Low Carb Custard Slice
Indulge in the creamy decadence of a **Low Carb Custard Slice**, a guilt-free twist on a classic dessert that’s perfect for keto and low-carb lifestyles. Featuring a buttery almond flour crust, sweetened with erythritol, and topped with a velvety vanilla custard enriched with heavy cream and whey protein isolate, this dessert is as rich as it is wholesome. With only 20 minutes of prep time, this recipe combines simplicity and satisfaction, offering a refined treat without the high-carb compromise. It’s ideal for entertaining or as a luxurious snack, served chilled to showcase its silky texture. Keywords: keto dessert recipe, low carb custard slice, almond flour dessert, sugar-free custard slice.
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Recipe Information
Ingredients
- 50 grams Butter
- 150 grams Almond flour
- 30 grams Erythritol
- 1 teaspoon Baking powder
- 1 tablespoon Gelatin powder
- 60 ml Water
- 500 ml Heavy cream
- 2 teaspoons Vanilla extract
- 4 Egg yolks
- 50 grams Additional erythritol (for filling)
- 50 grams Unflavored whey protein isolate
Instructions
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking dish with parchment paper.
In a mixing bowl, combine almond flour, 30 grams of erythritol, and baking powder. Melt the butter and add it to the mixture, stirring until it forms a crumbly dough.
Press this mixture evenly into the bottom of the prepared baking dish to form the base. Bake for 10-12 minutes or until the edges are golden. Remove from oven and allow to cool.
While the base is cooling, dissolve the gelatin powder in 60 ml of cold water and set aside to bloom for about 5 minutes.
In a saucepan, heat the heavy cream and 50 grams of erythritol on medium until it starts to simmer. Do not boil. Remove from heat and stir in the bloomed gelatin until fully dissolved.
In a separate bowl, whisk the egg yolks and vanilla extract together.
Slowly pour the cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Sift the whey protein isolate into the mixture and whisk until smooth.
Return the mixture to the saucepan and gently heat on low, stirring continuously, until it thickens slightly to a custard-like consistency. This should take 5-7 minutes.
Pour the custard evenly over the cooled almond base. Tap the dish gently on the counter to remove any air bubbles.
Refrigerate for at least 3 hours or until the custard is set and firm.
Once chilled, cut into 8 equal slices. Serve chilled and enjoy!
Nutrition Facts
Calories |
3361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.7 g | 387% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1364 mg | 455% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 7.1 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 645 mg | 50% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 370 mg | 8% | |
*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.
