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

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

45 minutes
Calories 550kcal

Ingredients

  • 3 egg yolks ,
  • 1 tablespoon stevia powder ,
  • 3/4 cup heavy cream (180 cc)
  • 1/4 teaspoon xanthan gum ,
  • 3 teaspoons vanilla extract (180 cc)
  • 1/2 cup almond flour (180 cc)
  • 1/4 cup coconut flour (180 cc)
  • 1 tablespoon stevia powder (180 cc)
  • 1 teaspoon baking powder (180 cc)
  • 3 eggs ,
  • 1 ounce coconut oil (180 cc)
  • 1/4 cup heavy cream (180 cc)
  • 2 tablespoons lemon juice ,
  • 1/2 cup blueberries (180 cc)

Instructions

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

Originally posted 2019-02-20 18:39:05.

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