Low Carb Custard Slice

Indulge in the creamy decadence of this Low Carb Custard Slice, a guilt-free dessert that’s as satisfying as it is wholesome. Featuring a buttery almond flour crust sweetened with erythritol, this keto-friendly delight is topped with a silky vanilla custard enriched with heavy cream, egg yolks, and unflavored whey protein for added protein power. Perfectly set with a hint of gelatin, each slice is a gluten-free treat that’s ideal for dessert or a mid-afternoon snack. With minimal prep and no refined sugar, this recipe comes together in under an hour (plus chilling time) to satisfy your sweet cravings while keeping your dietary goals on track. Served chilled, it’s the perfect low-carb dessert for any occasion.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 50 grams Butter
• 150 grams Almond flour
• 30 grams Erythritol
• 1 teaspoon Baking powder
• 1 tablespoon Gelatin powder
• 60 ml Water
• 500 ml Heavy cream
• 2 teaspoons Vanilla extract
• 4 Egg yolks
• 50 grams Additional erythritol (for filling)
• 50 grams Unflavored whey protein isolate

Directions

Step 1

Preheat your oven to 180°C (350°F) and line an 8x8 inch baking dish with parchment paper.

Step 2

In a mixing bowl, combine almond flour, 30 grams of erythritol, and baking powder. Melt the butter and add it to the mixture, stirring until it forms a crumbly dough.

Step 3

Press this mixture evenly into the bottom of the prepared baking dish to form the base. Bake for 10-12 minutes or until the edges are golden. Remove from oven and allow to cool.

Step 4

While the base is cooling, dissolve the gelatin powder in 60 ml of cold water and set aside to bloom for about 5 minutes.

Step 5

In a saucepan, heat the heavy cream and 50 grams of erythritol on medium until it starts to simmer. Do not boil. Remove from heat and stir in the bloomed gelatin until fully dissolved.

Step 6

In a separate bowl, whisk the egg yolks and vanilla extract together.

Step 7

Slowly pour the cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

Step 8

Sift the whey protein isolate into the mixture and whisk until smooth.

Step 9

Return the mixture to the saucepan and gently heat on low, stirring continuously, until it thickens slightly to a custard-like consistency. This should take 5-7 minutes.

Step 10

Pour the custard evenly over the cooled almond base. Tap the dish gently on the counter to remove any air bubbles.

Step 11

Refrigerate for at least 3 hours or until the custard is set and firm.

Step 12

Once chilled, cut into 8 equal slices. Serve chilled and enjoy!

Nutrition Facts

Serving size	(981.2g)

Amount per serving	% Daily Value*
Calories	3360.6

Total Fat 301.7g	0%
Saturated Fat 134.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1363.8mg	0%
Sodium 1011.2mg	0%
Total Carbohydrate 119.5g	0%
Dietary Fiber 16.1g	0%
Total Sugars 7.1g
Protein 93.0g	0%

Vitamin D 81.2IU	0%
Calcium 645.0mg	0%
Iron 7.2mg	0%
Potassium 370.2mg	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: 76.2%

Protein: 10.4%

Carbs: 13.4%