This keto coconut custard recipe makes a low-carb baked egg custard using coconut milk. This silky custard is similar to coconut pots de creme. It’s easy to make and takes only a few minutes to get in the oven. We top this dairy-free custard with toasted coconut. This recipe makes a dessert that can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or Atkins diet.
The recipe for Keto Coconut Custard
This Keto Coconut Custard makes a smooth and creamy custard using coconut milk and egg yolks as a base. A topping of toasted coconut adds even more coconut flavor as well as a contrasting texture.
While I call this recipe “coconut custard”, it’s really based off of a classic pots de creme recipe, like my orange pots de creme. One big difference is that this recipe uses coconut milk instead of heavy whipping cream, so it’s dairy-free.
This recipe is very easy to make and only takes about 10-15 minutes to get in the oven. You will want to plan ahead, however, as the custards will need to chill for 3-5 hours before serving.
Is coconut milk keto-friendly?
Canned coconut milk is low in carbs and high in fats (including medium chained triglycerides (MCT’s). MCT’s are easy for the body to turn into ketones.
However, not all varieties of coconut milk will work for a keto diet. Be sure that the coconut milk is not sweetened and does not contain starchy fillers. I prefer to use unsweetened full-fat coconut milk.
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Is custard keto-friendly?
While most custards are loaded with sugar and not keto-friendly, this recipe uses a blend of erythritol and stevia as a sweetener. This brings down the carb level.
In addition, the coconut milk and egg yolks in this add fats to help fuel my fat-burning followers. This custard can be a great way to add fat to a lower-fat meal to make your macros work out.
What is a bain-marie?
We use a bain-marie when baking this keto coconut custard. Bain Marie is just fancy name for hot water bath.
Why use a bain-marie?
Baking custards in a hot water bath creates a superior custard for three different reasons:
- It transfers the heat to the custard gently. This helps prevent the custards from curdling.
- A water bath helps the custards cook more evenly, preventing the outside of the custards from overcooking before the center of the custard is ready.
- Steam from the water in the bain marie increases the humidity level in the oven, preventing the tops of the custards from drying out.
How to set of a bain-marie for custards
Setting up a bain-marie for custards is different than some other culinary applications, such as melting chocolate, that use a stove top method.
You will want to start by preheating your oven (325º Fahrenheit for this recipe) and putting on a kettle of water to boil. While you’re waiting, you can set up the roasting pan and prepare the custard. When the water comes to a boil, turn down the heat to keep it barely simmering until you’re ready for it.
Next, you will need to find a roasting pan or baking dish that is the right size for your custard dishes. Be sure that the custard dishes all fit in the pan without touching. In addition to being large enough, you need to be sure that the pan has sides that are tall enough. Because you will be filling the pan to about two-thirds of the way up the sides of the custard dishes, you will need the sides to be tall. I like them to be at least as tall as the custard dishes and preferably taller to prevent hot water from sloshing out when moving the pan.
After you’ve found the right pan or baking dish, place a dish towel (paper towels work fine) in the bottom. The towel should not go up the sides of the pan. If it does, fold the towel to fit.The towel prevents the custards from sliding around when you move the pan. Once the towel is in the bottom of the pan, place the custard dishes on top of the towel. They should not touch.
Now, it’s time to prepare the custard mixture, using the recipe as your guide. When the mixture is ready, carefully pour it into the custard dishes. Wipe off any mixture that spilled on the edges.
After the dishes are filled, it’s time for the kettle of water. You need to pour the water in the baking dish without getting any into the custard dishes. The level of the water should go between half and two-thirds of the way up the sides of the ramekins. I usually pour in some (about one-third of the way up the sides of the custard dishes) while the pan is on the counter, put the pan into the oven, then pour in more simmering water to bring the water to the correct level. This helps prevent spills when transferring the baking dish to the oven.
After baking, use tongs to remove the custards from the water bath.
Keto Coconut Custard
- 3 large egg yolks
- 3 tablespoons granulated stevia erythritol blend 2x sweeter than sugar (Pyure)
- 1 13.5 ounce can coconut milk
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened coconut flakes (toasted, if desired) optional, for garnish
Preheat oven to 325º Fahrenheit. Put on a kettle of water to boil. Gather the equipment needed--4 4-ounce ramekins or custard dishes, a large baking dish with sides taller than the ramekins. Line the baking dish with a dish towel and place the ramekins on top. The ramekins should not touch.
In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.
Pour the coconut milk into a small saucepan. Whisk in the sea salt. Heat over medium heat, whisking frequently. When mixture comes to a simmer, remove from heat and whisk in the vanilla extract.
While vigorously whisking the egg yolk mixture, slowly stream the hot coconut milk in, a little bit at a time. Do not stop whisking the yolks or add the coconut milke too quickly or you will cook the eggs.
Pour the custard mixture into the ramekins, dividing it equally. Remove any bubbles from the top with a spoon and discard. Pour the water from the kettle into the baking dish (avoiding getting it in the custard-filled ramekins) until it reaches ½ to ⅔rds up the sides of the ramekins.
Bake in the preheated oven for 40-50 minutes (The time will vary with the shape and size of the baking dishes). The centers will still be wiggle when done. Using tongs, remove custards from the baking dish to a cooling rack. Allow to cool to room temperature, then cover and refrigerate for at least 3 hours.
If desired, sprinkle coconut or toasted coconut on top before serving.
Sooo good, ven my non-keto husband liked it.
Glad to hear that!
Not sure what happened, cooking at 5,000 ft in Utah at 325. Custard was still to liquidy in oven even after 1 hour and 20 min.
I’m so sorry this didn’t work out for you. My guess is that the elevation had something to do with it. I live at sea level and can’t test recipes at different altitudes. However, I do want to point out that the center should be fairly wobbly when you take it out of the oven. I actually overcooked one of my test batches because I was waiting for it to get more “set”.
Made this yesterday and enjoyed it today – devine! Toasted coconut topping is a must. Thank you for sharing.
If you want to make this with heavy cream or half coconut cream and half heavy cream, what would be the measurements for each?
The total measurement should be the same–13.5 ounce equals about 1.69 cups. You could use one cup of heavy cream and about 2/3rds cup coconut milk (or vice versa).
I made this twice and both times it was delicious but after cooling, it developed a hard crust at the top, (coconut oil?) so I needed to reheat it so it melted into the custard. How do I avoid this next time?
I didn’t have this issue. I’m wondering if it is the sweetener you used. If you used an erythritol based sweetener and doubled the amount to get the same sweetness level, this would cause some of the erythritol to crystalize out at the top. If this is the case, try using the Pyure 2x sweeter than sugar blend. This could also happen with the Pyure if you over-bake the custards.
Another thing to try is covering the top of the custard with plastic wrap (parchment would probably work for this also) so that it is right down on the custard. Sprinkling coconut on the top before refrigerating may also help.
I am still waiting a for a response to my query about the hard crust that forms after the custard cools.
Sorry for the delay. I just answered your question. I usually answer comments in batches once or twice a week. I find that right now people like to take out their frustrations on bloggers and I like to limit my exposure to negativity.
I actually used half the erythritol so it wasn’t too sweet (it tasted great) and I did cover them with plastic wrap.
Hi there, is it possible to use maple syrup or granulated sugar as the sweetener? If yes, how much? (I’m not on a keto diet but really like the look of your recipe!)
Thank you 🙂
You can use granulated sugar in about double the amount.
Simply the best of its kind out there, thank you! My husband asks for this every chance he got!
I love this!