Easy Low Carb Keto Custard Recipe

Preheat the oven to 350 degrees F (177 degrees C). 

In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.

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.

While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.

Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.

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.

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.

Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.