to the cake.
- You can also pour some keto-friendly chocolate sauce on the cake.
- We can also garnish the mint on the cake.
- You can also serve this cake with keto-friendly tea or coffee.
TIPS:
- We should use the eggs at the ambient temperature.
- You don’t have to mix the egg whites too much and fold them softly with the batter otherwise the egg whites will get deflated.
- We can use a glass or metal pan for even baking.
- You have to properly cool down the cake so we can make the clean slices.
STORAGE INFORMATION:
FRIDGE:
- We can put the cake in a sealed box and preserve the cake for 5 days.
FREEZER:
- We can cover the slice of the cake in plastic wrap and preserve the cake for one month.
FAQs:
Can we make this cake with the almond flour?
- No, we can’t make this cake with the almond flour & we just have to use the coconut flour to make this cake as it absorbs moisture well; we have to reformulate the ingredients if we have to use the almond flour.
How to make a dairy-free cake?
- We can use full-fat coconut cream in place of heavy cream to make this cake dairy-free
NUTRITIONAL INFORMATION:
Fiber: 2g
Net Carbs: 4g
Protein: 6g
Fat: 18g
Sodium: 95mg
Calories: 210 kcal
Potassium: 120mg
Serving size: 1 slice
Total Carbs: 6g
