Steamed Cinnamon Coconut Milk Egg Custard (Atkins Diet Phase 1) |

Smooth steamed egg custard made with coconut milk (instead of milk) and a touch of cinnamon. Each serving of this low-carb version of custard dessert is only about 4.3 g net carbs, suitable for Atkins Phase 1 and low-carb diet.

Yields: 6 servings (Each serving: 4.3 g Net Carbs)



  • 2 eggs (at room temperature)
  • 2 egg yolks (at room temperature)
  • 1/3 cup granulated sweetener
  • 2 cups unsweetened coconut milk (at room temperature)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 pcs (7-oz) ramekins (lightly greased)


  1. Fill a baking tray with water and preheat in the oven to 300°F/150°C.
  2. Lightly whisk eggs and egg yolks in a large bowl, then mix in sweetener.
  3. Add cinnamon and salt to the coconut milk and mix well.
  4. Add the coconut milk to the egg mixture and mix well, then sieve the custard mixture into a measuring cup or a jar.
  5. Pour the mixture into the prepared ramekins until 2/3 full, then cover with aluminum foil.
  6. Cook in the preheated oven with a water bath for about 35 minutes.
  7. Off the heat and let them stay in the oven for another 10 minutes.
  8. Serve warm or chilled.