“Keto-Friendly Ghanaian Coconut Custard Delight – A Delectable Fusion Dessert”

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 cup coconut milk (full
• fat)
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup Swerve or Erythritol granulated sweetener
• 2 large eggs, room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted
• 1 tablespoon coconut oil

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease two 4 inch ramekins with coconut oil.
2. In a large bowl, combine coconut milk, almond flour, cocoa powder, and sweetener. Whisk until smooth.
3. Add eggs one at a time, whisking after each addition until well incorporated.
4. Stir in ground cinnamon, nutmeg, sea salt, vanilla extract, and melted butter. Mix well to combine.
5. Divide the custard mixture evenly into the prepared ramekins.
6. Place ramekins in a baking dish filled with boiling water (water bath) and bake for 30 35 minutes or until set and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before carefully removing from ramekins.

Chef’s Insight

The secret to this delectable dessert lies in the perfect balance of creamy coconut milk and rich chocolate flavors, creating an indulgent treat that won't compromise your Keto goals.

Notes

This recipe is designed for those following a ketogenic or low-carb lifestyle. Be sure to use full-fat coconut milk and unsweetened cocoa powder.