Keto Custard

4.9 from 195 votes

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This easy keto custard recipe is a delicious low-carb, sugar-free dessert that is really easy to make. The custard is smooth and creamy; no one will guess it’s sugar-free and healthy, the best of both worlds.

Keto custard in a bowl with a spoon a blue and white stripe tea towel.
How to make the best keto custard at home. A very easy, healthy, low-carb dessert.

What I love about this recipe

  • Low-carb and keto-friendly: Traditional baked custard recipes are usually high in carbohydrates due to the sugar used. However, this keto custard is made with low-carb ingredients making it the perfect fit for keto and other low-carb diets.
  • High in healthy fats: This custard is made with keto-friendly ingredients that are high in healthy fats, which gives you energy and provides satiety making you feel fuller for longer.
  • Nutrient-dense: This custard is a good source of nutrients like protein, healthy fats, vitamins, and minerals. It’s made with eggs, the best source of all essential amino acids.
  • Delicious: Lastly, it is a delicious dessert that can satisfy your sweet tooth without derailing your diet. It’s as delicious as traditional custard while being much healthier.

If you love this custard, try out our keto custard tart recipe. It’s simply divine!

This recipe makes four servings. One serving has 1g net carbs.

Store Keto Custard in the fridge for up to 4 days. It is not suitable for freezing.

Ingredients and substitutions

Keto Baked Egg Custard Ingredients - easy dessert recipe
Keto Baked Egg Custard Ingredients

Portion sizes in the recipe card below.

  • Eggs. We always use organic free-range eggs.
  • Erythritol. You can use monk fruit or Swerve to sweeten instead if you prefer.
  • Vanilla extract. Vanilla essence will also work and is cheaper, we just like to keep our ingredients as natural as possible, and the extract comes from the bean (the essence is artificial)
  • Heavy cream. Always full-fat heavy cream.
  • Almond milk. Unsweetened and unflavored.
  • Nutmeg. Ground.

If you’re after a different flavor, try our smooth and creamy keto chocolate custard recipe.

How to make the best keto custard

How to make Keto Baked Egg Custard - easy dessert recipe
How to make Keto Baked Egg Custard
  1. Preheat your oven to 150C/300F. Grease an 8-inch 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. Serve warm or cold, on its own, or add a little Keto Whipped Cream.
Keto custard sugar free recipe

Keto Custard (1g Carbs)

This easy keto custard recipe is a delicious low-carb, sugar-free dessert that is really easy to make. The custard is smooth and creamy; no one will guess it’s sugar-free and healthy, the best of both worlds.

Rate it

4.89 from 195 votes
Print Pin
Course: Desserts
Cuisine: French
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 282kcal
Author: Matt Dobson

Unit Conversion

Ingredients

  • 3 large Eggs
  • 2 ounces Erythritol You can use monk fruit or Swerve instead.
  • 2 teaspoons Vanilla Essence
  • 1 cup Heavy Cream
  • 1 cup Unsweetened Almond Milk
  • ½ teaspoon Nutmeg ground

Instructions

  • Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
  • Place the eggs and erythritol in a large bowl and whisk together for 5 minutes, until they have paled in color.
    3 large Eggs, 2 ounces Erythritol
  • Add the vanilla and 1/2 cup of the heavy cream. Whisk well.
    2 teaspoons Vanilla Essence, 1 cup Heavy Cream
  • Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
    1 cup Unsweetened Almond Milk
  • Pour into your prepared pie dish and sprinkle over the nutmeg.
    ½ teaspoon 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 bake 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)

Notes

 
SERVE: We love this custard on its own, but you can serve it with a dollop of keto whipped cream.
STORE: Store Keto Custard in the fridge for up to 4 days. It is not suitable for freezing.

Nutrition

Serving: 100g | 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
Keto Custard in a bowl ready to eat
Easy Keto Custard Recipe. Low Carb and Very Healthy as well as being Super Delicious.

Want more great sweet desserts? Try some of our other great Keto Dessert Recipes;

Adjust the servings above to make a larger batch of this Keto Baked Egg Custard recipe.

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Matt Dobson profile picture.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

Best Keto Fat Bombs Recipes

37 thoughts on “Keto Custard”

  1. 5 stars
    Perfect. I made it almost exactly to the recipe except I did half n half in place of the almond milk. I really cannot tell that it was substitute sugar. This is simply, custard, and there is no need to feel like you are missing something if this is a favorite dessert.

    Reply
  2. 5 stars
    I LOVE this recipe. I have missed custard so much but now that I have this recipe, I make it sometimes 2x a week. I wish now I could find a Keto rice pudding this easy. I set my custard in the oven for tonight’s snack. Can’t wait.

    Reply
  3. 5 stars
    I had to stop myself from eating the whole thing! I had to substitute allulose and stevia for the swerve and coconut milk for the almond milk and it ended up divine! Definitely will make again!

    Reply
  4. 5 stars
    Absolutely perfect. I was concerned that it would taste different from traditional custards with the addition of the almond milk. But not only was it sensational but the lowering of the calories was an added bonus. Will be definitely be making this again. Used erythritol (1/2 cup) as the sweetener.

    Reply
    • Hi Rosemary, so glad that it worked for you. We have used erythritol with success as well. Thank you for your kind words.

      Reply
  5. 5 stars
    I’m thinking a keto crust for a cheese cake and adding in sweet coconut to this recipe it would make a French coconut pie

    Reply
  6. I don’t understand your Carb calculations for this recipe since Natvia has over 50g of carbs for 2 ounces that you suggest is needed for the egg custard

    Reply
    • Hi Michelle,

      I think you might be looking at a different product or misreading the label as Natvia has 0g net carbs per 100g. Sugar alcohols are not included in carb counts as they have no impact on blood sugar, so just double check that you haven’t counted them by accident.

      Reply
  7. I made a custard pie (not your recipe) with only almond milk. The result was set custard on top of ¹/² in of water! Gross…. before I try your recipe have you ever had this issue? I am assuming using ¹/² almond and ¹/² heavy cream will gratify this? Thanks so much

    Reply
    • Hi Julie,

      I have noticed that almond milk has a tendency to split when cooked. We haven’t had anything like that happen with this recipe, only positive comments coming from people who have made it. I hope that addresses your concerns 🙂

      Reply
  8. Love this! I make it in individual servings so I have portion control otherwise I could eat the whole thing at once!

    Reply
    • Guilty! I ate the whole thing myself when I made this last week ‍♀️ But it was two separate days so I think it’s not so bad??? ‍♀️ It was just too yummy!

      Reply
  9. Mine is in the oven as I’m typing this! Used 2 oz Monk fruit granulated sweetener, vanilla almond milk (unsweetened) and vanilla extract. I tasted before I put in the oven and I’m soooo excited! Thank you for this recipe!!

    Reply
  10. I used Swerve granulated and 1% milk instead of almond milk. It was absolutely delicious. I thought it was just sweet enough and the nutmeg gave it an added bonus. Will definitely make this again! My non low carb family even liked it, but I’m not sharing next time.

    Reply
  11. Can you substitute Swerve (granular or powdered) in a 1:1 ratio for the NatVia? It’s not available in my area and the Amazon link shows only available from third party sellers.

    Can you substitute vanilla extract for the vanilla essence in a 1:1 ratio?

    Reply
  12. Beautiful desert; very simple yet delicious. Note, I used a shallower dish so it took 15 minutes less time; I would have preferred more depth but didn’t have a deeper dish.

    Reply

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