Ingredients
Equipment
Step-by-Step Instructions
- Beat the sweetener with the egg yolks in a stand mixer until pale.
- Add in the heavy cream and Thai Kitchen Coconut Milk. Stir well, then transfer it to a saucepan.
- Cook the mixture over a low-medium heat until it starts to thicken, stirring frequently. This may take about ten minutes.
- Break up the low carb chocolate and add it the custard. Turn off the heat, and stir the chocolate so that it melts into the milk liquid.
- Pour the mixture into serving glasses, bowls, or cups.
- Let stand at room temperature until cooled, then place them in the fridge for at least four hours or until set.
Nutrition
Notes
5g net carbs per serving (quarter of the whole recipe)
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
