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Amanda
2 min read
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Keto Lemon Custard

No Cook Lemon Custard

Featured with the Meringue Cookie Recipes

A sweet and sour dessert that can cool you off any summer day.
Pin Recipe
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours10 minutes
Course Dessert
Servings 3servings
Calories 207kcal

Ingredients

Instructions

  • Add lemon juice and cooled melted butter to the 3 yolks and blend until thick and creamy with an immersion blender.
  • With electric mixer on high, whip 3 egg whites. When they reach stiff peaks, add in the lemon keto chow and sweetener and mix until combined; whites will deflate, it’s ok.
  • Add the egg white mixture to the yolk mixture and blend together with an immersion blender until nice and creamy. Add to ramekins and refrigerate for at least one hour. You can eat as is or make meringue cookies below.

Notes

You can freeze for a couple of hours and eat frozen also.
Keyword Amanda Balle, lemon meringue keto chow

Photos by Sarah DeYoung

Nutrition Facts
No Bake Lemon Custard
Serving Size
1 serving
Amount per Serving
Calories
207.2
% Daily Value*
Fat
15.6
g
24
%
Saturated Fat
8.4
g
53
%
Trans Fat
0.4
g
Polyunsaturated Fat
1.03
g
Monounsaturated Fat
4.6
g
Cholesterol
196.8
mg
66
%
Sodium
426.6
mg
19
%
Potassium
583.54
mg
17
%
Carbohydrates
13.6
g
5
%
Fiber
2.4
g
10
%
Sugar
0.9
g
1
%
Sugar Alcohol
10
g
Net Carbs
1.27
g
Protein
14.4
g
29
%
Vitamin A
898.97
IU
18
%
Vitamin C
41.66
mg
50
%
Calcium
273.88
mg
27
%
Iron
1.28
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.