Description
Indulge in this guilt-free dessert featuring a golden crust and a creamy vanilla custard layer, perfect for any occasion.
Ingredients
Scale
- 1/2 cup Bob’s Red Mill almond flour
- 1 tbsp coconut flour
- 2 tbsp arrowroot powder
- 1 tbsp Isopure unflavored whey protein isolate
- 4 large eggs, separated
- 1/2 cup Wholesome allulose
- 2 tbsp Kerrygold unsalted butter, melted
- 2 cups Silk unsweetened almond milk, warmed to 100–105°F
- 1 tsp pure vanilla powder
- 1 tsp fresh lemon juice
- Pinch of fine sea salt
- 2 tbsp Lakanto powdered monk fruit
Instructions
- Preheat your oven to 325°F and grease your deep 8×8-inch white ceramic baking dish. Line it with parchment paper for easy removal later.
- In a mixing bowl, whisk together almond flour, coconut flour, arrowroot powder, and whey protein isolate until uniform.
- In a separate bowl, beat the egg yolks and allulose on high speed for about 3 minutes, until the mixture turns pale and thick.
- Slowly add in the cooled melted butter and vanilla. Mix on low until just combined.
- Carefully fold the dry mixture into the wet mixture, ensuring no dry pockets remain for that silky smooth texture.
- Gradually whisk in the lukewarm almond milk. The batter will appear rather thin—this is perfect for achieving that ethereal custard effect.
- In a clean bowl, beat the egg whites with lemon juice and sea salt until firm peaks form, achieving a fluffy consistency.
- Gently fold the egg whites into the liquid batter in three additions. Keep it loose—visible walnut-sized pieces of egg white should still be floating.
- Pour your enchanting concoction immediately into the prepared dish without stirring anything down.
- Bake for 50–60 minutes, or until the top turns a beautiful golden brown while the center retains a gentle jiggle.
- Once baked, cool your custard cake completely at room temperature for at least one hour.
- Place it in the refrigerator for a minimum of four hours, allowing the custard layer to set beautifully.
- Dust generously with Lakanto powdered monk fruit, creating a snowy layer of sweetness.
- With a warm, clean knife, cut into 12 squares and serve each piece chilled. Enjoy the magic!
Notes
Make-ahead tips: Prepare the cake a day ahead for best results. If short on time, consider using an air fryer at 300°F for about 40 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg