Low-Carb Crème Anglaise

Okay. I’m not going to lie; I love custard. I mean, I really love custard. But when you have to wait for it to set? Nope.

May I introduce you to keto Crème Anglaise? This sauce is basically a pourable vanilla custard. (No, that doesn’t mean that you can drink it from the jug) It’s perfect over fresh berries or as a side sauce. It's like creamy vanilla fat bomb in liquid form - almost zero-carb and high in healthy fats!

When I was researching the traditional recipes for Crème Anglaise, I calculated the sugar to sweetener ratio and the average came out at 6 Tablespoons. I found this waaaay too sweet, but my tastebuds have changed a lot over the years and I have gone as low as 1 Tablespoon of sweetener in this sauce. You may want to use any low-carb sweetener to taste.

If you can't eat dairy, full-fat coconut milk is a great alternative to cream. Enjoy!

Step-by-step

1. Place cream and vanilla in a saucepan and heat over medium heat until barely simmering.

   

2. While cream heats, place egg yolks and sweetener in a bowl and whisk well until creamy and combined.

   

3. Slowly add hot milk a little at a time, whisking continuously. Once combined, return to saucepan and heat until thickened.

   

4. You can strain the custard before serving to remove any lumps and vanilla seeds. The custard can be served warm or cold.

   

5. Store in the refrigerator, covered for up to five days. Make sure that cling wrap covers surface of sauce.

   

Recipe

Low-Carb Crème Anglaise

★★★★☆4.3 (65 ratings)

Deliciously creamy sugar-free vanilla custard made with just 4 simple ingredients. The ideal topping for fresh ...

Hands on

15m

Overall

15m

Servings

7

2.7 g

Net carbs

3.2 g

Protein

29.3 g

Fat

294

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings14 servings21 servings28 servings

US + metricMetricUS

PrintPinRate

Ingredients makes about 2 ¹/₃ cups

• 2 cups heavy whipping cream or full-fat coconut milk (480 ml)
• 1 tsp vanilla bean powder or seeds from 1-2 vanilla beans or 2-3 tsp sugar-free vanilla extract
• 5 large egg yolks
• 6 tbsp granulated Swerve or Erythritol (60 g/ 2.1 oz)

Instructions

1. Place cream and vanilla in a saucepan and heat over medium heat until barely simmering.

2. While cream heats, place egg yolks and sweetener in a bowl and whisk well until creamy and combined.

3. Slowly add hot milk a little at a time, whisking continuously. Once combined, return to saucepan and heat until thickened.

4. You can strain the custard before serving to remove any lumps and vanilla seeds. The custard can be served warm or cold.

5. Store in the refrigerator, covered for up to five days. Make sure that cling wrap covers surface of sauce.

Nutrition per serving, ⅓ cup/ 80 ml

Carbs 4%Protein 4%Fat 92% of calories

Net carbs

2.7 g

Total carbs

10.9 g

Fiber

0 g

Sugars

2.4 g

Protein

3.2 g

Fat

29.3 g

Saturated fat

17.8 g

Calories

294 kcal

Sodium

32 mg · 1.39% RDA

Magnesium

5 mg · 1.37% RDA

Potassium

66 mg · 3.28% EMR

Nutrition by ingredient

Per 1/3 cup/ 80 ml	Net carbs	Protein	Fat	kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.8 g	1.3 g	26.1 g	251
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	2
Egg yolk, fresh	0.4 g	1.9 g	3.2 g	39
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.4 g	0 g	0 g	2
Total	2.7 g	3.2 g	29.3 g	294

Serving size 1/3 cup/ 80 ml

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.