Dessert

Low Carb Baked Cocoa Egg Custard is for Dessert.

Low Carb Baked Cocoa Egg Custard takes 10 minutes to prepare.

Low Carb Baked Cocoa Egg Custard takes 30 minutes to cook.

Low Carb Baked Cocoa Egg Custard makes 4 servings.

The ingredients for Low Carb Baked Cocoa Egg Custard are:

3 eggs
2 cups unsweetened soy milk (or you can probably do it with half water, half heavy cream)
1/4 cup unsweetened cocoa powder
sweetener equivalent to 1/3 cup sugar (I used liquid sweetener with no carbs)

Here is how you make Low Carb Baked Cocoa Egg Custard:

1. Preheat oven to 180 degrees celcius (350 degrees farenheit). Grease a 1 litre baking dish, one that can fit inside another baking dish.2. Lightly beat eggs. Put cocoa in a mug and pour in a little hot water, stir to form a paste. Gradually pour 1 cup of milk into the cocoa paste, stirring.3. Add the cocoa milk, other cup of milk and sweetener to the eggs. Whisk for 2 minutes.4. Place the smaller baking dish into the larger one. Pour the mixture into the smaller, greased baking dishing. Pour enough hot water into the larger baking dish so that the smaller baking dish is half covered.5. Bake for 30 minutes of until skewer comes out clean.Number of Servings: 4Recipe submitted by SparkPeople user SOONAMEE.

The nutritional information for Low Carb Baked Cocoa Egg Custard is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.1

• Total Fat: 8.8 g
• Cholesterol: 184.9 mg
• Sodium: 130.9 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 3.0 g
• Protein: 9.0 g

The dietary needs meet for Low Carb Baked Cocoa Egg Custard is Low Carb