Our Keto Baked Egg Custard is a great sugar-free dessert that is really easy to make. It’s smooth, creamy and no one will guess that it’s low carb!
The Low Carb Baked 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.
This Keto Baked Egg Custard recipe makes 4 serves. 1 serving has on 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
- 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 Baked Egg Custard
- 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.
Keto Baked Egg Custard - EASY Sugar-Free Dessert Recipe
Our Keto Baked Egg Custard is a great dessert when you are feeding a crowd. It’s smooth, creamy and no one will guess that it’s sugar-free!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour 12 minutes
Cooling: 15 minutes
Total Time: 1 hour 37 minutes
Servings: 4 servings
Calories: 282
Ingredients
- 3 large Eggs
- 2 ounces Natvia
- 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 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.
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
Want more great sweet desserts, try some of our other great Keto Dessert Recipes;
To make a larger batch of this Keto Baked Egg Custard recipe adjust the servings above.
