Imagine cracking through a golden sesame-lime crumble into a cloud of silky, coconut-scented custard perfumed with lemongrass and a whisper of ginger. These Thai Coconut Custard Pots deliver all the lush, tropical richness of a traditional Thai sankhaya custard, reimagined for your ketogenic lifestyle. Each spoonful is creamy, fragrant, and deeply satisfying — the kind of dessert that feels indulgent but fits your macros perfectly.

With 30 grams of fat and only 4 grams of net carbs per serving, these custard pots are textbook keto. The full-fat coconut cream provides a rich base of medium-chain triglycerides, while egg yolks contribute additional healthy fats and a velvety texture. The result is a dessert where roughly 85% of calories come from fat — exactly where you want to be on a well-formulated ketogenic diet.

Best of all, these custard pots are built for batch prep. Bake a set of four on the weekend, let them chill overnight, sprinkle the crumble on top, and you have a grab-and-go keto dessert waiting in the fridge for up to five days. They actually improve as they sit, the flavors deepening and the custard firming to a perfect pudding-like consistency.

Ingredients (serves 4)

For the coconut custard:

  • 1 can (13.5 oz / 400ml) full-fat coconut cream
  • 3 large egg yolks
  • 1 large egg
  • 3 tablespoons (30g) granulated erythritol or monk fruit sweetener
  • 1 tablespoon (15ml) coconut oil, melted
  • 1 stalk fresh lemongrass, outer layers removed, bruised and halved
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

For the sesame-lime crumble:

  • 3 tablespoons (21g) unsweetened desiccated coconut
  • 2 tablespoons (16g) white sesame seeds
  • 1 tablespoon (7g) coconut flour
  • 1 tablespoon (14g) coconut oil, solid
  • 1 tablespoon (10g) granulated erythritol or monk fruit sweetener
  • Zest of 1 lime
  • Pinch of flaky sea salt

For garnish (optional):

  • Extra lime zest
  • Toasted coconut flakes
  • Fresh Thai basil leaves

Instructions

  1. Infuse the coconut cream. Pour the coconut cream into a small saucepan over medium-low heat. Add the bruised lemongrass stalk and grated ginger. Heat gently until small bubbles form around the edges, about 4–5 minutes — do not let it boil. Remove from heat, cover, and let the aromatics steep for 10 minutes while you prepare the remaining components.

  2. Preheat the oven. Set your oven to 325°F (165°C). Place four 6-ounce (180ml) ramekins or heatproof jars in a deep baking dish. Bring a kettle of water to a boil for the water bath.

  3. Make the sesame-lime crumble. In a small bowl, combine the desiccated coconut, sesame seeds, coconut flour, lime zest, and erythritol. Work the solid coconut oil into the mixture with your fingertips until you have coarse, sandy clumps. Spread the crumble on a parchment-lined small baking tray and set aside — you will toast it alongside the custards.

  4. Whisk the custard base. In a medium mixing bowl, whisk together the egg yolks, whole egg, erythritol, melted coconut oil, vanilla extract, and salt until smooth and well combined. Do not over-whisk — you want a smooth mixture without excessive air bubbles.

  5. Combine cream and egg mixture. Remove and discard the lemongrass stalk from the infused coconut cream. Slowly pour the warm cream into the egg mixture in a thin, steady stream, whisking constantly. This tempers the eggs gently so they do not scramble. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring jug to catch any ginger fibers and ensure a perfectly silky texture.

  6. Fill the ramekins. Divide the custard evenly among the four ramekins. Tap each gently on the counter to release any air bubbles. If small bubbles remain on the surface, pop them with a toothpick for a flawless finish.

  7. Bake in a water bath. Place the baking dish on the middle oven rack, then carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Slide the crumble tray onto a rack below or beside the custards. Bake for 30–35 minutes, or until the custard edges are set but the centers still have a gentle wobble when you lightly tap the dish. The crumble will need only 10–12 minutes — check it at the 10-minute mark and remove when golden. Stir the crumble and let it cool completely on the tray; it will crisp as it cools.

  8. Cool and chill. Carefully remove the ramekins from the water bath and let them cool on a wire rack for 30 minutes. Cover each with plastic wrap or a silicone lid, making sure the wrap does not touch the custard surface. Refrigerate for at least 4 hours, or ideally overnight, before serving.

  9. Serve or store. When ready to eat, top each custard pot generously with the sesame-lime crumble, a curl of fresh lime zest, and a few toasted coconut flakes or Thai basil leaves if desired. For meal prep, keep the crumble stored separately in an airtight container at room temperature and add it just before serving to maintain its crunch.

Nutrition per Serving

Nutrient Amount
Calories ~318 kcal
Fat ~30g
Protein ~6g
Total Carbs ~8g
Fiber ~4g
Net Carbs ~4g

Nutrition is approximate and based on the stated ingredients, including erythritol (counted as zero net carbs per FDA guidelines). Actual values may vary by brand.

Tips & Variations

Store the crumble separately for best results. The sesame-lime crumble stays crunchy for up to a week in an airtight jar at room temperature. If you mix it into the custard too early, it softens and loses its satisfying texture. Always add it right before eating for the best contrast of creamy and crunchy.

Double the batch for a full work week. This recipe scales beautifully. Make eight pots and you have dessert covered Monday through Friday with extras for the weekend. The custard holds perfectly for five days in the fridge — in fact, day two and three are often the best as the lemongrass and ginger flavors fully meld.

Watch for hidden carbs in coconut cream. Not all canned coconut cream is created equal. Some brands add sugar, thickeners, or stabilizers that raise the carb count. Look for brands with just coconut extract and water on the label, typically showing 1–2g carbs per quarter cup. Aroy-D and Native Forest are reliable keto-friendly options.

Swap the sweetener to suit your palate. Erythritol gives a clean sweetness without an aftertaste, but if you find it has a cooling effect, try a monk fruit and allulose blend instead. Allulose behaves more like sugar in custards — it does not crystallize and produces an even silkier texture. Avoid maltitol, which spikes blood sugar nearly as much as regular sugar.

Add a pandan twist for extra authenticity. If you can find pandan extract or frozen pandan leaves at an Asian grocery, steep one leaf alongside the lemongrass for a gorgeous green tint and an unmistakably Southeast Asian aroma. Use just a drop or two of pandan extract — it is potent. This adds zero carbs and transforms the custard into something truly special.

Frequently Asked Questions

How do I count erythritol in my daily carb tracker?
Erythritol is a sugar alcohol that is almost completely absorbed in the small intestine and excreted unchanged in urine, meaning it has virtually zero glycemic impact. Most keto practitioners and the FDA subtract erythritol entirely from total carbs when calculating net carbs. The nutrition label on this recipe already reflects that — the 4g net carbs listed do not include erythritol. If you are using a different sweetener like allulose, the same zero-net-carb treatment generally applies, but always check the specific product label.
Can I substitute the egg yolks with a vegan alternative?
For a vegan keto version, you can replace the three egg yolks and whole egg with a combination of 2 tablespoons of chia seeds soaked in 6 tablespoons of water (let them gel for 15 minutes) plus an extra tablespoon of coconut oil for richness. You will also need to add 1 teaspoon of agar agar powder dissolved in the warm coconut cream to help the custard set, since you lose the natural binding power of eggs. The texture will be slightly firmer — more like a panna cotta — but still delicious. Note that this modification changes the protein count to approximately 2g per serving.
How long do these custard pots last in the fridge, and can I freeze them?
Stored covered in the refrigerator, these custard pots keep beautifully for up to five days, making them ideal for weekly meal prep. The texture actually improves after the first 24 hours as the custard firms and the flavors deepen. Freezing is possible but not ideal — the custard can become slightly grainy upon thawing due to the high fat content of coconut cream separating. If you do freeze them, thaw overnight in the fridge and give the surface a gentle stir before serving. Always store the crumble separately regardless of method.
Can I make this dairy-free or adapt it for strict vegan keto?
This recipe is already naturally dairy-free as written — it relies on coconut cream, coconut oil, and eggs with no butter, milk, or cheese. For strict vegan keto, follow the egg substitution method described above using chia seeds and agar agar. The sesame-lime crumble is already fully vegan. With these swaps, the entire recipe becomes plant-based while staying well under 6g net carbs per serving. Just ensure your coconut cream brand does not contain casein or other hidden dairy derivatives, which occasionally appear in lower-quality brands.
My custard came out with tiny bubbles or a cracked surface — what went wrong?
Bubbles and cracks in baked custard almost always come from too-high oven temperature or overbaking. The water bath is critical — it insulates the custard from direct heat and keeps the cooking gentle and even. Make sure the water reaches at least halfway up the ramekins. If you notice the water boiling vigorously during baking, your oven may run hot; lower the temperature by 10–15°F. Remove the custards when the centers still jiggle like gelatin — they will continue to set as they cool. For surface bubbles, strain the custard mixture thoroughly before pouring and pop any remaining bubbles with a toothpick before the ramekins go into the oven.