NY2ATL's LOW CARB RECIPES
Sugar Free Coconut Egg Custard Recipe
This started as a simplified old fashioned baked egg custard recipie like my mom would make. I modified it to make it sugar free and low carb. Its similar to a coconut custard pie minus the crust.
I'm no good with dairy so I substituted almond milk. I've seen custard recipes using heavy cream or 2% milk. I'm sure you expert cooks will come up with other variations to suit your tastes.
Post your versions and/ or let me know how you like this version.
Nutrition summary:
| Calories 85 | Fat 6.08g | Carbs 2.82g | Protein 4.37g |
| There are 85 calories in 1 serving of COCONUT EGG CUSTARD. |
| Calorie breakdown: 66% fat, 14% carbs, 20% protein. |
SIMPLE COCONUT EGG CUSTARD
Ingredients
Original recipe was made with sugar, whole milk, and did not contain coconut
1 1/2 cups unsweetened almond milk
2/3 cup Bob's Red Mill shredded coconut
48 drops of EZ-Sweetz liquid sucralose (equal to 1 cup granular Splenda)
5 large eggs
1 tsp almond extract
1 tsp vanilla extract
Directions
Pre heat oven to 400
Whip all ingredients together
Treat pie pan or 11x7 brownie/ biscuit pan with no stick spray
Pour egg mixture into pan
Place in oven on top rack
On bottom rack, place another pan filled halfway with water
Bake at 400 degrees for 15 minutes
Turn oven down to 350
Bake an additional 30-40 minutes until knife inserted comes out clean
Makes eight (8) servings
Variations
Sweeten with granular Splenda (add 96 cal/ 24 carbs total recipe; 12 cal/ 3 carbs per serving)
Flavor with rum or orange extract
Serve with sf syrup of your choice
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MSW Roux-En-Y Gastric Bypass: Eat sensibly & enjoy moderation
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