Low Carb Chocolate Custard

Desserts, Recipes

This is low carb but not keto because I used table sugar in the recipe. While I’ve used some of the natural and artificial sugar substitutes I’ve always found them lacking. I thought allulose powder was the closest in taste and texture to real sugar but it is expensive and still not thoroughly studied to know if it is something we should be eating. It’s highly processed and therefore something to be wary about until more is known. That’s not to say you can’t substitute your favorite sweetener for the sugar in this recipe. Each one is a little different so you will have to judge for yourself the quantity necessary.

I think if you’re trying to stay low carb you can still use this recipe because I only used 2 tablespoons of sugar. I found it was enough sweetness to make the custard perfect for someone like me who doesn’t have a sweet tooth. Each tablespoon of sugar has about 12 grams of carbs. But, it’s rich enough where you don’t need much to satisfy your sugar craving. The single serving in the picture above is about 4 oz. or 86 grams and it has a total of 5 grams of carbs. In this recipe you’ll get about 5 servings.

Give it a try! I’m sure you’ll be please at how little sugar you actually need to satisfy your cravings.


  • 3 large eggs
  • 2 1/2 cups heavy cream
  • 2 tsp vanilla extract
  • 6 tbsp unsweetened cocoa
  • 2 tbsp sugar
  • pinch salt


Combine heavy cream, salt, vanilla, & sugar in a medium saucepan. Bring mixture to a boil and reduce to a simmer for 5 minutes. Remove from heat and let sit covered for 30 minutes.

In a medium bowl, whisk egg yolks until pale in color. Whisk in 1/2 cup of warm cream mixture. Whisk in cocoa making sure to remove any lumps.

Whisk the yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium/low heat until the custard is thick enough to coat the back of a spoon. Strain the mixture into a bowl set over ice using a fine mesh sieve.

Cover with plastic wrap and place in the refrigerator for at least 4 hours before serving.

Duncan Hines Riding the Keto Wave


I don’t know if I’d recommend eating one of these. The claim is 5g of net carbs. Largely because they use 21g of Allulose powder as a sweetener. In fact Allulose is the first ingredient listed before almond flour which means it’s the largest ingredient by volume in this “cake”. I’ve used Allulose in the past and it does taste the best out of all the sugar substitutes I’ve tasted. But, honestly nothing tastes as good as sugar.

Perhaps I should do a taste test.

Keto Chocolate Almond Torte

Desserts, Recipes

Update: Hat tip to Kate. She noticed I had an entire stick of butter for the ingredients when this only requires at most 2 tablespoons. Thank you!

This is based off a recipe from Milk Street for a Caprese Chocolate and Almond Torte. It seemed easy enough to convert to a keto friendly version so I thought I’d give it a shot. I thought it turned out great! I served it with a dollop of sour cream.

NOTE: If you prefer things sweeter then double the amount of allulose powder. I don’t have a sweet tooth so the 1/2 cup was more than enough for me.


  • 2 cups Almond Flour
  • 1/3 cup Sliced Blanched Almonds
  • 5 Eggs large
  • 2 tsp Vanilla Extract
  • 6 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Butter
  • 1/2 cup Allulose Powder
  • 1/2 tsp Salt


Preheat the oven to 350°F

Coat the bottom and sides of 9-inch round cake pan with melted butter, line the bottom with kitchen parchment paper, then coat the parchment with melted butter. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.

In a food processor, pulse the almond flour and cocoa powder until they are well combined 10 to 20 pulses. Add the sweetener and salt, then process until well combined, about 30 seconds, scraping the bowl as needed.

With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogeneous, about another 15 to 20 seconds.

Remove the blade and scrape the bowl to make sure all is well combined.

Pour the batter into the prepared pan, then sprinkle evenly with the 1/3 cup sliced almonds.

Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgy crumbs attached, 30 to 35 minutes.

Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter.

Serve warm or at room temperature.

Serving Size (59 g)
Servings Per Recipe 10
Amount Per Serving
Calories 118
% Daily Value
Total Fat 9.5g
Saturated Fat 2.8g
Cholesterol 99mg 33%
Sodium 170mg 7%
Potassium 108mg 2%
Total Carbohydrate 3.9g
Dietary Fiber 2.1g
Sugars 0.5g
Protein 5.7g
Vitamin D 10mcg52%
Calcium 27mg2%
Iron 1mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Keto Valentine’s Day Desserts


When it comes to sugar free and low carb desserts there really aren’t too many choices out there in the world. Your best bet is to make it yourself. Here are a slew of recipes from Parade Magazine.

All of these V-Day desserts are gluten-free and delicious, so give them a try on February 14th by surprising your Valentine with some keto dessert. The best part is, all these keto desserts are portion-controlled, so you won’t have to worry about overindulging as there is just enough for two.


Keto Whoopie Pie Squares

Desserts, Recipes

I’m new to the keto dessert scene. I’m not big on desserts to begin with but I do like the occasional sweet treat every now and then. These were delicious and have less than 2 net carbs per serving.

Here’s the recipe:


• 2 tbsp butter softened
• 1 large egg
• 1 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp sea salt
• 1/4 tsp Enlight Monk Fruit Extract


Pre-heat oven to 350F.

In a medium size bowl combine the softened butter and 1/8 tsp of monk fruit extract (or other preferred sweetener). Add egg and blend using a hand blender on medium speed until well combined but not foamy. Add 1/4 cup heavy cream and blend on medium speed until well combined. Add 1 tsp vanilla extract and blend on medium speed until well combined. Set aside.

In a large bowl combine almond flour, cocoa powder, and sea salt. Whisk until combined.

Pour wet ingredients into the dry ingredients and blend with a hand blender until well combined.

Spray an 8″ x 8″ pan with non-stick spray and pour batter into the pan. Spread batter evenly across the bottom using an offset spatula or the back of a spoon.

Place pan on middle rack for 20 minutes. Remove from oven and allow to completely cool.

While the brownie is cooling in a medium bowl add 1 cup of heavy cream, 1/8 tsp of monk fruit (or other preferred sweetener), and 1 tsp vanilla. Using a hand mixer whisk cream until it becomes a thick whipped cream. You do not want a soft whip cream. Be careful not to over whisk as the whipped cream will break down into butter and butter milk.

Cut cooled brownie into 16 equal squares. Take one square and place about 3 tbsp of whipped cream and spread it evenly so you have about a 1/2 inch layer. Place another brownie square on top and clean up the edges. Repeat until all the brownie squares are gone.

Makes 8 Keto Whoopie Pie Squares