Featured with the Meringue Cookie Recipes
No Bake Lemon Custard
Serving: 3 servings
Calories: 207.2kcal
Ingredients
- 3 room temp eggs yolks and whites separated
- 40 g unsalted butter melted & cooled (approx 3 tbsp)
- 2 tbsp lemon juice
- 1 serving Lemon Meringue Keto Chow (or 1 scoop)
- 2 tbsp confections erythritol
Instructions
- NO BAKE LEMON CUSTARD
- 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.
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.
Nutrition
Serving: 1serving | Calories: 207.2kcal | Carbohydrates: 13.6g | Protein: 14.4g | Fat: 15.6g | Saturated Fat: 8.4g | Polyunsaturated Fat: 1.03g | Monounsaturated Fat: 4.6g | Trans Fat: 0.4g | Cholesterol: 196.8mg | Sodium: 426.6mg | Potassium: 583.54mg | Fiber: 2.4g | Sugar: 0.9g | Vitamin A: 898.97IU | Vitamin C: 41.66mg | Calcium: 273.88mg | Iron: 1.28mg | Sugar Alcohol: 10g | Net Carbs: 1.27g
Is this safe to eat with raw eggs?
It’s safe to consume raw eggs as long as some basic precautions are followed and the risks are understood. With any egg, there is always a low-level risk of salmonella bacteria being present on the eggshell exterior.