Keto Classic Custard Sauce
Indulge in the creamy, velvety perfection of this Keto Classic Custard Sauce, a low-carb twist on a timeless dessert staple. Made with a luscious blend of heavy cream, unsweetened almond milk, and smooth egg yolks, this keto-friendly sauce is lightly sweetened with granulated erythritol, making it ideal for those following a low-carb lifestyle. Vanilla extract adds a touch of elegance, while a pinch of salt balances the flavors beautifully. Perfect for drizzling over fresh berries, keto cakes, or enjoying on its own as a decadent treat, this custard comes together in just 20 minutes and can be stored for up to three days. Whether you're entertaining guests or treating yourself, this versatile sauce is a must-have in any keto dessert arsenal!
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Recipe Information
Ingredients
- 1.5 cups Heavy cream
- 0.5 cup Unsweetened almond milk
- 4 large Egg yolks
- 0.25 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream and unsweetened almond milk. Place over medium heat and stir occasionally until the mixture is hot but not boiling, about 5-7 minutes.
In a medium bowl, whisk together the egg yolks, granulated erythritol, vanilla extract, and salt until the mixture is smooth and pale in color.
Once the cream mixture is hot, slowly add it to the egg mixture, whisking continuously to temper the eggs and prevent curdling.
Pour the combined mixture back into the saucepan and return to medium heat. Stir constantly with a wooden spoon or heatproof spatula, ensuring it doesn't come to a boil.
Cook the custard until it thickens enough to coat the back of the spoon, about 6-8 minutes. Do not let it boil, as this will cause the custard to curdle.
To check the thickness, run your finger down the back of the spoon; if the line remains clear, the custard is ready.
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits.
Allow the custard to cool slightly, then transfer it to a storage container. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours before serving. The custard can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.9 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 303 mg | 23% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 126 mg | 3% | |
*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.
