I use this keto take on a classic dessert sauce with my Snickerdoodle Waffles and Vanilla Bean Bread Pudding . It also tastes great on its own; it reminds me of homemade pudding.
Ingredients
- 6 large egg yolks
- ½ cup unsweetened, unflavored almond milk (or hemp milk for nut-free)
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ¼ cup coconut oil, melted
- 1 vanilla bean seeds scraped, split lengthwise, or 1 teaspoon vanilla extract
How to Make It
- Place the egg yolks, almond milk, and sweetener in a medium heat-safe bowl and whisk to blend. While whisking constantly, slowly drizzle in the melted coconut oil so that the eggs don’t cook.
- Set the bowl over a saucepan of simmering water. Stir the mixture constantly and vigorously until it coats the back of a spoon and an instant-read thermometer inserted into the mixture registers 140°F, about 3 minutes.
- Remove the mixture from the heat. Using a whisk, stir in the vanilla bean seeds. Serve warm or chilled. To chill the sauce, set the bowl in a larger bowl of ice water.
- Crème anglaise will keep in an airtight container in the refrigerator for up to 3 days. Whisk before serving. To reheat, place the sauce in a double boiler or a heat-safe bowl set over a pan of simmering water and gently reheat, stirring often; do not overheat or the eggs will curdle.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 202 kcal Calories from Fat: 189 kcal |
|
% Daily Value*
|
| Total Fat 21 g 60% |
Trans Fat 0.0 g |
carbohydrates 1 g 1% |
Dietary Fiber 0.1 g 0% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |