You only need 4 ingredients to make this incredibly creamy and delicious keto custard! The recipe uses coconut cream, which makes this custard much lighter than the classic version with dairy cream. As ever, a perfectly sugar free dessert.
I love a creamy dessert, and custard is always on top of the list. But I’ve been watching my fat intake recently so I decided to make this recipe dairy free.
Apart from the fact that dairy does not agree with everyone’s tummies, double cream (that’s heavy cream in the US) contains 47.5g fat per 100g, while coconut cream comes in at 21.8 grams of fat. Coconut cream is higher in carbs (4.5 grams versus 2.6 grams for the cream), but it is still perfectly low carb.
And you know what? This dairy free custard tastes JUST LIKE THE REAL THING! Its texture is creamy and airy-fluffy at the same time and it does not coat the mouth with that fatty taste cream can leave. The secret ingredient of the recipe is fresh vanilla bean, which not only takes the flavour to the next level, but also masks the coconut taste really well.
Most good things in life are simple, and this recipe is no exception. It’s hard to believe that combining 3 basic ingredients – cream, egg yolks and sweetener – can turn into something so beautiful it’ll make you sigh with pleasure/close your eyes/lick your ramekin. But it has happened in this house, and I recommend trying it out in yours as soon as possible!
How to make dairy-free Keto custard – step by step:
1.) Cut open the vanilla bean and scrape out the seeds. The spoon in the pic shows how many seeds my bean yielded.
Heat the coconut cream and the scraped vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream simmers and the first bubbles form on the top. Do not boil! Take off the heat and let cool for about 15 minutes. This allows the coconut cream to cool until it’s only lukewarm and also infuses the coconut cream with more beautiful vanilla flavour.
If you are using vanilla extract instead of the vanilla bean, add it after you take the saucepan off the heat.
2.) Add the little spoonful of super-tasty vanilla seeds to a mixing bowl, together with your egg yolks and powdered erythritol.
3.) Blend with an electric mixer for about 2-3 minutes until the yolks are pale in colour, nice and frothy and there’s so much air whisked into the mix that it has roughly doubled in size.
Slowly add the (lukewarm) coconut cream to the egg yolk mix, stirring continuously.
4.) Get yourself some ramekins and place them into a casserole dish. Depending on the size of the ramekins, you’ll end up with 4-6 portions.
Then boil water and fill the casserole dish with hot water that reaches half way up the sides of the casserole dish. This helps the dairy free custards to bake more evenly.
Tip: If your casserole is very large, you can put a paper towel at the bottom to prevent the ramekins from sliding around when you carry it.
5.) And voila! After 40 minutes in the oven, this is how your keto custards look. They are lightly browned, the top is set, but the inside remains jiggly.
Cool them on the counter to room temperature, then place them in the fridge until serving.
Tips and recipe variations for your sugar free custard
I used cartons of coconut cream (from Sainsbury’s). But you can also get yourself two cans of coconut milk and refrigerate them so the liquid and the firm parts separate. The firm part is the cream – only use that part and keep the leftover to add to smoothies or perhaps a curry. The coconut milk cans I buy typically contains 400ml/14oz, so 2 cans should yield enough coconut cream (but be sure to measure or weigh).
Even though I have been singing the praises of coconut cream, you can make this custard with double / heavy cream if you prefer. In this case, I recommend to use the smallest size ramekins available because it will be more filling!
The custards taste lovely with a sprinkling of ground nutmeg. I imagine cinnamon would also work well here.
A quick note on sweeteners: I used powdered erythritol in this recipe. If you use Swerve, be sure to use the cup measurement. Swerve is much lighter than erythritol in weight.
And last but not least – the vanilla. I implore you to try using fresh vanilla bean pods, even though they aren’t cheap. The flavour they lend is out of this world and you get those lovely little brown vanilla specks inside your custard.
An alternative could be vanilla bean powder, if you can source it. But of course, simple vanilla extract will also work.
Want to turn this Keto custard recipe into a crème brûlée?
First of all, you want to get your custard seriously cold, so make sure it’s been in the fridge for a couple of hours after baking. Then add granulated erythritol (a brown sugar alternative such as Lakanto Golden would be delicious here) over the tops and use a kitchen torch to caramelise it.
It you don’t have a culinary torch, place the ramekins under the grill / broiler. Place them quite close to the top and watch them closely to ensure the custard does not go liquid.
More dairy free sweet treats:
- Chocolate Avocado Mousse
- Sugar Free Peanut Butter Chocolate Ice Pops
- Sugar Free Condensed Milk
- 2 Ingredient Sugar Free Caramel Sauce
Tried this recipe? Give it a star rating below!
Sugar Free Keto Custard (Dairy Free)
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- Split the vanilla bean in half and scrape out the seeds. Place the seeds in a mixing bowl and set aside.
- Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream simmers and the first bubbles begin to form on the top. Do not boil! Take off the heat and let cool for about 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
- Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double the size.
- Slowly add the (lukewarm) coconut cream to the egg yolk mix, stirring continuously.
- Heat the oven to 160 Celsius / 325 Fahrenheit.
- Pour the custard mix into ramekins and place the ramekins into a casserole dish. Fill the casserole with boiled water that should reach half-way up the ramekins. This helps the custard to bake evenly and prevents splitting.
- Bake for about 40 minutes until the tops are set and very lightly browned, but the centres are still jiggly.
- Remove from the oven and cool to room temperature, then chill in the fridge until serving.
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