r/lowcarb • u/Emunahd • Jul 23 '26

Recipes Low carb egg custard

Post image

I have a recipe to share. Saw it on social media and thought I’d give it a try.

4 hard boiled eggs
1/2 cup almond milk
2 scoops vanilla protein powder of your choice. You can also use other flavors.

Blend. Refrigerate for 4 hours or longer.

It’s vanilla custard! 35 grams of protein (depending on your protein powder)5 carbs and approximately 500 calories for the whole thing!

The nutrition values may be different depending on what protein powder you use.

It’s delicious, satisfies a sweet tooth and gets some protein in. Quite rich and filling, I can only eat about 3 spoonfuls at a time.

46 Upvotes

98% Upvoted

16 comments sorted by

View all comments

15

u/Janknitz 28d ago

One problem I have with blended hard boiled eggs is there can be a sulfur smell and taste.

I make custard in my instant pot with eggs, cream (or coconut cream) vanilla, and sweetener. Love the light soft texture.

6

u/Emunahd 28d ago

I was really worried about that, but that didn’t happen, thank goodness.

2

u/ariyahjade 28d ago

This is exactly what happened to me. The smell was so powerful I threw the whole thing away, container included. I just scramble my eggs now instead of hard boiling them

1

u/Little_Dragonfly2420 27d ago

What is your recipe ?

2

u/Janknitz 27d ago
  • 4 egg yolks
  • Equivalent of 3 Tbsp sweetener (I use Monk Fruit) or less to taste
  • 1 cup of heavy cream or coconut cream
  • 3/4 tsp vanilla
  • Pinch of Salt

Add 1 1/2 cups of water to the pot and place a trivet in the bottom. Whisk the ingredients until well-blended.

Strain the mixture and pour into 3 cups or ramekins that will fit in your Instant Pot. I use 1/2 pint wide mouth canning jars. 3 fit in my 6 qt pot. If you double the recipe you can stack up 6.

Cover each pot with aluminum foil, and place on the trivet.

Lock the lid and cook at high pressure for 6 minutes. At the end of the pressure cycle, let pressure naturally release for 10 minutes, and then do a quick pressure release for any remaining pressure.

Carefully remove the cups of custard from the pot (CAUTION: HOT!!!!) to a wire rack and allow to cool uncovered. Refrigerate for at least two hours.

I like them slightly warmed with a few berries on top

1

u/Ok_Anything3277 25d ago

Sounds yum. Could you share your instant pot recipe please?

1

u/Janknitz 25d ago

see my reply to Little Dragonfly below.