Keto Saffron Cream Pudding (Low-Carb Custard)
Smooth, creamy, and delicately spiced with saffron — this Keto Saffron Cream Pudding is the perfect low-carb custard to bring warmth and elegance to your dessert table.
Ingredients
- 1 cup heavy cream
- ½ cup unsweetened almond milk
- 3 large egg yolks
- 3 tbsp granulated erythritol (or preferred keto sweetener)
- ¼ tsp saffron threads
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream
- Crushed pistachios or almonds
- Extra saffron threads
Instructions
- Preheat oven to 325 °F. Place 4 small ramekins in a baking dish.
- Infuse saffron: Warm heavy cream and almond milk in a saucepan over low heat. Add saffron threads and let steep for 10 minutes.
- Whisk custard base: In a bowl, whisk egg yolks, erythritol, vanilla, and salt until smooth.
- Combine: Slowly pour warm saffron cream into yolk mixture while whisking.
- Strain and pour: Strain the custard through a fine sieve into the ramekins for a silky texture.
- Bake: Pour hot water into the baking dish halfway up the sides of the ramekins. Bake 25–30 minutes until edges are set but center still jiggles slightly.
- Cool: Remove ramekins from the water bath and let cool to room temperature.
- Chill: Refrigerate at least 3 hours or overnight before serving.
- Garnish and serve: Top with whipped cream and saffron threads if desired.