Keto Lemon Chia Custard (with spectacular homemade Keto whipped topping) –
You can’t go wrong with this Keto Lemon Chia Custard in any dining situation. It’s fresh and strikes the perfect balance between sweet and tart. The chia gives it just the right punch of texture. This Keto custard is a superb finale to your next holiday gathering or regular, everyday dinner.
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My mom has been living the Keto lifestyle for several months. My dad’s glucose was a little high at his last appointment, so they decided to try Keto.
My mom is very disciplined at keeping her carbs below the daily guidelines. My dad lasted just a few weeks at reducing carbohydrates. He’s now maintaining his blood sugar with a pill instead, but he is exercising daily since his retirement, so that’s a good start.
No Desserts for Christmas
The day before our family Christmas gathering, my mom mentioned no one was bringing dessert. I told her that was fine. Dessert is not a necessity at a meal anyway, and we were going to have a ton of food. Besides, my dad keeps a huge stash of candy in their dining room anyway. No one would have been deprived of sweets at Christmas dinner.
Even though we didn’t NEED dessert, I decided to make an attempt at a Keto dessert that my mom could enjoy as well.
Steviva had sent me a couple of complimentary KetoseSweet+ products to use several weeks ago.
I had been experimenting with KetoseSweet+ during that time but mostly just using it as a substitute for the sugar in other recipes. This Keto Lemon Chia Custard was my first try at coming up with my own original recipe, and I was pleasantly surprised with the results.
If you’re interested in learning more about Steviva, you can follow their social media at:
Sometimes dessert recipes created for dietary restrictions compromise on taste. This is not the case at all with this Keto Lemon Chia Custard. It’s a spectacular dish and a great dessert for non-Keto diners as well.
Honestly, I found this to be the case with all the desserts I made using KetoseSweet+. If encountering them on a buffet of choices, I would not have been able to pick them out as special “diet” desserts at all.
Chia Seeds – A Superfood Powerhouse
Ch-ch-ch-chia . . . you have to sing that. Kids today probably don’t even know the tune. Chia seeds are no longer just a clever means of growing “hair” on funny clay planters.
By the way, my all-time favorite ch-ch-ch-chia has to be the Bob Ross Chia Pet. Maybe I’m the only one who finds it amusing/ironic that they literally turned Bob Ross into a “happy little tree.”
Chia is not only the source of fast-growing green hair for clay Bob Ross. Chia seeds are a powerhouse of nutritional value. You can read more in Healthline’s 11 Proven Health Benefits of Chia Seeds.
I put chia seeds in my homemade yogurt
I try to incorporate chia seeds wherever I can because they are so dense in nutrients. The chia in this recipe gives it an extra boost. The combination of flavors reminds me a bit of lemon poppy seed muffins.
If you don’t like the texture of whole chia seeds, you can use the ground seeds as a thickening agent as well without compromising on health benefits. They really offer just a hint of flavor.
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Keto Lemon Chia Custard Recipe
Ingredients:
- 2 lemons (juice of both, zest of one)
- 3 cups heavy whipping cream (1 cup is for whipped topping)
- 2 tablespoons chia seeds
- 4 egg yolks
- 2/3 cup KetoseSweet+ Powder
- 1-2 teaspoons KetoseSweet+ Liquid (for Keto whipped topping)
- 3-4 cups of water (this is not part of the recipe but is used for baking the custards without burning)
Equipment:
- mixer
- mixing bowl
- 2 jars/containers with lids (8 oz. & 12 oz. or larger)
- fine strainer or cheesecloth
- 3-5 ramekins or glass dessert baking dishes
- small saucepan
- small casserole dish
The first few steps need to be completed several hours before you will bake the custard. You could even leave them in the fridge overnight.
Keto Lemon Chia Custard Instructions:
You will need two containers with lids for this part. I used one 8 oz. glass jelly jar and one 12 oz. glass jelly jar. You could use plastic food storage containers or whatever you have.
I use glass the majority of the time in my kitchen (especially with anything acidic) because I know the glass is not leaching whatever yet-to-be-determined harmful chemical into my food.
In the 8 oz. jelly jar, I combined one cup of heavy whipping cream with 2 tablespoons of chia seeds. This jar needs to be refrigerated for a couple of hours or even overnight to allow the chia seeds to soak up the liquid. It distributes better if you stir it after a half hour.
Juicing and Zesting the Lemons
Next, you must zest and juice the lemons. Always wash fruit before using, even if it has a peel. You especially must wash these lemons because you are using the peel in the zest.
I do not have an actual citrus juicer. I just rolled my lemons around on the table a bit. Then I grated the peel from all around one of the lemons onto a large plate with my regular cheese grater. I used the finer grating spot at the bottom. (The grated peel is the zest.)
Then I cut both lemons into quarter wedges and squeezed as much juice as possible out of each wedge into the 12 oz. jar. You don’t need an exact measurement of lemon juice.
Then add the lemon zest (about 1 – 1 1/2 tablespoons) to the juice and stir a cup of heavy whipping cream into that mixture. Refrigerate this mixture for a few hours as well (or overnight).
While we were waiting on the two jars to chill in the fridge, we made meringue Christmas trees from the leftover egg whites.
Straining the Lemon Zest
After your lemon mixture and your chia mixture have been soaking for a sufficient length of time, preheat your oven to 350 degrees Fahrenheit.
Pour the chia mixture into your mixing bowl.
Now the zest must be strained from the lemon juice. I used a small wire strainer and strained the juice into the jar that had previously held the chia mixture. You could use cheesecloth instead.
Here’s my setup. It gets a little messy, but that all the fun.
This small strainer is very fine, so I had to scrap around a little bit in the strainer to let the heavy cream/juice make it through. The lemon zest kept blocking the strainer. If you just keep scraping a spoon inside the strainer to move the zest to the sides, it drips on through the bottom.
Now add the strained lemon cream to the mixing bowl. You can discard the lemon zest.
Separate four egg yolks. I don’t have an egg separator. I just use the shells to separate the egg from the yolk. If you don’t know how to do that, I’m sure you can find a video on YouTube that demonstrates.
Add the egg yolks to the mixing bowl. Set aside the egg whites for another use. (We made meringue Christmas trees with the egg whites.)
Mix the chia mixture, lemon mixture, and egg yolks until well blended.
Add 2/3 cup of KetoseSweet+ Powder, and mix a bit more. You can use more or less of the sweetener depending on your preferences.
Baking the Custard
Now boil 3-4 cups of water.
While waiting for the water to boil, pour the contents of your mixing bowl into small glass baking dishes or ramekins.
I used these wide mason jars, and they worked great. In case you haven’t noticed, I use mason jars A LOT!
Now place each of your filled baking dishes very carefully into a casserole dish or pan like this.
Very carefully, pour the boiling water into the casserole dish without getting any of the water into the Lemon Chia Custards. This may be easier if you first transfer the water into a glass measuring cup with a spout.
Bake the Keto Lemon Chia Custards on 350 degrees Fahrenheit for 30-40 minutes or until the custard becomes thickened and gel-like.
When the custard has set, remove from the oven and allow to cool.
Keto Whipped Topping Instructions
While those lemon custards are cooling, clean the mixing bowl you used previously. Add the remaining cup of heavy cream and 1-2 teaspoons of KetoseSweet+ Liquid to the bowl.
While those lemon custards are cooling, clean the mixing bowl you used previously. Add the remaining cup of heavy cream and 1-2 teaspoons of KetoseSweet+ Liquid to the bowl.
Mix on high for several minutes until your whipped topping reaches the consistency you prefer.
THIS IS THE BEST WHIPPED TOPPING YOU WILL EVER TRY!
And it’s Keto! It’s so good, we were eating it with a spoon.
Refrigerate your whipped topping to serve when you serve your Keto Lemon Chia Custard.
When the Keto Lemon Chia Custard jars are cool enough to pick up, remove them from the casserole dish.
Put a lid or cover on each custard and refrigerate.
This recipe makes about 3 – 5 servings depending on the size of jars/dishes you use.
Fresh and Fabulous Lemony Keto Dessert
This Keto Lemon Chia Custard really is a fresh and fabulous low carb dessert. Your friends and relatives will never know this custard is Keto unless you let them in on the secret. My nephew’s response was, “Surprisingly delicious!”
Let us know what you think if you try our Keto Lemon Chia Custard recipe! What are your favorite low carb/Keto desserts?
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