Low carb chocolate, coconut and coffee baked custards



Ingredients 12
Servings 4
Time 15 mins + 1 hour refrigeration time

Ingredients

  • BAKED CUSTARDS
  • 1
    tin coconut milk
  • 1/2
    cup
    xylitol granules
  • 4
    tsp
    dark cocoa powder
  • 1
    tsp
    vanilla essence
  • 2
    large eggs
  • 2
    large egg yolks
  • pinch salt
  • SALSA
  • 1/3
    cup
    strawberries, finely chopped
  • 1/4
    cup
    pecan nuts, chopped
  • 1/4
    whipped cream, to serve
 

Method

40 mins
 

For the baked custards, pre heat the oven to 170°C. Combine all of the ingredients in a blender and blend until smooth. Divide the mixture between 4 ramekins or glass serving jars. Place it in a deep oven dish. Add enough water to the oven dish to come half way up the ramekins/jars. Bake for 40 minutes. Allow the custards to cool down in the baking dish with the water. Remove it from the water and refrigerate for at least 1 hour.

 

For the salsa, stir the strawberries and pecan nuts together.

 

To serve, top each cooled custard with a dollop of whipped cream and a spoonful of the salsa.

 

TIP: The coconut cream can easily be replaced with cream, if a non-coconut flavour is preferred. 

ALSO TRY: 

Low carb naked chocolate mousse with hazelnut dust


Low carb shortbread cookies


Low carb Eton Mess


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Read more on: custard  |  coconut  |  low carb  |  coffee  |  recipes
 

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