Yes, you can, but it won’t be as creamy.

Thank you for acknowledging my efforts.

Thank you for acknowledging my efforts.

I totally get it! Unfortunately, regular ingredients don’t fit the keto macros, which is why alternative ingredients like these are often used in my recipes. But once you get used to cooking with keto-friendly ingredients, it can become the new normal. It’s definitely a bit of an adjustment, but totally worth it!

Yes, it makes a huge difference. I can’t eat it without softening it.

@@aline597 You’re welcome!

Here you go! amzn.to/3UGRyI9 I made the sugarfree shell myself. You can just add sweetener of choice once brewed.

Glad you enjoyed the video! Food science is definitely fascinating!

Thank you! I like both, but Allulose is easier to find and more affordable than Bochasweet. Depending on the recipe, Allulose behaves like refined sugar, while Bochasweet doesn’t brown like sugar does.

I don't find it eggy at all. This dessert is light and silky. If you prefer a custard-like texture, you can add more heavy cream as suggested in the written recipe. You could also use only egg whites or remove the chalazae for a milder flavor. Have you tried silken egg tofu? It’s similar but sweeter and creamier, typically served warm. I also enjoy it with ginger juice.

I appreciate your interest in the products. Life has been busy, but I'm still working on it. I'll keep you updated as things progress!

The link leads to the correct product. When I made the video, I don't think Lakanto had a brown sugar substitute, only golden. I referred to it as brown in the video without clarifying. I appreciate you mentioning it!

@@KetoAsianFlavours The link in your video description leads to Lakanto golden, whereas the link in the recipe at your website leads to Lakanto brown. I think you are saying Lakanto golden is the correct one, but saying "the link leads to the correct product" when you've got two links leading to different products is a problem.

@@ladyflimflam Thank you so much for your comment! It depends on the liquids used. Traditionally, milk is used for liquids. For keto folks, we need to substitute the milk with keto friendly ingredients. We can use water only, but it won’t have the same mouth feel like the original. Almond milk leaves an aftertaste that changes the flavour. I’ve experimented with a few ratios and milk substitutions and have concluded that a mix of heavy cream and water is best for my taste. If too much heavy cream, the surface will curdle after it’s taken off the heat, which results in a non-silky custard. It will be creamy and resembles crème brûlée. I mentioned my ratio in the written recipe using the liquids I have used to achieve smooth and silky…and a bit creamy.

You’re welcome. I’m glad you like the recipe!