Cappuccino Custard Sugar Free
Indulge in the creamy, coffee-infused decadence of Sugar-Free Cappuccino Custard—a guilt-free dessert perfect for espresso lovers and anyone watching their sugar intake. This sophisticated treat combines heavy cream and unsweetened almond milk for a velvety texture, enhanced by the bold flavor of instant espresso and the gentle sweetness of a granulated sugar-free alternative like erythritol or monk fruit. Baked to perfection in a water bath, these individual custards are irresistibly smooth and subtly aromatic, thanks to a hint of vanilla extract. Garnish with a dusting of cocoa powder or cinnamon for an elegant finish. Low-carb, keto-friendly, and effortlessly elegant, this dessert is ideal for dinner parties or a luxurious after-meal treat.
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Recipe Information
Ingredients
- 480 ml Heavy cream
- 240 ml Unsweetened almond milk
- 2 tsp Instant espresso powder
- 50 g Granulated sugar-free sweetener (e.g., erythritol or monk fruit)
- 6 Egg yolks
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon (optional, for garnish)
- 1 tsp Unsweetened cocoa powder (optional, for garnish)
Instructions
Preheat your oven to 150°C (300°F) and prepare a deep baking dish. Place six small ramekins in the dish, leaving enough space between them.
In a small saucepan, combine the heavy cream, almond milk, and instant espresso powder. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling. Remove from heat and set aside.
In a mixing bowl, whisk the egg yolks and sugar-free sweetener together until the mixture is smooth and slightly pale.
Gradually and slowly, pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.
Stir in the vanilla extract to combine everything evenly.
Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any lumps or cooked egg pieces.
Evenly distribute the custard mixture into the ramekins. Fill the baking dish with hot water, ensuring it reaches about halfway up the sides of the ramekins for a water bath.
Carefully transfer the baking dish to the oven and bake for 35-45 minutes, or until the custards are set but still slightly jiggly in the center when gently shaken.
Remove the ramekins from the water bath and let them cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours (or overnight for best results).
Before serving, optionally dust the tops with a pinch of cinnamon or cocoa powder. Serve chilled and enjoy your sugar-free cappuccino custards!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1587 mg | 529% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 581 mg | 45% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
