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.
More custard based desserts
Easy Keto Custard Recipe
Equipment
Ingredients
- 1 1/4 cups (297.5 g) heavy whipping cream
- 2 large eggs
- 1 large egg yolk
- 6 tbsp (6 tbsp) Swerve Granular
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/8 tsp (0.13 tsp) 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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First time making these, or any baked custard. I’ve been a bit intimidated before seeing this super easy recipe! Came together so quickly & no big mess of dishes to clean up. And of course it’s absolutely rich & delicious!
Great recipe. I used to make one that required cooking in a post before the water bath. It, too, was a great recipe, but this one is easier. I add a little less sweetener, but will sprinkle just a little erythritol or monk fruit on top at the very end, then put it all under the broiler for the last minute. It caramelizes the top and looks great, too. I love the slight crunch from the caramelized sugars. I also frequently use maple extract instead of vanilla. I just make sure it is not an artificial extract. Oh, yeah, and I usually make two batches at once. Otherwise, I have to hide it.
Nice taste and texture! I made it with a pinch of nutmeg
This is SOOOO good and SOOOO easy! My husband and I both love it 🙂
I’ve made this many times in ramekins but would like to do it in a dish instead. Any tips?
Well, I need a bit more info… what kind of dish?
I used to make custard all the time as it was the only dessert my dad liked. It had 3 ingredients: heavy cream (or milk…pre diabetes) eggs and sugar. I never did a “bain marie”, and it always came out beautifully. I wonder why this recipe requires the other ingredients and the fancy cooking method, when you should just be able to sub in the sugar substitute? I did always top with cinnamon.
Every time I make this egg custard it takes me back to my childhood, sitting up on the counter watching Mom make the one from her cookbook from the 1940s! It’s all the flavor and perfect smooth texture and mouthfeel, with no sugar. Thank you, Carolyn!
Wonderful!
This is ONE of yours that’s a favorite EXCEPT as usual the non low carbers eat it and it’s supposed to be MINE ALL MINE!
Just tried this tonight and it tasted great, thankfully I had the ramekins already from when I bought some desserts years ago and kept them because they were just the right size for dips and the like. Anyway, I have the other three sitting in the fridge right now so they may set better, but the one I dug into to try still had some liquid in the center. But they tasted great!
I live egg custard and this did not disappoint. It was creamy and so delicious. This is my new go to dessert when I am craving something sweet.
I made a double batch of these on Friday for a party on Sunday. They went over very well, a nice finish to a grilled salmon dinner. Thanks Carolyn my fellow Canadian. I’m thinking of making them again next weekend for my Thanksgiving dinner as an alternative to the usual typical Canadian desserts.
5 years being my favorite!
One of my favorite keto desserts.
This one for the 🏆 ❣️ I made it at 3am because I needed something but didn’t know what. Thank you because this was it. I have just recently started attempting to add “comfort ” foods that are diabetic friendly as i wes diagnosed 1 year ago and cut everything from my diet. I cannot thank you enough ❣️❣️❣️
This is the best custard I’ve ever had.
Excellent flavor and texture. Simple and quick to put together.