Ingredients
Scale
- 1/2 cup sugar-free caramel syrup
- 3 large eggs
- 1 cup macadamia nut milk (or nut milk of choice)
- 1/2 cup heavy whipping cream
- 1/2 cup powdered erythritol
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F.
- Pour caramel syrup into a loaf pan, tilting to coat the bottom evenly.
- Blend eggs until smooth, then add nut milk, heavy cream, erythritol, lemon zest, and vanilla; blend until smooth.
- Pour the custard mixture over the caramel in the prepared pan.
- Place this pan in a water bath inside a larger baking dish filled with hot water halfway up the sides.
- Bake for 60 to 75 minutes until set but slightly jiggly in the center.
- Cool on a rack for about 30 minutes before refrigerating for at least 8 hours.
- To serve, loosen edges with a knife and flip onto a plate.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 2g
- Sodium: 70mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 186mg