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Free Printable: Low Carb & Keto Food List
Get It NowOne 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!
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 Besti, 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!
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.
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.
Allow the custard to cool and rest until it reaches room temperature before serving.
My Recipe Tips
- 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!
- If you have any lumps in the custard, 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.
- 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.
- 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.
Frequently Asked Questions
- 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.
- 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!
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 I Use For 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.
Keto Custard (Easy & Silky Smooth)
By
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.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 Besti, 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya's Recipe Notes
Serving size: 1 4-ounce ramekin
- Tips: Check out my recipe tips above to help you avoid lumps, prevent an eggy taste, and get the perfect custard texture every time.
- Store: Once cooled, cover the custard with plastic wrap pressed directly on top to prevent a film. It’ll keep in the fridge for 2–3 days.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Keto Custard Recipe
86 Comments
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
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.
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.
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’m sorry, Besti won’t harden like traditional creme brulee, but otherwise the filling tastes similar.
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!
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
Maya | Wholesome Yum
0Hi Karmen, Yes, but you need the powdered version. Use the conversion calculator as it’s way sweeter than pure erythritol.
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.