Diabetic-Friendly Creamy Chocolate Custard
Ingredients
- 2 cups unsweetened almond milk (or low-fat milk)
- 2 egg yolks + 1 whole egg
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp erythritol or monk fruit sweetener (to taste)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp dark chocolate (85% cocoa, finely chopped)
Instructions
- Heat milk
Warm almond milk in a saucepan (don’t boil). - Whisk eggs
In a bowl, whisk eggs, cocoa powder, sweetener, and salt. - Temper
Slowly add warm milk into egg mixture while whisking (prevents curdling). - Cook gently
Return mixture to pan, cook on low heat, stirring constantly until it thickens. - Finish
Remove from heat, add vanilla and optional dark chocolate. - Chill
Pour into cups and refrigerate 1–2 hours until set.
🩺 Why it’s diabetes-friendly
- No added sugar
- Low-carb base (especially with almond milk)
- Protein from eggs helps stabilize blood sugar
🍽️ Portion tip
- Stick to ½–1 cup per serving
- Best enjoyed after a balanced meal rather than on an empty stomach
🔄 Variations
- Keto version: use heavy cream + almond milk mix
- Dairy-free: stick fully with almond or coconut milk
- Mocha twist: add a pinch of instant coffee
⚠️ Tips
- Keep heat low to avoid scrambled eggs texture
- Adjust sweetener gradually—taste as you go
- Avoid cornstarch (raises carbs)
