Keto Recipe: Irish Cream Espresso Custard

Irish Cream Espresso Custard

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  1. Irish Cream Espresso Custard


    • 3 egg yolks

    • Sugar substitute = 1/2 cup sugar

    • 1 Tbs espresso powder

    • Pinch of salt

    • 1 cup heavy cream

    • 1 Tbs zero sugar Irish Cream syrup

    • 4 6-ounce oven safe bowls

    • 9×13 baking dish

    • Water

    Optional garnishes:

    Whipped cream; dusting of espresso powder, pumpkin pie spice or nutmeg.

    Makes 4 servings

    Per Serving:

    250 calories / 25.4g fat / 2.87g net carbs / 3.24g protein


    1. Preheat oven to 350°F.

    2. Add egg yolks, sugar substitute, salt and espresso powder to a small sauce pot. Mix with a whisk until combined.

    3. Stir in the vanilla and heavy cream.

    4. Heat the mix on medium heat and stir with a whisk until the coffee granules dissolve.

    5. Pour into four, 6-ounce oven safe bowls or ramekins.

    6. Place custard bowls in an 9×13 inch baking dish. Add water into the baking dish until it comes about half way up the sides of the bowls.

    7. Bake for 40 minutes. The foam from whisking develops into a nice crunchy topping.

    8. Let cool at room temperature for 30 minutes to 1 hour.

    9. Chill at least 2 hours before serving.

    10. Top with optional garnishes.


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