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

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Get It NowInstructions
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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.
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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