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Keto White Chocolate Custard | Low-Carb Chocolate Cremeux Recipe | Sugar-Free Cremeux

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Low Carb Chocolate Custard…

Like a cross between a chocolate truffle and super-rich chocolate ice cream, but it won’t rot your teeth or cause insulin spikes.

Can be made with low-carb white chocolate, milk chocolate, or dark chocolate.


You NEED to See This!


Well, how does today’s video sit with you? Showing it to you was good fun.

Anyway, welcome! My name is Marc Gil and this is Live Well Corner. You being here makes me pretty happy. I love good goal-friendly food videos. I’m not the only one, it seems. ūüôā

If you really did enjoy the Low-Carb Chocolate Custard video, you’ll probably be interested in the other Low Carb video shares featured here on Live Well Corner. Stick around. You’ll have fun!

In addition, please click the button below to sign up to my newsletter, so I can let you know when new videos are made available. I also have a cool welcome gift for you, which you can see next to the button.

Go here…

Moving on…

Diet plans clearly abound. Choosing one diet over another can be a daunting task.

It’s for this reason that, when you’ve decided on a particular diet, and prepping healthy meals is the next step, you need to adhere to your chosen diet plan. Straying from your original chosen plan may very well lead to failure. You’re likely to find yourself starting all over, from scratch.

For this reason, I suggest starting a diet-focused recipe library. If you’re going low-calorie, then compile low-calorie recipes. If you’re a low-carber, then you’ll want low-carb recipes.

The importance of this cannot be overstated.

Hopping from one diet to the next is certainly something that I’ve done in the past. The reason for this is actually quite simple…

You will generally develop cravings for those foods and drinks that your specific plan doesn’t allow, which another eating plan 100% allows. And let’s tell the truth. Food videos are oftentimes 100 percent irresistible. ūüėČ

Sticking to the plan long-term is perhaps the most important component of dieting. Reaching your weight loss goals may be as simple as eating natural foods and limiting your caloric intake.

Makes sense to me. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Add some exercise into the mix and look out!

Clearly, this is conventional weight loss advice. As well it should be!

Not all diets are calorically restrictive though. Many diets have more of a macro-nutrient ratio focus. And it’s generally not advised to mess around with those, if you’re trying to maximize your weight loss.

At least stick with one thing long enough to see results!


So Here’s What I Recommend…


Go to the Low Carb recipes category page right here on Live Well Corner. There are countless videos for you to dive into.

After that, go ahead and start bookmarking the videos that you like in your browser. Create a brand new bookmarks folder that can be labeled “Low Carb Recipe Vids,” unless there something else you like better.

And you definitely want to make sure to get signed up to my newsletter to give yourself a great advantage and watch all of my latest video shares. I will also share lots of highly effective fat reduction strategies which can have a tremendous impact on your health and happiness!

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And finally, please feel free to comment at the bottom of this page and share your thoughts on the Low-Carb Chocolate Custard video I just shared.

Many thanks to you for checking out Live Well Corner!

Wishing you great health,

Marc Gil

Servings: 10 large

‚Äč‚Äč500g¬†sugar-free chocolate¬†for soft-set OR 600g for firmer set
550g cream (35% fat)
120g egg yolks (approx 5-8 yolks)
60g erythritol or xylitol (less if using very sweet chocolate)

‚ÄčDirections from Ann Reardon’s recipe linked above:

“Break up your chocolate and place in a bowl with a sieve resting over the top.
Put the cream in a saucepan and bring to the boil.
Whisk together the yolks and the [sweetener].

As soon as the cream just begins to boil, remove it from the heat and slowly whisk into the yolks, and then pour it all into the saucepan.
Return to the heat and stir constantly until just before it reaches 85C (185 degrees Fahrenheit).

Remove from heat and immediately pour through the sieve over the chocolate.
Push your chocolate down so it is all covered and leave for a couple of minutes to melt. Stir gently to combine.”

Pour into preferred moulds or serving glasses and refrigerate until set. Once chilled it should have the consistency of ice cream or stirred custard.

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