What’s Valentine’s Day without a decadent dessert? This keto vanilla custard is out of this world delicious, easy, and only requires 4 ingredients! Topped with a light meringue, this custard is richer than pudding and more impressive than mousse. Serve it warm or chilled for an after dinner dessert the whole family will love!
Keto Vanilla Custard
If you’re in the mood for a light and creamy dessert, this sugar free vanilla custard is going to hit the spot!
With just 4 ingredients and 30 minutes, you can make this kid friendly keto custard at home, even on a weeknight.
Here’s why you’re going to love it:
- Only 4 simple ingredients required
- Just 3 net carbs per large serving
- Not eggy
- No chill time necessary
- Kid approved
- Benefits of collagen peptides in a creamy and satisfying dessert
This Keto Custard Isn’t Your Average Low Carb Dessert
In fact, it’s way better because it’s chocked full of anti-aging, anti-inflammatory, and beauty boosting Further Food collagen peptides!
Instead of using vanilla extract like a traditional custard, this recipe uses Further Food Vanilla Collagen Peptides.
Not only does the custard have the most incredible vanilla essence from the flavored collagen, it is thick and creamy too!
If you’re not familiar with collagen peptides, let me give you the quick rundown.
(I have a more in-depth article here too)
Collagen is the number one supplement I recommend EVERYONE (keto or not) incorporate into their lifestyle.
It helps with joints, inflammation, gut health, hair, skin, nails, eye degeneration, hydration, and even cellulite!
Further Food is my favorite brand of collagen (along with their other supplements) because they source the highest quality, pasture raised, and grass fed bovine collagen that does not have any earthy, beefy, or weird taste.
I typically add it to my coffee every day but occasionally like to switch things up because it bakes beautifully!
Plus, the vanilla collagen is enhanced with tremella mushroom, another beauty enhancer. Click here to learn more about that!
So not only is this keto custard low carb, sugar free, and easy, it packs the added benefits of collagen! I call that a winner!
Making Your Own Vanilla Custard Is As Easy As Pie Custard
Making homemade low carb custard is really simple.
Don’t let words like temper or water bath intimidate you!
The whole process for preparing your custard takes just a matter of minutes.
You’ll start by separating your eggs and mixing them with your sweetener. Once your cream heats up on the stove, you simply whisk your egg mixture while you add 1 tablespoon of the warm cream. This is called tempering the eggs. Once the eggs are tempered, you’ll add your collagen and whisk until it’s all dissolved. Then, divide the liquid into your ramekins and bake on a sheet pan with water, this is called a water bath.
After a short bake time in the oven, the custard will be ready to eat! Serve it warm or chilled, it’s delicious both ways!
Ingredients
- 5 egg yolks
- 1/4 cup + 1 tablespoon powdered sweetener (I use this)
- 1.5 cups half n half
- 4 scoops Further Food Vanilla Collagen Peptides
Instructions
- Preheat oven to 325 degrees.
- In a small bowl, whisk the powdered sweetener into the egg yolks. Set aside.
- In a small pan, heat the half n half over medium heat. Be careful not to boil or burn the cream.
- When the cream is warm to the touch, about 2 or 3 minutes later, remove it from the heat. Use a tablespoon to temper the eggs by slowly whisking in 1 tablespoon of the warm cream into the eggs. Repeat this step 2 more times to fully temper the eggs.
- Slowly add the egg yolks to the cream and whisk until smooth and silky. Add the collagen and whisk again until it is fully dissolved.
- Line the ramekins on a baking sheet with a rim. Carefully fill each ramekin with the custard. They should be about 2/3 full.
- Extend the oven rack so that it is exposed outside of the oven. Carefully place the baking sheet on the rack. Add water to the sheet pan so that the ramekins are halfway covered. This amount will vary depending on the size of your ramekin. Be careful not to get water in the pots.
- Carefully slide the oven rack into the oven. Bake for 25 minutes. The centers should be set.
- Let the custards chill on the counter for 30 minutes before serving or chilling.
What Should I Do With The Leftover Egg Whites?
If you hate to waste food like me, then throwing away egg whites might make your cringe.
Instead of pitching them down the drain, whip up some meringue to top off the custards.
Meringue is essentially just whipped egg whites that are sweetened.
A stand mixer makes it effortless to make meringue but you can also use a hand mixer, just be sure to rotate the bowl as you’re mixing.
Once the egg whites are whipped to the point that they “stand” on their own (meaning you can make peaks with it), you can spread a nice thick layer on top of your cooked keto vanilla custard and pop it back in the oven to set and brown.
A meringue topping is just the pièce de résistance on these low carb custards!
Can I Use Vanilla Extract Instead of Vanilla Collagen?
For purposes of this recipe, no. And that is simply because the vanilla collagen is the star of the show!
Collagen naturally makes things creamier, like coffee, and thicker (it’s sibling is gelatin after all). Plus, this healthy dessert is made even healthier when you add in the benefits of collagen (as mentioned above).
I’m often asked what some other ways to use collagen are and this is one of them!
Keto Vanilla Custard Dessert (3g Net Carbs!)
Ingredients
- 5 egg yolks
- 1/4 cup + 1 tablespoon powdered sweetener I use this
- 1.5 cups half n half
- 4 scoops Further Food Vanilla Collagen Peptides
Instructions
- Preheat oven to 325 degrees.
- In a small bowl, whisk the powdered sweetener into the egg yolks. Set aside.
- In a small pan, heat the half n half over medium heat. Be careful not to boil or burn the cream.
- When the cream is warm to the touch, about 2 or 3 minutes later, remove it from the heat. Use a tablespoon to temper the eggs by slowly whisking in 1 tablespoon of the warm cream into the eggs. Repeat this step 2 more times to fully temper the eggs.
- Slowly add the egg yolks to the cream and whisk until smooth and silky. Add the collagen and whisk again until it is fully dissolved.
- Line the ramekins on a baking sheet with a rim. Carefully fill each ramekin with the custard. They should be about 2/3 full.
- Extend the oven rack so that it is exposed outside of the oven. Carefully place the baking sheet on the rack. Add water to the sheet pan so that the ramekins are halfway covered. This amount will vary depending on the size of your ramekin. Be careful not to get water in the pots.
- Carefully slide the oven rack into the oven. Bake for 25 minutes. The centers should be set.
- Let the custards chill on the counter for 30 minutes before serving or chilling.
Notes
Nutrition
