Craving a decadent, creamy dessert without the carbs? Your Instant Pot is the secret weapon for creating the most luscious, silky-smooth keto custard you’ve ever tasted. This recipe is unbelievably easy, combining rich cream and eggs with a hint of cinnamon and vanilla for a guilt-free treat that feels utterly indulgent. Get ready to satisfy your sweet tooth in the most delicious way possible!
Ingredients
• ¼ cup / 60 ml whole milk
• 1 cup / 240 ml heavy cream
• 5 large eggs
• 2 tbsp stevia powder
• ½ tsp agar powder
• 2 tbsp chia seeds
• Spices
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
Instructions
1. Directions
2. In a large bowl, combine the milk, heavy cream, eggs, stevia powder, agar powder, and chia seeds. Use a hand mixer to beat the mixture until it’s well incorporated and creamy.
3. Stir in the vanilla extract and ground cinnamon, then beat for one more minute to combine.
4. Pour the custard mixture evenly into four individual ramekins. Cover the top of each ramekin tightly with aluminum foil.
5. Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside.
6. Carefully arrange the foil-covered ramekins on the trivet.
7. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Slow Cooker’ mode and set the timer for 40 minutes.
8. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position.
9. Using oven mitts, remove the hot ramekins from the pot. Allow them to cool to room temperature on a wire rack.
10. Refrigerate the custards for at least 20 minutes to chill and set completely before serving. Enjoy!
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 243 | Total Fats: 20.2g | Net Carbs: 2.7g | Protein: 10.3g | Fiber: 2.8g
Pro Tips
• For an ultra-silky texture, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins to remove any small lumps.
• Don’t over-beat the mixture. Mix just until the are combined and creamy to prevent a foamy or airy texture.
• Experiment with flavors by swapping vanilla for almond extract, adding a pinch of nutmeg, or grating fresh orange zest into the custard base.
• The custards are done when the edges are set but the center still has a slight jiggle. They will continue to firm up as they cool and chill.
FAQ
Q: How do I know when the keto custard is done cooking
A: The custards are ready when the edges are set but the center still has a slight jiggle. They will continue to firm up as they cool and chill in the refrigerator.
Q: Why are chia seeds and agar powder in this custard recipe
A: Chia seeds and agar powder act as keto-friendly thickeners and stabilizers. They help the custard achieve a firm, creamy texture without adding carbs, replacing traditional thickeners like cornstarch.
Q: How can I make my keto custard extra smooth
A: For an ultra-silky texture, the recipe recommends straining the custard mixture through a fine-mesh sieve before pouring it into the ramekins. This will remove any small lumps. Also, be careful not to over-beat the mixture.
Q: Can I use a different keto sweetener
A: While the recipe calls for stevia powder, you can experiment with other keto-friendly sweeteners like erythritol or monk fruit. You may need to adjust the amount based on the sweetness level of your chosen substitute.
