Sugar Free Keto Chocolate Orange Baked Custard: utterly indulgent and just 1.6g CARBS.
Take an old fashioned recipe. Give it the full ketofication treatment. Add a little imagination. And you have a perfectly low carb – high fat version that is just as sweet, just as creamy, just as delightful as the one grandma used to make – if not more.
But that’s not all. For I’ve gone an extra step and created a killer chocolate orange version. The idea came recently whilst in a ridiculously hot and humid Venice. In need of something chocolate-y to curb my sweet tooth, I went to reach for a keto almond chocolate in the fridge. But the heat literally made it drip through my fingers! Clearly time to make something easy, refreshing and sweet – I thought. And because I love spoon desserts, but I occasionally fancy a change from the usual vanilla flavour I am obsessed with, I decided to go for something a little different.
I didn’t expect it to turn out this good.
My chilled, Sugar Free Keto Chocolate Orange Baked Custard was just perfect. So how did I make it?
OH NO! NOT A BAIN-MARIE!
Traditional baked custard is made in a bain-marie – aka water bath. The idea behind this baking technique is to prevent the eggs from cooking too quickly and ‘scrambling’.
Trouble is, most people tremble at the thought of bain-marie. Me included. I get filled with dread at the thought of handling a piping hot tray filled with wobbling hot water that could easily drown my masterpiece. Or worse, give me third degree burns. Especially in this horrendous estival heat.
So fear not, dear keto friends, as my Sugar Free Keto Chocolate Orange Baked Custard doesn’t require ANY faffing with boiling water. Making this recipe easy, quick AND faff-proof.
A few ingredients, 5 minutes prepping and Bob’s your uncle!
Eggs, cream, cocoa, an orange and some sweetener. Really! That’s it! The unsweetened whipped cream is optional.
The moulds you use don’t matter, as long as you fill 4, otherwise the macros I calculated will not apply. For a more scenographic effect, use silicone moulds: it will be easier to pop the custards out onto serving plates. You can use ramekins if that’s how you want to serve them.
It will take 20 minutes baking time. And then there’s waiting time for the custards to cool down. If you make them the night before as I have been doing (can’t bake before 10pm in this heat!), you’ll have an amazing dessert waiting for you the following day.
One of my testers has commented that the flavour of this custard is like Terry’s Chocolate Orange. If you were a fan of Terry’s Chocolate Orange in your pre-keto life, I dedicate my Sugar Free Keto Chocolate Orange Baked Custard to you! And yes, of course you can have one for breakfast!
- Yield: 4
- Serving: 1
- Calories: 345
- Fat: 35g
- Net Carbs: 1.6g
- Protein: 4.7g
- (optional step) to make the decoration, cut out a few strands from the orange zest and set them aside, then, while the custards are baking, sprinkle them with erythritol and grill them for 2 minutes. Once cooled the strands will harden and you'll be able to insert them as shown in the photos.
- pre-heat oven to 160C static.
- bring cream and grated orange zest to just below boiling point (when tiny little bubbles start forming where the liquid touches the pan), then turn heat off and set aside.
- whisk eggs and sweeteners vigorously until light and fluffy, then add cocoa and whisk again until nicely incorporated and smooth.
- slowly pour hot cream onto chocolate egg mix, whisking steadily and continuously.
- transfer to 4 shallow silicone moulds or ramekins and bake for 20 mins.
- let them cool completely, then refrigerate for at least 4 hours before serving on their own or with a squirt of sugar free whipped cream, adding orange strands as decoration (optional).
To remove the baked custards from their moulds, slide a wet knife all the way around the edges, turn upside down and squeeze gently until they pop out.
Keep refrigerated and consume within 4 days.
Macros do not include whipped cream.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
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