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.
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 Email Servings: 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 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
- 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.
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
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 🙂