Peppermint Keto Custard
A minty fresh Peppermint Keto Custard is satisfyingly sweet and refreshing on a hot afternoon! With less than 10 ingredients, you can make an easy flavorful low-carb, keto dessert any day of the week.
Servings: 4 servings
Calories: 174kcal
Ingredients
- 1/2 cup whole milk raw if possible
- 3/4 cups heavy whipping cream raw if possible
- 1/4 teaspoon peppermint spirits or peppermint extract
- 1.5 tablespoons water
- 1.5 teaspoons grass-fed beef gelatin
- 1 tablespoons powdered Monkfruit Sweetener optional
- 2 whole egg yolks raw
Instructions
- Bring water to a simmer in a small saucepan. Remove from heat, sprinkle gelatin over the surface of the water. Set aside to sit for a few minutes.1.5 teaspoons grass-fed beef gelatin, 1.5 tablespoons water
- Combine milk and peppermint spirits or extract. Add to water gelatin mixture.1/2 cup whole milk, 1/4 teaspoon peppermint spirits
- In a medium bowl, whisk the egg yolks with optional sweetener. Continue whisking and slowly add the peppermint milk. Continue until thickens, remove all clumps.2 whole egg yolks, 1 tablespoons powdered Monkfruit Sweetener
- Refrigerate until thickened to a pudding-like consistency, about 30 minutes.
- Meanwhile, beat the cream into stiff peaks. Once mint mixture is chilled, gently fold in the whipped cream.3/4 cups heavy whipping cream
- Refrigerate to set completely, about 3 hours.
Nutrition
Calories: 174kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Sodium: 31mg | Net Carbohydrates: 3g
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