- 6 eggs-beaten
- 2 cups heavy cream
- 1 cup unsweetened nut milk
- 1 tsp vanilla
- 1/4 cup keto friendly sweetener
- 1 Tbsp grass-fed gelatin
- 2 Tbsp low carb caramel syrup
- 3 tsp yacon syrup
- 1/2 tsp rum flavoring
Preheat oven to 350° F.
In a microwave safe dish heat nut milk to a boil (1 1/2-2 mins on high).
Mix gelatin into hot nut milk and stir until dissolved.
In a medium bowl add all ingredients, adding hot gelatin mixture last. Beat until well blended.
Pour mixture into baking pan or casserole dish.
Bake for 80-90 mins. Will still be slightly jiggly in the center (should not be overly so), and a toothpick to the center will come out clean.
While Custard is cooling, mix Sauce ingredients in a small dish. Once custard is cooled pour over top.
Best served chilled.
Total fat (grams) 34
Net carbs (grams) 6.5
protein (grams) 10.7