Keto Matcha-Vanilla Protein Shake Custard with Raspberries
2.3g
Net Carbs
10.3g
Protein
20.1g
Fat
1.9g
Fiber
234
Calories
Ingredients:
- 1/4 cup (8 fluid ounces) Water, tap
- 5 fluid ounces Heavy Whipping Cream
- 1/4 teaspoon Beet Root Powder (3 g=1 tsp)
- 20 Raspberries, fresh, each
- 1 envelope Gelatin, unsweetened
- 1 tablespoon Confectioners (powdered) erythritol
- 1 teaspoon Confectioners (powdered) erythritol
- 1 serving Atkins Plus Creamy Vanilla Shake
- 1 1/2 teaspoons Matcha Green Tea Powder (1 tsp=2 g)
- 4 large Egg Yolks
- 1/4 cup Heavy Cream, liquid
Directions:
- Sprinkle gelatin over water; set aside.
- In a medium saucepan, whisk together Atkins Plus Creamy Vanilla Shake, 5 ounces heavy cream, 1 tablespoon sweetener, and matcha powder. Place egg yolks in a small heat proof bowl. Warm shake and matcha mixture over medium heat until steaming and just starting to simmer, about 5 minutes. Remove from heat. Slowly whisk ½ cup of the warm shake mixture into the egg yolks to temper them. Once well mixed, slowly pour the egg mixture into the pan with the shake while whisking constantly. Reduce heat to low and place back on the burner. Cook, stirring constantly, until mixture coats the back of a spoon and temperature reaches at least 160°F (but not over 180°F), about 3 minutes.
- Remove from heat. Whisk in the gelatin and water until fully dissolved.
- Slice raspberries in half and place 8 raspberry pieces in each of 5 custard cups. Evenly fill custard cups with green tea mixture (just less than ½ cup each). Cover with plastic wrap and refrigerate until set, about 90 minutes.
- In a small bowl use a hand mixer to whip together ¼ cup heavy cream with 1 teaspoon powdered sweetener and beet root powder to stiff peaks. Top each custard with a dollop of whipped cream and serve.
