Traditional Custard Recipe versus Keto Custard Recipe

Flavors of fall and winter always include some maple and cinnamon and that’s exactly what you’ll find in this creamy custard!

Made with a secret ingredient to keep this beauty of a dessert low carb you won’t care or notice it’s made minus real maple syrup!

The smooth texture goes on for days with each spoonful and the maple and cinnamon linger on your tastebuds making this the best combination in the world!

Slow Cooker Low-Carb Desserts

Would you believe these custards were made in the slow cooker?

Making dessert in the crock pot or slow cooker might not be something you’ve ever done, but once you try it, you’ll wonder why it took you so long in the first place! 

My favorite easy keto desserts in the slow cooker include; Crock Pot Pumpkin Pie Bars, Crock Pot Dairy Free Fudge and my Blueberry Custard!

My whole family, all 3 picky kids and the picky hubs loved this keto version of custard!

My oldest teen said, “It tastes like perfect French Toast, but without the bread!”

My youngest was happy no tree nuts were involved in the making of this recipe since he has a tree nut and peanut allergy.

And my daughter said it was so delicious and, “Can I have more Whipped Cream on it?” So to me, it’s a winner and it was so completely easy!

Easy Low Carb Egg Custard Recipe

Just 5 main ingredients for this creamy dessert. Whole eggs, heavy cream, coconut milk, low carb sweetener and maple extract.

We also like a pinch of sea salt and a little ground cinnamon, but it is optional.

Mix it all up in a small bowl, pour into individual ramekins like I did for this delicious keto dessert or even make it in one large dish or right in the crock pot itself. But please note, cook time will increase making it as one large sugar free custard.

I prefer the perfectly portioned small ramekins and that way no one can overindulge.

How to Make Easy Keto Custard in Slow Cooker

To view the nutritional information, scroll to the bottom of this blog post and you will find the recipe card.

Instructions

Combine all the ingredients into a stand mixer or large bowl using a hand mixer and blend on medium high until well combined.

Grease six- 4 ounce capacity ramekins and evenly pour batter into each, filling each only 3/4 of the way, essentially about 3 ounces filled.

Place 4 ramekins on the bottom of the slow cooker. Arrange the other two carefully against a side of the slow cooker, and slightly on the edges of the bottom ramekins. 

Close the lid and cook for 2 hours on high or when the center is set but still jiggly in the middle. 

Remove from the slow cooker and cool to room temperature for 1 hour then place in the fridge to chill for 2-3 hours.

Enjoy with some Sugar-Free Whipped Cream, fresh berries and a sprinkle of cinnamon!

Oven Directions

If you prefer to make this in an oven instead of the slow cooker, place ramekins in a large baking pan. I would suggest preheating your oven to 325 degrees F.

Pour hot water into the large baking dish to bake these in a water bath for 45 minutes to one hour.

Brenda’s Pro Tip FAQs

What if I don’t have maple extract?

If you don’t have maple extract you can certainly use real maple syrup, but of course that will change the calories and carbs of the entire recipe.

You could also try Lakanto Sugar Free Maple Syrup, but use just a very small amount. You could also use vanilla extract to replace the maple extract.

Can I use a different sweetener?

I am currently loving this Monk Fruit Allulose blend as a replacement for all things that need that brown sugar flavor and this product works perfectly in this recipe, but if you don’t have it on hand you can sub with whatever sweetener you prefer.

Use my Sweetener Guide & Conversion chart that provides you other sweetener options and amounts.

Can I replace egg yolks with egg whites?

No, the custard won’t thicken without adding the yolks.

Can I make this dairy free?

You could use all coconut milk or coconut cream if you can’t have heavy cream.

I’ve made this with all heavy whipping cream instead of using coconut milk, it was equally as delicious. Using all heavy cream will also increase your calories but will reduce your carbs.

What size are the ramekins?

These are the Ramekins I purchased for my Slow Cooker. 

Easy Keto Dessert recipes you might like:

All our favorite custard keto desserts!

• Keto Custard Pie
• Keto Egg Custard Tarts
• Coffee Roll Egg Custard
• Lemon Custard Pie
• Keto Vanilla Custard
• Pumpkin Custard
• Keto Creme Brulee

Keto Slow Cooker Low Carb Custard Recipe

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Slow Cooker Keto Maple Custard

Servings 6 custards

Calories 212kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 2 egg yolks
• 2 eggs
• 1 cup heavy cream
• 1/2 cup coconut milk full fat, canned
• 1/4 cup Monk Fruit Allulose Brown sugar sub or another sugar-free brown sugar substitute
• 1 tsp maple extract
• 1/4 tsp salt optional
• 1/2 tsp cinnamon optional

Instructions

• Combine all the ingredients into a stand mixer and blend on medium high until well combined.
• Grease six 4 ounce capacity ramekins and evenly pour batter into each, filling each only 3/4 way, essentially about 3 ounces filled.
• Place 4 ramekins on the bottom of the slow cooker. Arrange the other two carefully against a side of the slow cooker, and slightly on the edges of the bottom ramekins. 
• Close the lid and cook for 2 hours on high or when the center is set but still jiggly in the middle. (Oven directions are above in blog post)
• Remove from the slow cooker and cool to room temperature for 1 hour then place in the fridge to chill for 2 hours.
• Enjoy with some Sugar-Free Whipped Cream and a sprinkle of cinnamon!

Video

Notes

Net carbs: 1g

This recipe was first published in October 2017 and updated with video in October 2020. 

Nutrition

Serving: 1custard | Calories: 212kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 174mg | Sodium: 138mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

The post Low Carb Maple Slow Cooker Keto Custard appeared first on Sugar-Free Mom.

No Bake Cream Pie

No bake recipes remind me of all that is wonderful in life.

Leisure days without a schedule, casual dinner with friends in a backyard and relaxing nights chatting by a campfire.

This is exactly how I felt when I traveled with Wyman’s of Maine to Prince Edward Island, Canada to tour their blueberry facility and fields.

As soon as you land, the breathtaking views are captivating and the stresses of everyday life are a faint memory.

Wyman’s knew what they were doing when they planned our stay at The Inn of Bay Fortune, a 5 Star Country Inn! Talk about a place where you feel all the comforts of home, like you were visiting a friend you’ve known for years.

With flowerbeds and fire pits around every turn, you can’t help but feel relaxed as you soon as you start walking on the grounds.

Chef Michael Smith, the owner of The Inn, shared his passion about getting back to his roots and providing an unforgettable “Farm to Fork” experience for his guests.

These beautiful walking trials call you to come and explore their grounds.

They have an expansive organic farm with heirloom vegetables, extraordinary herbs and everything is used nightly for a carefully planned dinner menu (which changes daily), highlighting what they have foraged.

The dinner experience is something I will never forget and long to do again! Every night they throw a dinner party, with cocktails and hors d’oeuvres outside in different locations on the grounds. Once you are seated for dinner by their 25 ‘ long wood burning fire stove, the tasting adventure begins, served family style!

After being so pampered and relaxed from the evening before, we headed out the next morning to tour the blueberry fields and learn more about the great pollinators, the honeybees.

I was not that excited to face my fear of bees, but in the end I discovered they aren’t aggressive at all! They are essential to pollinating the berries in the fields. The honey bees are responsible for pollinating one- third of the nation’s produce. If there are no bees, there are no berries. Wyman’s is a national sponsor and advocate for the health of North America’s pollinators, partially funding The Pollinator Partnership to help increase awareness and research.

I have a new respect for the bees! But this was about as close as I could get LOL!!

Wyman’s has been in the business of growing and marketing wild blueberries for generations, founded by Jasper Wyman in 1874! They have over 10,000 acres of barrens and fields in Maine, New Brunswick, Nova Scotia and Prince Edward Island.

They’ve perfected the technique for fresh freezing fruit, harvesting the berries at the peak of ripeness to capture the best nutritional benefits and flavor. All Wyman’s fresh fruit is individually quick frozen within 24 hours of harvesting.

Fresh frozen is the best way to purchase the freshest blueberries, even fresher than getting them from a farmers market. No worries they will be going bad before you enjoy them either!

Frozen Blueberries

I keep Wyman’s frozen blueberries in my freezer at all times. We enjoy smoothies regularly. Having frozen berries in a smoothie takes away the need for using ice and diluting the smoothie!

But I’m not sharing a simple smoothie today, today is all about a luscious creamy dessert that looks like you spent hours putting it together and taste even better!

A simple no bake dessert that looks like a million bucks to serve for company, yet you can make it in under a half an hour, is a dessert worth it’s weight in gold in my opinion!

After facing two big fears on this trip, the bees and the smallest plane I’ve ever been on, I can tell you the feeling of confidence and exhilaration I left PEI with is something I will be forever be grateful for!

Thank you Wyman’s of Maine for an unforgettable experience!

Disclaimer: This incredible trip to PEI was kindly sponsored by Wyman’s of Maine, this recipe and post was not compensated. All opinions are 100% my own and always will be.

Low Carb Blueberry Cream Pie

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Sugar-Free Low Carb Blueberry Cream Pie

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16

Calories 317kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 1 cup sunflower seeds raw, unsalted
• 1 cup unsweetened shredded coconut
• 1/4 tsp salt
• 1/4 cup butter softened

Filling

• 1 cup Frozen Blueberries Wyman's
• 2 tbsp lemon juice
• 2.5 tsp gelatin
• 2 tbsp water
• 16 ounces cream cheese softened
• 3/4 cup Swerve sweetener
• 1/2 tsp lemon liquid stevia
• 1 cup heavy cream

Topping

• 1/4 cup blueberry mixture reserved from filling
• 1 cup heavy cream
• 1/2 tsp vanilla liquid stevia

Instructions

• Place all crust ingredients into a food processor and process until combined.
• Grease an 8 by 8 square dish. Spread crust evenly over the bottom, pressing and packing down into the dish for an even layer.
• Place the berries and lemon juice into the food processor and process until chopped. Set aside.
• Pour the water into a sauce pan and sprinkle gelatin over water. Bring to a boil and stir constantly until dissolved. Set aside to cool.
• Place 3/4 cup chopped berries, cream cheese, Swerve and lemon stevia into a stand mixer and blend on high until smooth. Pour in one cup heavy cream and blend on high for 2-3 minutes to thicken the mixture. Drizzle in the gelatin and blend a few minutes more.
• Pour the filling over the crust.
• Pour the remaining berries and one cup heavy cream into the stand mixer and blend on high until whipped in texture.
• Spread cream topping over the filling.
• Refrigerate for 2-3 hours or overnight before serving.
• Decorate with some berries and lemon zest before serving if desired.

Notes

Net Carbs: 4g

• You can make this into a regular pie using a 9 inch pie plate, but I don’t think you will be able to make 16 servings, more like 12.
• If you’re not a fan of using Swerve and stevia in the filling, replace with a total of 1 cup of sweetener of choice.
• For the topping, you can use whatever sweetener you like, about 1/2 cup. Always start with less, taste and adjust as needed.
• You can replace the sunflower seeds in the crust with any nut of choice you like.
• This recipe was first published in June 2016 and updated with video in July 2019.

Nutrition

Serving: 1piece | Calories: 317kcal | Carbohydrates: 6g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 39mg | Sodium: 157mg | Potassium: 132mg | Fiber: 2g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 1.8mg | Calcium: 37mg | Iron: 0.8mg

The post Sugar-Free Low Carb Blueberry Cream Pie appeared first on Sugar-Free Mom.

KETO COOKIE CRUMBLE

No cookies have been harmed in the making of this recipe!

First thing first, you DON’T NEED to make any cookies or buy any for that matter! The simple cookie crumb mixture comes from a perfect amount of ingredients for just that right texture and crunch within this decadent creamy dip!

SUGAR FREE NO BAKE DIPS

When it comes to parties in the warmer months, I’m all about no bake desserts that don’t require a lot of time in the kitchen or planning or baking even. I want to be in and out, but have something fabulous to bring to a friends house or for when company stops by.

This Cookie Dough Dip is pretty fabulous, as well as this Peanut Butter Cheesecake Dip!

Delicious No Bake Dips are the BEST dessert and are always a crowd pleaser! Who can say no to cookies and cream dip?

My kids LOVED this dip! They couldn’t believe I didn’t make cookies to make these cookie crumbs within the dip! I’m telling you, if my picky kids loved this, everyone will!

WHAT TO SERVE WITH COOKIES & CREAM DIP

Enjoy with fresh fruit or just grab a spoon! Or you might enjoy making my Sugar-Free Grain Free Vanilla Wafers to dip!

KETO LOW CARB COOKIES & CREAM DIP

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Low Carb (Nut Free) Cookies & Cream Dip

Servings 12 @ 2 ounces

Calories 260kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Cookie

• 1/4 cup unsweetened cocoa powder
• 1/4 cup sunflower seeds raw, unsalted
• 1/4 cup coconut flour
• 1/4 cup Better than sugar Confectioners
• 4 tbsp unsalted butter softened
• pinch salt

Cream

• 16 ounces cream cheese softened
• 1 cup heavy cream
• 1-2 tsp Chocolate Liquid Stevia or Vanilla or to taste

Instructions

• Place the first six ingredients into a food processor and process until fine crumbs form. Set aside.
• Place the cream cheese into a stand mixer and blend on high until smooth. Pour in the heavy cream and sweetener and blend until smooth and whipped in texture. Taste and adjust if needed.
• Stir the cookie crumbs into the cream mixture and serve immediately, or keep refrigerated until ready to serve. 

Notes

Net Carbs: 3g

Nutrition

Serving: 1serving @ 2 ounces | Calories: 260kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 127mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

The post Sugar Free Keto Low Carb (NUT FREE) Cookies & Cream Dip appeared first on Sugar-Free Mom.

Mangoes are not only delicious, but oh so good for you!

Why you ask?

Here’s my Mango Salsa recipe sharing all the goodness that  just ONE cup of mango provides you!

Being allergic to some dairy products, specifically milk, I am always on the lookout for a dairy- free type pudding. I found the original recipe browsing through one of my issues of Cooking Light Magazine.  This fits the bill perfectly. I adapted it to make it sugar- free and was thrilled with the texture and taste. I think you will love this as much as me. I mean what’s not too love? It’s a fresh fruit pudding with NO FAT and 2 grams of fiber!!

Mango Pudding: Dairy Free

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Ingredients

• 2 mangoes, peeled and chopped
• 1-1/4 cups water
• 1/2 tablespoon unflavored gelatin
• 1/2- 1 teaspoon Wisdom Natural, SweetLeaf Liquid Stevia, Vanilla Creme

Directions

1. Coarsely chop the mangoes. Set aside about 1 tablespoon to divide and add to the top of each pudding once set. Add the rest to your food processor with 1/4 cup water and stevia.
2. Process until smooth. Taste it to see if it’s to your liking, if not add more stevia.
3. Press puree through a fine sieve over a bowl, discard solids.
4. Boil 1 cup water, remove from heat, sprinkle gelatin over water. Let stand 1 minute.
5. Pour the mango puree into the gelatin water and whisk until smooth.
6. Evenly pour the mixture into 4 ramekins.
7. Cover and chill overnight or until set.
8. Top with Dairy Free Sugar Free Whipped Cream!

Nutrition Info [not including whipped cream]

Servings:4* Calories per serving: 70* Fat: 0* Fiber: 2g* Carbs: 18g* Protein: 1g* Points+: 2* Old Points: 1*

I used my recipe for Dairy Free Sugar Free Chocolate Mousse Topping and just left out the cocoa to have it plain.

So what do you think? Will you try it?

The post Mango Pudding [Dairy Free, Naturally Sweetened] appeared first on Sugar-Free Mom.

I’ve also been wanting to use up the fresh cranberries in my fridge that I bought at whole foods on sale last week! I try really hard to use up whatever fresh fruit and veggies I have in my fridge, which is why I often opt to buy frozen for this very reason! I don’t like being under a deadline to use a particular food. Well, the sale got me and I bought the fresh cranberries. So far I’ve made some baked oatmeal with them, banana bread, cookies and cake recipes are in the works, and then of course this recipe I’m sharing today.

I could still probably make another batch of this fabulous applesauce and still have cranberries left over!

I use my oven and my crock pot as much as possible simply because I don’t like to stand over a stove to cook. Throwing all ingredients in until tender is fabulous then using my Cuisinart food processor to blend it smooth, another fab invention! If you don’t have a food processor you can just try a hand blender or even a potato masher to make the applesauce. But if you are looking for a wonderful kitchen appliance for Christmas to hint to a loved one, I highly recommend a Cuisinart Food Processor! I received my Cuisinart Food Processor for a wedding gift almost 15 years ago! It has been nothing but wonderful. I haven’t had any problems or parts that needed any replacing in all these years. Truly one of the best wedding gifts I ever received! Of course I am sure there are more newer versions that are fabulous and you can check the Cuisinart Webstore for other great options, but making the investment is well worth it and will last a really long time!

If you or your crew are not keen on fresh cranberries (my daughter loves that its PINK!) then simply omit the cup of cranberries and add a cup of pears or just another cup of apples would be fine too. Sweeten to taste with your favorite sweetener, my preference is Sweetleaf Stevia (use my code: YAJ035, to receive $5 off) but my kids prefer honey. Add what you like to cut the tartness of the cranberries. If you choose to use honey, you can add a half cup to the crock pot with the cranberries and apples.  We even enjoyed it warm after I made it, but chilled is just as divine!

Nutrition Info (NutritionData.com)

Servings: 5 -1/2 c. Calories per serving: 73* Fat: 0g* Fiber: 3g* Carbs:20g* Protein: 0g* Points+: 2* Old Points: 1*

Crock Pot Cranberry Applesauce

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Ingredients

• 5 apples, cored, peeled and sliced
• 1 c. fresh cranberries, washed
• 1 c. water
• 1 cinnamon stick or 1 tsp. ground cinnamon
• sweetener of your choice to taste

Directions

1. Combine water, apples, cranberries and cinnamon in crock pot.
2. Cook on high 4-5 hours until apples are soft. Discard cinnamon stick.
3. Place the mixture into a food processor and process until smooth or pulse slowly and leave some fruit chunks and texture in the applesauce if you like it like that.
4. Add your sweetener and chill.

The post Crock Pot Sugar-Free Cranberry Applesauce Recipe appeared first on Sugar-Free Mom.

Who loves fruit??? ME, ME and ME again! I love it because its good for you, easy to carry, and of course naturally sweet without adding anything to it!

This has been my “go-to” dessert to bring to many a party while I was on a mission to lose my weight.

I’ve made this recipe for years, but usually only in the winter, go figure! So its titled winter fruit for not only my winter addiction to making it, but because of its nice mix of dried and fresh fruits as well as other yumminess to be announced in a minute. Every time I make it for a gathering with friends, for a party and most recently the holiday coming, I wonder why it is I don’t make it MORE often! Absence makes the heart grow fonder and well, its just one of those things that make this dish even more special!

Super easy recipe, super quick, like seriously no time involved at all, except to make sure you bought all the items needed and you are pretty much done. You could even have time to make some sugar-free fudge and bring both to the party!!

If you are watching your calories or points this Christmas then this IS the winning dessert to bring. Even those who aren’t dieting will want a cup of this healthy dessert because its looks just as amazing as it tastes.

Nutrition Info

Servings: 8 cups* Calories per cup: 143* Fat: .4g* Fiber: 2.5g* Carbs: 35.6g* Protein: 1g* Points+: 4 Old Points: 2*

Ingredients

• 3 c. apple juice, no sugar added
• 1 c. orange juice
•  1/2 c. raisins
• 1/2 c. dried apricots, snipped in pieces
•  2 tbsp. lemon juice
• 1 stick cinnamon
• 1 pear, chopped with skin
•  1 apple, chopped with skin
•  1/2 c. grapes

Directions

1.  In a large microwavable dish. combine the first 6 ingredients and microwave, uncovered for about 8-9 minutes. This process makes the dried fruit tender and plump while they absorb some of the fruit juices.
2. Discard the cinnamon stick and add the pear, apples and grapes. Cool slightly before covering and chilling. Enjoy!!!

This recipe is being shared at Melt in your Mouth Monday, Home Savy A-Z, Motivate Me Monday, Just Something I Whipped Up,  Slightly Indulgent Tuesday and Women Living Well.

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