Low Carb Apricot Baked Custards

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    • Low Carb Apricot Baked Custards

      My mum bought over a huge bag of apricots from her tree so we've been busy working out what to do with them!

      These baked custards are really yum, even better the next day cold and they're very easy to make. Apricots are around 6g per 100g so the carb count wont be too bad but not for induction or when eating strict.

      Low Carb Apricot Baked Custards

      Serves: 4


      4 ex large Eggs
      280g/10 oz fresh Apricot halves (around 6-7 apricots)
      300ml/10 fl oz cream (swap with coconut cream to make it paleo/dairy free)
      1/4 cup (60ml/2 fl oz) sweetener
      20g/0.7oz blanched almond meal


      5g blackstrap mollasses
      10g flaked almonds


      Preheat Oven to 170C/338F (fan forced)

      Butter 4 x 1 cup capacity ramekins or you could try 6 or so smaller ramekins for smaller portions. Place in a baking dish.

      Process the apricots and if using mollasses together to a puree.

      Beat the eggs and sweetener in another dish then add cream, pureed apricots and almond meal and combine.

      Pour into ramekins and if you wish tap any air bubbles out. Sprinkle over some flaked almonds if you wish.

      Boil some water and pour into the baking dish about half way up the ramekins to make a water bath and place in oven for around 40 minutes.

      Remove from oven when done to your liking and serve.

      Enjoy :)

      Nutritional Information:

      I have worked out the nutritional information for the main ingredients minus the sweetener. You will need to add the information for whatever sweetener you decide to use:

      Total Recipe/4 Serves/6 Serves
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary

      Let me know if you think of anything else handy from the site to put here.

      The post was edited 3 times, last by Sherrie: Add Nutritional Info ().