This keto-friendly Colombian Christmas custard recipe is a traditional holiday favorite popular in South America, especially in Colombia. The custard is known as natilla and is usually served with a side of cheese fritters called buñuelos. The two recipes complement each other so well and are quite tasty. The natilla is sweet and soft. On the other hand, the buñuelos have a savory crunch with a hint of sweetness.
Natilla is similar to a flan or a custard which is thickened with gelatin and has sprinkled cinnamon on top. A traditional recipe calls for heavy cream, cornstarch, and panela (a by-product of sugarcane processing). This low-carb and keto-friendly version will be made with a combination of almond milk, heavy cream, and coconut milk. To sweeten we will be using our BochaSweet granular sweetener along with some caramel flavor.
The buñuelos are fried in avocado oil and made with gluten-free flour such as almond, tapioca, and coconut flour. The combination of buffalo, feta, and goat cheese makes these cheese fritters taste so yummy! Buen Provecho!
Keto Colombian Custard & Cheese Fritters
- Custard Prep Time: 25 minutes
- Cheese Fritters Prep Time: 15 minutes
- Total Time: 45 minutes (Refrigerate custard for 6 hours)
- Serves: 12 custard, 12 cheese fritters
- 400 grams coconut milk
- 250 grams heavy cream
- 150 grams almond milk
- 50 grams water
- 3/4 cup BochaSweet
- 1/2 stick butter
- 1 teaspoon xanthan gum
- 1/2 teaspoon cinnamon
- 1 teaspoon caramel
- 1/8 cup gelatin
- 1 teaspoon guar gum
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1/3 cup BochaSweet
- 1 teaspoon baking powder
- 100 grams buffalo cheese
- 80 grams feta cheese
- 80 grams goat cheese
- 2 eggs
- Add all ingredients into a large pot except for the gelatin, guar gum, and water. Mix and bring to a boil.
- Next, add the water, gelatin, and guar gum into a separate small pot. Mix until it turns into a thick paste. Stir on medium heat until it turns into a jelly consistency. Using a strainer stir into the large pot.
- Stir continuously non-stop for 10 minutes on medium heat. Then pour into a rectangle or round baking dish using a strainer. Allow to cool down before adding into the refrigerator for 6 hours. When ready to serve, sprinkle cinnamon on top.
- Mix the dry ingredients into a mixing bowl. Add the cheese, eggs, and then mix. Roll into 12 balls using your hands.
- In a pot filled up with avocado oil on medium-high heat. Fry cheese fritters on each side as they turn golden-brown. Place into a bowl with a paper towel or parchment paper to soak up the extra oil.
- Serve the custard with the cheese fritters and enjoy!
Keywords: keto colombian christmas custard recipe