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Sugar-Free Low Carb Coffee Roll Egg Custard

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 172kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 3 eggs
  • 2 tablespoon vanilla whey protein powder
  • teaspoon salt
  • ½ teaspoon instant espresso
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cinnamon liquid stevia or vanilla
  • ½ cup unsweetened almond milk
  • ½ cup heavy cream
  • 1 cup strong brewed coffee

Instructions

  • Preheat oven to 350 degrees F.
  • In a stand mixer add eggs, protein powder, salt, instant espresso, cinnamon and stevia.
  • Pour the almond milk, cream and coffee into a small saucepan over low heat on the stove.
  • Stirring constantly, heat till steaming, do not boil.
  • Pour a small amount into the stand mixer to temper the egg mixture.
  • Gradually pour in the rest in the mixer and blend on low until combined.
  • Pour this mixture into 4 greased ramekins.
  • Place the ramekins into a 9 by 13 baking dish.
  • Pour hot water half way up sides of ramekins in baking dish.
  • Sprinkle a little sugar free brown sugar substitute over each if you desire.
  • Bake 25-30 minutes.
  • Cool, then place some plastic wrap directly onto the custard so it doesn't develop a skin.
  • Refrigerate for 2-3 hours before serving.

Notes

Net Carbs: 0.5 grams

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 0.8g | Protein: 8.1g | Fat: 15.3g | Saturated Fat: 7.8g | Cholesterol: 175mg | Sodium: 165mg | Fiber: 0.3g