Low Carb Vanilla Chocolate Custard

by on February 11, 2018

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vegetarian, white-meat-free, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarian

heavy whipping cream
eggs
of xylitol (or other granular sweetener)
of cocoa powder (I used ruddy red cocoa powder
of vanilla extract

Preheat the oven at 375 degrees. Put all ingredients in the blender and pulse 3 or 4 times. Pour egg mixture into a greased glass dish and set this glass dish in a larger dish which is filled about halfway with water. The water should not be able to splash into the egg mixture when it’s boiling, so make sure you use a “bath” dish that’s significantly wider than the dish with your egg mixture. Bake for 45 minutes. The custard is done once the center is set but it’s still a bit jiggly. Chill for an hour (this helps preserve the creaminess of the texture) and enjoy! Serving Size:?Makes approximately 6 0.5 cup servings

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