Keto custard is a classic dessert that takes only 5 simple ingredients. It’s so easy to make and results in a rich, silky smooth texture. Just like your grandma used to make, without the sugar!
Want an old fashioned dessert that makes you feel like a kid again? You can’t go wrong with a classic baked custard. And this keto custard recipe is heaven on a spoon.
I am always surprised by how much I like custard. It doesn’t look all that special, nor sound that interesting. Then I dig my spoon in and marvel at the creamy consistency. And the flavor is simple and comforting.
If any dessert can be considered nostalgic, then this is it! Just like Keto Chocolate Pudding, this will transport you to your childhood.
Why you need this recipe
My recipe for keto custard makes it even easier than it already is. You don’t need to scald the cream or temper the eggs. Instead, you just blend everything up together and pour it into the ramekins.
There is no need for starches or flours to thicken the custard. The cream and eggs are sufficient to create a thick consistency with a rich, velvety mouthfeel. And you don’t have to chill this dessert for it to set. You can eat it warm, room temperature, or cold, as you like. I really enjoy it room temperature.
You still need to use a water bath to get the perfect silky smooth texture. But I walk you through how to set that up, step by step. It’s remarkably simple.
Custard without sugar is amazingly keto-friendly. Each serving has only 2.5g of carbs, so you can enjoy this sweet treat and easily stay within your carb limit for the day!
Ingredients you need
- Heavy whipping cream: Whipping cream provides the base of this recipe and results in a silky smooth keto custard. If you live in other countries (Europe or Australia), look for double cream or thickened cream. You can also use unsweetened coconut cream for a dairy-free version.
- Eggs: Custard is an egg-based recipe but it’s not eggy at all. Instead, it’s rich and creamy.
- Sweetener: I like to use Swerve for this recipe but other granular sweeteners may work as well. Check out the Expert Tips section for suggestions.
- Vanilla Extract: Vanilla is the standard flavor for custard but don’t feel limited to that. You can try other extracts as well. Caramel would be delicious!
- Nutmeg: Baked custard typically has a sprinkle of nutmeg on the top. But you could do cinnamon if you prefer.
- Salt
Step by Step Directions
1. Blend the ingredients: Add the whipping cream, eggs, egg yolk, sweetener, vanilla extract, and salt to a blender. Pulse a few times until well combined.
2. Fill the ramekins: Place 4 small ramekins in a larger baking dish. Divide the custard mixture between ramekins and sprinkle the tops with nutmeg or cinnamon.
3. Set up a bain marie: Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins. Do not get any water inside the ramekins.
4. Bake the custard: Place the baking dish in a 350ºF oven for 40 to 45 minutes, until a knife inserted in the center comes out clean but the custard still jiggles slightly when shaken.
Expert Tips
Do not skip the bain marie (water bath)! Custard based desserts need gentle heat to cook through without becoming tough or rubbery. A water bath provides the most gentle source of heat. I experimented with a custard outside of the water bath once, just to see. It rose alarmingly and then fell and became wrinkled and ugly.
Don’t blend the ingredients too vigorously. You simply want to pulse a few times quickly until well combined. Over-blending will whip too much air into the mixture. You can also simply whisk them in a large bowl. Just make sure that the sweetener gets mixed in well before adding to the ramekins.
Sweetener Options: You should be able to use any granular sweetener for this keto custard. However, they will take longer to set with allulose and the tops will brown more.
Dairy-Free Option: You can use coconut cream (the thick portion from the top of a can of coconut milk) for this custard. However, it may need to bake longer to set properly so keep your eye on it!
Frequently Asked Questions
This sugar-free custard recipe has only 2.5g of carbs per serving. It is an ideal keto dessert for beginners as it’s very easy to make.
Custard does not need to be thickened with flours or starches. The combination of heavy cream and eggs is sufficient to make a rich, thick, creamy custard. So this keto custard contains no flour of any kind.
Store the custards, tightly wrapped, in the fridge for up to 5 days. I do not recommend freezing this recipe.
Easy Keto Custard Recipe
Equipment
Ingredients
- 1 ¼ cups heavy whipping cream
- 2 large eggs
- 1 large egg yolk
- 6 tablespoon Swerve Granular
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Ground nutmeg or cinnamon
Instructions
- Preheat the oven to 350ºF. Set four 4-ounce ramekins inside a larger baking dish.
- Add the whipping cream, eggs, egg yolk, sweetener, vanilla extract, and salt to a blender. Pulse a few times until well combined.
- Divide the custard mixture between the ramekins and sprinkle the tops nutmeg or cinnamon.
- Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins. Do not get any water inside the ramekins.
- Place the baking dish in the preheated oven and bake 35 to 45 minutes, or until a knife inserted in the center comes out clean but the custard still jiggles slightly when shaken.
- Remove the baking dish from the oven and carefully remove the custards from the baking dish. Let cool completely.
Deanna says
I halved this recipe and used an oblong bigger ramekin, decreased the cooking time a bit, and topped with the nutmeg and cinnamon both. This was out of the world good. So creamy and delicious, but most of all…..very simple! Thanks for the recipe!
Tina says
I don’t normally keep heavy cream on hand but I do keep Anthonys powdered heavy cream in stock. So was wondering if it would work in this recipe?
Carolyn says
I can’t be sure without trying it myself but have fun experimenting!
Lynn Derting says
Being carb conscious for weight control, I seek out Keto or low carb recipes. I always loved egg custard…not too sweet. I was craving something and ran across this recipe. Divided the recipe by half in case I didn’t like it…..now I wish I had made the full recipe. There was no aftertaste from the Swerve granulated sugar replacement….but it was so creamy and delicious…I sprinkled nutmeg on the top. I will definitely be making this again…so easy.
Michelle M says
This popped up in my feed this morning AFTER I made the custard lol. FB is reading our minds! I have the recipe on my fridge, saw it when I was getting my coffee and it sounded good!! The timer for the custard went off just as I am writing this message! It’s awesome and my adult son who has type 2 diabetes loves it. Since I was out of cream I used canned coconut milk and a little rum extract. Yummy!!! And a great breakfast option too.
Kazzy M. says
Hi, Carolyn…I’m five states away from home, Hubster and I are temporarily in an RV, helping our son out while he’s trying to adopt a precious little one. The RV has a convection oven/microwave depending on which button you push. A lovely keto dessert like this custard would sooo help keep me on track, but the oven is too small to accommodate a “water bath” to hold ramekins. How important is the bath part to the success of the recipe? If I put the entire recipe in the only baking dish I have (maybe 8″ x 3″), then just bake it, would I be wasting all my ingredients? You’ve done a lot of baking-do you think it might work? For just now, I’m so restricted by lack of space and basic cooking tools. Thank you so much for your help.
Carolyn says
Oh boy… a hot water bath is extremely important for custard. If you don’t use one, they rise and then fall and get all rubbery. Sorry to say! If you want something with a similar texture, try panna cotta. No oven required! https://alldayidreamaboutfood.com/keto-strawberry-panna-cotta/
Deborah Daige says
can I use half n half or evaporated milk to replace the heavy crem?
Carolyn says
I am doubtful it would thicken properly. And would be much higher in carbs.
Kathleen says
Surely you have seen the recent news about the dangers of erythritol. I threw my swerve in the garbage.
Carolyn says
I have. And I have written about it and done videos about it. Many experts (and I mean truly reputable, credible medical professionals and clinical researchers) agree that it is a VERY preliminary study that simply warrants more investigation and research. Sadly, the media did what it loves to do and wrote panic-inducing headlines that make it sound like we are all facing imminent death.
The New York Times wrote a follow up article that puts it much better perspective! I don’t have the link at the moment but you can google it easily. You can also check out what I wrote on Facebook https://www.facebook.com/AllDayIDreamAboutFood/posts/pfbid032WFxMUPJo1GF7t3tpFAujpeWYm3C7kFXa6315o13c7H7s8DuARD5UKYNrGakdutVl
And watch my YouTube video: https://youtube.com/live/ZAlvyszV0EM?feature=share
That said, I am committed to helping readers figure out their own approach. Whether they want to eliminate it altogether, cut back on it, or keep baking with it. If you would like other sweetener recommendations, all you need to do is ask! 🙂
Carolyn says
Ahhh, here’s the link for the NYT article: https://www.nytimes.com/2023/02/28/well/artificial-sweetener-heart-attack-stroke.html
Dee says
Has anyone tried it without using any sweetener? I don’t care for the after taste they leave and they all seem to spike my BS
Carolyn says
I think they might be quite nice that way. I might add some additional vanilla… you could also try just a touch of pure stevia or monk fruit for a tiny bit of sweetness.
Esther says
I made these wonderful custards tonight using coconut cream & lessened the Swerve to 2 Tbsp… They are totally YUMMY, & so much better in flavour than my previous go-to & so quick to put together!! Thank-you for another amazing recipe!!
Shirley says
I am making this recipe for the 3rd time now. I’m finding sugar granules at the bottom of the ramekin, what could I be doing wrong??
Irene S says
I’m so excited for this recipe! I used my magic bullet to blend it all up, but I didn’t have the right size ramekins, so had to use five smaller ones. I was afraid to overcook them, so I started at 20 minutes and then another 10, then ended up giving them another 15 for the full 45 minutes anyway. They are chilling now, but I think they’ll be perfect! Thanks for all the wonderful recipes you share!! 💜
Andrea says
Delicious and sprinkling with nutmeg makes it look like a creme brulee.
Janice Nelson says
Absolutely loved the flavor of this recipe. It does need to cook longer at the high altitude of Denver, CO. Only 4 stars since the within an hour of eating the yummy goodness the Erythritol caused substantial stomach discomfort for my husband and me. It lasted throughout the whole night. When possible, I am wondering if you could suggest alternate sweeteners for your recipes for those of us who can’t tolerate Erythritol?
Carolyn says
I already did. In the Expert Tips section…
Holly says
Absolutely delish! Turned out perfectly!
Jo says
This was such a delight! I have so missed this favorite dessert and now it is back! Although I used Swerve, it did take a longer to bake but so worth the wait.
Carolyn says
So glad to hear it!
Shelby says
Hi! Can powdered Swerve be substituted? Also, can the top be broiled/fired to make a brulee?
Shelby says
Oops, just saw that powdered Swerve can be substituted.
Beth Jelks says
In the oven as I type. Can’t wait to try.
Thank you for all the fabulous recipes.
Carolyn says
Enjoy!
Eva Howard says
This has to be the best custard I have ever had. My mom made egg custard once in a while and this took me back to those days.
I’ll be making this again.
Carolyn says
That’s so great to hear!
Tracy says
This recipe looks great! I’m currently out of swerve granular sweetener… could I use swerve powdered sweetener? I wasn’t sure if you were excluding it on purpose when mentioning “any granular sweetener”.
Carolyn says
You can use powdered… should be fine.