So, now that you know what it is and how to prepare it, you’re probably wondering what this low carb coconut milk pastry cream can be used for… Pastry cream is not hard to make, but it does take some care. The ingredients are wholesome and the procedure is the same our grandmother’s used when making homemade pudding from scratch. And almond milk is mild, low in fat, and low in sugar so it is the perfect choice for those following a low carb or ketogenic lifestyle.

Coconut milk not only gives this pastry cream a distinctive flavor, but it is actually a heart healthy dairy alternative. This low carb pastry cream recipe is made from coconut milk and almond milk. I think you’ll be surprised how quickly you can make a batch of this low carb coconut milk pastry cream and then you’ll want to use it on everything. Although not difficult to make, it does take some attention so that the eggs don’t curdle. Upon refrigeration, pastry cream becomes quite firm and can even be piped to decorate a dessert. The process involves heating the milk, mixing the dry ingredients together with the eggs, tempering the eggs with some of the hot milk, combining the two mixtures together, then cooking it on the stove until it thickens. Pastry cream is a custard made with milk, eggs, and sugar that is thickened with either flour, cornstarch (arrowroot), or a combination of the two. If you haven’t been using pastry cream then I feel sorry for you because you have seriously been missing out. This is the perfect recipe for those who need to avoid grains and dairy or are living sugar-free. I’m so excited to bring this low carb Coconut Milk Pastry Cream to you today because it’s really wonderful.

Low carb recipes that use almond milk