Low carb chocolate, coconut and coffee baked custards
- BAKED CUSTARDS
- 1 tin coconut milk
- 1/2 cup xylitol granules
- 4 tsp dark cocoa powder
- 1 tsp vanilla essence
- 2 large eggs
- 2 large egg yolks
- pinch salt
- 1/3 cup strawberries, finely chopped
- 1/4 cup pecan nuts, chopped
- 1/4 whipped cream, to serve
For the baked custards, pre heat the oven to 170°C. Combine all of the ingredients in a blender and blend until smooth. Divide the mixture between 4 ramekins or glass serving jars. Place it in a deep oven dish. Add enough water to the oven dish to come half way up the ramekins/jars. Bake for 40 minutes. Allow the custards to cool down in the baking dish with the water. Remove it from the water and refrigerate for at least 1 hour.
For the salsa, stir the strawberries and pecan nuts together.
To serve, top each cooled custard with a dollop of whipped cream and a spoonful of the salsa.
TIP: The coconut cream can easily be replaced with cream, if a non-coconut flavour is preferred.
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