Just 6 ingredients needed for this luscious, creamy, decadent keto custard recipe! Enjoy this keto dessert any night of the week on your keto, low carb, sugar free or carnivore diet! Just 1 total carbs per serving!
Easy Keto Custard
This easy keto egg custard is prepared very quickly using a high powered blender. This sugar free egg custard recipes takes just 6 ingredients and just a few minutes to prepare then bakes perfectly in the oven for an easy dessert any night of the week.
Enjoy this creamy egg custard any time of day! With just 1 total carbs per serving this will fit into your macros easily on your keto diet.
Read below if you need to make this low carb custard recipe dairy free or nut free. Very easy to swap out the ingredients I used to make this comforting old fashioned dessert!
When you really have a sweet tooth that you are trying to control on a keto diet or low carb diet, making something that uses natural sugar free sweeteners is the way to go.
Also, the best way to not overdue or overeat keto treats is to make them in small portions so they are measured out and easy to grab. Having a large cheesecake or cake is lovely for when you are entertaining but having a large keto dessert around in your kitchen may tempt you to eat more than 1 serving.
I've got a bunch of single serving cakes and keto dessert recipes that just make one or two servings, like my keto lava cakes, so you can avoid falling into the trap of overeating these delicious sugar free treats!
Satisfy your sweet tooth without spiking your blood sugar. Keeping your blood glucose levels nice and steady throughout the day is one of the best ways to control sugar cravings and lose weight.
Including healthy fats into your meals and snacks is helpful to feel satisfied and satiated. How much fat you should include in your low carb or keto diet is very individual and what one person is doing to lose weight, is not necessarily the right approach for anyone else.
This is not a one size fits all diet and you may need to change your macros to see the needle move in the right direction.
This egg custard is just slightly sweet, but can be adjusted to your preference.
Pro tip: Before adding the whole eggs to the custard mixture, taste the mixture and decide if it's sweet enough for you and your family. If not, add just a small amount more of your preferred low carb sweetener, taste again and if it's good for you then add your eggs into the mixture.
Topping with some low carb berries like raspberries, blueberries, blackberries or strawberries and some sugar free whipped cream is also a fantastic idea!
What is Egg Custard?
A simple, baked egg custard has simple ingredients; eggs, milk, salt and sweetener. It is the basic ingredients needed to make a keto quiche. When baked with a low temperature, in a water bath, the custard mixture is silky smooth and goes down like butter!
To make this egg custard keto friendly, we swapped milk with heavy cream as well as swapped out white refined sugar with our favorite sugar free, low carb, keto sweetener.
Enjoying this keto custard recipe every day will fit perfectly into your low carb life because it is just 1 carb net carbs and just around 200 calories making this an easy treat to enjoy while still losing weight.
Tools to Make Egg Custard
Blender-Using a high powered blender will get this egg custard prepped quickly to bake. You could whisk by hand but using a blender will ensure everything is blended well, no lumps.
Ramekins-I used 6 ounce ramekins but you could also use a 8 inch square baking dish. The ramekins make it easier for serving and are perfectly portioned.
Baking Dish-I used a 9 by 13 glass baking dish to place the smaller ramekins in, then added hot water to the baking dish about half way up the sides of the ramekins.
How to Make Egg Custard Recipe
To see exact measurements, print recipe and view nutritional information please scroll to the bottom of this blog post to view recipe card.
Ingredients
large eggs
heavy whipping cream (for a dairy-free option use canned coconut milk or coconut cream)
unsweetened almond milk or coconut milk
Better than Sugar substitute or Swerve confectioners
pinch sea salt- optional ( I like adding a bit of salt to a sweet treat because it helps enhance the flavor without using too much sweetener)
Instructions
Preheat oven to 350 degrees F. Place 5 individual ramekins in a 9 by 13 large baking dish.
Add all ingredients into a blender or large bowl and blend until smooth. Pour cream mixture evenly into ramekins.
Place 9 by 13 baking dish into the oven. Pour hot boiling water into the baking dish until it reaches half way up the sides of the ramekins. You just want enough water to at least be higher than the bottoms of the custard cups, possibly at least an inch of water.
Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, cook time may need to be a bit longer, around 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
Enjoy baked custard warm, room temperature or refrigerate and top with sugar free whipped cream if desired.
How to Store Egg Custard
You can enjoy these warm right out of the oven or chill them in the fridge to enjoy all week long.
Allow to cool completely then place some plastic wrap or parchment over the top of each ramekin and store in the fridge for up to 5 days.
I would not suggest freezing these as I'm not sure how well these will thaw out, but of course it could be done, but I think best if made fresh and just refrigerated.
Low Carb Sweetener Options
If you're not a fan of stevia in this low carb egg custard recipe you can swap with another low carb sweetener of choice.
Monk fruit sweetener is a great option and Swerve sweetener is also wonderful. If you want a silky smooth texture it's better to use a powdered or confectioners style low carb sweetener over a granular option.
Use my sweetener guide & conversion chart to help you decide how much to use in this recipe to replace the stevia I used.
More Low Carb Dessert Recipes you might like:
- Slow Cooker Maple Custard
- Coffee Roll Custard
- Slow Cooker Blueberry Custard
- Egg Custard Tarts
- Lemon Custard Pie
- Keto Chocolate Pudding
- Keto Vanilla Pudding
- Keto Banana Pudding
Sugar Free Keto Egg Custard Recipe
Sugar Free Keto Egg Custard
Ingredients
- 4 large eggs
- 1.5 cups heavy cream
- .5 cup unsweetened almond milk
- ½ teaspoon vanilla liquid stevia
- 1 teaspoon vanilla extract
- ⅓ cup Better than Sugar substitute or Swerve
- pinch salt
Instructions
- Preheat oven to 350 degrees F. Place 5 ramekins in a 9 by 13 baking dish.
- Add all ingredients into a blender and blend until smooth. Pour evenly into ramekins.
- Place 9 by 13 baking dish into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
- Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
- Enjoy warm or refrigerate and top with sugar free whipped cream.
Kathleen
I make pumpkin custards in small ramekin cups by using my favorite recipe for pumpkin pie. Just skip the crust, and pour the filling in small dishes.
Patti
Thank you for sharing this recipe. I need to eat more eggs and have been looking for a good egg custard recipe for diabetics. I made it last night and it was yummy! I substituted 2 cups of 2% organic milk for the heavy cream and almond milk. I used Swerve sweetener. I baked it 30 minutes then 15 minutes longer and it was perfect with a bit of brown crust on top! I sprinkled with a tiny bit of nutmeg. So good! Next time I might reduce the sweetener to 1/4 cup, as it was a little sweet for me!
Jackiv
Custard is normally cooked on the stove first until bubbles form around the edges and then baked. I am trying this recipe because I am lazy, but at the same time, I am skeptical that it will work. The comments are not encouraging here. Fingers crossed.
jackiv
I baked it in an electric oven and metal pan for 35 minutes, turned off the oven and let it in there for 5 more minutes just in case. This set up perfectly, is brown on top, and I'm so glad! I'll have some Aldi black cherries on top like my German grandmother used to give me when I was a little girl. Thanks for this keeper!
Heather
I've cooked mine an hour and 20 minutes and still total liquid in the middles!! Taste great so I'm not complaining but not sure why with the cook time almost tripled they're still watery 🤷♀️
ann wallen
wondering if these could be changed a bit to turn into a pumpkin custard ??
Brenda
Maybe leave out an egg, add a small couple tablespoons of pumpkin puree, and dried pumpkin spice.
Roberta Wiebe
I wonder, to make this dairy free, could you add canned coconut milk instead of the whipping cream,thanks Brenda
Brenda
It's a good idea, if you try it let me know!
Jane M
So simple & soooooo good. I didn’t ramekins so I used 1/2 pint canning jars, they worked perfectly especially with lids. The perfect dish for someone convalescing and needing extra protein & fat to stimulate an appetite. Will make this often.
Chandra
Looks tasty! What would be the baking time for an 8x8 dish instead of the ramekins?
Heidi
Mine didn’t cook or set I put the back on the oven for a extra 10 minutes and they’re still liquify. Suggestions?
Brenda
Were they still a little jiggly? Were the tops brown? That should be still be fine, they won't be solid set and will firm up in the fridge.Also I have an electric oven and it tends to cook quicker than gas. Do you have a gas oven/
Flora
Please can you fix the regulating function for servings and ingredients? I only can change the ingredients, but it still shows 5 servings..... I have to try this recipe, but no matter if it shows 4 eggs oder 16 eggs to use - always 5 servings???
Thank you, I love your recipes
Brenda
That is most likely an issue with the recipe plug in. I'll ask if tech support can fix it.
Dawn
I wonder how this would translate to an Instant Pot, maybe using silicone ramekins, or maybe even the silicone egg molds?
Lynne
Thank you for sharing. Can this be made in a single baking dish? I don't have the individual cups
Phyllis
I have been making this recipe for over a year. Everything worked well until winter set in now my custards look great and then I take them out of the over and they all fall. Please help me