Here’s a simple, fail-proof keto egg custard recipe that’s creamy, low-carb, and easy to make.
🥚 Keto Egg Custard Recipe
Ingredients (Serves 2–3)
- 3 large eggs
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2–3 tbsp erythritol or your preferred keto sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ground nutmeg or cinnamon for garnish
🥄 Instructions
- Preheat oven: 325°F (160°C).
- Whisk eggs: In a bowl, whisk eggs with sweetener, vanilla, and salt until smooth.
- Add cream: Gradually pour in the cream while whisking gently. Avoid frothing.
- Strain mixture (optional): Ensures a silky smooth custard.
- Prepare water bath: Place custard cups in a baking dish and fill the dish with hot water halfway up the sides of the cups.
- Bake: 30–35 minutes, until the custard is set but still slightly wobbly in the center.
- Cool: Remove from water bath and let cool to room temperature, then refrigerate for at least 1 hour.
- Serve: Sprinkle with nutmeg or cinnamon if desired.
✅ Pro Tips
- Avoid overmixing—too much air creates bubbles.
- Water bath is key—prevents cracking or curdling.
- Check doneness carefully—center should jiggle slightly.
- Flavor variations: Infuse cream with cinnamon stick, vanilla bean, or citrus peel before mixing with eggs.
If you want, I can also give a keto caramel topping version to turn it into a sugar-free crème brûlée. It’s decadent but still low-carb.
Do you want me to give that version too?
