Easy Slow Cooker Lemon Custard

Preparation 10 minutes Cook Time 3 hours Serves 4     adjust servings

 This creamy low carb lemon custard recipe is ridiculously easy to make in your crock pot. No standing and stirring on the stove, just walk away and let it cook itself!


  • 5 large egg yolks
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp liquid stevia
  • 2 cups whipping cream or coconut cream
  • Lightly sweetened whipped cream or whipped coconut cream


  1. In a medium bowl, whisk together the egg yolks, lemon juice, lemon zest, vanilla, and liquid stevia.
  2. Whisk in the heavy cream and divide the mixture among 4 small ramekins or jars.
  3. Place a rack in the bottom of the slow cooker and place the ramekins on the rack. Add enough water to reach halfway up the sides of the ramekins. 
  4. Cover and cook on low for 3 hours.
  5. Remove the ramekins from the slow cooker and let cool to room temperature, then chill completely in the refrigerator (about 3 hours). Top with whipped cream and serve.


Recipe Notes

 You could presumably use any of your favourite low carb sweetener for this recipe, if you are not a stevia fan. 

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