SUGAR FREE CUSTARD CREAMS

We had such a beautiful sunny day this week - a glimpse into the summer sunshine just around the corner - though I'm not sure why it went away so bloody quickly!?! Anywho, it inspired this spring feel recipe - HEALTHY CUSTARD CREAMS!

Usually when I make a recipe I search the web for some ideas on how to do it. Alas, no one seems to have made a sugar free Custard Cream before... UNTILL NOW...

So I looked through different regular Custard Cream recipes online, switched some ingredients and here it is!

PROTEIN CUSTARD CREAMS

INGREDIENTS

BISCUIT:

• 80g GF plain flour
• 30g almond flour
• 30g vanilla protein
• 25g sugar-free custard powder
• 25g corn flour
• 50g stevia
• 50g coconut oil, softened
• 50g grass-fed butter, softened

CUSTARD CREAM:

• 70g grass-fed butter, softened
• 2 heaped tsp of coconut oil, softened
• 2 heaped tsp coconut cream
• 1 heaped tbsp of stevia
• 60g sugar-free custard powder
• 1 scoop vanilla whey

METHOD

Put all the dry ingredients from the flour to stevia in a food processor and pulse a few times till mixed. Then add in the coconut oil and butter and process for a few minutes till a dough is formed. Next, refrigerate the biscuit dough for 10-15 minutes and preheat your oven to 180'C.

Line a baking tray with non-stick baking paper and shape the dough into rectangles. Lay biscuits onto the tray keeping a little space between each. I made 7 quite big biscuits - probably double the size of your regular Custard Cream. but you can make them smaller :)

 Bake for 12-15 minutes. Once cooked allow to cool on the tray while you make your filling.

For these biscuits you will only need a 1/3 amount of the Custard Cream frosting BUT! I have an awesome recipe to use up any left overs in my next post. If you would rather only make enough for this recipe use a 1/3rd of the required amount in the ingredient list and copy the steps as stated below. if doing this, 1 tsp coconut oil and coconut cream will roughly be 1/3.

Start by creaming the butter, coconut oil and coconut cream together till it whips and turns a lighter colour. Add in the rest of the ingredients and continue to whisk till everything is blended in and the texture is light and creamy, just like buttercream. TASTE! YUM! When the biscuits have cooled add a heaped tsp (we won't judge you for adding 2tsp ;P) of frosting onto half the batch of biscuits and sandwich the non-frosted biscuits on top.