Put the sweetener, eggs, 2 cups of coconut milk, the Chocolate Keto Chow, cocoa powder, and Egg White Protein into a blender and blend until completely mixed.
Pour into a pan over medium heat and stir constantly to bring to a boil. The mixture will become thick and super lumpy. Don’t panic!
Remove from the heat and carefully pour back into the blender.
Add the remaining 1 cup of coconut milk and blend until smooth.
Pour into a jug to use as a warm chocolate custard sauce over cake or other dessert or pour into individual dishes.
If making individual custards, once your dishes are filled, carefully transfer them to the fridge and let set for at least four hours but preferably overnight.
Serve with whipped cream and grated keto chocolate if desired.