Using a sharp knife, split the vanilla bean in half lengthways and scrap out seeds with the back of the knife.
Add vanilla seeds to the milk and cream mixture. Bring the saucepan to a simmer, stirring constantly for 5 minutes or until hot (do not allow to boil). Remove saucepan from the heat.
Whisk the egg yolks xanthan gum and erythritol in a bowl, pour the warm milk mixture over the egg yolks, whisking constantly.
Return mixture to the saucepan over low heat, and cook for 15-20 mins stirring constantly until the mixture coats the back of a spoon.
Serve warm or cold.
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Nutrition Facts
Keto Custard
Amount Per Serving (125 g)
Calories 250Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 5g2%
Fiber 3g13%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie keto diet.