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Turn pantry staples into a silky smooth custard using my keto custard recipe! It’s simple yet elegant and full of vanilla flavor! 2 grams net carbs.
Looking for more creamy sugar free treats? Try my keto lemon curd, keto pudding, and keto whipped cream next.
Growing up, my mom wasn’t one for making your ‘typical’ baked goods. Instead, she made more traditional desserts, like custard.
I made her recipe once, and while it was delicious, it used a lot of sugar (no wonder we loved it), so I swapped a few ingredients to bring the carbs down. Now, she’s asking for MY sugar-free custard recipe. Go figure!
Table of Contents
Why I love this recipe
- 4 ingredients. And I’m willing to bet you have most of them in your kitchen right now.
- Simple yet sophisticated. Custard is an underrated dessert that’s somehow classy and elegant, yet it’s the easiest thing to whip up.
- Versatile. I prefer my low-carb custard with berries on top, but you can layer it to make keto Boston cream pie, keto trifle, you name it!
- Easy to make ahead. Prepare it up to three days in advance and simply pull it out of the fridge when you’re ready to serve.
Ingredients needed
- Eggs. You’ll definitely want to use room temperature eggs for this recipe so the custard bakes smoothly and evenly.
- Heavy cream. Also known as double cream or thickened cream. Like the eggs, it’s best for this to be at room temperature.
- Granulated sweetener. I tested a few different types, and allulose and monk fruit yielded the best results.
- Salt. Just a pinch to bring out the sweetness.
- Vanilla extract. For a subtle vanilla flavor.
How to make keto custard
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease small ramekins. Place them in a large baking dish.
Step 2- Mix. In a large mixing bowl, whisk together the ingredients until smooth. Pour the custard mixture into the greased ramekins.
Step 3- Water bath. Pour boiling hot water into the baking dish until the ramekins are covered by about an inch.
Step 4- Bake. Bake for 30 minutes or until they’re mostly firm. Serve them warm or let them cool before placing them in the fridge.
Arman’s recipe tips
- Use an electric mixer. You want the custard to be VERY smooth before baking, so if needed, use a stand mixer, hand mixer, or even a blender.
- Add the eggs last. That way, you can taste the batter and know how sweet it is (without getting sick). Just note the sweetness will be slightly diluted once the eggs are added.
- Skip the oven. If you want a thinner, more delicate custard, add all of the ingredients to a small saucepan and simmer until it coats the back of a spoon. Then, pour it into your desired serving dish. This yields a texture similar to my keto panna cotta.
Variations
- Chocolate custard. Whisk in 2 tablespoons of cocoa powder.
- Extracts. Swap the vanilla for almond extract or orange extract for a totally different flavor.
- Spices. Sprinkle cinnamon or nutmeg for a warming, lightly spiced flavor.
- Garnish. Top the custard with fresh blueberries and raspberries or whatever fruit is in season.
Storage instructions
To store: Keep the ramekins in a sealed container in the refrigerator for up to 2 weeks and let them 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 fridge.
Frequently asked questions
Yes! To make dairy-free custard, I suggest using full-fat canned coconut cream (with the liquid drained). Just note it will have a mild coconut flavor.
The biggest difference is that custard uses eggs to thicken, while milk pudding uses starch, like corn starch, to thicken.
Traditional custard is not keto-friendly since it contains quite a bit of sugar, but with low-carb substitutions, it can be made suitable for a keto diet.
More simple yet elegant keto desserts
Easy Keto Custard Recipe
Ingredients
- 3 large eggs
- 2 cups heavy cream
- 1/4 cup allulose or monk fruit sweetener
- 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.
I love this! Super easy and delicious. I occasionally change it up by adding unsweetened coconut, cocoa powder, banana flavoring, or whatever strikes me.
Absolutely delicious and so satisfying 🙂 Thank you!
Amazing…so tasty
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