If you are craving that creamy custard but can't indulge in the store-bought ones due to too many carbs, this Keto Custard is for you. Made with simple five ingredients, this recipe is sugar-free, low-carb, and absolutely delicious — the best of all worlds.
Jump to:
- Preparation and Cooking Overview
- Chef's note
- Ingredients for this Keto Custard Recipe
- Ingredient Substitutions
- Cooking Tools Required
- Tools Substitute Options
- How to Make Keto Custard: Step-by-Step Guide
- What to Serve with Keto Custard?
- How to Make It Healthier
- Storage Instructions
- Frequently asked questions
- 📖 Recipe
Preparation and Cooking Overview
Making homemade sugar-free custard is easier than you would think. First, combine warm cream with whisked eggs, then pour it into ramekins, and finally bake using a water bath. The result will be perfectly set edges with a luscious, slightly jiggly center.
Chef's note
This keto recipe offers a low-carb version of the basic traditional custard. If you want some extra flavors, add a pinch of ground cinnamon or nutmeg to the custard mixture before baking. They add warm spice perfect for holiday parties.
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Ingredients for this Keto Custard Recipe
You only need simple five ingredients, excluding salt, to make a keto custard at home. The ingredients list goes as:
Ingredient Substitutions
Cooking Tools Required
Tools Substitute Options
How to Make Keto Custard: Step-by-Step Guide
Cooking Methods
Preparation Steps
- Gather and measure all the ingredients.
- Place your ramekins or custard cups in a deep baking dish.
- Separate 4 egg yolks in a small bowl.
Cooking Instruction
- In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and set aside.
- Then in a mixing bowl, whisk the egg yolks, keto sweetener, vanilla extract, and salt until fully combined.
- Slowly pour the warm cream into the egg mixture, whisking constantly to avoid cooking the eggs.
- Once combined, strain the mixture through a fine mesh sieve to remove any egg solids (optional for an ultra-smooth custard).
- Pour the custard mixture into the prepared ramekins.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the custards are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let the custards cool in the water bath for 10 minutes, then transfer to a wire rack to cool completely.
Chef's pro tip
To make sure your custard comes out smooth, it’s important to whisk the eggs thoroughly and slowly add the hot cream to temper them.
What to Serve with Keto Custard?
You can enjoy this keto custard on its own, or top it with a few fresh berries for added flavor and texture. Alternatively, dust it with cinnamon or a light sprinkling of powdered erythritol for a finishing touch.
How to Make It Healthier
To cut down on calories or fat, replace half of the heavy cream with unsweetened almond milk. This will still give you a rich texture but with fewer calories.
Storage Instructions
Once baked, the custards can be stored for days, making them perfect for meal prep or entertaining. The best storage practice is:
Recipe Wrap-Up and Conclusion
This Keto Custard recipe is a must-try for anyone who loves creamy, indulgent desserts but wants to keep their carbs low. It’s rich, smooth, and has just the right amount of sweetness, making it the perfect treat for any time of the day. Give it a try and enjoy a guilt-free, keto-friendly dessert that’s sure to impress!
Frequently asked questions
📖 Recipe
Keto Custard
Ingredients
- 1 ½ cups heavy cream
- 4 large egg yolks
- ¼ cup erythritol
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparation Steps
- Gather and measure all the ingredients.
- Place your ramekins or custard cups in a deep baking dish.
- Separate 4 egg yolks in a small bowl.
Cooking Instruction
- In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and set aside.
- Then in a mixing bowl, whisk the egg yolks, keto sweetener, vanilla extract, and salt until fully combined.
- Slowly pour the warm cream into the egg mixture, whisking constantly to avoid cooking the eggs.
- Once combined, strain the mixture through a fine mesh sieve to remove any egg solids (optional for an ultra-smooth custard).
- Pour the custard mixture into the prepared ramekins.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the custards are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let the custards cool in the water bath for 10 minutes, then transfer to a wire rack to cool completely.
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