Caramel Custard

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 .

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 .

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Caramel Custard | Creme Caramel Instant Pot Recipe

Ingredients

• 5 tablespoons Sugar Or Other Sweetener Equivalent
• 2 tablespoons Water
• 3 Eggs
• 2 cups Whole Milk
• 1/4 cup Sugar Or Other Sweetener Equivalent or sweetener of choice
• 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.

• 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.

Caramel Custard | Creme Caramel Instant Pot Recipe https://twosleevers.com/pressure-cooker-caramel-custard/

Keto Coconut Macaroons are a low-carb cookie made with unsweetened shredded coconut, egg whites, almond flour, vanilla extract, butter, and Swerve. It’s quick and works well for a keto-friendly, gluten-free dessert when you want something sweet without the sugar crash. Unlike traditional coconut macaroons that often use condensed milk and lots of sugar, this version swaps in almond flour and Swerve to keep it low carb and lower sugar while still chewy and coconutty.

Do you ever have a craving for a sweet little treat but want it to be healthier? Of course, you do. We all do. These Keto Coconut Macaroons are perfect little keto cookie s with spectacular flavor.

I am a huge coconut fan. I know coconut is one of those tricky ingredients. Not everyone loves it, but at the same time, many people love it. You either love it or you hate it, and I, personally, love it. If you’re like me, then you are going to love these Keto Coconut Macaroons . They’re easily one of my best cookie recipes .

What Makes These Keto Coconut Cookies So Good?

• Fast. Ready in under 30 minutes .
• Easy. Just measure, mix, bake, and eat.
• Low Carb . Only 2 net carbs per serving in this tasty keto dessert recipe .
• Few Ingredients. Only 6 ingredients to make these delicious keto cookies .
• Yummy. Packed with coconut flavor you’ll love.

Are Coconut Macaroons Healthy?

Coconut Macaroons, in their traditional fashion, are not the most healthy dessert option because they can be quite high in sugar, calories, and carbs.

With this Keto Macaroon recipe, you can rest a little easier knowing that you replace traditional flour with almond flour, and granulated sugar is omitted in lieu of Swerve. This keeps them low in carbohydrates and sugar while being lower in calories than a standard coconut macaroon.

Coconut macaroons can be a part of a healthy diet when consumed in moderation and as part of a balanced diet that includes a variety of nutrient-rich foods.

Is Coconut Keto?

Yes! Did you know that coconut is high in iron, zinc, and fiber? That’s right, coconut has quite a few nutritional benefits. That’s what makes me love these Gluten Free Coconut Macaroons even more.

Don’t substitute Coconut flour in place of almond flour for this recipe. They do not act the same, and therefore, are not interchangeable.

Remember, eating better and more low-carb doesn’t mean you need to eliminate your favorite foods and desserts , it just means you need to get smart about how you make them.

Why Use A Sugar Substitute?

If you are on a Keto diet, then you are familiar with the struggle of replacing sugar in baking. Swerve is ideal for cooking and baking because it doesn’t have an aftertaste, and it doesn’t spike your blood glucose level. Swerve has no net carbs, and can be used cup for cup to replace sugar.

What Is The Difference Between A Coconut Macaroon and A Macaron?

Coconut Macaroons

I find Macaroons a lot easier to make since you basically mix in a bunch of ingredients in one pot and you have a super easy keto coconut dessert .

Macaroons are typically coconut-based and have, at the very least, egg whites, coconut, and a sweetener. There are a lot of not-so Keto Coconut Cookie recipes that use condensed milk, so I decided to create one that tastes just as delicious without all of the added sugars.

Coconut Macarons

Macarons, on the other hand, are meringue-based, and let’s face it, are VERY fiddly to make! There’s a reason they’re so expensive to buy because they’re so labor intensive.

The two do not act the same way in recipes, so stick to the way I’ve written this recipe for Keto Coconut Macaroons , and soon, a plateful of delight will be yours–or you could be nice and share.

Where Are Macaroons From?

Macaroons are a type of sweet pastry that has a long history and has been enjoyed by people in various parts of the world for centuries.

Macaroons are believed to have originated in Italy and slowly spread across many European countries, making slight ingredient adjustments as they increased in popularity.

But not this keto recipe . It’s straight from my kitchen in a quaint part of Texas.

Ingredients You’ll Need

• 1/4 Cup Superfine Almond Flour - Adds structure and a delicate nuttiness to the cookies while keeping them light. It also makes the recipe gluten-free.
• 2 cups Unsweetened Shredded Coconut - The star ingredient, providing chewy texture, tropical flavor, and the signature look of coconut macaroons.
• 1 TBS Vanilla Extract - Enhances sweetness and adds warmth, balancing the nutty almond flour and coconut.
• 1 TBS Butter - Contributes richness and moisture, helping the macaroons stay tender instead of dry.
• 4 Egg Whites - Act as the binder, whipping into a light foam that holds the coconut mixture together while giving the macaroons their chewy yet airy texture.
• 1/4 Cup Swerve - A sugar substitute that sweetens the macaroons without added sugar, keeping them low-carb and keto-friendly while still tasting indulgent.

HOW TO MAKE KETO COCONUT MACAROONS

1. Mix together almond flour, coconut, coconut oil or butter, and vanilla extract, and set aside in a large bowl.
2. Beat together the egg whites and Swerve in a stand mixer until stiff peaks form.
3. Gently fold together the egg white mixture with the dry ingredients.
4. Spoon the Coconut Macaroon batter onto a baking sheet to get 10 to 12 scoops, about a quarter cup size.
5. Bake at 375F for 15 to 16 minutes until the tops get lightly browned. Remove and cool completely.
6. Serve.

Tips And Tricks

Keto coconut macaroons are simple to make, but a few helpful tricks will ensure they turn out perfectly chewy, sweet, and golden every time.

• Whip egg whites properly. Beat them until soft peaks form. This gives the macaroons structure and keeps them from spreading.
• Use unsweetened shredded coconut. Sweetened coconut adds unnecessary sugar; unsweetened keeps the recipe keto-friendly.
• Don’t skip the parchment. Lining your baking sheet prevents sticking and helps the bottoms crisp without burning.

Coconut Macaroons With Chocolate

One of the most popular flavor variations for these Coconut Macaroons is to add a touch of chocolate for another layer of flavor.

If you want to add a little chocolate to your bite, melt some sugar free chocolate chips and dunk the bottoms of your coconut macaroons in it. This will add a unique touch to your keto dessert without adding too many carbs or calories.

How Long Do They Last?

These crave-worthy keto coconut macaroons are good for about a week when stored in an airtight container. But I promise you’ll eat them all way before they go bad.

Can You Freeze Them?

Yes, you can absolutely freeze keto coconut macaroons, and it’s a great way to keep them fresh for longer. Once the macaroons have completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking.

They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply let the macaroons thaw at room temperature or warm them gently in the oven for a few minutes to restore their chewy texture.

Coconut macaroons usually turn out dry or crumbly because they were overbaked (even 2–3 extra minutes can dry out shredded coconut), the recipe used very dry unsweetened shredded coconut without enough moisture, or there wasn’t enough binder/fat (egg whites, butter/coconut oil) to keep them chewy. For keto coconut macaroons, this can happen more easily because there’s no sweetened condensed milk to add moisture. Pull them when the edges are just golden, and the centers still look a little soft, let them cool completely to set. If the mix looks sandy before baking, stir in 1–2 teaspoons of egg white to loosen it.

To make keto coconut macaroons chewier, aim for more moisture and less bake-dryness. Use fine-shred unsweetened coconut (it binds better than long flakes), don’t overbake, and let them cool completely to set. If your batter looks dry or crumbly, mix in 1–2 teaspoons of egg white (or a small extra spoon of melted butter/coconut oil) to hydrate the coconut before baking, and avoid packing the mounds too tightly so they stay tender instead of dense.

Using sweetened vs unsweetened shredded coconut changes both sweetness and texture in coconut macaroons. Sweetened coconut is moister and already sugary, so macaroons tend to bake up softer and chewier with easier binding, while unsweetened coconut is drier and less sweet, so it can turn out more crumbly or dry unless the recipe adds enough binder/fat and you avoid overbaking. For keto coconut macaroons, you’ll always use unsweetened coconut, which means you typically need tighter control of moisture (and sometimes a tiny extra splash of egg white) to keep that chewy center.

Usually, the batter is too wet (too much egg white/fat,) or the oven isn’t hot enough. Chill the scooped mounds 10–15 minutes before baking, keep scoops uniform, and bake on a lined sheet so they set quickly.

More Low Carb Desserts

• Blackberry Coconut Bake - It’s super easy to make and low carb as well.
• Coconut Pandan Chia Seed Pudding - It’s super yummy and is done in just 10 minutes!
• Gluten-Free Spiced Keto Cookies - They’re so good you’ll hardly believe they’re keto!
• Keto Almendrados Cookies recipe - A popular Spanish almond cookie and they’re so good!
• Almond Flour Cookies recipe - They’re simple, delicious and keto cookie with only 5 ingredients.
• Keto Peanut Butter Cookies - A low carb twist on a classic cookie recipe.
• Low Carb Chocolate Chip Cookies - Everything you love about traditional chocolate chip cookies without all of the carbs.

You can’t beat a sweet treat that’s low carb and gluten-free. Coconut Macaroons have always been a favorite dessert of mine. However, when I adjusted them to be healthier, keto cookies , I couldn’t stop making them. If you love them as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest.

Coconut Macaroons | Keto Macaroon Recipe

Equipment

• Mixing Bowl
• KITCHENAID STAND MIXER
• Baking Sheet
• STAINLESS STEEL MEASURING CUPS
• Measuring Spoons

Ingredients

• ▢ 1/4 cup ( 28 g ) Superfine Almond Flour
• ▢ 2 cups ( 186 g ) Unsweetened Shredded Coconut
• ▢ 1 tablespoon ( 1 tablespoon ) vanilla extract
• ▢ 1 tablespoon ( 1 tablespoon ) Butter
• ▢ 4 ( 4 ) egg whites
• ▢ 1/4 cup ( 45.5 g ) Swerve

Instructions

• Preheat an oven to 375F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
• In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
• Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
• Gently fold the egg whites into the almond flour mixture.
• Spoon the mixture onto the cookie sheet to get 10-12 scoops.
• Bake for 15-16 minutes until the coconut tops start to brown lightly.
• Remove from oven and let cool before removing from the cookie sheet.

Watch The Video

• Do not substitute anything for the almond flour
• Mix the egg whites and Swerve together just until stiff peaks form.
• Coconut is good for a Keto diet!

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Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.