Sugar-Free Low Carb Coffee Roll Egg Custard
•2 tbsp vanilla whey protein powder
•1/8 tsp salt
•1/2 tsp instant espresso
•1/2 tsp ground cinnamon
•1/2 tsp cinnamon liquid stevia or vanilla
•1/2 cup unsweetened almond milk
•1/2 cup heavy cream
•1 cup strong brewed coffee
InstructionsPreheat oven to 350 degrees F.
2.In a stand mixer add eggs, protein powder, salt, instant espresso, cinnamon and stevia.
3.Pour the almond milk, cream and coffee into a small saucepan over low heat on the stove.
4.Stirring constantly, heat till steaming, do not boil.
5.Pour a small amount into the stand mixer to temper the egg mixture.
6.Gradually pour in the rest in the mixer and blend on low until combined.
7.Pour this mixture into 4 greased ramekins.
8.Place the ramekins into a 9 by 13 baking dish.
9.Pour hot water half way up sides of ramekins in baking dish.
10.Sprinkle a little sugar free brown sugar substitute over each if you desire.
11.Bake 25-30 minutes.
12.Cool, then place some plastic wrap directly onto the custard so it doesn't develop a skin.
13.Refrigerate for 2-3 hours before serving.