This deliciously creamy keto custard is an easy, sugar-free dessert that’s rich, smooth, and perfectly sweet. Made with simple ingredients, it’s a quick treat that feels indulgent yet stays low in carbs. Enjoy it warm or chilled, with a sprinkle of nutmeg for extra flavor. Perfect for meal prep or a guilt-free sweet fix!
Ingredients Needed
- 2 large eggs
- 480ml (2 cups) heavy cream / double cream
- 100g (½ cup) Powdered Monk Fruit Allulose Blend
- ¼ tsp sea salt
- 2 tsp vanilla extract
- Nutmeg (optional, for sprinkling)
How To Make Low Carb Keto Custard
- Preheat the oven: Preheat to 177°C (350°F).
- Beat the eggs: In a medium bowl, beat the eggs on medium-low speed for about 30 seconds until frothy.
- Heat the cream: In a small saucepan over medium-low heat, combine the cream, powdered sweetener, and sea salt. Heat, stirring occasionally, until it reaches 82°C (180°F) or just before boiling. Small bubbles will form around the edges. Do not let it boil. Stir in the vanilla extract.
- Temper the eggs: While whisking the eggs constantly, slowly pour in the hot cream in a thin stream to prevent curdling.
- Divide into ramekins: Pour the custard mixture evenly into six (120ml / 4oz) ramekins. Lightly sprinkle with nutmeg if desired.
- Prepare the water bath: Place the ramekins into a deep baking dish and pour in hot water until it reaches halfway up the sides of the ramekins.
- Bake the custard: Bake for 30-40 minutes, until the edges are set but the center is still slightly jiggly. A knife inserted in the center should come out clean.
- Cool and serve: Let the custard cool completely at room temperature until set. Refrigerate before serving if making ahead.
Recipe Tips
- Temper the eggs slowly: Pour the hot cream into the eggs very slowly while whisking to prevent scrambling. This keeps the custard smooth.
- Use a water bath: Placing the ramekins in a pan with hot water helps cook the custard evenly and prevents cracking.
- Check for the perfect jiggle: The edges should be set, but the center should still be slightly jiggly when you remove it from the oven. Overbaking will make it too firm.
- Let it cool completely: The custard will continue setting as it cools. Refrigerate for a few hours for the best texture.
- Use fresh, high-quality cream: The cream is the star of this recipe, so use full-fat, fresh cream for the creamiest custard.
How To Store Leftovers?
- Refrigerate: First, let the custard cool to room temperature. Then, cover each ramekin with plastic wrap or a lid and store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 custard cup (1/6 of the recipe)
- Calories: 303
- Total Fat: 30g
- Saturated Fat: 20g
- Cholesterol: 191mg
- Sodium: 112mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 4g
Check out More Recipes:
- Low Carb Keto Cheesecake Brownies Recipe
- Low Carb Keto Coconut Macaroons
- Low Carb Keto Chocolate Frosting Recipe (Sugar-Free)
Low Carb Keto Custard
Description
This deliciously creamy keto custard is an easy, sugar-free dessert that’s rich, smooth, and perfectly sweet. Made with simple ingredients, it’s a quick treat that feels indulgent yet stays low in carbs. Enjoy it warm or chilled, with a sprinkle of nutmeg for extra flavor. Perfect for meal prep or a guilt-free sweet fix!
Ingredients
Instructions
- Preheat the oven: Preheat to 177°C (350°F).
- Beat the eggs: In a medium bowl, beat the eggs on medium-low speed for about 30 seconds until frothy.
- Heat the cream: In a small saucepan over medium-low heat, combine the cream, powdered sweetener, and sea salt. Heat, stirring occasionally, until it reaches 82°C (180°F) or just before boiling. Small bubbles will form around the edges. Do not let it boil. Stir in the vanilla extract.
- Temper the eggs: While whisking the eggs constantly, slowly pour in the hot cream in a thin stream to prevent curdling.
- Divide into ramekins: Pour the custard mixture evenly into six (120ml / 4oz) ramekins. Lightly sprinkle with nutmeg if desired.
- Prepare the water bath: Place the ramekins into a deep baking dish and pour in hot water until it reaches halfway up the sides of the ramekins.
- Bake the custard: Bake for 30-40 minutes, until the edges are set but the center is still slightly jiggly. A knife inserted in the center should come out clean.
- Cool and serve: Let the custard cool completely at room temperature until set. Refrigerate before serving if making ahead.
Notes
- Temper the eggs slowly: Pour the hot cream into the eggs very slowly while whisking to prevent scrambling. This keeps the custard smooth.
- Use a water bath: Placing the ramekins in a pan with hot water helps cook the custard evenly and prevents cracking.
- Check for the perfect jiggle: The edges should be set, but the center should still be slightly jiggly when you remove it from the oven. Overbaking will make it too firm.
- Let it cool completely: The custard will continue setting as it cools. Refrigerate for a few hours for the best texture.
- Use fresh, high-quality cream: The cream is the star of this recipe, so use full-fat, fresh cream for the creamiest custard.
Low Carb Keto Custard
