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!

5 from 2 votes

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

Course: Dessert

Cuisine: Keto

Servings:

Calories: 175kcal

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

If you cook this way

Judi wrote it start to finish. These are the recipes we actually eat, not a set assembled to fill a page count.

Judi cooks most of it on camera at Judi’s Keto Kitchen.