Home » Recipes » Keto Custard
by Matt Dobson
37
4.9 from 194 votes
Jump to Recipe
This easy keto custard recipe is a delicious low-carb, sugar-free dessert that is really easy to make. The custard is smooth and creamy; no one will guess it’s sugar-free and healthy, the best of both worlds.
What I love about this recipe
- Low-carb and keto-friendly: Traditional baked custard recipes are usually high in carbohydrates due to the sugar used. However, this keto custard is made with low-carb ingredients making it the perfect fit for keto and other low-carb diets.
- High in healthy fats: This custard is made with keto-friendly ingredients that are high in healthy fats, which gives you energy and provides satiety making you feel fuller for longer.
- Nutrient-dense: This custard is a good source of nutrients like protein, healthy fats, vitamins, and minerals. It’s made with eggs, the best source of all essential amino acids.
- Delicious: Lastly, it is a delicious dessert that can satisfy your sweet tooth without derailing your diet. It’s as delicious as traditional custard while being much healthier.
If you love this custard, try out our keto custard tart recipe. It’s simply divine!
This recipe makes four servings. One serving has 1g net carbs.
Store Keto Custard in the fridge for up to 4 days. It is not suitable for freezing.
Ingredients and substitutions
Portion sizes in the recipe card below.
- Eggs. We always use organic free-range eggs.
- Erythritol. You can use monk fruit or Swerve to sweeten instead if you prefer.
- Vanilla extract. Vanilla essence will also work and is cheaper, we just like to keep our ingredients as natural as possible, and the extract comes from the bean (the essence is artificial)
- Heavy cream. Always full-fat heavy cream.
- Almond milk. Unsweetened and unflavored.
- Nutmeg. Ground.
If you’re after a different flavor, try our smooth and creamy keto chocolate custard recipe.
How to make the best keto custard
- Preheat your oven to 150C/300F. Grease an 8-inch 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.
Keto Custard (1g Carbs)
This easy keto custard recipe is a delicious low-carb, sugar-free dessert that is really easy to make. The custard is smooth and creamy; no one will guess it’s sugar-free and healthy, the best of both worlds.
Rate it
4.89 from 194 votes
Print Pin
Course: Desserts
Cuisine: French
Cook Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 15 minutes mins
Servings: 4 servings
Calories: 282kcal
Author: Matt Dobson
Unit Conversion
US Customary – Metric
Ingredients
- 3 large Eggs
- 2 ounces Erythritol You can use monk fruit or Swerve instead.
- 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 erythritol in a large bowl and whisk together for 5 minutes, until they have paled in color.
3 large Eggs, 2 ounces Erythritol
Add the vanilla and 1/2 cup of the heavy cream. Whisk well.
2 teaspoons Vanilla Essence, 1 cup Heavy Cream
Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
1 cup Unsweetened Almond Milk
Pour into your prepared pie dish and sprinkle over the nutmeg.
½ teaspoon 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 bake 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)
Notes
SERVE: We love this custard on its own, but you can serve it with a dollop of keto whipped cream.
STORE: Store Keto Custard in the fridge for up to 4 days. It is not suitable for freezing.
Nutrition
Serving: 100g | 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
Want more great sweet desserts? Try some of our other great Keto Dessert Recipes;
- Keto Chocolate Cheesecake
- Keto Vanilla Pudding
- Keto Lemon Cupcakes
Adjust the servings above to make a larger batch of this Keto Baked Egg Custard recipe.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
37 thoughts on “Keto Custard”
Best keto dessert ever!! I am in love with it! Thank you for sharing this recipe!Reply
So glad yo enjoyed the custard Lou Ann. Its one of my favorites too.
Reply
Perfect. I made it almost exactly to the recipe except I did half n half in place of the almond milk. I really cannot tell that it was substitute sugar. This is simply, custard, and there is no need to feel like you are missing something if this is a favorite dessert.Reply
Thank you so much for the feedback, Rama. So glad you like the custard.
Reply
I LOVE this recipe. I have missed custard so much but now that I have this recipe, I make it sometimes 2x a week. I wish now I could find a Keto rice pudding this easy. I set my custard in the oven for tonight’s snack. Can’t wait.Reply
Hi Kate, here is a rice pudding recipe made of cauliflower rice if you want to try that out.
Reply
Good morning Matt,
Can I use canderell as a sweet substitute?Reply
Hello Jennifer, I have to confess I’ve never used it. we tend to steer clear of aspartame and use only natural sweeteners.
Reply
Would this custard work as eclair filling?Reply
Hi Cindy, yes, it would be ideal for eclairs.
Reply
I had to stop myself from eating the whole thing! I had to substitute allulose and stevia for the swerve and coconut milk for the almond milk and it ended up divine! Definitely will make again!Reply
So glad you enjoyed the custard Tanya and thank you for letting us know that the other sweeteners work too.
Reply
Absolutely perfect. I was concerned that it would taste different from traditional custards with the addition of the almond milk. But not only was it sensational but the lowering of the calories was an added bonus. Will be definitely be making this again. Used erythritol (1/2 cup) as the sweetener.Reply
Hi Rosemary, so glad that it worked for you. We have used erythritol with success as well. Thank you for your kind words.
Reply
I’m thinking a keto crust for a cheese cake and adding in sweet coconut to this recipe it would make a French coconut pieReply
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.
Reply
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.
Reply
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 🙂
Reply
Love this! I make it in individual servings so I have portion control otherwise I could eat the whole thing at once!
Reply
What a great idea, Janet! I’m so glad that you love it 🙂
Reply
Guilty! I ate the whole thing myself when I made this last week ♀️ But it was two separate days so I think it’s not so bad??? ♀️ It was just too yummy!
Reply
Mine is in the oven as I’m typing this! Used 2 oz Monk fruit granulated sweetener, vanilla almond milk (unsweetened) and vanilla extract. I tasted before I put in the oven and I’m soooo excited! Thank you for this recipe!!
Reply
I used Swerve granulated and 1% milk instead of almond milk. It was absolutely delicious. I thought it was just sweet enough and the nutmeg gave it an added bonus. Will definitely make this again! My non low carb family even liked it, but I’m not sharing next time.
Reply
So glad you like it Lacey it’s one of my favorites too.
Reply
I make this at least once weekly now and I love it even more using almond milk.
Reply
I’m so glad to hear it’s on your regular menu Lacey! Thank you for your kind words 🙂
Reply
First time making this, and it’s delicious. Better than shop brought.
Reply
You are too kind Sally! Thanks for stopping by 🙂
Reply
Delicious! I substituted Monkfruit sweetener and vanilla extract using recipe measurements.Reply
Can you substitute Swerve (granular or powdered) in a 1:1 ratio for the NatVia? It’s not available in my area and the Amazon link shows only available from third party sellers.
Can you substitute vanilla extract for the vanilla essence in a 1:1 ratio?
Reply
Hi Kathi,
To answer your questions; yes and yes!
Reply
I used golden monkfruit 1:1 and a better grade of vanilla 1:1…was excellent!
Reply
Nice and silky! My non keto kids liked it but I’d add more sweetener and vanilla next time
Reply
I forgot to rateReply
Beautiful desert; very simple yet delicious. Note, I used a shallower dish so it took 15 minutes less time; I would have preferred more depth but didn’t have a deeper dish.
Reply
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
