CREAMY VANILLA CUSTARD BLUEBERRY MUFFINS – Low Carb, Keto, Gluten Free, Sugar Free

CREAMY VANILLA CUSTARD BLUEBERRY MUFFINS – Low Carb, Keto, Gluten Free, Sugar Free

Ingredients

• 3 egg yolks
• 1 tbsp stevia powder
• 3/4 cup heavy cream ((180 cc))
• 1/4 tsp xanthan gum
• 3 tsp vanilla extract ((180 cc))
• 1/2 cup almond flour ((180 cc))
• 1/4 cup coconut flour ((180 cc))
• 1 tsp baking powder ((180 cc))
• 1 oz coconut oil ((180 cc))
• 2 tbsp lemon juice
• 1/2 cup blueberries ((180 cc))

Instructions

1. Vanilla Custard Cream Whisk the egg yolks and stevia powder in a bowl until pale yellow.
2. Add the xanthan gum.
3. Mix well.
4. Bring the heavy cream to almost a simmer in a saucepan.
5. Add to the egg yolk mixture.
6. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
7. Keep stirring the mixture with a spatula over low - medium heat.
8. DON’T STOP!
9. When it starts to thicken, stir 20 - 30 more seconds.
10. (* It takes 3 - 4 minutes to thicken.)
11. Turn off the heat and stir 20 - 30 more seconds.
12. Add the vanilla extract and mix well.
13. (Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.
14. Place a piece of cling wrap over the custard.
15. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
16. Refrigerate for one hour or until cold.
17. Remove the custard from the fridge.
18. Remove the wrap carefully and transfer the custard to a bowl.
19. Cream the custard with a whisk.
20. * Add a little bit of heavy cream if too thick to cream it.
21. Place in a piping bag (optional).
22. Refrigerate while preparing the muffin batter.
23. Muffin Batter Preheat the oven to 180 C / 350 F.
24. Grease your muffin tin or line with paper baking cups.
25. In a medium bowl, whisk together the dry ingredients.
26. In a large bowl, add the eggs, coconut oil, heavy cream and lemon juice and whisk well.
27. Add the dry ingredients and mix well.
28. Assembly Spoon 1/16 of the batter into each muffin cup.
29. Pipe (or spoon) 1/16 of the custard on top of each (but do not pipe or spoon all the way to the edge).
30. Then, sprinkle 1/16 of the blueberries on top.
31. Repeat with the remaining batter, custard and blueberries.
32. (* You’ll have six layers: batter -> custard -> blueberries -> batter -> custard -> blueberries.)
33. Bake for 20 - 25 minutes.
34. Let cool on a wire rack.