For some reason, I seem to be doing better with weight loss when I use Splenda instead of a stevia and erythritol mix. I do use a liquid version of Splenda which has zero carbs and calories so perhaps that is the reason. It has been a few weeks since I’ve baked a dessert, but I have been eating Splenda sweetened protein bars which are like eating candy. I wanted to make something sweet that would be fairly low in carbs and calories. Of course gelatin is always a great standby, but I wanted something with a little more substance. I thought about making some pudding and ended up with a baked custard. Coconut is one of my favorite flavors so I made some baked coconut custard in single serving cups.
⅓ cup Splenda or equivalent liquid Splenda
2 ¼ cups coconut milk
½ teaspoon vanilla extract
2 Tablespoons unsweetened dried coconut
dash ground nutmeg, optional
Whisk together the eggs, Splenda and salt until the eggs are just blended. Heat coconut milk just to simmering. Gradually whisk heated coconut milk into egg mixture. Stir in vanilla extract. Pour into 5 custard cups. Sprinkle with nutmeg, if desired.
Place cups in a 13×9 baking pan. Add about 1 inch of hot water to pan. Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
Remove cups to a wire rack and cool for an hour. Cover and store in the refrigerator.
Makes 5 servings
Carbs per serving: 2g
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