This morning I enjoyed a super delicious and different kind of breakfast. So many of us low carbers are frequently looking for something to eat for breakfast other than yogurt or eggs. While I have several delicious low carb biscuit, bread, donut, muffin, coffee cake, and bagel recipes available...I am always looking for other alternatives. Last night I didn't feel like cooking dinner, so hubby just picked up Chinese for dinner on his way home (I had steamed chicken with vegetables without sauce and added my own Tamari). While he was doing that, I actually whipped up quick and easy individual baked coconut custards to be enjoyed as either dessert OR breakfast. I had one of them warm for dessert last night that I topped with a tablespoon of dark chocolate chips to soften and get melty. It was delicious! But, this morning, I had one for breakfast warmed for a minute or so in the microwave and drizzled with sugar free maple flavored syrup. It was AMAZING! How is THAT for a breakfast containing a little over 1 net carb??? Each custard had about 7.3 grams of fat. For those of you that are LCHF (low carb high fat)...you can bump the fat up a bit with a nice little pat of butter melted on top. WOWZA!
For the milk part of the custard, you can use cream, half and half, almond milk or coconut milk. I actually used Silk's unsweetened cashew milk that is rich and creamy. It made an amazing rich dairy free custard. I used 6 whole eggs in my custard. If you prefer it a little less eggy, simply reduce the eggs to 5 eggs instead. I added a few tablespoons of unsweetened coconut to give the custard a little texture and chew and it was the perfect amount.
Each custard cup contains approximately 1.2 net carbs each, 7.3 grams fat and less than 1 gram of sugar (.76), 5.8 grams protein and 102 calories each. Check out the photos and recipe below. Enjoy!
|Take a peek inside after the first scoop...rich and creamy|
Baked Coconut Custard - Dairy Free
3 cups unsweetened cashew milk (I used Silk brand)
3 tablespoons unsweetened shredded coconut
1/2 cup granular Swerve Sweetener
1/4 teaspoon salt
2 teaspoons vanilla extract
Dash of cinnamon, optional
Preheat oven to 350 degrees F. Lightly grease six 6-ounce custard cups or ramekins.
Combine milk and coconut and heat just until hot but not boiling. In a saucepan, heat approximately 2 quarts of water until it just begins to simmer.
In a large bowl, beat eggs, sweetener, salt, and vanilla. Add hot milk mixture and whisk until combined. Divide custard mixture evenly among custard cups/ramekins. Top with dash of cinnamon, if desired. Create a water bath (Bain-Marie) by placing custard cups in a large rectangular or oblong baking dish. Carefully fill baking dish with the with hot water until it comes about half way up the sides of the ramekins or custard cups.
Bake in the center of oven for approximately 45 to 50 minutes, or until custard is just set and jiggles very slightly in the center or a knife inserted in the center comes out clean. After removing from oven, carefully remove custard cups from water and cool on wire rack. Serve warm or cover cups and refrigerate about 2 hours to serve chilled. Store in refrigerator.
*Note: Cream, half-and-half, coconut milk or almond milk can be substituted.