Dairy-Free
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Need an afternoon pick-me-up? Save money and time skipping the Starbucks line by learning how to make this rich coffee treat. Dessert and coffee in one. Enough said! And enough servings for a whole workweek!
Preheat the oven to 325°F.
In a small bowl, dissolve the instant coffee in 1 tablespoon hot water. Set aside.
In a medium bowl, lightly beat the eggs with the almond milk. Stir in the coffee, sweetener, vanilla, and salt.
Place six ramekins in a 9 × 13-inch casserole dish. Divide the mixture among the ramekins. Pour boiling water into the casserole dish to a depth of 1 inch.
Bake the custards for 30 to 40 minutes, until a toothpick or knife inserted into the center of a custard comes out clean. Carefully remove the ramekins from the water bath and cool on a wire rack.
The custard can be served warm or chilled, topped with whipped cream, if desired.
Nutritional Data
194 calories, 18g fat, 148mg sodium, 0g fiber, 10g carbohydrates, 8g erythritol, 5g protein
2g net carbs, 4% carbs, 11% protein, 85% fat