CREAMY VANILLA CUSTARD BLUEBERRY MUFFINS – Low Carb, Keto, Gluten Free, Sugar Free
If you love vanilla custard cream like I do, you will love these muffins. They are scrumptious! These muffins look like plain blueberry muffins, but they have creamy vanilla custard cream in the center and on top!
I used a piping bag to put the custard into each muffin cup. When I first experimented this recipe, I spooned the custard into muffin cups, but somehow I was not happy with how those muffins turned out… So I decided to pipe the custard, but you can of course spoon it into muffin cups if it’s easier for you 🙂
Please keep your muffins refrigerated. Take out from the fridge and bring to room temperature before serving.
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Vanilla Custard Blueberry Muffins / Low Carb / Keto / Gluten Free / Sugar Free
Vanilla Custard Cream
- 3 Egg Yolks
- 1 tbsp Stevia Powder
- 3/4 cup Heavy Cream (180 cc)
- 1/4 tsp Xanthan Gum
- 1 - 3 tsp Vanilla Extract (Adjust to your liking)
- 1/2 cup Almond Flour (50 g)
- 1/4 cup Coconut Flour (1 oz / 28 g)
- 1 tbsp (or less) Stevia Powder
- 1 tsp Aluminum-Free Baking Powder
- 3 Eggs
- 1 oz Melted Coconut Oil (28 g)
- 1/4 cup Heavy Cream (60 cc)
- 2 tbsp Lemon Juice
- 1/2 cup Blueberries (I used frozen) (70 g)
Vanilla Custard Cream
Whisk the egg yolks and stevia powder in a bowl until pale yellow.
Add the xanthan gum. Mix well.
Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
Keep stirring the mixture with a spatula over low - medium heat. DON’T STOP!
When it starts to thicken, stir 20 - 30 more seconds. (* It takes 3 - 4 minutes to thicken.)
Turn off the heat and stir 20 - 30 more seconds. Add the vanilla extract and mix well.
(Strain the custard cream through a fine mesh sieve if necessary to make it smooth.) Pour the custard into a tray and level out.
Place a piece of cling wrap over the custard. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
Refrigerate for one hour or until cold.
Remove the custard from the fridge. Remove the wrap carefully and transfer the custard to a bowl.
Cream the custard with a whisk. * Add a little bit of heavy cream if too thick to cream it.
Place in a piping bag (optional). Refrigerate while preparing the muffin batter.
Preheat the oven to 180 C / 350 F. Grease your muffin tin or line with paper baking cups.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, add the eggs, coconut oil, heavy cream and lemon juice and whisk well. Add the dry ingredients and mix well.
Spoon 1/16 of the batter into each muffin cup. Pipe (or spoon) 1/16 of the custard on top of each (but do not pipe or spoon all the way to the edge). Then, sprinkle 1/16 of the blueberries on top. Repeat with the remaining batter, custard and blueberries. (* You’ll have six layers: batter -> custard -> blueberries -> batter -> custard -> blueberries.)
Bake for 20 - 25 minutes.
Let cool on a wire rack.
Keep refrigerated. Take out from the fridge and bring to room temperature before serving.
Calories 279 kcal, Protein 6.4 g, Total Fat 25.6 g, Total Carbohydrate 5.7 g, Dietary Fiber 2.3 g, Sugar 2.3 g
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