Keto Egg Yolk Custard

I often do PSMF (Protein Sparing Modified Fast) in which I make my Garlic Rosemary Bread and Cinnamon Bread

As a matter of fact, I make these breads even when I am not doing PSMF.

When making these breads, I have a lot of leftover egg yolks so I had to come up with ways to use the egg yolks.

Hence, Keto Egg Yolk Custard was created – and boy is it delicious!

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Keto Egg Yolk Custard

This is a delicous and healthy way to use left over egg yolks

Course: Dessert

Cuisine: Keto

Servings: 4

Calories: 175kcal

Ingredients

• 6 egg yolks
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1 tsp xylitol or few drops liquis stevia
• 1 TBS coconut oil

Instructions

• Melt coconut oil in microwave for 10-25 seconds
• Place all ingredients in a blender and blend until well incorporated
• Place blended egg yolk mixture in a metal bowl and heat over simmering water on low heat
• Whisk continuously until mixture is thickened and coats a spoon
• When finished, pour mixture into another bowl to cool
• Can be eaten warm or cold

Nutrition

Calories: 175kcal | Carbohydrates: 2g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Sugar: 1g