Lemon Custard | Kevin Wagonfoot
I’ll be honest—when I first started cooking for my diabetes management, I thought I’d have to kiss dessert goodbye. Then I discovered this lemon custard in my slow cooker cookbook, and let me tell you, it changed the game for me. It’s creamy, it’s tart, it’s everything a custard should be, and I didn’t have to spend hours in the kitchen or feel guilty afterward.
The slow cooker does most of the heavy lifting here, which means I can actually relax instead of hovering over the stove like a nervous parent. That’s my kind of cooking.
Why This Works for Diabetic
This recipe works so well for my diabetic lifestyle because it uses sweeteners that don’t send my blood sugar on a roller coaster, and the portion size is built right in. The eggs and dairy give me real protein and satisfaction, so I’m not reaching for seconds or eyeing the pantry an hour later. It’s the kind of dessert that feels indulgent without the aftermath.
Lemon Custard
Indulge in this delightful and creamy Lemon Custard, perfect for a light dessert. Made with fresh lemon juice and zest, this slow cooker recipe creates a luscious custard that is low in sugar, making
Ingredients
- 2 large eggs
- 1 1/2 cups unsweetened almond milk
- 1/4 cup erythritol sweetener
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the eggs, almond milk, erythritol sweetener, fresh lemon juice, lemon zest, vanilla extract, and salt until well combined.
- Pour the mixture into a slow cooker that has been lightly greased.
- Cover the slow cooker with its lid and cook on low for about 3 hours.
- After 3 hours, check the custard for doneness; it should be set but still slightly jiggly in the center.
- Once cooked, turn off the slow cooker and let the custard cool slightly before serving.
- Serve warm or chilled, garnished with additional lemon zest if desired.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the lemon zest—it's where all the flavor lives, and it costs you nothing but a few seconds with a microplane.
- Stir it gently about halfway through cooking; you want it creamy, not scrambled, and a little attention goes a long way.
- Chill it completely before serving if you can wait that long. Cold custard is smoother and gives you better portion control than warm.
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