Almond Flour Cookies is a keto shortbread-style cookie made with butter, Swerve, almond extract, eggs, and superfine almond flour. It’s quick and works well for a low-carb, gluten-free holiday-style treat, since it’s a simple 5-ingredient keto cookie you can make fast. Unlike traditional shortbread cookies made with flour and sugar, this version uses almond flour and a keto sweetener for a soft-when-warm, crisp-when-cooled cookie texture with minimal ingredients.
Why I Love These Keto Cookies So Much
- Fast. Done in under 30 minutes .
- Easy. Simple enough the kids can help make them.
- Delicious. This dessert tastes just like the real thing.
- Low Carb . Only 1.5 net carbs per cookie.
- Gluten Free . This recipe uses almond flour to make it gluten-free.
At Christmas time, I used to make these butter shortbread cookies with my sons when they were little—the kind you spritz out of a cookie gun .
Over time, the kids grew up, and my Rheumatoid Arthritis got worse, and I stopped eating flour and sugar. Bye-bye shortbread cookie— until I made this Almond Flour Cookie recipe .
These Almond Flour Cookies are one of the easiest keto cookie recipes I’ve ever made. This recipe only calls for 5 simple ingredients , all of which you probably already have in your kitchen if you’re living a low carb lifestyle .
You simply mix the ingredients together and then scoop out the cookie dough into 20 deliciously low carb cookies and throw it in the oven for about 15 minutes. Quick, painless, and the best keto cookies you could ask for.
And of course, these are gluten free shortbread cookies so there’s also that bonus.
Can I Substitute Almond Flour For Regular Flour In Cookies?
Yes! Almond flour and regular flour can be swapped out at a 1:1 ratio in most recipes. If you have a cookie recipe that you’re just in love with, you can try making the swap.
But, before you make the jump back to that other recipe that might not have the exact same flavor or texture as the flour substitution, give my recipe for Almond Cookies a try!
What Do These Almond Flour Cookies Taste Like?
As to how they taste, I would say they’re somewhere between an almond cookie, keto shortbread cookies , and almond flour sugar cookies. So in other words–delicious.
Oh, the taste of these incredible little cookies! These Almond Flour Cookies taste just like Christmas cookies, except they’re a lot faster to make.
They also give you two different textures. Soft and moist when warm, and a little crispier when cooled.
Ingredients You’ll Need
Yep, believe it or not, you only need 5 ingredients to make these binge-worthy Almond Flour Cookies. Here’s what you’ll need:
- 1/4 Cup Butter - No respectable shortbread cookie is complete without the addition of lots of savory butter flavor.
- 3/4 Cup Swerve - A low carb way to get the sweetness you expect in a cookie without all of the guilt.
- 1 tsp Almond Extract - Gives that nutty flavor that makes these keto cookies so craveworthy.
- 2 Eggs - Helps bind them so they’re not too crumbly.
- 2 Cups Superfine Almond Flour - The secret to making these cookies low carb is to use almond flour instead of all purpose flour.
How Do You Make Cookies With Almond Flour?
- Preheat oven to 350F.
- Beat together Swerve and room temperature butter until it is creamy . Then add eggs one at a time and mix until smooth.
- Add in the almond extract.
- Next, pour in blanched almond flour and mix until well incorporated.
- Scoop out the cookie dough onto a sheet pan. This recipe should make approximately 20 cookies.
- Bake until the bottom is browned and the edges are crispy.
- For the best cookies, allow them to rest for a few minutes before grabbing a bite. This will help them become firm and less crumbly.
Variations
- Feel free to omit almond extract and add cinnamon to make something like snickerdoodles instead.
- You can use lemon extract instead of almond extract to make fantastic keto lemon cookies . I would split the dough into two batches and make both at the same time.
- You can also add sugar-free chocolate chips to the almond flour cookie batter if you need some more chocolate in your life.
These should easily last about 1-2 weeks (if you don’t end up eating all of them on day one). Just make sure that you store them in a plastic food container or a zip-top bag.
In any recipe that calls for almond flour, blanched almond flour or almond meal, you can NOT substitute coconut flour. The two do not act the same at all. Coconut flour is very dry and needs a lot more liquid and fat. So please don’t switch the two.
Yes, you can use a different sweetener or sugar if you aren’t keto. Just be sure to look up the manufacturer’s conversion charts so you know how much to substitute. Here’s a list of keto sweeteners that might help you.
Many people enjoy baking with almond flour because it is lower in carbs. Even more people enjoy baking with it because it is gluten-free and is great for those with food allergies. Since it doesn’t have the gluten from the traditional flour, it makes it harder for the cookies to bind and form a sturdy bite.
What Does Almond Flour Do To Cookies?
You’ll reap the benefits of using almond flour in several ways when you add it to your cookie recipe.
First, it adds a natural form of sweetness to the recipe without adding carbs. Think of it as a win-win situation if you’re eating low carb.
Secondly, it extends the shelf life of your cookies. Since almond flour is higher in fat content than traditional flour, it helps the cookies stay moist and delicious longer.
More Of OurBest Cookie Recipes
- Keto Cream Cheese Cookies are the perfect way to get your sweet tooth fix while keeping it low carb.
- Low Carb Chocolate Chip Cookies recipe . You’ll be enjoying all the ooey gooey-ness of almond flour chocolate chip cookies without all the carbs and sugar!
- Spiced Keto Cookies won’t last long with their perfect texture, 10 min prep, and incomparable taste.
- Almendrados Cookies for almond flour goodness in a cookie.
- Keto Coconut Macaroons amazing coconut flavor in a great low carb cookie recipe .
So the next time you’re craving a keto sugar cookie recipe , reach for this keto shortbread recipe or another one of these keto desserts instead.
Almond Flour Cookies | 5 Ingredient Keto Shortbread Cookies
Equipment
- Hand Mixer
- Stand Mixer
- Baking Sheet
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 1/4 cup Butter , softened
- ▢ 3/4 cup Swerve
- ▢ 1 teaspoon Almond Extract
- ▢ 2 Eggs
- ▢ 2 cups Superfine Almond Flour
Instructions
- Preheat oven to 350F.
- Using a hand mixer or stand mixer , beat together Swerve and butter until creamy (about 2 minutes). Then add the eggs one at a time and mix until smooth.
- Add almond extract.
- Add in almond flour slowly and mix until well incorporated.
- Scoop out the cookie batter onto a sheet pan into 20 cookies.
- Bake for 15-18 minutes until the bottom is browned and edges are crispy.
Almond Flour Cookies Variations
- Feel free to omit almond extract and add cinnamon to make something like snickerdoodles instead.
- You can use lemon extract instead of almond extract to make fantastic lemon cookies.
- You can also add sugar-free chocolate chips to the almond flour cookies batter if you need some more chocolate in your life.
- You can not substitute coconut flour in this recipe for the almond flour.
- You can use a different keto sweetener if you prefer. Just look up the manufacturer’s conversion charts to determine how much to use.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Almond Flour Cookies is a keto shortbread-style cookie made with butter, Swerve, almond extract, eggs, and superfine almond flour. It’s quick and works well for a low-carb, gluten-free holiday-style treat, since it’s a simple 5-ingredient keto cookie you can make fast. Unlike traditional shortbread cookies made with flour and sugar, this version uses almond flour and a keto sweetener for a soft-when-warm, crisp-when-cooled cookie texture with minimal ingredients.
Why I Love These Keto Cookies So Much
- Fast. Done in under 30 minutes .
- Easy. Simple enough the kids can help make them.
- Delicious. This dessert tastes just like the real thing.
- Low Carb . Only 1.5 net carbs per cookie.
- Gluten Free . This recipe uses almond flour to make it gluten-free.
At Christmas time, I used to make these butter shortbread cookies with my sons when they were little—the kind you spritz out of a cookie gun .
Over time, the kids grew up, and my Rheumatoid Arthritis got worse, and I stopped eating flour and sugar. Bye-bye shortbread cookie— until I made this Almond Flour Cookie recipe .
These Almond Flour Cookies are one of the easiest keto cookie recipes I’ve ever made. This recipe only calls for 5 simple ingredients , all of which you probably already have in your kitchen if you’re living a low carb lifestyle .
You simply mix the ingredients together and then scoop out the cookie dough into 20 deliciously low carb cookies and throw it in the oven for about 15 minutes. Quick, painless, and the best keto cookies you could ask for.
And of course, these are gluten free shortbread cookies so there’s also that bonus.
Can I Substitute Almond Flour For Regular Flour In Cookies?
Yes! Almond flour and regular flour can be swapped out at a 1:1 ratio in most recipes. If you have a cookie recipe that you’re just in love with, you can try making the swap.
But, before you make the jump back to that other recipe that might not have the exact same flavor or texture as the flour substitution, give my recipe for Almond Cookies a try!
What Do These Almond Flour Cookies Taste Like?
As to how they taste, I would say they’re somewhere between an almond cookie, keto shortbread cookies , and almond flour sugar cookies. So in other words–delicious.
Oh, the taste of these incredible little cookies! These Almond Flour Cookies taste just like Christmas cookies, except they’re a lot faster to make.
They also give you two different textures. Soft and moist when warm, and a little crispier when cooled.
Ingredients You’ll Need
Yep, believe it or not, you only need 5 ingredients to make these binge-worthy Almond Flour Cookies. Here’s what you’ll need:
- 1/4 Cup Butter - No respectable shortbread cookie is complete without the addition of lots of savory butter flavor.
- 3/4 Cup Swerve - A low carb way to get the sweetness you expect in a cookie without all of the guilt.
- 1 tsp Almond Extract - Gives that nutty flavor that makes these keto cookies so craveworthy.
- 2 Eggs - Helps bind them so they’re not too crumbly.
- 2 Cups Superfine Almond Flour - The secret to making these cookies low carb is to use almond flour instead of all purpose flour.
How Do You Make Cookies With Almond Flour?
- Preheat oven to 350F.
- Beat together Swerve and room temperature butter until it is creamy . Then add eggs one at a time and mix until smooth.
- Add in the almond extract.
- Next, pour in blanched almond flour and mix until well incorporated.
- Scoop out the cookie dough onto a sheet pan. This recipe should make approximately 20 cookies.
- Bake until the bottom is browned and the edges are crispy.
- For the best cookies, allow them to rest for a few minutes before grabbing a bite. This will help them become firm and less crumbly.
Variations
- Feel free to omit almond extract and add cinnamon to make something like snickerdoodles instead.
- You can use lemon extract instead of almond extract to make fantastic keto lemon cookies . I would split the dough into two batches and make both at the same time.
- You can also add sugar-free chocolate chips to the almond flour cookie batter if you need some more chocolate in your life.
These should easily last about 1-2 weeks (if you don’t end up eating all of them on day one). Just make sure that you store them in a plastic food container or a zip-top bag.
In any recipe that calls for almond flour, blanched almond flour or almond meal, you can NOT substitute coconut flour. The two do not act the same at all. Coconut flour is very dry and needs a lot more liquid and fat. So please don’t switch the two.
Yes, you can use a different sweetener or sugar if you aren’t keto. Just be sure to look up the manufacturer’s conversion charts so you know how much to substitute. Here’s a list of keto sweeteners that might help you.
Many people enjoy baking with almond flour because it is lower in carbs. Even more people enjoy baking with it because it is gluten-free and is great for those with food allergies. Since it doesn’t have the gluten from the traditional flour, it makes it harder for the cookies to bind and form a sturdy bite.
What Does Almond Flour Do To Cookies?
You’ll reap the benefits of using almond flour in several ways when you add it to your cookie recipe.
First, it adds a natural form of sweetness to the recipe without adding carbs. Think of it as a win-win situation if you’re eating low carb.
Secondly, it extends the shelf life of your cookies. Since almond flour is higher in fat content than traditional flour, it helps the cookies stay moist and delicious longer.
More Of OurBest Cookie Recipes
- Keto Cream Cheese Cookies are the perfect way to get your sweet tooth fix while keeping it low carb.
- Low Carb Chocolate Chip Cookies recipe . You’ll be enjoying all the ooey gooey-ness of almond flour chocolate chip cookies without all the carbs and sugar!
- Spiced Keto Cookies won’t last long with their perfect texture, 10 min prep, and incomparable taste.
- Almendrados Cookies for almond flour goodness in a cookie.
- Keto Coconut Macaroons amazing coconut flavor in a great low carb cookie recipe .
So the next time you’re craving a keto sugar cookie recipe , reach for this keto shortbread recipe or another one of these keto desserts instead.
Almond Flour Cookies | 5 Ingredient Keto Shortbread Cookies
Equipment
- Hand Mixer
- Stand Mixer
- Baking Sheet
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 1/4 cup Butter , softened
- ▢ 3/4 cup Swerve
- ▢ 1 teaspoon Almond Extract
- ▢ 2 Eggs
- ▢ 2 cups Superfine Almond Flour
Instructions
- Preheat oven to 350F.
- Using a hand mixer or stand mixer , beat together Swerve and butter until creamy (about 2 minutes). Then add the eggs one at a time and mix until smooth.
- Add almond extract.
- Add in almond flour slowly and mix until well incorporated.
- Scoop out the cookie batter onto a sheet pan into 20 cookies.
- Bake for 15-18 minutes until the bottom is browned and edges are crispy.
Almond Flour Cookies Variations
- Feel free to omit almond extract and add cinnamon to make something like snickerdoodles instead.
- You can use lemon extract instead of almond extract to make fantastic lemon cookies.
- You can also add sugar-free chocolate chips to the almond flour cookies batter if you need some more chocolate in your life.
- You can not substitute coconut flour in this recipe for the almond flour.
- You can use a different keto sweetener if you prefer. Just look up the manufacturer’s conversion charts to determine how much to use.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Almond Flour Cookies | 5 Ingredient Keto Shortbread Cookies
Ingredients
- 1/4 cup Butter softened
- 3/4 cup Swerve
- 1 teaspoon Almond Extract
- 2 Eggs
- 2 cups Superfine Almond Flour
Instructions
- Preheat oven to 350F.
- Using a hand mixer or stand mixer , beat together Swerve and butter until creamy (about 2 minutes). Then add the eggs one at a time and mix until smooth.
- Add almond extract.
- Add in almond flour slowly and mix until well incorporated.
- Scoop out the cookie batter onto a sheet pan into 20 cookies.
- Bake for 15-18 minutes until the bottom is browned and edges are crispy.
Almond Flour Cookies Variations
- Feel free to omit almond extract and add cinnamon to make something like snickerdoodles instead.
- You can use lemon extract instead of almond extract to make fantastic lemon cookies.
- You can also add sugar-free chocolate chips to the almond flour cookies batter if you need some more chocolate in your life.
- You can not substitute coconut flour in this recipe for the almond flour.
- You can use a different keto sweetener if you prefer. Just look up the manufacturer’s conversion charts to determine how much to use.
Almond Flour Cookies | 5 Ingredient Keto Shortbread Cookies https://twosleevers.com/almond-flour-cookies/
This Instant Pot Caramel Custard recipe is very easy to make. It is a light, flavor-packed, sweet little morsel and looks as elegant as it tastes! It’s incredibly delicious and cooks perfectly in your Instant Pot.
Why You’ll Love This Delicious Dessert
- Less Than 5 Ingredients. Chances are you can make this amazing Instant Pot recipe without making a trip to the grocery store.
- Delicious. You won’t believe how simple this is to make when you taste how delicious it is.
- International Flavors. While you might not think of this as a traditional Indian dessert , it is one that is a family favorite in India.
I learned to make Instant Pot Caramel Custard when I was young. I made it (and ate it) quite often. It’s very easy to make, and yet it looks so elegant.
It’s a light, flavor-packed, sweet little morsel, with custard topped with sweet, dark, rich caramel sauce. This is actually a very popular dessert in India, which I know is not what you think of when you think of Indian food.
But with the variety of different influences from various cultures, this is a staple in many households.
What’s The Difference Between Caramel Custard And Flan?
- This custard is quite different from a flan.
- It’s not as sweet, and it’s not as dense.
- It doesn’t use condensed milk or evaporated milk.
- It has eggs and milk, so you can eat it for breakfast and tell yourself it’s perfectly okay to do that. And it is okay (there have to be some upsides to being a grown-up, right?)
- It is often referred to as a Creme Caramel as well. No matter what you call it, you will love it.
So if you’ve ever wanted to learn how to make Caramel Custard or Creme Caramel at home, using your pressure cooker or Instant Pot , here’s how you do it.
Ingredients You’ll Need
- 5 tablespoons Sugar or Other Sweetener Equivalent - This is used to make the caramel base. When melted, it creates a deep amber syrup that forms the glossy, bittersweet layer at the bottom of the custard.
- 2 tablespoons Water - Water helps dissolve and liquefy the sugar during caramelization. It allows the sugar to heat more evenly and prevents burning, ensuring a smooth caramel that coats the bottom of the ramekins or mold.
- 3 Eggs - Eggs are the structure-builders of the custard. When gently cooked, they thicken the mixture into a silky, creamy set custard.
- 2 cups Whole Milk - Whole milk adds richness, creaminess, and moisture to the custard.
- 1/2 teaspoon Vanilla Extract - Vanilla enhances the flavor and aroma of the custard, adding warmth and depth. It complements the caramel perfectly, giving the final dessert a classic, sweet scent.
Watch the Video
How To Make Caramel Custard
Step 1: Mix water and sugar to make the caramel sauce.
Step 2: Cook until the caramel is dark, stirring frequently. Do NOT let this burn or overcook. If in doubt, undercook. Overcooked or burnt caramel sauce is very bitter and you don’t want that for sure.
Step 3: Very carefully pour this into a small heatproof custard pot that will fit inside your Instant Pot. The caramel is BURNING hot, so don’t let it get on your skin. Do NOT lick the spoon, it’s super, super hot.
Tilt the pan so that the bottom is completely covered with the sauce.
Step 4: In a medium bowl, mix together eggs, milk, sweetener, and extract.
Step 5: Pour the custard over the sauce. The sauce will have hardened into a thick disc. Don’t worry about that. It will turn into a sauce once it’s cooked.
Step 6: Cover the top of the pan with foil. You are doing this to keep condensation from leaking into your custard.
Step 7: Place some water in the instant pot. Place a steamer rack inside.
Step 8: Place the covered pan on top of the steamer rack.
Step 9: THIS IS IMPORTANT! Do NOT set to sealing. Leave the pot at venting. You are using the Instant pot as a way to provide a closed in, moist, steaming environment. You do not need to pressure cook this caramel topped custard.
Step 10: Remove the cooked custard and chill it in the fridge for an hour or two. Then, loosen the sides of the custard with a knife. This custard unmolds very easily, so don’t sweat this part.
Step 12: Put a plate on top of the custard pot. Turn it upside down to unmold and voila! Custard, with all that liquid gold in the form of caramel sauce! Use a deep plate that has room for all that saucey goodness.
Tips And Tricks
Making Instant Pot caramel custard is wonderfully simple, but a few smart techniques can elevate it from good to restaurant-quality smooth and silky. Here are some helpful tips and tricks to ensure perfect results every time:
- Do not, do NOT at all lick the spoon after you create your caramel. That stuff is hot and sticky and it will burn you. Honestly, I make the kid and dog exit the kitchen, so no one trips me as I’m trying to pour it.
- Don’t stick your finger in it to taste it. I know this sounds obvious, but trust me, remind yourself of this before you start to cook this. The caramel looks so dang yummy, it’s easy to forget.
- Don’t be like me and think you’ll just blend this and not whisk it by hand. Mine got so frothy I had to wait for an hour for the bubbles to subside. Your ingredients should be well incorporated, but we’re not making a milkshake here, so go easy.
- It will not taste good if eaten hot. So plan ahead and chill it. It’s well worth it. My dad used to have this with whipped cream on top, and that is never a bad way to go.
- If you’re having trouble with the caramel, if your sauce is crystalizing, there’s likely some issue with the sugar or water content. Try again, but this time once it starts to bubble, DO NOT STIR the sauce. This is what causes it to seize. Rather, just shake the pan about to mix things.
- It’s tough to make this recipe keto due to the caramel sauce. You can, of course, make it low carb by using sugar for the sauce but using sweetener in the custard.
Variations
Here are delicious variations for Instant Pot caramel custard, each with its own flavor personality and simple ingredient swaps to keep the method easy and approachable:
- Coffee Caramel Custard (Flan de Café) - Perfect for coffee lovers who want a deeper, roasted note. Replace ½ cup of the milk with strong brewed coffee or espresso. Add ½ teaspoon instant coffee granules to the custard mixture for a bolder flavor.
- Coconut Caramel Custard - Creamier, tropical, and naturally rich. Swap 1 cup of whole milk for 1 cup coconut milk. Add ¼ teaspoon coconut extract for extra flavor. Garnish with toasted coconut flakes for texture.
- Chocolate Caramel Custard - Like flan meets chocolate pudding. Whisk ¼ cup cocoa powder into the warm milk before mixing. Add ¼ cup extra sugar if you prefer sweeter chocolate notes. Top with shaved chocolate once cooled.
How To Serve It
You will serve this Creme Caramel by cutting slices for each person, topping with a little sauce for everyone (that is if you’re willing to share).
How Long Does It Last?
Caramel custard typically lasts 3 to 4 days when stored in the refrigerator, making it a great make-ahead dessert option. For best texture and flavor, allow the custard to cool completely, then cover tightly with plastic wrap or store it in an airtight container.
Over time, the caramel may continue to liquefy and the custard may soften slightly, but it will still remain smooth, creamy, and enjoyable during this window.
For the freshest taste, try to consume it within the first 48 hours.
Can You Freeze It?
Caramel custard can be frozen, but it’s important to know that the texture may change once thawed. The custard base contains eggs and dairy, which can separate or become slightly grainy after freezing.
If you do choose to freeze it, first allow it to cool fully, then wrap each portion tightly or place them in airtight containers to prevent ice crystal formation. When you’re ready to enjoy it, thaw slowly in the refrigerator rather than at room temperature. This helps maintain the smoothest texture possible.
While freezing is a convenient option for extending shelf life up to one month, caramel custard is always creamiest and most delicate when enjoyed fresh or chilled within a few days.
More Tasty Treats
Coconut Pandan Custard
- Try this Thai Coconut Pandan steamed custard for a dairy-free version
- For yet another Pressure cooker Indian dessert, check out this Rice Kheer recipe here.
- For a keto Indian dessert, try this Almond Phirni Recipe.
If you love this Caramel Custard recipe as much as we do, make sure you share it on Facebook and Pinterest so that your friends can make it too.
Caramel Custard | Creme Caramel Instant Pot Recipe
Equipment
- Instant Pot
- Steamer Rack
- Heatproof custard pot
- Silicone Whisk
- Mixing Bowl
- STRAINER
Ingredients
- ▢ 5 tablespoons ( 5 tablespoons ) Sugar Or Other Sweetener Equivalent
- ▢ 2 tablespoons ( 2 tablespoons ) Water
- ▢ 3 ( 3 ) Eggs
- ▢ 2 cups ( 488 g ) Whole Milk
- ▢ 1/4 cup ( 50 g ) Sugar Or Other Sweetener Equivalent , or sweetener of choice
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) vanilla extract
Instructions
- Heat 5 tablespoon sugar and 2 tablespoons of water in a pot on the stove. Allow the sugar to caramelize without stirring (it will seize if you stir, especially once it’s started boiling). You want a rich, deep color, but you don’t want it burned. For this step, you need real sugar. Sweetener won’t caramelize as it should.
- Quickly pour this caramel into 6-inch soufflé dish that fits inside your Instant Pot.
- Be careful not to get any of it on you and do not lick the spoon! This stuff is hot and sticky and burns if licked (how do I know this?).
- In a bowl, whisk together the eggs, milk, sweetener, and vanilla extract. As tempting as it is, don’t put in a blender. It gets too frothy.
- Strain this mixture on top of your hardened caramel. Cover the dish with aluminum foil.
- Place 2 cups of water in your Instant Pot, and place a trivet at the bottom. Set it to VENTING, (you won’t be pressure cooking this). Place the dish on the trivet, and set your Instant Pot to sauté for 22 minutes.
- The pot will turn itself off or keep warm after 22 minutes. Wait until you can open it safely, and use a toothpick in the center to check for doneness. The center will be jiggly, but the toothpick should come out clean.
- Refrigerate for 4-6 hours until well chilled.
- When ready to serve, use a knife to loosen the edges, place a plate on top of the dish, and Invert it. Thump the bottom of the dish to help it along if needed. The custard should un-mold really easily.
Watch The Video
- Do not, do not at all lick the spoon after you create your caramel. That stuff is hot and sticky and it will burn you. Honestly, I make the kid and dog exit the kitchen, so no one trips me as I’m trying to pour it.
- Don’t stick your finger in it to taste it. I know this sounds obvious, but trust me, remind yourself of this before you start to cook this. The caramel looks so dang yummy, it’s easy to forget.
- Don’t be like me and think you’ll just blend this and not whisk it by hand. Mine got so frothy I had to wait for an hour for the bubbles to subside. Your ingredients should be well incorporated, but we’re not making a milkshake here, so go easy.
- It will not taste good if eaten hot. So plan ahead and chill it. It’s well worth it. My dad used to have this with whipped cream on top, and that is never a bad way to go.
- If you’re having trouble with the caramel, if your sauce is crystalizing, there’s likely some issue with the sugar or water content. Try again, but this time once it starts to bubble, DO NOT STIR the sauce. This is what causes it to seize. Rather, just shake the pan about to mix things.
- It’s tough to make this recipe keto due to the caramel sauce. You can, of course, make it low carb by using sugar for the sauce, but using sweetener in the custard.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
