Keto Baked Egg Custard – Easy Sugar-Free Dessert Recipe

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.

Keto Baked Egg Custard

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.

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Course: Desserts

Cuisine: French

Prep Time: 10 minutes

Cook Time: 1 hour 12 minutes

Cooling: 15 minutes

Total Time: 1 hour 37 minutes

Servings: 4 servings

Calories: 282kcal

Author: Gerri

Ingredients

• 3 large Eggs
• 2 ounces Natvia
• 2 teaspoons Vanilla Essence
• 1 cup Heavy Cream
• 1 cup Unsweetened Almond Milk
• ½ teaspoon Nutmeg ground

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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.

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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
• 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

1. Preheat your oven to 150C/300F. Grease an 8in 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.

Want more great sweet desserts, try some of our other great Keto Dessert Recipes;

• Keto Chocolate Cheesecake
• Keto Vanilla Pudding
• Keto Lemon Cupcakes

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

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