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.

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 Custard - Sugar Free (1g Carbs)
Ingredients
- 3 large Eggs
- 2 ounces Swerve
- 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 (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
Nutrition
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

- 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

- 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’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.