Paleo Maple Almond Custard Recipe

paleo custard recipeI needed a good basic custard recipe for my Paleo desserts. I developed thisĀ Paleo Maple Almond Custard recipe as I was planning my first Paleo diet Christmas dinner. Yes, it still has carbs, any sweet does, but I wanted a dessert that was also protein rich that I could have as a treat. I used this custard to make my Paleo Maple Meringues with Custard and Berries recipe for that Christmas dinner.

The nice thing about this recipe is that you can use it plain as a parfait with a few berries for special treat or you can dress it up even more using it as the base for other yummy Paleo, low carb or gluten free desserts.

Because this custard uses almond milk as it’s main ingredient, it is much lower in fat and a true Paleo dessert although it does contain maple syrup so if you are strict about absolutely no sweeteners, well then you likely won’t be looking at this recipe anyways :).

Paleo Maple Almond Custard Recipe

Makes 4 1/2 cup servings


2 cups plain unsweetened almond milk (divided)

1/4 cup maple syrup

2 tbsp arrowroot flour

1/2 vanilla bean or 2 tsp vanilla extract

3 egg yokes, beaten


Pour your almond milk into a heavy saucepan reserving 1/4 cup to dissolve the arrowroot flour. Add the maple syrup and vanilla bean. (if you are using vanilla extract you will wait and add it at the end of cooking)

On medium-low heat, slowly warm the almond milk until almost boiling. Stir the arrowroot flour into the reserved 1/4 cup of milk and mix till dissolved and smooth.

Stir the flour mixture into the hot almond milk, stirring constantly until thickened and mixture come to a slow boil. This takes a little while so make sure you are not going to be distracted. Don’t be tempted to jack up the heat because that will cause you to have lumpy custard or the flour may stick to the bottom of the pan and burn. Just allow it to slowly come to a boil as you are stirring.

Now slightly beat the egg yokes with a fork or whisk. You need to temper the eggs by adding a tablespoon or two of the hot mixture to the yokes as you are whisking. This prevents them from turning to scrambled eggs in your custard which is not very pleasant. Once they are tempered, pour them into the custard while stirring to mix it all together. Continue cooking for one more minute and you are done. Pour the custard into a bowl, or individual dessert cups and allow to fully cool before refrigerating. To avoid a skim on the top, lay some plastic wrap over the top of the custard. Enjoy!

Let me know how you used this Paleo Maple Almond Custard Recipe by leaving a comment below. I love to hear your ideas.

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  1. I made this a few times! I added a pinch of Himalayan salt last time I made it and it tasted a lot better. Served it with fresh diced mango and a dollop of coconut vanilla icecream. Love it!

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