Here’s a Keto Fail-Proof Egg Custard recipe that’s creamy, low-carb, and ridiculously simple—no sugar spikes, no guilt 🍮🥚
Ingredients (serves 2–4)
- 4 large eggs
- 1 cup heavy cream
- 3–4 tbsp low-carb sweetener (like erythritol, monk fruit, or stevia—adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ground cinnamon or nutmeg for topping
Instructions
1. Preheat oven
- Preheat oven to 325°F (160°C).
- Prepare a water bath: a baking dish or pan that can hold your custard cups, filled halfway with hot water.
2. Whisk the custard
- In a bowl, whisk eggs lightly (don’t overbeat).
- Warm the heavy cream slightly in a small saucepan or microwave—just until hot but not boiling.
- Slowly whisk the warm cream into the eggs to temper them.
- Add sweetener, vanilla, and salt. Mix until smooth.
3. Pour into ramekins
- Divide custard mixture evenly among 4 ramekins.
- Place ramekins in the prepared water bath.
4. Bake
- Bake 30–35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove ramekins from water bath and let cool to room temperature.
5. Chill & serve
- Refrigerate for at least 1–2 hours before serving.
- Optional: sprinkle with cinnamon, nutmeg, or a few keto-friendly berries.
💡 Tips for Fail-Proof Success
- Don’t overbake: custard will continue to set as it cools. Overbaking → rubbery texture.
- Tempering is key: slowly mix warm cream into eggs to prevent curdling.
- Sweetener choice: erythritol works well; monk fruit gives more caramel-like sweetness.
- Flavor twists: add a teaspoon of lemon zest or a splash of almond extract.
This custard is smooth, creamy, and naturally low-carb.
If you want, I can give a microwave 5-minute single-serving version that’s keto-friendly and perfect for a quick dessert. Do you want me to do that?
