I’ve been looking for some different ways to use the Homemade Macadamia Nut Butter that I made the other day. I’ve not had custard in a long time, but for some odd reason it popped into my head and I got a craving. I set out to make a recipe that can stand up to low carb, but still taste great.
I went for a texture that custard should be when baked – some egginess, but a velvety soft texture. As you chew, the notes from the vanilla, egg, coconut milk, and then macadamia nut butter come through, giving a great balanced flavor to the custard.
I prefer using coconut milk for this recipe because it is quite thick and really helps for the mixture to become creamy and decadent. The coconut flavors play off of the macadamia nut butter and creates a rich and creamy flavor that I haven’t tasted anywhere else.
The macros are near perfect on it too, coming in at 75% fats, 18% protein and 6% carbs. If you have a sweet tooth and were ever worried about baking things that had too many carbs – this is your ticket out of that phase!
I really wish I had a blowtorch so that I could have brûlée’d the top of this thing. I’ve had the idea in my mind to create some keto-friendly crème brûlée. Actually, a crème brûlée sounds amazing, but I’m not too sure how erythritol would stand up to the heat.
If you have a blow torch and you’re willing to try this – I’d love to hear the results (and pictures if you can)! Let me know how if you made this in the comments below 🙂
Yields 4 Large Ramekins full of custard
The Preparation
- 1 cup unsweetened coconut milk
- 4 large eggs
- 1/3 cup heavy cream
- 1/3 cup macadamia nut butter
- 1/3 cup erythritol
- 1 teaspoon liquid Stevia
- 1 teaspoon vanilla extract
The Execution
1. Preheat your oven to 325°F.
2. In a medium-sizedmixing bowl, add your coconut milk and heavy cream.
3. Add your vanilla extract.
4. Add your 4 eggs and start to whisk together. Make sure you do this SLOWLY, you don’t want to aerate the eggs at all – just mix the ingredients.
5. Add your sweeteners and macadamia nut butter.
6. Continue to stir until everything is combined and mixed evenly.
7. Fill a small baking pan with about 1 inch of water.
8. Place your ramekins in the baking pan, making sure that they are covered by about 1 inch of water.
9. Fill your ramekins with the custard mixture.
10. Put them in the oven and bake them for about 40 minutes, or until a knife comes out clean.
11. Once they’re done, let them cool for about 25 minutes, while sitting in the water.
12. Remove the ramekins from the water and let them dry.
13. Serve! You can refrigerate these with plastic wrap covering the top.
Per serving, the macadamia nut & coconut custard has: 275 Calories, 26.2g Fats, 2.5g Carbs, and 6.2g Protein. It’s almost a perfect keto treat!
| Macadamia & Coconut Keto Custard | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carbs (g) | Protein (g) |
| 1 Cup Unsweetened Coconut Milk | 45 | 4.5 | 2 | 1 | 1 | 0 |
| 4 Large Eggs | 280 | 20 | 2.8 | 0 | 2.8 | 20 |
| 1/3 Cup Heavy Cream | 267 | 27 | 3 | 0 | 3 | 0 |
| 1/3 Cup Macadamia Nut Butter | 500 | 53.3 | 8.5 | 5.3 | 3.2 | 4.8 |
| 1 tsp. Vanilla Extract | 6 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1098 | 104.8 | 16.3 | 6.3 | 10 | 24.8 |
Macadamia & Coconut Keto Custard
Ingredients
- 1 Cup Unsweetened Organic Coconut Milk
- 4 Large Eggs
- ⅓ Cup Heavy Cream
- ⅓ Cup Macadamia Nut Butter
- ⅓ Cup Erythritol
- 1 tsp. Liquid Stevia
- 1 tsp. Vanilla Extract
Instructions
- Preheat your oven to 325F.
- In a mixing bowl, combine all your ingredients and whisk lightly. You don't want to aerrate the eggs too much, just break them apart and let it get distributed in the custard.
- Fill a small baking pan with about 1 inch of water.
- Put 4 ramekins in the water and fill them equally with the custard mixture.
- Bake for 40 minutes, or until a knife comes out clean.
- Let cool for 30-45 minutes, and serve!
- Keeps in the refrigerator, put plastic wrap over the top.
