This keto custard couldn't be easier to make! Tangy, sweet, creamy and it takes very simple ingredients you most likely already have in your kitchen. I had made lemon custard a couple of weeks ago and achieved a great texture, but decided to make a few changes to the recipe and tried it again with key lime and it turned out absolutely perfect!
This custard is so versatile! I like it on its own, as a dip for some sweet strawberries, but you can also use it as pie filling and even as a base for some no-bake cheesecake. I of course, had to make all of the above to try it. And it was all approved by the family and most importantly, by my belly!
For these little individual cheesecake I simply mixed some of the custard with cream cheese to make the filling. For the crust, I used an almond flour and ground pecan mix and you can even add a little cinnamon to it for a "graham cracker" crust effect.
I also wanted to try the custard on it's own, in pie form and holy cow! So good you guys! I made a merengue topping and toasted it; it is a great counter balance to the tangy custard!
I usually make these in individual serving form because I think it is easier to make, store and we don't end up with a bunch of left over sweets around all the time since I am always making something! This way we don't over eat it either because it is hard to resist! If you want one bigger serving you can x 4-5 the recipe for a small cheesecake.
For the pie, I just added the custard to my favorite pre-baked keto crust and made a simple keto merengue to put on top. Pop it under the broiler to quickly toast the top. Now let's get to it!
Keto Key Lime Custard
Approximately 6 servings (1-1 1/2 cups)
What you will need:
In a heat proof bowl add in yolks, lime zest, sugar, lime juice and salt. Whisk until throughly combined
Place bowl over a double boiler and cook over medium low heat mixing it constantly so your yolks don't overcook. Mix it until thickened - 7-10 min.
Remove from heat and add in the cold butter one tbsp at time mixing it until melted in between each addition.
Place in a jar and refrigerate or use it in your recipes as you wish!
Keto//Gluten Free Key Lime Custard Cheesecake
Makes 2 individual servings
What you will need:
Toast almond flour and pecans in a pan over medium heat for 2-3 minutes. Transfer toasted nuts to a small bowl and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving dish. Refrigerate while you make the cheesecake
Whisk or mix together the key lime custard, cream cheese and butter until you get a smooth mixture. Pour it on top of your refrigerated crust and pop it back into the fridge for another 20 minutes.
That is it! I served it with some whipped cream on top and lime zest.