Steps to Make Low Carb Shake And Bake

Low-Carb Baked Custard With Berries

It needs to be made clear that a low carb, high fat diet doesn't necessarily have to classified as being a ketogenic diet, nor does.

Recipe Summary Low-Carb Baked Custard With Berries

This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge.

Ingredients | Low Carb Shake And Bake

cooking spray

3 eggs

2 egg yolks

¼ cup granular sucralose sweetener (such as Splenda®)

2 cups whole milk

1 cup heavy cream

1 teaspoon vanilla extract

¼ teaspoon freshly grated nutmeg

½ cup blueberries, or to taste

Directions

Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.

Combine eggs, yolks, and sweetener and whisk until thick and pale.

Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture; whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.

Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.

Bake in the preheated oven until set, about 45 minutes.

Blackberries also work.

Depending on the size of your ramekins, the servings may vary from 6 to 10.

Info | Low Carb Shake And Bake

prep: 10 mins cook: 50 mins total: 1 hr Servings: 8 Yield: 8 custards

TAG : Low-Carb Baked Custard With Berries

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