Indulge in the tangy and creamy delight of Keto Lemon Custard, a perfect dessert for those on a ketogenic diet. Made with simple ingredients such as eggs, heavy cream, lemon zest, and a keto-friendly sugar substitute, this custard is both easy to prepare and deliciously satisfying. Baked in individual RJ Legend Mini Dutch Oven Pots, each serving is perfectly portioned, ensuring a balance between indulgence and dietary mindfulness. This straightforward recipe requires minimal preparation time and yields a dessert that is flavorful and visually appealing, making it an ideal treat for any occasion.
Using the RJ Legend Mini Pots
The RJ Legend Mini Dutch Oven Pot is an excellent choice for making Keto Lemon Custard. Its small size is perfect for individual servings, which is crucial for portion control in a keto diet. The cast iron material ensures even cooking, a key factor for the custard's texture. With heavy lids that retain moisture, the custard remains creamy and doesn't dry out. These pots are versatile, suitable for various cooktops, and oven-safe. Their aesthetic appeal adds to the serving experience, and the enamel coating makes them easy to clean.
Ingredients:
- Eggs: 3 large eggs, forming the base of the custard.
- Heavy Cream: 1 cup, adding richness and creamy texture.
- Lemon Zest: From 2 lemons, providing a fresh, citrus flavor.
- Keto-Friendly Sugar Alternative: Approximately 1/4 to 1/3 cup, adjust based on taste preference and the sweetness of your chosen sweetener.
Nutrient Information (Per serving):
Calories: Around 343 calories.
Fat: About 34g.
Carbohydrates: Approximately 3g, depending on the sweetener used.
Protein: Around 8g.
Instructions:
- Preheat the Oven: Set your oven to 325°F (165°C).
- Prepare Pots: Lightly grease your RJ Legend Mini Dutch ovens with a cooking spray of your choice.
- Mix Ingredients: In a bowl, whisk 3 large eggs with 1/4 to 1/3 cup of keto-friendly sugar substitute until well combined. Gradually stir in 1 cup of heavy cream and the zest from 2 lemons.
- Fill Pots: Evenly distribute the custard mixture into the mini Dutch ovens.
- Bake: Bake in the preheated oven for about 25-30 minutes, or until the custard is just set but still slightly wobbly in the center.
- Cool and Serve: Allow the custards to cool slightly before serving, as they will continue to set as they cool. Optionally, garnish with a little extra lemon zest.
