Keto Custard Recipe – Sugar Free (1g Carbs)

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This Keto 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.

Keto Custard Recipe - Low Carb Baked Egg
Keto Custard Recipe – Low-Carb Baked Egg, Creamy & Delicious

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 Baked Egg Custard - easy dessert recipe

Keto Custard - Sugar Free (1g Carbs)

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.
4.97 from 159 votes
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Course: Desserts
Cuisine: French
Cook Time: 1 hr 15 mins
Total Time: 1 hr 15 mins
Servings: 4 servings
Calories: 282kcal
Author: Matt

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Ingredients

Instructions

  • Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
  • Place the eggs and sweetener (swerve) 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

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

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

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

Keto Baked Egg Custard Ingredients

Keto Baked Egg Custard Ingredients - easy dessert recipe
Keto Baked Egg Custard Ingredients
  • 3 large Eggs
  • 2 ounces of Swerve
  • 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

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.
  9. Serve warm or cold, on its own, or add a little Keto Whipped Cream.
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;

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

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29 thoughts on “Keto Custard Recipe – Sugar Free (1g Carbs)”

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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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