Low-Carb Keto Coconut Cream Custard is lusciously rich with deep coconut flavor.
Being a food blogger, friends and family frequently gift me with random food items (I’ve had neighbors drop off crates of fresh carrots and friends bring back spices from their travels around the world), share their crazy food ideas (like chocolate-covered mashed potato truffles) and requests (a friend tried to commission me to make an ice cream that doesn’t melt, lol), and share with me their beautiful props.
A very sweet friend of mine loves to go antiquing and she somehow finds the best bargains. It’s not uncommon for me to get a random text from her with a photo of vintage plates, utensils, or glasses, asking me if I want her to grab them for me.
One day she texted me a photo of these adorable glasses, asking if they’d be of use to me; I loved them the moment I saw them! The curve to the glass is such a unique feature, and reminds me of what I think of as sundae dishes in old-time ice cream shops.
I was craving some kind of coconut treat, and incidentally, my friend is a huge coconut fan. I knew that’s how I wanted to break in these beautiful glasses. Not to mention, I had a cereal-sized bowl full of egg yolks in my fridge (the remnants of making an Italian meringue); it was fate.
The egg yolks act as the thickener in this recipe, and also give the custard its gorgeous yellow color. I used all heavy cream, but you can swap out full-fat unsweetened canned coconut cream for an even more intense coconut flavor.
Like good custards should be, this dish is rich and filling, so a relatively small serving size is completely satiating. I like to add a dollop of whipped cream and an extra sprinkle of coconut on top before serving, but that’s totally your call. If the chocolate-coconut flavor combo is your thing, feel free to add a sprinkling of chopped extra-dark (or stevia-sweetened) chocolate on top.
Growing up, my mom always make a coconut cake for Easter so I always associate coconut desserts with springtime and Easter festivities. This would be a perfect low-carb dessert to have on hand for Easter, or for any spring gathering!
Other delicious spring dessert ideas:
What’s your favorite springtime treat?
- Yields: 6 servings
- Serving size: 1/6 of recipe
- Calories: 217
- Fat: 21
- Saturated fat: 12
- Trans fat: 0
- Carbohydrates: 1
- Sugar: 1
- Sodium: 40
- Fiber: 0
- Protein: 3
- Cholesterol: 287
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) water
- 2 tablespoons granulated erythritol
- 1/8 teaspoon stevia glycerite
- 1 pinch fine sea salt
- 1/2 cup (120 ml) egg yolks (about 8 large; reserve the whites for something else)
- 1 1/4 teaspoons vanilla extract
- 1 1/4 teaspoon coconut extract
- 4 tablespoons unsweetened shredded coconut
- Unsweetened whipped cream
- Unsweetened shredded coconut
- Add the cream, water, erythritol, stevia glycerite, and salt to a medium saucepan over medium heat.
- Whisking frequently, heat until the liquid is steaming, and then whisk 1/2 cup of the steaming liquid into the egg yolks starting with a couple drops at first, and gradually whisking in the entire 1/2 cup.
- Add the egg yolk mixture to the pot with the rest of the cream mixture and bring to a gentle boil, whisking constantly. Once boiling, boil until thickened, about 30 seconds, continuing to whisk constantly.
- Whisk in the vanilla extract, coconut extract, and shredded coconut.
- While it’s still hot, carefully pour the custard into 6 individual serving glasses. Cool to room temperature, and then cover with plastic wrap and refrigerate to chill, about 2 to 4 hours.
- Serve topped with whipped cream and shredded coconut if desired.