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Simple Creamy Keto Egg Custard

A single serving of fluffy, yellow keto egg custard baked in a white, ribbed ramekin dish.
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Make a satisfying, sugar free baked custard that fits perfectly into your ketogenic diet. This recipe yields a smooth, creamy dessert using simple ingredients.

Ingredients

Scale
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1 cup unsweetened almond milk
  • 1/2 cup erythritol or monk fruit blend sweetener
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Lightly grease four small ramekins or one 6-inch baking dish.
  2. In a medium bowl, whisk the eggs until they are just combined. Do not over-whisk to avoid incorporating too much air.
  3. In a separate saucepan, gently heat the heavy whipping cream and almond milk over medium-low heat until warm, but not boiling. Remove from heat.
  4. Slowly whisk the warm cream mixture into the eggs to temper them. Pour in a thin stream while continuously whisking.
  5. Whisk in the keto sweetener, vanilla extract, and salt until the sweetener is dissolved.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any lumps and ensure a smooth texture.
  7. Pour the strained mixture evenly into your prepared ramekins or baking dish.
  8. Place the ramekins into a larger baking pan. Carefully pour hot water into the larger pan until the water reaches halfway up the sides of the ramekins (this is a water bath or bain-marie).
  9. Bake for 35 to 45 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
  10. Carefully remove the ramekins from the water bath. Let them cool completely on a wire rack, then chill in the refrigerator for at least 2 hours before serving.

Notes

  • For a vanilla keto custard with a slight caramel top, you can sprinkle a tiny amount of granular keto sweetener over the top before baking.
  • If you prefer a stovetop method, gently heat the cream/milk mixture, whisk in the eggs and sweeteners off the heat, then cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Chill thoroughly.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://kingscook.com/keto-egg-custard-recipe-easy-creamy/