Cappuccino Custard Sugar Free

Indulge in the creamy, coffee-infused decadence of Sugar-Free Cappuccino Custard—a guilt-free dessert perfect for espresso lovers and anyone watching their sugar intake. This sophisticated treat combines heavy cream and unsweetened almond milk for a velvety texture, enhanced by the bold flavor of instant espresso and the gentle sweetness of a granulated sugar-free alternative like erythritol or monk fruit. Baked to perfection in a water bath, these individual custards are irresistibly smooth and subtly aromatic, thanks to a hint of vanilla extract. Garnish with a dusting of cocoa powder or cinnamon for an elegant finish. Low-carb, keto-friendly, and effortlessly elegant, this dessert is ideal for dinner parties or a luxurious after-meal treat.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 480 ml Heavy cream
• 240 ml Unsweetened almond milk
• 2 tsp Instant espresso powder
• 50 g Granulated sugar-free sweetener (e.g., erythritol or monk fruit)
• 6 Egg yolks
• 1 tsp Vanilla extract
• 0.5 tsp Ground cinnamon (optional, for garnish)
• 1 tsp Unsweetened cocoa powder (optional, for garnish)

Directions

Step 1

Preheat your oven to 150°C (300°F) and prepare a deep baking dish. Place six small ramekins in the dish, leaving enough space between them.

Step 2

In a small saucepan, combine the heavy cream, almond milk, and instant espresso powder. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling. Remove from heat and set aside.

Step 3

In a mixing bowl, whisk the egg yolks and sugar-free sweetener together until the mixture is smooth and slightly pale.

Step 4

Gradually and slowly, pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.

Step 5

Stir in the vanilla extract to combine everything evenly.

Step 6

Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any lumps or cooked egg pieces.

Step 7

Evenly distribute the custard mixture into the ramekins. Fill the baking dish with hot water, ensuring it reaches about halfway up the sides of the ramekins for a water bath.

Step 8

Carefully transfer the baking dish to the oven and bake for 35-45 minutes, or until the custards are set but still slightly jiggly in the center when gently shaken.

Step 9

Remove the ramekins from the water bath and let them cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours (or overnight for best results).

Step 10

Before serving, optionally dust the tops with a pinch of cinnamon or cocoa powder. Serve chilled and enjoy your sugar-free cappuccino custards!

Nutrition Facts

Serving size	(890.4g)

Amount per serving	% Daily Value*
Calories	1997.9

Total Fat 190.4g	0%
Saturated Fat 106.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1587mg	0%
Sodium 355.8mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 1.7g	0%
Total Sugars 1.1g
Protein 18.1g	0%

Vitamin D 198.9IU	0%
Calcium 581.4mg	0%
Iron 3.9mg	0%
Potassium 303.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.7%

Protein: 3.6%

Carbs: 11.7%