Craving a classic dessert without the sugar crash? This smooth and dreamy keto custard is your answer! Made with just 4 simple ingredients and ready in under 30 minutes, it’s the perfect way to indulge without derailing your keto goals.
A Blast from the Past, Keto-Style
Remember those warm, comforting egg custards your grandma used to make? This recipe captures that nostalgic feeling, but with a low-carb twist. I swapped out the sugar for keto-friendly sweeteners and heavy cream for a rich and decadent result. Trust me, no one will guess it’s sugar-free!
The Secret to Keto Custard Perfection:
- Room temperature ingredients: This ensures even baking and a smooth texture.
- Whisk it well: Break up any egg yolks for a velvety custard.
- Water bath magic: Baking in a water bath creates a gentle heat that prevents curdling.
- Spice it up! Add a hint of cinnamon, nutmeg, or rose water for a personalized touch.
Ready to Whip Up This Keto Dream?
Ingredients:
- 3 large eggs
- 2 cups heavy cream
- ¼ cup granulated sweetener of choice (monk fruit or erythritol)
- 1 tablespoon vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C). Grease 4 ramekins (2-3 inch).
- Whisk together eggs, cream, sweetener, and vanilla extract in a bowl until smooth.
- Divide the mixture among the ramekins.
- Boil water and carefully pour it into a baking dish until ramekins are submerged 1 inch deep.
- Bake for 30 minutes, or until set.
- Enjoy warm or chilled!
Tips & Tricks:
- Storing: Custard lasts up to 2 weeks in the fridge. Let it sit at room temperature for 30 minutes before serving.
- Freezing: Freeze individual portions for up to 6 months. Thaw overnight in the fridge.
- Serve it up: Top with berries, whipped cream, or a scoop of keto ice cream for a delightful dessert.
Keto-Friendly Nutrition:
- Serving size: 1
- Calories: 263
- Net carbs: 2g
- Protein: 7g
- Fat: 32g
Easy Keto Custard Recipe
Indulge in the simplicity and elegance of this keto custard, a delightful dessert crafted from only four low-carb ingredients. Perfect for those following a ketogenic diet, this custard requires no sugar or thickeners, making it a guilt-free pleasure.
Ingredients
- 3 large eggs
- 2 cups heavy cream
- 1/4 cup granulated sweetener monk fruit sweetener or erythritol recommended
- 1 tablespoon vanilla extract
Instructions
- Begin by preheating your oven to 180°C (350°F). Lightly grease four 2-3 inch ovenproof ramekins and arrange them in a large baking dish.
- In a large mixing bowl, thoroughly whisk together the eggs, heavy cream, sweetener, and vanilla extract until the mixture is smooth and well combined. Evenly distribute the mixture among the prepared ramekins.
- Boil water using a kettle or on the stove, ensuring you have between 2-4 cups of boiling water ready. Carefully pour the boiling water into the baking dish, ensuring the ramekins are submerged to a depth of about an inch.
- Carefully place the baking dish in the preheated oven and bake the custard for approximately 30 minutes, or until the custard is firm on the top.
- Once baked, remove the custards from the oven. They can be enjoyed warm or allowed to cool completely. For a chilled dessert, refrigerate the custards until cold.
Notes
Notes
- To Store: Keep the custard in the refrigerator, sealed tightly, for up to 2 weeks. For optimal enjoyment, allow the custard to sit at room temperature for about 30 minutes before serving.
- To Freeze: For longer storage, place individual portions of custard in freezer-safe containers. They can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator before enjoying.
- Calories: 263 kcal
- Carbohydrates: 4g
- Protein: 7g
- Fat: 32g
- Sodium: 99mg
- Potassium: 141mg
- Fiber: 2g
- Vitamin A: 1952 IU
- Vitamin C: 1mg
- Calcium: 98mg
- Iron: 1mg
- Net Carbs: 2g
