Diabetic-Friendly Blueberry Baked Custard

Diabetic-Friendly Blueberry Baked Custard

🛒 Ingredients (4 small ramekins)

Fruit Layer

• 1 ½ cups fresh blueberries
• 1 tsp lemon juice
• 1–2 tbsp monk fruit sweetener (optional)

Custard Layer

• 2 large eggs
• ¾ cup unsweetened almond milk
• ¼ cup heavy cream
• ¼ cup almond flour
• 2–3 tbsp monk fruit sweetener
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)
• Pinch salt

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
2. Divide blueberries into 4 greased ramekins.
3. Sprinkle lemon juice and a little sweetener over berries.
4. In a bowl, whisk eggs, almond milk, cream, almond flour, sweetener, vanilla, cinnamon, and salt.
5. Pour mixture over blueberries.
6. Bake 25–30 minutes until center is set and top is lightly golden.
7. Cool slightly before serving (it thickens as it cools).

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📊 Approximate Nutrition (per serving)

• Net carbs: ~7–9g
• No added sugar
• High protein
• Moderate healthy fats
• Low glycemic impact

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💡 Why It’s Diabetes-Friendly

• Uses almond flour instead of white flour
• Sweetened with monk fruit instead of sugar
• Blueberries are lower glycemic than many fruits
• Protein + fat slow glucose absorption

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🔄 Even Lower-Carb Option (5–6g net carbs)

• Reduce blueberries to 1 cup total
• Add 1 tbsp chia seeds to custard