Our Keto Baked Egg Custard is a delicious low-carb, 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 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.
Easy Keto Custard Recipe - Low Carb & Sugar Free
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.
Print Pin RateServings: 4 servings
Calories: 282kcal
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.
Video
Keto Recipe Baked Egg Custard - Delicious (Smooth & Creamy) Dessert
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 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 (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
- 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.
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.
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.
I forgot to rate
Nice and silky! My non keto kids liked it but I’d add more sweetener and vanilla next time
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?
Hi Kathi,
To answer your questions; yes and yes!
I used golden monkfruit 1:1 and a better grade of vanilla 1:1…was excellent!
Delicious! I substituted Monkfruit sweetener and vanilla extract using recipe measurements.
First time making this, and it’s delicious. Better than shop brought.
You are too kind Sally! Thanks for stopping by 🙂
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.
So glad you like it Lacey it’s one of my favorites too.
I make this at least once weekly now and I love it even more using almond milk.
I’m so glad to hear it’s on your regular menu Lacey! Thank you for your kind words 🙂
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!!