Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium-sized mixing bowl, whisk together the eggs, powdered erythritol, vanilla extract, and a pinch of salt until well combined.
- In a saucepan, heat the almond milk or coconut milk over medium heat until it’s warm but not boiling.
- Slowly pour the warm milk into the egg mixture while continuously whisking to avoid curdling.
- Once the mixture is fully combined, strain it through a fine-mesh sieve to ensure a smooth custard.
- Pour the custard mixture into individual ramekins or a baking dish.
- Place the ramekins or baking dish into a larger baking pan or casserole dish. Fill the larger dish with enough hot water to reach halfway up the sides of the ramekins or baking dish. This water bath will help the custard cook evenly.
- Sprinkle a little ground nutmeg or cinnamon on top of each custard, if desired.
- Carefully transfer the water bath with the custards into the preheated oven.
- Bake for about 30-35 minutes or until the custard is set around the edges but slightly jiggly in the center.
- Remove the custards from the oven and let them cool to room temperature. Then, refrigerate them for at least a couple of hours or until they are completely chilled and set.
- Once chilled, you can serve the custards as is or with fresh berries on top for added flavor.
Enjoy your delicious Keto Custard! Remember to adjust the sweetener to your taste and feel free to experiment with flavors like cocoa powder or extracts to create variations of this recipe. As always, the nutritional content may vary based on the specific ingredients you use.
