Ingredients:
- 4 large eggs
- 2 cups unsweetened almond milk (or heavy cream for extra richness)
- 1/3 cup erythritol or your preferred keto-friendly sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Optional: A dash of cinnamon or nutmeg for garnish
Instructions:
- Preheat the oven to 325°F (160°C). Place a baking dish with about 1-2 inches of water in the oven for a water bath.
- Whisk eggs in a medium bowl until smooth.
- Add almond milk, sweetener, vanilla extract, and salt to the eggs. Mix until fully combined.
- Strain the mixture through a sieve to remove any egg bits, ensuring a smooth custard.
- Divide the mixture into ramekins or oven-safe cups.
- Place the ramekins in the water bath and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven, let cool, and refrigerate for at least 2 hours before serving.
- Sprinkle with cinnamon or nutmeg before serving, if desired.
