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. 

5 from 3 votes

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Keto Coconut Custard

Course Dessert

Cuisine American, French, low-carb

Keyword keto dessert, keto dessert recipe, keto pudding

Prep Time 10 minutes

Cook Time 40 minutes

chilling time 3 hours

Total Time 50 minutes

Servings 4

Calories 219 kcal

Author Annissa Slusher

Ingredients

• 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

Instructions

1. 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.

2. In a large pourable bowl or liquid measuring cup, whisk together the egg yolks and the sweetener. Set aside.

   

3. 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.

   

4. 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.

   

5. 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.

   

6. 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.

   

7. If desired, sprinkle coconut or toasted coconut on top before serving.

   

Nutrition Facts

Keto Coconut Custard

Amount Per Serving

Calories 219 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 16g100%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 138mg46%

Sodium 68mg3%

Potassium 15mg0%

Carbohydrates 4g1%

Fiber 0g0%

Sugar 1g1%

Protein 3g6%

Vitamin A 4%0%

Vitamin C 0%0%

Calcium 2%0%

Iron 4%22%

Net Carbs 4g

* Percent Daily Values are based on a 2000 calorie diet.