This post may contain affiliate links. See my disclosure policy.
This keto custard is a smooth and creamy baked dessert full of vanilla flavor! Made with just 4 ingredients, it’s ready in under 30 minutes! 2 grams net carbs.
Keto Custard Recipe
When it comes to classic keto desserts, my favorites to make are chocolate pudding, chocolate mousse, and this easy keto egg custard.
Growing up, my mom never really got onto the baking trend. While other moms were making muffins and cookies every week, mine would be making more traditional desserts. Every weekend, my sister and I would look forward to various fruit crumbles, fruit pies, or the occasional fudge pudding cake (my downfall!). However, it was always the accompanying side dish that made me swoon- her egg custard.
I’ve been wanting to share a keto egg custard recipe for quite some time now. I never knew how simple it was to make my mom’s classic custard using low carb ingredients. Essentially, all I had to do was experiment with some different keto sweeteners to find one was best!
The texture is smooth, thick, and creamy, and the taaste is sweet and with a hint of vanilla, with NO eggy flavor whatsosever.
While many often serve custard as a sauce or side to some sticky pudding or a molten lava cake, I love how this recipe is baked, making it a perfectly portioned dessert! I served this at a dinner a few weeks ago and NO ONE could tell that it was made without any sugar or thickeners- it tasted like any good custard out there!
How do you make a keto egg custard?
The Ingredients
- Eggs– Room temperature eggs, so the baking time is even.
- Heavy cream– Also known as double cream or thickened cream. Like the eggs, it’s best for this to be room temperature.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol can be used.
- Salt– Just a pinch to bring out the sweetness.
- Vanilla extract– Gives a light vanilla flavor.
The Instructions
In a large mixing bowl, whisk your eggs well, so the whites and yolks are well mixed. Add in the rest of your ingredients and whisk very well, until smooth and combined. Now, carefully distribute the custard mixture amongst 4 large ramekins and place them in a large baking dish.
Now, fill a kettle with water and bring to a boil. Once boiled, pour the boiling water into the baking dish, until an inch of water remains. Place the baking dish in the oven and bake the custard for around 30 minutes, or until the center is done. Remove from the oven and let cool slightly, or allow to cool completely, if you’d prefer a thicker and cooled custard.
Tips to make the best low carb custard
- Your custard mixture should be smooth before you pour it into ramekins. If you’d like to be extra cautious, feel free to use a stick or hand mixer.
- Feel free to add your favorite spices or extracts, like cinnamon or rose water.
- Serve custard with a scoop of vanilla ice cream or coconut ice cream for a fancy keto dessert.
Storing and freezing custard
- To store: Custard should always be stored in the refrigerator, in a sealed container. It will keep fresh for up to 2 weeks. I recommend you let it sit at room temperature for 30 minutes before serving.
- To freeze: Place individual portions of custard in freezer friendly containers and store in the freezer for up to 6 months. Thaw them overnight in the refrigerator before eating.
More easy keto desserts to try
Easy Keto Custard Recipe
Ingredients
- 3 large eggs
- 2 cups heavy cream
- 1/4 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
- In a large mixing bowl, whisk together all your ingredients, until smooth and combined. Transfer the mixture amongst the four ramekins.
- Boil a kettle or bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
- Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
- Remove from the oven and either enjoy warm or all to cool completely. Once cooled, you can refrigerate it until chilled.
Can you add some lemon to this recipe?
So easy turned out absolutely perfect thank you. Perfect for keto ketovore or carnivore lifestyle.
I’ve made this several times and it is the ultimate joyful comfort food. I confess I only have 3 ramekins and thus eat a very satisfying amount. Delicious either hot or cold. Thank you!
So welcome, Jane!
Thank you. Smooth and creamy. Not too sweet.
I made this recipe and it’s easy and tastes great! I do have a question though, where do the 2 grams of fiber come from in the nutrition information?
This is the best custard recipe I have ever made….excellent! Comes out perfect every time!
Thank you, very much.
Looking forward to more recipes.
Regards
Elsa
Smooth and delicious! I was soooo pleasantly surprised! Even my 9-year-old loves it!
So glad to hear that!
I grew up with egg custard. Love it
Great recipe
Fast, easy, and just what you need for dessert without guilt! Keto never tasted this rich!
Just took them out of the oven. Bout burned my tongue because I couldn’t wait for them to cool. I did use no calorie powdered sugar instead of granular sugar. Absolutely delicious!!!!!
Absolutely delicious!!!
Hi . How substitute the heavy cream? I am dairy intolerant.
Plant based double cream
Can confirm that this does work. I make them frequently and use granulated lakanto on the top, throw under the broiler for a few minutes and voilà 👌🏻
Hi! These look delicious! Do you think adding some sort of sugar to the top and broiling briefly to create a crème brûlée type dessert would work with this as the base? Thanks!!
Hi Arman, can this be used as an accompaniment to a chocolate pudding? Is the consistency pourable?
Thanks 🙂
It is when at room temp. If it’s too thick, use a hand mixer to thin it out 🙂
Oh my I cannot even wait for it to be completely baked because just looking through the oven I have to taste and it did not disappoint! The trick with the baking pan with water is awesome as well! Also maybe one minute on broil at the end gets the top golden brown!! BEST RECIPE EVER!!!
I made this tonight and I couldn’t wait for it to cool! I had to have one right away. It was so good! It reminded me of the way my mom made it why when I was a kid!
I have made several of your recipes and you haven’t let me down yet!!!
Thank you!!!!
This recipe is amazing. It satisfies the sweet tooth and it’s super easy to make. I honestly hold this recipe as my husbands secret to success on his weight loss journey. Every night is custard night. Rather than nutmeg I mixed monk fruit sugar and cinnamon to sprinkle on top. Keeps us away from higher carb sweets.
This custard is absolutely delicious and so very easy to make! My mom made outstanding egg custard pies my whole life and this egg custard definitely rivals hers
(minus the crust…lol)!
Yummm! So delicious! Thanks so much, Arman, for your easy, outstanding keto egg custard recipe. I’ve used more complicated custard recipes before, but I’ll be using yours for future custards.
Let me apologize big time. The item I entered when logging the recipe was wrong so it gave me an outrageous number. All fixed!! Sorry about that and thank you for your quick response. You saved me a heart attack!😇
The best keto custard Ive ever tasted.
As wonderful and easy as this is, I just plugged the recipe into my Carb Manager App to add to my daily log later, and it gives me 26g of CARBS per serving (I devised this recipe into 5 ramekins). So… where are you getting 2 net grams of carbs??? The heavy cream has a ton of carbs! What am I missing here? 😣
Bettina, heavy cream has virtually no carbs.
Where does the fiber come from? None of the ingredients have fiber in them…
Can I make this dairy free? Would it be same proportion of coconut cream?
Nope!
Love this recipe! Make it often in a large glass bowl. Could I make it chocolate?
Sure, try and add cocoa powder and see
Looks fab but when I enter ingredients in MFP my cream is doubling your kcal amount – what cream do you use please?
Double cream, Wolco brand.
I made this the other day and it was so easy and tasty! 😋 I’m going to try making a coconut version next. Thank you!
Is there a way to make this butterscotch flavored? My husband is very fond of butterscotch pie.
You could try adding butterscotch extract.
Easy and delicious!
Great to hear that, Suzanne!
Totally yummy! Exactly what I needed to use up extra eggs & half n half (recipe divergence- added extra egg yolk due to not using heavy cream). Served warm with a small pat of salted butter.
I made this the other day. It was delicious. I plan on making it again soon.
Thanks for the feedback, Rachel!
Is it possible to make these in a glass pan instead of making separate ramekins? I don’t have any but I would love to make this recipe. Thank you!
of course! Just keep an eye on the baking time, it will likely be longer.
Would 10% cream work?
I’m not sure what that is, I’m afraid- Is it full fat cream? It should be okay, but a little less thick.
Shouldn’t it be 8 or 6 cm? 8” is the size if a victoria sandwich cake!
Apologies- that is correct! Updating it now!
I DETEST so-called “recipes” that list ingredients without revealing the proportions. I have cooked many years and have created my own recipes. But, when looking for new ideas, I would like to know how many eggs you used, how much heavy cream you used, etc. I need no videos and very brief instructions. But the proportions are necessary! Without them, this is an idea, not a recipe!
Hi Margo- did you try scrolling down the page to the full recipe card which contains all the details?
Love ❤️
Recipe calls for 8″ ramekins. Is that correct?
Apologies- it is 8cm- so around 2-3 inches.
I never thought I could ever make anything that would ever go into a ramekin. I had them but thought, “please…I cannot use these things” so I kept them tucked away back in the cupboard. This was so easy to make and I never had custard made from scratch so this was just perfect all around. Flavor is just right; texture is so smooth and creamy. Gave some to my father who is LOVING all the desserts I am getting from this website since he is diabetic and needs to lose weight without losing his sweet tooth. Used monk fruit for sweetener. How do I get those things sticking out of the custard that you have in your pics????