This easy keto custard recipe is a delicious, low-carb, sugar-free dessert that is really easy to make. The custard is smooth and creamy, so no one will guess it’s sugar-free and healthy—the best of both worlds.
For more easy keto dessert recipes why not try my keto no-churn ice cream, sugar-free keto pudding or my delicious keto strawberry mousse.
Why you’ll love this keto custard
- Low-carb and keto-friendly: Traditional baked custard recipes are usually high in carbohydrates due to the sugar used. However, this keto custard is made with low-carb ingredients making it the perfect fit for keto and other low-carb diets.
- High in healthy fats: This custard is made with keto-friendly ingredients that are high in healthy fats. These fats give you energy and provide satiety, making you feel fuller for longer.
- Nutrient-dense: This custard is a good source of nutrients like protein, healthy fats, vitamins, and minerals. It’s made with eggs, the best source of all essential amino acids.
- Delicious: Lastly, it is a delicious dessert that can satisfy your sweet tooth without derailing your diet. It’s as tasty as traditional custard while being much healthier.
If you love this custard, try out our keto custard tart recipe. It’s simply divine!
Ingredients and substitutions
- Eggs: We recommend using organic free-range eggs.
- Erythritol: You can substitute monk fruit or Swerve if you prefer.
- Vanilla extract: Vanilla essence is a cheaper alternative, but we prefer the natural flavor of vanilla extract.
- Heavy cream: Use full-fat heavy cream for the best results.
- Almond milk: Choose unsweetened and unflavored almond milk.
- Nutmeg: Ground nutmeg adds a warm, aromatic flavor.
If you’re after a different flavor, try our smooth and creamy keto chocolate custard recipe.
How to make the best keto custard
- Preheat your oven to 150C/300F. Grease an 8-inch deep pie dish.
- Whisk together eggs and erythritol in a large bowl for 5 minutes until pale in color.
- Add vanilla and 1/2 cup of heavy cream and whisk well.
- Add remaining cream and almond milk, whisking until combined.
- Pour the mixture into the prepared pie dish and sprinkle with nutmeg.
- Place the pie dish in a large roasting dish and create a water bath by adding enough hot water to reach halfway up the side of the pie dish.
- Bake for 1 hour 15 minutes, or until the center jiggles slightly.
- Let cool for 15 minutes before serving. Enjoy warm or cold, on its own or with keto whipped cream.
Frequently Asked Questions
Can I freeze keto custard?
No, keto custard is not suitable for freezing.
How long can I store keto custard?
Keto custard can be stored in the refrigerator for up to 4 days.
What can I serve keto custard with?
Keto custard is delicious on its own, but you can also serve it with a dollop of keto whipped cream or your favorite keto-friendly berries.
Keto Custard (1g Carbs)
This easy keto custard recipe is a delicious low-carb, sugar-free dessert that is really easy to make. The custard is smooth and creamy; no one will guess it’s sugar-free and healthy, the best of both worlds.
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Print Pin Share EmailServings: 4 servings
Calories: 282kcal
Unit Conversion
Ingredients
- 3 large Eggs
- 2 ounces Erythritol You can use monk fruit or Swerve instead.
- 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 erythritol in a large bowl and whisk together for 5 minutes, until they have paled in color.3 large Eggs, 2 ounces Erythritol
- Add the vanilla and 1/2 cup of the heavy cream. Whisk well.2 teaspoons Vanilla Essence, 1 cup Heavy Cream
- Add the remaining cream and almond milk and whisk until the ingredients are well mixed.1 cup Unsweetened Almond Milk
- Pour into your prepared pie dish and sprinkle over the nutmeg.½ teaspoon 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 bake 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)
Notes
SERVE: We love this custard on its own, but you can serve it with a dollop of keto whipped cream. STORE: Store Keto Custard in the fridge for up to 4 days. It is not suitable for freezing.
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
Made this recipe?Tag me at @myketokitchen
Want more great sweet desserts? Try some of our other great Keto Dessert Recipes;
Adjust the servings above to make a larger batch of this Keto Baked Egg Custard recipe.
Best keto dessert ever!! I am in love with it! Thank you for sharing this recipe!
So glad yo enjoyed the custard Lou Ann. Its one of my favorites too.
Perfect. I made it almost exactly to the recipe except I did half n half in place of the almond milk. I really cannot tell that it was substitute sugar. This is simply, custard, and there is no need to feel like you are missing something if this is a favorite dessert.
Thank you so much for the feedback, Rama. So glad you like the custard.
I LOVE this recipe. I have missed custard so much but now that I have this recipe, I make it sometimes 2x a week. I wish now I could find a Keto rice pudding this easy. I set my custard in the oven for tonight’s snack. Can’t wait.
Hi Kate, here is a rice pudding recipe made of cauliflower rice if you want to try that out.
Good morning Matt,
Can I use canderell as a sweet substitute?
Hello Jennifer, I have to confess I’ve never used it. we tend to steer clear of aspartame and use only natural sweeteners.
Would this custard work as eclair filling?
Hi Cindy, yes, it would be ideal for eclairs.
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!
So glad you enjoyed the custard Tanya and thank you for letting us know that the other sweeteners work too.
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.
Hi Rosemary, so glad that it worked for you. We have used erythritol with success as well. Thank you for your kind words.
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
Sounds tasty, let us know how it goes Laurel. We do have a keto custard tart recipe here if you’d like to try that, it is delicious.
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 🙂
Love this! I make it in individual servings so I have portion control otherwise I could eat the whole thing at once!
What a great idea, Janet! I’m so glad that you love it 🙂
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!
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!!
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 🙂
First time making this, and it’s delicious. Better than shop brought.
You are too kind Sally! Thanks for stopping by 🙂
Delicious! I substituted Monkfruit sweetener and vanilla extract using recipe measurements.
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!
Nice and silky! My non keto kids liked it but I’d add more sweetener and vanilla next time
I forgot to rate
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.