Easy Keto Custard Recipe

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 263kcal

Author Arman Liew

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.

Notes

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.

Nutrition