CREAMY VANILLA CUSTARD BLUEBERRY MUFFINS – Low Carb, Keto, Gluten Free, Sugar Free
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)
- 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.
Nutrition
Calories: 550kcal
Originally posted 2019-02-20 18:39:05.
