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Keto Coffee Roll Egg Custard

Keto Coffee Roll Egg Custard Recipe

Allan
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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 custard with optional roll slices

Equipment

  • 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
  • 1/4 cup unsweetened almond milk (substitute with more heavy cream if desired)
  • 2-3 tsp instant coffee powder (adjust to taste)
  • 1-2 tsp keto-friendly sweetener (like erythritol or stevia)
  • 1/2 tsp  vanilla extract
  • Pinch of salt

For the Roll (Optional)

  • 2 tbsp  almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 large egg
  • 1 tsp keto sweetener
  • 1 tsp melted butter

Instructions
 

  • Preheat your oven to 325°F (163°C). Grease your baking dish or ramekin with butter to prevent sticking.
  • In a medium bowl, crack the eggs and whisk until smooth. Gradually pour in the heavy cream and almond milk, whisking until well-combined. Add coffee powder, sweetener, vanilla extract, and a pinch of salt. Whisk until fully dissolved and let sit for a minute.
  • Pour the custard mixture into your greased baking dish. Place the dish inside a larger baking pan and pour hot water into the outer pan until it reaches halfway up the sides of your dish (water bath). Bake for 40-45 minutes, or until the custard is set but still jiggly in the center.
  • In a small bowl, combine almond flour, coconut flour, baking powder, egg, sweetener, and melted butter. Mix until smooth. Pour the batter onto a parchment-lined baking sheet and spread it thinly. Bake at 350°F (177°C) for 8-10 minutes, or until golden. Once cooled, roll up the cake and slice it.
  • Once the custard has finished baking, let it cool slightly. Top with coffee roll slices if desired. Optionally, sprinkle with cocoa powder or add whipped cream for extra richness.