Cinnamon Custard

Cinnamon Custard

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 2 cups Coconut Cream
  • ½ tsp Cinnamon
  • 2 large Eggs (Whole)
  • ½ cup Xylitol
  • tsp Salt
  • ½ tsp Vanilla Extract
  • 6 tbsp Caramel Sugar Free Syrup
  • 2 large Egg Yolks


  • In a medium-size heavy saucepan, combine cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into coconut cream, just until cream begins to steam. Do not boil. Remove from heat.
  • Heat oven to 300°F.
  • In a medium bowl, whisk eggs, egg yolks, xylitol and salt together until pale yellow and slightly thickened.
  • Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
  • Pour about ½ cup of the cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish).
  • Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water (about 4 cups) in the roasting pan to come halfway up the sides of the cups or baking dish.
  • Bake until custard is still slightly loose in center, about 30 minutes. Remove from the oven and leave in the baking dish for another 5 minutes.
  • Using an oven mitt, carefully remove cups from water bath.
  • Serve warm, at room temperature or cold, toping each serving with 1 tbsp of a caramel sugar free syrup.


Note: Why does this recipe contain artificial sweeteners? We advocate Progress Not Perfection. The small amount of sucralose in the caramel sugar free syrup is not significant enough to hinder hormonal healing. If there are any reservations about the sweetener used in this recipe, experiment with a natural sweetener such as xylitol, or a keto/low carb caramel sauce.

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