Sugar Free Low Carb Vanilla Bean Custard

Sugar Free Low Carb Vanilla Bean Custard
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Recipe for Sugar-free, Low Carb Vanilla Custard Sauce. For a low in carb dessert use this sauce with April's Low Carb Brown Betty.


  • 1 cup heavy whipping cream
  • 1 vanilla bean, split lengthwise (or 1/2 teaspoon vanilla extract)
  • 2 large egg yolks
  • 1/2 cup powdered Maltitol
  • 1/8 teaspoon Stevia (optional)


  1. whisk egg yolks and Maltitol (& Stevia) in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil).
  2. Remove vanilla pod. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  3. To use vanilla extract instead of the bean add 1/2 teaspoon vanilla to the mixture after removing from heat.
  4. Total Effective Carbs per entire recipe: 8 ECC Per serving = 1.33