Mixed Berry Custard

This Mixed Berry Custard is the perfect dessert comfort food! Best of all, it's low carb and gluten free so you can enjoy it guilt free!

Why Mixed Berry Custard is So Awesome

There are few things that say comfort food like a fresh, hot dessert. They're the kind of dessert that makes you want to brew a cup of coffee to accompany it and just sit back, relax and enjoy life. This Mixed Berry Custard will have you doing just that!

This custard is served warm and just melts in your mouth. And believe me, it is absolutely addicting!

This dish is absolutely bursting with flavor to the point that you'll feel like you're cheating on your diet, but I can assure it's completely keto friendly. Not only is it keto friendly, but it's gluten free as well! I mean, how can a dessert be this comforting, delicious and healthy?! You're just going to have to #TrustUrvashi on this.

This sweet treat is a breath of fresh air when it comes to keto desserts. It's a great break from the fat bombs and mousse-like desserts that are all over pinterest when you search for low carb desserts. And any break from the norm that keeps your palate happy while keeping things low carb is warmly welcomed by those of use living a keto lifestyle.

How To Make Mixed Berry Custard

1. Preheat oven to 350F
2. Grease an 8x8 inch baking pan with vegetable oil. Place berries in the pan.
3. In a blender container, combine eggs, Swerve, almond flour, heavy whipping cream, lemon zest and juice, and extract. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.
4. Bake for 40 minutes or until the pudding is set, and a toothpick inserted into the pudding emerges clean. Serve warm.

Tips to Making Mixed Berry Custard

• This recipe is based off a clafoutis, which is a French dessert with fruit arranged in a pan with a flan-like batter poured over the top of it and baked.
• Traditionally a clafoutis uses cherries, but you can use whatever soft fruit you prefer.
• You can use frozen fruit without really defrosting it. You may just need to increase cook time a little.
• You cannot substitute coconut flour for almond flour in this, or any other recipe. Coconut flour absorbs a lot more water than almond flour. You're better off trying a different type of nut flour, rather than using coconut flour.

What Is The Difference Between Custard and Pudding?

Though custard and pudding certainly have their similarities, they're quite different in texture. That's because pudding typically uses cornstarch as the thickening agent, where as custard uses eggs. Custards sometimes uses flour and cornstarch for thickening as well, but the main difference between custard and pudding would be the use of eggs.

Looking For More Dessert Comfort Food Recipes?

• If you're looking for more delicious low carb custards, check out my Keto Eggnog Custard! It gives you all the delightful-ness of eggnog and only takes 5 ingredients to make.
• If you have an Instant Pot, check out this BIG list I made of Keto Instant Pot recipes! My mouth is watering thinking of all the yummy things on that list!
• If you aren't living a low carb lifestyle, check out my Instant Pot Cherry Clafoutis Recipe. It's an elegant French dessert that's crazy easy to make in your Instant Pot!

So the next time you're whipping up a low carb dessert, make something a little out of the norm and make this Mixed Berry Custard! And if you've already made it, let me know what you thought about it in the comments!

Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.