Keto egg custard is a very easy to make recipe that has only 3g net carbs per serving. The taste will take you back to your childhood.
I’m making Keto egg custard today, so predictably, I have a Beatles song stuck in my head.
“I am the Egg Man, they are the Egg Men, I am the Walrus! Goo goo g’joob.”
Luckily, I was able to find the video, because the Internet is a wonderful place.
But the song is even more bananas than I remembered. Most likely because it was written by John Lennon, in two days, over the course of two acid trips. It’s pretty far out, man.
But enough hippy music, let’s make some low carb egg custard.
This recipe is an oldy but a goody. For this Keto Egg Custard recipe, you’ll need heavy whipping cream, sugar-free sweetener, eggs, salt and vanilla. (And cinnamon if you are feeling spicy.) You mix it all up, cook it in a water bath in the oven, and you’re done. You’ll have a quick and easy dessert with only 3g net carbs per serving.
Goo goo g’joob!
📋 Recipe
Keto Egg Custard
Keto egg custard is a very easy to make recipe that has only 3g net carbs per serving.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: English
Ingredients
- 3 large eggs
- 2 cups heavy whipping cream
- ¼ cup Swerve or equivalent granulated sweetener
- 1 tablespoon vanilla
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
Instructions
1. Preheat oven to 350 degrees F and set a kettle of water to boil.
2. Whisk eggs in a medium bowl until light yellow and foamy. Whisk in cinnamon until completely incorporated and no clumps remain, 60-90 seconds.
3. Add sweetener, cream, salt and vanilla. Mix well.
4. Fill custard cups with the custard mixture and put the cups in a large casserole or cake pan. Fill the dish with an inch of hot water surrounding the custard cups.
5. Bake the custards at 350 for 30 minutes, or until firm in the center.
6. Can be served warm or cold. If you are serving it cold, then chill it in the refrigerator for 2-3 hours before serving.
Nutrition
- Calories: 319
- Fat: 32
- Carbohydrates: 3
- Fiber: <1
- Protein: 5
Keywords: Low Carb Egg Custard, Keto Egg Custard, Sugar-Free Egg Custard
If you liked this low carb custard recipe, then you might like my recipes for chocolate mousse, rice pudding or lemon custard with blueberries.
Cheri says
My husband and I both love this recipe. 2 notes, 1) if you beat the cinnamon into the eggs before adding the cream it stays blended and doesn't float to the top and 2) refrigerating for at least 3 hrs makes it so much better. It's good if you don't, just way better if you do,
★★★★★
EmilyKrill says
Thanks so much for those tips!
Goz says
Made it today...Ohhhh,so very good! I used one large ramekin dish for mine though.
EmilyKrill says
Thanks so much for letting me know. This is one of my favorite recipes.
V. Tedi Rankin says
Haven’t tried yet...but was wondering what size ramekins you used?
EmilyKrill says
I used 4.5 oz ramekins for this recipe. Each serving is a 1/2 cup, which works out to 4oz. The most common sizes for ramekins are 3, 4.5 and 5oz, so the 4.5 and 5 will both work. Hope you like the recipe. It’s one of my favorites.
Kerri-Ann says
This recipe was just soooo good!! Swapped out half the cream with some coconut milk I had in fridge then heated up a few frozen berries to pour over custards before serving and the taste was amazing. Thank you ❤️
★★★★★
EmilyKrill says
Yay! Thanks for letting me know that you liked it.
Scottie 1881 says
Such an easy recipe! No separating yolks from whites etc. so no waste either. Love the flavour and texture too.
❤️❤️❤️❤️
★★★★★
EmilyKrill says
Yay! Thanks for letting me know that you like it!
Katie Nye says
I have a family which is suspicious of Keto so I just don't mention it anymore. I made this recipe the first time mid January because I truly had a craving for a creamy custard. I left out the cinnamon because, at that time, the amount had been omitted from the printed recipe. Emily corrected the omission so each time that I've made it since, I've alternated with and without the cinnamon because this recipe is so perfect that it's great either way. My Keto bashing family begs for me to make this at least weekly. Thanks, Emily.
★★★★★
EmilyKrill says
I'm so glad your family likes the recipe! I love it when my own family agrees to eat my Keto food. (It doesn't happen all that often, I'm sorry to say.) But thanks for checking back in and letting me know they like it. It's a great compliment!
Katie Nye says
No mention of the cinnamon in the ingredients list
EmilyKrill says
Woops! It's 1/2 teaspoon cinnamon. I'm going to update the recipe now. Thanks for catching that!
Robin Brown says
Sounds delish! I only have swerve confection, think that will work?
EmilyKrill says
That should be fine. Let me know how it turns out!
Linda says
This was yummy. I made in a glass pie plate and served with a dollop of keto whip cream and sprinkled with nutmeg!
EmilyKrill says
That sounds great.
Holly says
This stuff is wonderful. I could eat it for dessert everyday. Thanks for posting.
★★★★★
Tina says
I make this recipe a lot, and I do mean a lot, lol, probably too much. I've had to cut back because I think it stalled my weight loss,but I love it! I have made it with 3 or 4 eggs, used any mixture of half and half, cream, coconut milk, and almond milk. I add nutmeg because I like it. I cook mine in a pie dish and place a pan of water underneath. I cook for 10 min at 425 then 325 for about 30 min. I check to see if it all jiggles together when I move it back and forth.
Emily says
Thanks so much for letting me know that you like this! I think you will like the recipe I posted yesterday too. It just takes a few tweaks to make this recipe into flan. It's soooooo good.