Craving a rich, velvety dessert that won’t derail your low-carb lifestyle? Look no further! These Keto Instant Pot Rum Custards are the answer. Using the magic of the pressure cooker, we’re creating individual-sized pots of pure bliss that are unbelievably smooth and decadent. The subtle warmth of rum extract combined with a rich, buttery chocolate topping makes for an elegant dessert that’s surprisingly simple to whip up. Get ready to impress yourself (and anyone lucky enough to share with you) with this guilt-free indulgence.
Ingredients
• For the Custard
• 4 oz / 113g cream cheese, softened
• ½ cup / 120ml heavy whipping cream
• 4 large eggs
• ¼ cup / 60ml unsweetened almond milk
• 1 tsp powdered stevia (or your preferred keto sweetener)
• 1 tsp rum extract
• For the Chocolate Topping
• 2 tbsp / 28g butter
• 1 tbsp Swerve (or other erythritol-based sweetener)
• 1 tbsp unsweetened cocoa powder
Instructions
1. Directions
2. In a large mixing bowl, combine the softened cream cheese, heavy whipping cream, eggs, almond milk, stevia, and rum extract. Using an electric mixer, beat on medium speed until the mixture is completely smooth and free of lumps.
3. Divide the custard mixture evenly among four 6-ounce ramekins. Cover the top of each ramekin tightly with a small piece of aluminum foil to prevent condensation from dripping in.
4. Pour 2 cups of water into the inner pot of your Instant Pot and place a trivet inside. Carefully arrange the foil-covered ramekins on the trivet.
5. Secure the lid, set the steam release valve to the ‘Sealing’ position, and pressure cook on high for 10 minutes.
6. Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the ‘Venting’ position. Once the pin drops, open the lid and gently remove the hot ramekins. Let them cool on a wire rack.
7. To make the topping, combine the butter, Swerve, and cocoa powder in a small, heat-safe bowl or ramekin. Place it on the trivet inside the Instant Pot, secure the lid, and pressure cook on high for 3 minutes, followed by another quick release.
8. Carefully remove the topping and whisk until smooth. Drizzle the warm chocolate sauce over the cooled custards.
9. Refrigerate the custards for at least 20 minutes to allow them to chill and set further before serving.
Nutritional Information
• Per Serving: Calories 315 | Total Fats 29.9g | Net Carbs: 2.9g | Protein 9.4g | Fiber: 0.7g
Pro Tips
• For the smoothest, creamiest custard, ensure your cream cheese and eggs are at room temperature before you begin. This helps them combine seamlessly without lumps.
• Once you add the eggs, mix just until they are incorporated. Over-beating can incorporate too much air, leading to a rubbery or cracked texture after cooking.
• The aluminum foil is crucial for preventing condensation from dripping onto your custards. Ensure each ramekin is covered tightly for a perfect, blemish-free surface.
• For a slightly denser, New York-style cheesecake texture, allow the pressure to release naturally for 10 minutes before performing a quick release.
FAQ
Q: Can I make this keto custard without an Instant Pot
A: This recipe is specifically developed for the Instant Pot to create a perfectly smooth, velvety texture. While you could try baking it in a water bath in a conventional oven, the cooking time and results would differ. The pressure cooker method is key for this specific outcome.
Q: What can I use instead of rum extract
A: Absolutely! If you prefer a different flavor for your low-carb custard, you can easily substitute the rum extract. Vanilla extract is a classic choice, or you could try almond, maple, or even a citrus extract like orange for a different twist on this keto dessert.
Q: Why did my keto custard turn out lumpy
A: The most common reason for a lumpy custard is using cold ingredients. For the smoothest, creamiest result, ensure your cream cheese and eggs are at room temperature before mixing. This allows them to combine seamlessly with the heavy cream and other ingredients without creating lumps.
Q: Is this Instant Pot custard recipe gluten-free
A: Yes, this keto Instant Pot custard is naturally gluten-free. All the ingredients listed, including cream cheese, heavy cream, eggs, almond milk, sweeteners, and cocoa powder, do not contain gluten, making it a perfect dessert for a keto or gluten-free lifestyle.
