Keto Blueberry and Lemon Custard

Indulge in a tangy and sweet symphony with this Keto Blueberry and Lemon Custard, a perfect low-carb dessert that marries the freshness of blueberries with the zesty burst of lemon.

Course Desserts

Cuisine American

Keyword Keto Blueberry Lemon Custard, Keto Lemon Custard, Low-Carb Blueberry Dessert

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 320kcal

Equipment

9-inch (23 cm) pie dish
Medium mixing bowl
Whisk

Ingredients

1 ½ cups fresh blueberries 170g
1 tablespoon lemon zest 6g
3 tablespoons lemon juice 45ml
½ cup granulated erythritol 96g
¼ teaspoon salt 1.5g
5 large eggs
1 ½ cups heavy cream 360ml
1 teaspoon vanilla extract 5ml

Instructions

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch (23 cm) pie dish.
Evenly distribute the blueberries at the bottom of the greased pie dish and sprinkle the lemon zest over them.
In a medium mixing bowl, whisk together the granulated erythritol and salt.
Crack the eggs into the bowl and beat them with the erythritol mixture until fully combined.
Pour in the heavy cream and lemon juice, and add the vanilla extract. Whisk all the ingredients together until you achieve a smooth, well-incorporated mixture.
Gently pour the custard mixture over the blueberries in the pie dish.
Place the pie dish in the oven and bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and allow to cool to room temperature. Then, refrigerate the custard for at least 2 hours before serving to fully set.

Notes

The erythritol can be substituted with another keto-friendly sweetener if desired. Adjust to taste as sweetness levels may vary.

Ensure the custard is cooled slowly to prevent cracking.

This custard can be made ahead and stored in the refrigerator for up to 3 days.

For a dairy-free version, substitute heavy cream with full-fat coconut milk.

Nutrition