Low Carb Baked Custard
splosh of vanilla
1/2 Cup Xylitol
Blend together till its just starting to thicken slightly, then pour into a baking dish ,then that dish into a larger baking dish and fill half way with water and bake at 170 c for 30minutes..I baked it at 150c for 15mins then i turned the oven off and left it for an hour in the oven to cool.. but my oven is a cow of a thing. so watch it and when it forms a beautiful golden thin crust and it is firming up its time to turn the oven off. the entire dish is 1.1 carbs( isn't that wonderful) this would be loevly with fresh fruit but I cannot eat it
[edit:] I noticed this recipe when looking for the lemon and sage ice cream, it uses the same amount of cream as my baked custard does and I can tell you the entire dish is not the 1.1g carbs as the cream alone equals 18g ( can be more depending on brand). I'm really not sure how she worked that out so wanted to update so people are not mislead.
The post was edited 2 times, last by Sherrie: add info ().