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One of my favorite things ever is showing you how to make desserts low carb. This low carb keto custard recipe was one of the easiest ones to make, because it’s not that different from regular custard. This dish has no flour to begin with, so we just swap in a low carb sweetener. And since keto egg custard is baked in individual ramekins, it has built-in portion control!
Even though the total time for this low carb custard recipe is around 40 minutes, most of it is hands-off time in the oven. The actual active prep process is super quick!
Plus, you only need 5 ingredients. I wouldn’t be surprised if you have everything you need to make this keto vanilla custard at home right now.
Ready to see how to make custard keto? Yay! First, a quick recap of what it is, in case you’re not familiar with it…
What Does Custard Taste Like?
If you’ve never tasted homemade custard before, you’re in for a treat! It has a velvety texture that is deliciously sweet.
Baked keto custard tastes very similar to the inside of creme brulee, just without the crunchy top. Also, creme brulee is often made with just the yolks, while this custard includes the whole eggs.
Don’t worry if you’re low carb, though – this keto vanilla custard uses a natural sugar-free sweetener, so it tastes sweet without any sugar. And, my family and friends can’t tell the difference when I make this low carb custard recipe.
How To Make Egg Custard
Keto egg custard looks really elegant, so you’d never guess how easy it is to make. But it is.
While you preheat the oven, beat the eggs to make them frothy, like this:
Next, heat cream, powdered erythritol, and sea salt in a small saucepan over medium-low heat. Stir occasionally, until the temperature reaches 180 degrees F. Be careful not to overheat!
TIP: It’s best to use a thermometer to test that the custard has reached 180 degrees F, but if you don’t have one, watch for bubbles. Small bubbles will begin forming around the edges when it’s done. Don’t let it boil!
After removing from heat, add in the vanilla extract.
Next, start whisking the eggs and slowly pour the cream mixture into the eggs in a thin stream. It’s important to pour slowly and keep whisking constantly as you do this! This is called tempering.
TIP: If you have any lumps in the custard at this point, you can strain it before baking. Use a mesh strainer and place it over a bowl, then pour the contents. Then you can toss any lumps out.
Set out 6 ramekins and divide the mixture among them. Sprinkle with a little bit of nutmeg if you’d like.
Use a baking pan with tall sides and place the ramekins inside. Then, add enough water to reach halfway up to the top of the ramekin dish. The water will reduce sudden temperature changes, so the custard cooks evenly and doesn’t crack or overcook.
Bake for approximately 30-40 minutes, until just barely (but not fully!) set.
TIP: Keep an eye on the keto egg custard – it should be jiggly when done. It’s ready when it’s barely starting to set, and a knife inserted in the center comes out clean.
Allow the custard to cool and rest until it reaches room temperature before serving.
Why Does My Custard Taste Eggy?
Keto vanilla custard can taste egg-y if you overheat it. If it comes to a boil, then the eggs will cook and end up tasting like… well, scrambled eggs. No, thanks!
Always use a whisk when mixing the ingredients in this keto custard recipe to make sure nothing sticks to the pan.
And most importantly, pour very slowly and whisk quickly when tempering, to avoid cooking the eggs.
Is Custard The Same Thing As Pudding?
No, low carb egg custard and pudding are not the same things. Custard is creamy, is made with eggs and baked in a water bath.
Pudding doesn’t necessarily require eggs and milk is the main ingredient. Regular versions are often thickened with cornstarch, but I have a low carb pudding recipe coming soon for you!
Do I Serve Custard Warm Or Cold?
You can serve this low carb custard recipe either warm or cold depending on your preference, but I much prefer it cold.
Top it with some strawberries and whipped cream if you’d like!
How Do You Store Keto Egg Custard?
Store the keto egg custard in the fridge once it cools down. This easy custard recipe will last 2 to 3 days in the refrigerator.
PRO TIP: Cover the tops of the custard ramekins with plastic wrap for storage. It needs to come in direct contact with the keto custard to prevent it from developing a film on top.
Keto vanilla custard, or any custard for that matter, doesn’t freeze well. So, stick to refrigerating instead.
More Low Carb Keto Dessert Recipes
Looking for more keto dessert recipes? I have more inspiration for you:
- Low Carb Keto Cheesecake
- Keto Low Carb Lemon Bars
- Vegan Espresso Fudge – Has a low carb option in the post!
- Raspberry Low Carb Keto Chia Pudding
Tools To Make Low Carb Vanilla Custard
Tap the links below to see the items used to make this recipe.
- Alarm Thermometer – For the perfect custard every time, use this to avoid overheating the custard.
- Ramekins – I like this set of ramekins for making low carb egg custard because they are easy to clean and it comes with eight bowls.
- Baking Dish – This baking dish comes in such a pretty red! It makes the perfect vessel for your keto custard ramekins, not to mention low carb casseroles.
Easy Low Carb Keto Custard Recipe
Easy Low Carb Keto Custard Recipe
A 5-ingredient vanilla keto custard recipe! Keto egg custard is super EASY. And, this low carb custard recipe is a perfect dessert for making ahead.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
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In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
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While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
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Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
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Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
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Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
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Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.
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Recipe Notes
Serving size: 1 4-ounce ramekin
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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80 Comments
Mary W
0Delicious cold!
Mary W
0I think this taste ok but there seems to be an aftertaste. I followed the directions like it said but cut the recipe in half.
Maya | Wholesome Yum
0Hi Mary, Did you use the same sweetener listed? That plays a big role in aftertaste.
Tamara Watkins
0I am lactose intallerant. What can I substitute for the heavy cream?
Wholesome Yum D
0Hi Tamara, You could use coconut cream to replace the heavy cream.
Karis
0Wonderful recipe! So easy to make and tastes delicious! I subbed the sweetener with monk fruit powder, and it worked beautifully!
Philip Tartaglia
0Thanks for introducing me to Erythritol. For my taste, the custard was much too rich and somewhat too sweat. Custard is supposed to be light and refreshing. Perhaps substituting whole milk and cutting back on the Erythritol would help.
Linda Smith
0I love custard and made this recipe before as above… today I added fresh lemon juice and zest to make lemon custard… hopefully it will be good!
Samantha
0Trying new recipes for my mom who is a new diabetic. We added rhubarb from the garden to this and it was absolutely delicious.
Stephanie
0So quick, easy, and best of all: tasty! I love that this doesn’t need any special ingredients – it’s ingredients I always have on hand. The only downside is waiting for it to cool down so I can eat it!
Gina
0Hi, has anyone tried on a air fryer? Instead of the regular oven?
Wholesome Yum D
0Hi Gina, I have not tried that but let me know the results if you do.
Amie
0Just made this today. It’s to die for. I used 4 egg yolks instead of whole eggs. Also I used pure allulose instead of erythriyol. Tastes just like regular custard!!
Aeigh
0Call me old fashioned, but it seems the actual recipe is a game of where’s Waldo. Certainly all you’d ever want to know about the recipe except the recipe in an obvious place. Maybe its me.
I would like to make the custard recipe, and if I find the directions to do so, I’ll let you know.
Wholesome Yum D
0Hi Aeigh, You can go directly to the recipe by clicking here. Also, at the top of the page is a button that jumps to the recipe that you can use when searching the site in the future.
Patricia
0Maya,
My mother would like to know if she could make this using a small casserole dish rather than individual ramekins?
Thanks so much!
Wholesome Yum D
0Hi Patricia, I’m not sure if this custard will cook evenly in a casserole dish. The edges may get dry and crack.
Ron
0I have made this many times in a small casserole dish, and it works fine. You may have to adjust the baking time.
Patricia
0I made this custard in my toaster oven and it was the most delicious custard I have ever had. It really does taste like the inside of creme brulee! It was super easy and quick to make, in my toaster oven it cooked in just over 15 minutes. I am not a fan of nutmeg so I sprinkled some cinnamon on the tops and then put a mix of fresh raspberries and blackberries on top with whipped cream and it just doesn’t need to be any better than that. I am a ‘controlled’ diabetic so I am very careful about sweets but this is one that I can have with no worries or guilt 🙂
Malcolm D
0I love this recipe, have made it several times. I usually make 8 servings, instead of 6, so I cut the cooking time to about 30-32 minutes. It’s one of my wife’s favorites.
Anita
0Love this recipe. I was sceptical at first, thought it would be eggy. Instead it is smooth, creamy goodness. I made it yesterday for the first-time and it was such a hit I made it again today. Equally as good warm or cold.
Tracey Walker
0Wow.. thank you so much for this easy low carb Keto Custard. Your recipe and prep directions were awesome. when my wife and I made it, we had fun. she whisked the eggs consistently as I poured the heated whipping cream into the eggs. After complete it was really good. We used Steva sweetener in place of the other.
Thanks again.
Twalker
Anna
0I just made this recipe and it is now my favorite dessert. It is awesome!
Carolyn Talcott
0I don’t have that many ramekins, would it be okay in a foil lined cupcake pan? I think they would be smaller, so I might need to lessen the cooking time.
Wholesome Yum M
0Hi Carolyn, I have not personally tried this, but it should work fine. Standard muffin pans and ramekins are similar in size, so the bake time should still be close to what’s written in the recipe. Enjoy!
Gretchen
0Any suggestions to make it lower in calories? Could you use a lower cal dairy in place of the cream? Thanks!
Wholesome Yum D
0Hi Gretchen, You could use coconut cream to replace the heavy cream.
Lori
0Excellent recipies! Good instructions, good information about substituting, and delicious! Thank you!
Kathy
0Excellent recipe!
Rhonda
0This is so delicious! I made this yesterday. Now I’m making it again right now because my husband didn’t hear the word portion lol
Robin
0Thanks so much for this recipe! I made it yesterday and it’s heavenly.
Ms E.
0I doubled the recipe and added two tsp of organic vanilla and two tsp of organic maple extract and it tastes just like caramel!!! The texture is perfection! This is a new family favourite and the ramekins make perfect size portions of satiny goodness!!!
Amy
0Hello,
Mine turned out really really watery. Is the recipe correct it’s almost a cup of water to 2 eggs. I’m wondering what I may have done wrong. Thank you!
Maya | Wholesome Yum
0Hi Amy, Did you follow the same recipe above? It doesn’t call for any water.
Sarah Burns
0Oh my gosh this was amazing!! The only thing I did different was use granulated sweetener instead of the powdered, and I added some pumpkin pie spice. I could literally eat all of this by myself, thank goodness I can eat something so heavenly while on Keto!! I will be making this many, many times!
Maya
0Hello! Can this be transferred to other containers easily? Won’t it break?
Wholesome Yum M
0Hi Maya, It will break apart when you portion it. If you are looking for perfectly portioned custards, I recommend portioning it in individual ramekins before it sets up in the fridge.
Victoria
0Thank you for sharing this recipe. I just made a batch and it is divinely rich. The nutmeg sprinkles match my terracotta ramekins too.
Cindy
0Can you substitute the heavy cream with coconut full fat cream to make it dairy free?
Wholesome Yum M
0Hi Cindy, Yes! Coconut cream will give this recipe the same creamy texture that dairy does. Enjoy!
Diane
0I’d like to make this wonderful custard for a family. Could you advise what the measurements of each ingredient would be? Thanks!
Wholesome Yum M
0Hi Diane, Full instructions including ingredient amounts are listed in the recipe card about halfway down the page. If you can’t see the recipe card, you may need to turn off your browser’s ‘reader mode’ to be able to view it. I hope this helps.
Ashley V. Passinsky
0I see that you say to preheat the oven but I don’t see what temperature it should be? Is it 180 degrees? The same as cooking the custard on the stove?
Thanks!
Wholesome Yum M
0Hi Ashley, Preheat the oven to 350 degrees F (or 177 degrees C). This information is listed in the instructions (step 1) on the recipe card.
Jim
0I’ve made this a few times now. It’s super delicious as is but what I have been doing lately is doubling the recipe, using granulated monkfruit, adding a bit more vanilla and 1/8th teaspoon each of nutmeg and cinnamon. Thanks for the recipe.
Gina Villa
0Wonderful. Enjoyed more than my “non-keto” recipe! Friends all LOVED it.
Peter W
0Can I use Stevia instead of Monkfruit?
Wholesome Yum M
0Hi Peter, I think that would work fine, although, I am not sure how much you would need.
Kim W
0I’m looking forward to making this recipe but I have one very important question: Do I use boiling water to pour around the ramekins like I would for regular baked custard or should it be cold or room temperature? I can’t hardly wait!!
Wholesome Yum M
0Hi Kim, Yes, hot water should be added to the pan.
Karen
0Delicious!!! It is so dreamy! OMG- I have missed egg custard!!!!!!
Anne Worlledge
0Can I use the granulated erythritol in recipes? I bought the granulated one as I didn’t realize some recipes say powdered
Wholesome Yum A
0Anne, you wouldn’t be able to do that in this recipe as the results would have a grainy texture. If you have a spice grinder or food processor, you can add the sweetener you have and pulse it down until it becomes powdery.
Ashlee
0This was absolutely amazing! My fiance and I both loved it.
Gail Sprlyan
0Patricia Ryan, you can get erythritol from a health store in most shopping complexes in Australia. thats where i get mine and then put into mixer and just keep mixing until it becomes almost powder. you wont get it looking like icing sugar though but pretty close. everything else you will find in woolies or coles. heavy cream is thickened cream in Aust.
Fay
0I don’t have ramekins, would silicone muffin cups work?
Wholesome Yum A
0Hi Fay, that might work but you’ll definitely have to decrease the baking time. Let me know if you try it!
Jane Pallister
0When do you put the eggs into the pan mixture, do you do this before you add the cream. Or do you add cream to eggs and then place it into pan? Thanks
Wholesome Yum A
0Hi Jane, the cream goes into the eggs, not the other way around. You won’t want to add the eggs to the hot pan that the cream cooked in, since it will heat them too quickly.
Diane
0This recipe is delish! I’d like to make it in a 13×9 pan for a crowd. Do you know how much of each ingredient I’d need?
Thank you!
Wholesome Yum M
0Hi Diane, I’m not sure if this custard will cook evenly in a large 13×9 casserole dish. The edges may get dry and crack.
Kathryn
0Can you sprinkle sweetener over the top
Of these and go at it with a kitchen blow torch to make creme brulee?
Maya | Wholesome Yum
0Hi Kathryn, I have a keto creme brulee recipe here.
Heather Tolen
0Can’t wait to make this! I can’t find powdered erythritol in my stores, and I want to make this faster than I can order it. Can I substitute granulated instead? Would the measurement be different?
Wholesome Yum
0Hi Heather, you can easily make your own powdered erythritol if you need to! Just blitz it in your blender or food processor until it reaches a powdery consistency. You’d definitely need it here to keep the texture smooth.
Ben
0I used chicory powder with caramel extract because I didn’t have any vanilla extract left, and they taste heavenly! No one could tell they were sugar-free, and the texture was perfect.Thank you so much for posting this recipe!
Julie
0Love this recipe
Elia
0Can I substitute coconut cream for milk cream? thanks – love your take on keto
Wholesome Yum A
0Hi Elia, I haven’t tried that but I think it could work. Let me know if you make it that way!
Kara L Harris
0Have you tried this in the Instant Pot?
Wholesome Yum
0Hi Kara, sorry, I haven’t!
Patricia Ryan
0Yes I have a problem, some ingredients in some recipes I can’t get. I live in South Australia the list you have up to get the items from [Supermarkets] are no good to me as I need to know were I could get them in Adelaide SA. or something that is equivalent to what you have. Patricia Ryan.
Wholesome Yum
0Hi Patricia, this recipe has pretty common ingredients you should be able to find at your local market. I do know that online retailers like iHerb service Australia, so you can get harder-to-find ingredients like erythritol there.
Karmen
0Would this work using Lakanto monkfruit sweetener? I would use your conversion calculator to assess the correct amount before subbing of course, just not sure if you think it would work the same, thanks!
Maya | Wholesome Yum
0Hi Karmen, Yes, but you need the powdered version. Use the conversion calculator as it’s way sweeter than pure erythritol.
Jules in Cali
0Hi Karmen, we love this recipe! (Thank you Maya!) It’s become a favorite, even the non-low carb family members request it. I use Lakanto Monk Fruit sweetener (my preferred all-purpose sugar substitute) when I make this recipe with great success. I measure ½ cup of regular granulated monk fruit and run it through my blender or coffee/herb grinder for a few seconds so it is powdered, then add it into the recipe as directed. I hope this helps. Good luck!
– Jules
Sirlei Silveira
0I’m doing keto ad loving it because I don’t feel deprived. Also, I’m cooking a lot of these delicious low carb/ keto food desserts and fathead dough. However, I’m losing weight at a sloth speed. I’m so disappointed and desperate because I’ve been reading comments of people losing 72 lbs in 12 weeks. What should I do? Thank you.
Wholesome Yum
0Hi Sirlei, our facebook support group might be able to help with that question. A lot of personal factors can affect how quickly you lose weight, so do check in with your doctor as well.
Beatrice Spencer
0You don’t say how many eggs or how much cream. I can’t find any amounts.
Wholesome Yum L
0Hi Beatrice, the measurements are listed on the recipe card toward the bottom of the post.