Keto Coffee Roll Egg Custard

This Keto Coffee Roll Egg Custard is a delightful treat for anyone on a low-carb journey. With its rich coffee flavor and creamy custard texture, it’s like having dessert for breakfast without a sugar rush. It’s an indulgent, guilt-free way to enjoy something sweet, and each bite comes packed with keto-friendly ingredients.

Equipment Needed

• Mixing bowls
• Whisk
• Small saucepan
• Baking dish
• Parchment paper
• Oven-safe mug or ramekin
• Electric mixer (optional but helpful)
• Oven

Ingredients

• For the Coffee Custard:
  • 3 large eggs
  • 1 cup heavy cream
  • ¼ cup unsweetened almond milk
  • 2-3 tsp instant coffee powder (adjust to taste)
  • 1-2 tsp keto-friendly sweetener (like erythritol or stevia)
  • ½ tsp vanilla extract
  • Pinch of salt
• For the Roll (Optional):
  • 2 tbsp almond flour
  • 1 tbsp coconut flour
  • ½ tsp baking powder
  • 1 large egg
  • 1 tsp keto sweetener
  • 1 tsp melted butter

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 325°F (163°C).
2. Grease your baking dish or ramekin with a little butter to prevent sticking.

Step 2: Prepare the Coffee Custard Mixture

1. In a medium bowl, crack the eggs and whisk them until smooth.
2. Gradually pour in the heavy cream and almond milk, whisking continuously until well-combined.
3. Add the coffee powder, sweetener, vanilla extract, and a pinch of salt. Whisk until the coffee and sweetener have dissolved completely.
4. Let the mixture sit for a minute to allow flavors to blend.

Step 3: Pour and Bake

1. Pour the custard mixture into your greased baking dish.
2. Place the dish inside a larger baking pan, then carefully pour hot water into the outer pan until it reaches halfway up the sides of your dish (this water bath ensures even baking).
3. Bake in the preheated oven for about 40-45 minutes or until the custard is set but still a bit jiggly in the center.

Step 4: Make the Roll (Optional)

1. In a small bowl, mix together almond flour, coconut flour, baking powder, egg, sweetener, and melted butter until smooth.
2. Pour onto a parchment-lined baking sheet and spread thinly to form a rectangle.
3. Bake in the oven at 350°F (177°C) for about 8-10 minutes or until slightly golden.
4. Once cool, roll up the flat “cake” and slice it into rolls.

Step 5: Serve

1. Once the custard is out of the oven, let it cool slightly before serving. Top with coffee roll slices if you made them.
2. Optionally, add a dusting of cocoa powder or a dollop of whipped cream.

Tips

• Adjust the Coffee Flavor: Add more or less coffee powder depending on your preferred strength.
• Roll Texture: For a fluffier roll, add a bit of baking soda in addition to baking powder.
• Sweetener Choices: Erythritol or monk fruit work well here, but you can adjust to your preferred level of sweetness.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave at 50% power, or enjoy chilled!

FAQs

Q: Can I skip the almond milk? 

Absolutely! You can replace almond milk with more heavy cream for an extra rich custard.

Q: Is the roll necessary? 

Not at all! The coffee custard is delicious on its own, but the roll adds a fun twist if you’re up for it.

Q: Can I add chocolate? 

Yes! A sprinkle of keto chocolate chips or a dusting of cocoa on top adds a nice touch.

Nutrition (Per Serving)

• Calories: ~180 kcal
• Fat: 14g
• Protein: 6g
• Net Carbs: 3g
• Fiber: 1g

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