Keto Custard Recipe – Super Easy Baked Egg Custard, Sweet & Creamy

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This Keto Baked Egg Custard recipe is a delicious low-carb, sugar-free dessert that is really easy to make. This custard is smooth no one will guess that it’s low carb.

The Low Carb Baked keto Egg Custard can be made a day or 2 before it’s needed if you are serving it cold.

The unsweetened almond milk can be swapped out for the milk of your choice.

Keto Custard Recipe - Sweet & Creamy

This easy Keto Baked Egg Custard is a great low-carb dessert to make when you are feeding a crowd. It’s smooth, creamy and no one will guess that it’s sugar-free.

5 from 145 votes

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Course: Desserts

Cuisine: French

Prep Time: 10 mins

Cook Time: 1 hr 12 mins

Cooling: 15 mins

Total Time: 1 hr 37 mins

Servings: 4 servings

Calories: 282kcal

Author: Gerri

Ingredients

• 3 large Eggs
• 2 ounces Natvia (aka Swerve)
• 2 teaspoons Vanilla Essence
• 1 cup Heavy Cream
• 1 cup Unsweetened Almond Milk
• ½ teaspoon Nutmeg ground

US Customary - Metric

Instructions

• Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
• Place the eggs and sweetener in a large bowl and whisk together for 5 minutes, until they have paled in color.
• Add the vanilla and 1/2 cup of the cream. Whisk well.
• Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
• Pour into your prepared pie dish and sprinkle over the nutmeg.
• Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
• Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
• Leave to cool for 15 minutes before serving.
• Serve warm or cold, on its own or add a little Keto Whipped Cream.

Video

Keto Custard Recipe - Low-Carb Vanilla, Easy Baked Egg - Delicious, Smooth & Creamy (1g Net Carbs)

Nutrition

Calories: 282kcal | Carbohydrates: 2g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 240mg | Sodium: 164mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 0.3mg | Calcium: 138mg | Iron: 0.7mg

This Keto Baked Egg Custard recipe makes 4 serves. 1 serving has 1g net carbs.

Store leftover Low Carb Baked Egg Custard in the fridge for up to 4 days. It is not suitable for freezing.

Keto Baked Egg Custard Ingredients

• 3 large Eggs
• 2 ounces of Natvia (or Swerve to taste)
• 2 teaspoons of Vanilla Essence
• 1 cup of Heavy Cream
• 1 cup of Unsweetened Almond Milk
• ½ teaspoon of Nutmeg, ground

How to Make Keto Custard

1. Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
2. Place the eggs and sweetener in a large bowl and whisk together for 5 minutes, until they have paled in color.
3. Add the vanilla and 1/2 cup of the cream. Whisk well.
4. Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
5. Pour into your prepared pie dish and sprinkle over the nutmeg.
6. Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
7. Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
8. Leave to cool for 15 minutes before serving.
9. Serve warm or cold, on its own, or add a little Keto Whipped Cream.

Want more great sweet desserts, try some of our other great Keto Dessert Recipes;

• Keto Chocolate Cheesecake
• Keto Vanilla Pudding
• Keto Lemon Cupcakes

To make a larger batch of this Keto Baked Egg Custard recipe adjust the servings above.

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