Keto Custard Recipe – Super Easy Baked Egg Custard, Sweet & Creamy

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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.

Keto Custard Recipe - Low Carb Baked Egg
Keto Custard Recipe – Low-Carb Baked Egg, Creamy & Delicious

The Low Carb Baked keto Egg Custard can be made a day or 2 before it’s needed if you are serving it cold.

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The unsweetened almond milk can be swapped out for the milk of your choice.

Keto Baked Egg Custard - easy dessert recipe

Keto Custard Recipe - Sweet & Creamy

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.
5 from 135 votes
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Course: Desserts
Cuisine: French
Prep Time: 10 mins
Cook Time: 1 hr 12 mins
Cooling: 15 mins
Total Time: 1 hr 37 mins
Servings: 4 servings
Calories: 282kcal
Author: Gerri

Ingredients

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

Keto Baked Egg Custard Ingredients - easy dessert recipe
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

How to make Keto Baked Egg Custard - easy dessert recipe
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.
Keto Custard in a bowl ready to eat
Easy Keto Custard Recipe. Low Carb and Very Healthy as well as being Super Delicious.

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.

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21 thoughts on “Keto Custard Recipe – Super Easy Baked Egg Custard, Sweet & Creamy”

  1. 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

    Reply
    • 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 🙂

  2. I don’t understand your Carb calculations for this recipe since Natvia has over 50g of carbs for 2 ounces that you suggest is needed for the egg custard

    Reply
    • Hi Michelle,

      I think you might be looking at a different product or misreading the label as Natvia has 0g net carbs per 100g. Sugar alcohols are not included in carb counts as they have no impact on blood sugar, so just double check that you haven’t counted them by accident.

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