Low Carb Keto Custard

I’ll be honest—I didn’t expect to love custard this much. Most keto desserts swing too hard into either “too eggy” or “fake-sweet chemical storm.” This one? It’s rich, creamy, gently sweet, and makes you feel like you’re cheating without the carb crash. I’ve made it warm, chilled, topped with berries, and even used it as a layer in keto trifles. It always delivers.

What Solves the “Sad Keto” Problem

You know the issue—low-carb desserts that either taste like scrambled eggs or never quite set. This custard avoids both disasters:

• Tempering the eggs keeps it smooth, not scrambled.
• Water bath baking prevents rubbery edges or cracks.
• The Monk Fruit + Allulose blend gives real sugar flavor without spiking blood sugar or leaving that weird cold-aftertaste.

It’s not just a keto knockoff—it’s legit dessert.

What I Used (And Why It Worked)

• 2 large eggs – The custard base. Too many and it turns quichey.
• 2 cups (480ml) heavy cream – The real MVP. Keeps it rich and full-fat (don’t sub with low-fat anything).
• ½ cup (100g) powdered monk fruit + allulose blend – Tastes like sugar, won’t boot you out of ketosis. Powdered = smooth texture.
• ¼ tsp sea salt – Balances the sweetness, enhances the vanilla.
• 2 tsp vanilla extract – Use the real stuff if you can. It’s worth it.
• Nutmeg (optional) – Adds warmth. Just a dusting before baking.

Keto Swaps That Actually Work

Swap	Impact
Erythritol instead of allulose blend	Works, but may crystallize slightly after chilling. Still tasty.
Almond milk instead of cream	Not recommended. It’ll get watery and sad.
Coconut cream	Works, but gives it a coconut vibe. Great if that’s your jam.
Add a third egg yolk	For a richer, thicker version. I do this when I’m feeling fancy.

What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Scrambled eggs in my custard	Poured hot cream too fast	Whisk like your macros depend on it—slow stream, constant whisking
Weird texture	Used granulated sweetener	Only use powdered sweetener for smooth results
Overbaked and rubbery	Left it in too long	Pull it when the center still jiggles slightly

How to Make It (Step-by-Step)

1. Preheat oven to 177°C / 350°F.
2. Beat eggs in a bowl until frothy (about 30 seconds on medium-low).
3. Heat cream with sweetener + salt in a saucepan over medium-low. Stir until hot but not boiling—small bubbles at the edge are your cue.
4. Temper eggs by slowly whisking in the hot cream. Don’t rush this step.
5. Add vanilla and stir to combine.
6. Pour into 6 ramekins (about 4 oz each). Sprinkle nutmeg if using.
7. Water bath time – Place ramekins in a deep baking dish and pour hot water halfway up the sides.
8. Bake 30–40 minutes until edges are set and center jiggles just slightly. A knife should come out mostly clean.
9. Cool completely at room temp. Chill for best texture.

I portion mine into six and log it in my tracker—easy peasy macro math.

Tricks That Made This Work Better

• I warm my cream slowly and whisk gently—it’s about finesse, not speed.
• I let the custards chill uncovered for 10 minutes before wrapping them. It prevents condensation and soggy tops.
• If I need this for a dinner party? I make it the day before. It sets like a dream overnight.

How I Store

• Fridge: Keeps for 3 days covered in plastic wrap or lids. Still silky by day 3.
• Freezer? Technically possible, but texture takes a hit. I don’t recommend it.

Real Keto Questions, Real Answers

> Will this spike blood sugar?
Not with the monk fruit + allulose combo. Allulose doesn’t count toward net carbs and doesn’t spike insulin.

> Can I use only egg yolks for more richness?
Yes—try 3 yolks instead of 2 whole eggs for a denser, French-style custard.

> Can I skip the water bath?
Technically yes, but don’t. Without it, the edges cook faster than the center = curdled mess.

Nutrition Facts

Serving Size: 1 custard cup (1/6 of the recipe)

Nutrient	Amount
Calories	303 kcal
Total Fat	30g
Saturated Fat	20g
Cholesterol	191mg
Sodium	112mg
Total Carbohydrates	2g
Dietary Fiber	0g
Sugars	2g
Protein	4g
Net Carbs	2g

Check out More Recipes:

• Low Carb Keto Cheesecake Brownies Recipe
• Low Carb Keto Coconut Macaroons
• Low Carb Keto Chocolate Frosting Recipe (Sugar-Free)