Keto Custard is one of the best low carb desserts ever. It’s so easy to make and it tastes just like non-keto custard…my friends and family can’t tell the difference. It’s light and creamy with a sweet but not too sweet taste, and the nutmeg on the top is a delicious compliment to this creamy dessert.
I feel passionate about this Keto custard recipe. When I was growing up my mother taught me how to cook a lot of things and baked custard was one of them. I used to make it all the time because it was easy to make and delicious to eat.
Now I made a few minor changes to the recipe that made it low carb without losing the creamy texture and yummy taste. I am so happy to share it with you.
What is Custard?
Custard is an old fashioned dessert that is made from some basic ingredients such as milk, sugar, eggs, and vanilla. It is cooked on the stove or baked in the oven.
It can be served warm or cold and can be eaten by itself or with different toppings. It also plays a huge part in other desserts such as creme caramel and creme brulee.
And how do I describe the flavor besides heavenly! Custard is creamy and sweet, but not overly sweet…just plain delicious!
Types of Custard
There are multiple types of custards with various cooking methods. The two most common types are stirred and baked.
- Baked – This way is partially started on the stove and finished up in the oven. Baked custard is made in individual dishes and uses a water bath in the oven.
- Stirred – Stirred custards are cooked on the stove, stirring it while it thickens. It is stirred the entire time until it sets.
- Microwave – You can also use the microwave to make your keto egg custard from start to finish. This is especially helpful when you don’t have an oven or you don’t want to put your oven on which will heat up your kitchen in the summertime.
This is the type of process that we use when making this recipe.
You can buy custard in the stores but obviously, it does not taste as good as when you make it yourself.
It is by far more costly buying it in the store than if you make it at home using basic ingredients that you probably have already. It also has no preservatives like store-bought custard does.
Why Is Custard Yellow?
Custard is yellow because of the eggs in it. The more yellow your yolks are, the more yellow it will come out.
Years and years ago, egg yolks were much richer in color than they are today, especially if they were fresh from the farm. Store-bought eggs don’t give you that same yellow color.
The hen’s diet plays a big part in the color of the yolk, and when eggs are mass-produced, they don’t feed the hens the same as individual farmers do. This makes the yolks less yellow.
Modern custard is yellow because they put food coloring in it. Sometimes people put curcumin in it which also colors it yellow.
What’s the Difference Between Custard and Pudding?
Even though pudding and custard are a similar type of dessert, they are totally different from each other.
Pudding is a little thinner than custard but still creamy. It’s cooked over the stove and made from sweetened milk and thickened with cornstarch.
Old fashioned custard is made from whole milk or cream along with eggs which will thicken it. You can stuff it inside of pastries.
Are Egg Yolks Keto?
Eggs are a main source of food when you are on a Keto or low carb diet, and that includes the egg yolks.
Eggs are extremely healthy and have protein and the right kind of fat, making you feel fuller longer. One large egg only has 0.6 carbs, also great for following a Keto diet.
On top of that, they are easy to make ahead and healthy to eat as a snack and ties you over in between meals.
How Many Carbs in Custard?
I looked up a lot of traditional recipes and I took an average of them so that I can let you know the difference between them and our low carb egg custard per serving.
- One serving of a Regular Custard has on average 47 NET Carbs per serving with 39 grams of sugar
- Our Keto Egg Custard has 2.5 NET Carbs per serving and 2 grams of sugar
That’s a huge difference, making it a wonderful low carb dessert to add to your meal plan.
How Bad For You Is Custard?
I have made custard most of my life and when made with sugar, and like other desserts such as cakes, cookies, etc, it’s not the healthiest thing to eat, especially if you have it often.
However, now that we know how to make this recipe, it’s possible to make a version that is healthy and good for weight loss too. To show you the difference:
- A 4 oz dish of keto egg custard is only 298 calories, as opposed to around 400 calories for a non-keto custard.
Custard also does give some nutritional value from the cream and the eggs since they have many vitamins and minerals that are good for us.
Plus, whenever you make a dessert homemade rather than making a store-bought one, it’s always going to be healthier because it won’t have any of the preservatives or additives that are often included.
What Ingredients are in Keto Custard?
Heavy Cream – This is thicker than milk and has fewer carbs than milk and makes the sugar-free egg custard so creamy and rich tasting.
Egg – In this low carb egg custard recipe we use 2 whole eggs which help bind it together and help thicken it.
Swerve sweetener – This is a zero net carb sweetener in a powdered form that makes it a sugar-free egg custard.
Salt – Regular or sea salt are both good in this keto custard recipe.
Vanilla – This gives the recipe a very unique and rich flavor.
Nutmeg – Sprinkled on the top gives the ketogenic egg custard a complementary flavor that in my opinion is essential for the full flavor of the desert.
You can pick your favorite low carb sweetener when making this sugar-free custard recipe. Just be sure to pick one that will allow you to enjoy it without all the sugar that’s normally included.
Most of the time when we make keto desserts we use monk fruit or Swerve. They are both zero carbs and have a good taste.
For this ketogenic custard recipe, we like to use powdered swerve and don’t recommend a granulated sweetener. Powdered makes it come out much smoother than if you used a granulated sugar substitute.
You can get a powdered version of both Swerve and Monk fruit sweetener, which are excellent choices for this recipe.
Sukrin is also a sweetener on the market from Australia and has a powdered version along with a white granulated one and a gold/brown one.
Stevia is another keto sweetener except it comes in a liquid form which is not good for making this custard. You need a powdered sweetener to mix with the cream because when blended together this gives the cream enough volume to heat up on the stove.
What Do Eggs Do in Custard?
The eggs in the recipe play a part in the thickening process of it. The coagulation of the egg proteins helps to thicken the keto custard. Eggs affect the color, flavor, texture, and moisture.
Eggs have a lot of moisture, about 70% water, which helps to make the custard creamy and smooth.
The number of yolks, whole or just whites that you use will determine whether it’s soft or creamy. Whole eggs, not just yolks will make it firmer.
Can I Substitute the Eggs?
There are a few things that you can use to replace eggs in some recipes, but it is very hard to replace them in sugar-free custard. They are one of the main ingredients in this yummy old fashioned dessert.
There are a few ingredients that I have read about using to substitute for eggs, but honestly, I have not tried any of them in this recipe.
Some people suggest using silken tofu, or chia seeds when moistened with water they have the same texture as eggs, some say buttermilk, cornstarch, and xanthan gum are also options.
If you try one of these options, please let us know in the comments section how it came out.
Heavy Cream Substitution Options
Years ago I used to make this custard recipe all of the time, but I used to use milk, which is not a good option if you are counting carbs since it is full of carbs.
If you don’t want to use heavy cream or are dairy-free, almond milk is an option to use when making this low carb custard recipe. You can also try using coconut cream or coconut milk, especially if you have a nut allergy.
Can You Get Sick From Custard?
Eggs are one of the many foods that you can get sick from if not properly handled. Some people may worry about getting sick from eating custard, so make sure the eggs that you use are stored properly in the refrigerator.
To be safe, only eat eggs within the date that is printed on the package. Also, consider buying and using pasteurized eggs, this will alleviate any worries about getting sick.
Can You Get Salmonella from Custard?
Yes, salmonella can be in quite a number of foods, including ones that have meats, eggs, fruits, frozen foods, etc. To avoid salmonella, you should not eat raw eggs or eggs that have runny whites or yolks. They can make you sick if not handled properly.
When eating custard, as long as you cook it thoroughly, you shouldn’t have to worry about getting sick.
Different Variations of Low Carb Egg Custard
There are a few toppings that you can add to your low carb egg custard to make a different variation.
Caramel – This is a good combo with the custard flavors, it reminds me of vanilla ice cream with caramel swirled through it.
Cinnamon – This is a warm spice that is usually in desserts in the fall or winter. You can either sprinkle some cinnamon on top of it before baking it with the nutmeg, in replacement of the nutmeg, or you can mix it in with the cream while preparing the sugar-free custard recipe on the stove.
Meringue Topping – Some recipes call for using just egg yolks instead of the whole egg. No need to waste the whites of the eggs, just whip them up for a batch of meringue and bake it on top of the keto vanilla custard.
Collagen – This is something that you may have never heard of using before in custard.
It’s called food collagen peptides. It’s a supplement that comes in a powder form and can be added to many foods. It’s basically tasteless and it bakes wonderfully, so custard is a perfect dessert to put it into.
It has a lot of health benefits, especially after we start to age since collagen starts to diminish. It helps our skin, blood, bones, muscles, teeth, nails, and much more.
Tools to Use
Things that you will use to make this keto custard recipe:
- A saucepan – To heat up the cream mixture.
- An electric mixer – For mixing up the eggs.
- A thermometer – This is to make sure that you do not overcook the cream mixture on the stove.
- Small custard dishes – Pour the custard into individual dishes.
- Large baking dish – This dish is used to bake it.
How to Make Low Carb Keto Custard from Scratch
Making this low carb egg custard is so easy to do. It’s one of the easiest and most delicious desserts that I have made. Let’s show you step by step how to make it.
STEP 1: The first step is to preheat the oven to 350 degrees.
STEP 2: While the oven is heating beat the eggs with an electric mixer in a large bowl until they are frothy.
STEP 3: On medium/low, heat the heavy cream, powdered swerve and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edge of the pan.
DO NOT let it boil or else you will end up with cooked eggs instead of custard.
You can also check the internal temp of the cream mixture with a thermometer. It should be 180 degrees.
STEP 4: Now remove it from the heat and mix it into the egg mixture slowly while constantly whisking it. This way the mixture will remain smooth instead of lumpy.
Tip: If you end up with any lumps, then you can use a mesh strainer to get rid of the lumps.
STEP 5: Next, stir in the vanilla.
STEP 6: Get a large 13×9 inch pan and lay out 6 small custard dishes evenly in the pan.
STEP 7: With a ladle, spoon out the custard mixture equally into the dishes.
STEP 8: Next we are going to prepare our water bath. Pour water into the large baking dish so that it’s enough liquid to come halfway up the outside of the custard dishes.
This water bath is to make sure that the keto vanilla custard doesn’t crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
STEP 9: Top with a dusting of nutmeg sprinkled on the top of the low carb custard.
STEP 10: Bake the sugar-free custard for 30-35 minutes.
How to Tell When It’s Done?
STEP 11: Insert a knife into the center of the low carb egg custard. If it comes out clean take it out immediately. If it is not clean keep on baking it but check it every minute or two.
It should be jiggly, and it’s very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
STEP 12: Take the bowls out of the baking dish carefully since they are hot, and let the keto egg custard cool on the counter for a few minutes.
Then put the dishes into the refrigerator. When they are cooled off enough, cover them with plastic wrap.
Tip: You can eat the keto custard warm or cold and personally I feel that it tastes the best cold.
Making Keto Custard in the Microwave
The microwave can be used to make so many things and it is the quickest was to make keto vanilla custard. Let’s go through the step by step instructions if you choose to make it this way.
- Break the eggs into a bowl along with the sugar substitute, powdered swerve, and vanilla. Blend together with a whisk.
- Now it’s time to add the milk to the egg mixture and continue to mix together.
- Cook in the microwave for 1 ½ min.
- Take it out and stir well.
- Cook for another 1 ½ min and then stir again.
- Let rest for 2 min.
- Sprinkle with nutmeg and heat for another 1 minute. Let it rest for 3-4 minutes.
- Stick a knife in the center. If it comes out clean then it is done. If not then cook again for 1 more minute. Repeat 1 min at a time until it is done.
- Allow the keto egg custard to cool and then refrigerate it.
Best Tips for Custard
It’s always good to get some helpful tips, especially when making a recipe that you have never made before, so maybe these will help you.
- The best tip to remember is to make sure that you do not overcook any part of your low carb egg custard, either on the stove or in the oven. If you are in doubt, utilize a thermometer to check the temperature.
- It’s good to cook the low carb egg custard over medium-low heat, instead of high heat, that way you will not burn it.
- If it develops lumps while cooking it, use a fine-mesh strainer at the end to smooth it out.
- Do not waste the egg whites if your recipe only calls for egg yolks. Either make a meringue topping for the custard, make macaroons, make egg white cups for breakfast or just fry them up the next morning for your breakfast.
- If you use a thickening agent in your low carb custard then just use a little at a time so that it will still end up creamy and smooth. If you add too much it will thicken the custard too much and ruin it.
- Setting the custard just means that it has to reach a certain temperature in order to set so that it’s not too thin. In the case of this recipe, it has to reach a temperature of at least 170 degrees and finishes at 180 degrees before it’s safe to stop cooking it on the stove.
- If you want to make a double batch, it’s really easy, just double all of the ingredients.
How Thick Should Custard Be?
I think the answer to this question is going to depend on what you will be doing with the custard when it is done.
If you are going to be filling a pastry shell with it then it makes sense to make the custard thicker. If you are just eating a dish of it, it doesn’t have to be quite as thick.
To get the perfect thickness when you bake keto custard in the oven, just insert a knife to make sure that it is cooked. If the knife comes out with runny residue on it, then continue to cook it a little longer, checking it every 1-2 minutes to see if the knife comes out clean but the custard is still jiggly.
If you bake it too long, when it cools off the texture will be overcooked and too thick.
How Do You Thicken Custard?
The way to thicken custard is with a thickening agent. Some recipes call for flour, some call for cornstarch, or tapioca. If you are making low carb custard then those things will not be suitable options.
If you want to make it thicker, you can use a product called xanthan gum. We use it to thicken all kinds of things, like pudding, gravy. I would suggest ¼ tsp at a time, which may be all that you ever need.
However, if you bake our recipe for the proper amount of time, thickening the custard further shouldn’t be necessary and it should come out at the right thickness.
How to Fix Runny Custard
If you are making stirred custard, cooking it on the stove, and it’s runny it means that it is not thick enough. You may have to add a little bit of xanthan gum to aid it to thicken up.
Continue to cook it and stir until you reach the desired thickness.
Tip: Just add a small amount at a time so that your custard does not get too thick and end up losing its smooth and creamy texture.
Why Does My Custard Taste Eggy?
One reason your custard could taste eggy is if you put too many eggs in it. They will overpower the sweetener and will have a strong egg flavor.
It will also taste eggy if you overcook it because too much heat will cook your eggs making them taste scrambled.
Why Is My Custard Not Setting?
If you are making baked custard as we did in this keto recipe, it will set in the oven if you leave it in there until the inserted knife comes out clean.
If your stirred custard is not setting it means that you have not cooked it long enough to bring it up to the point where it will set. You are going to need to use a thermometer to continue testing the temperature while it’s cooking.
It will begin to set when the temperature reaches 170 degrees and will continue to be set as long as you do not cook it over 185 degrees.
When it reaches 180 immediately take it off the stove because the temperature will continue to rise even after you remove it.
Why Does My Custard Crack?
Custard will get cracks on the top of it if you cook it too long and it starts to turn from smooth and creamy to hard.
To avoid cracks, watch the cooking time and take it out when the inserted knife comes out clean and the custard still jiggles.
Making Custard Smooth
Keto custard can become lumpy if you add the hot cream mixture to the eggs too quickly and don’t keep stirring it. That’s why when you blend the 2 together.
You need to blend it slowly and continue to stir it to avoid it becoming lumpy.
If you do get some lumps, don’t worry, you don’t have to throw your batch away, just get a small mesh strainer and pour the custard through the strainer to remove them. Now you are all set to go.
What Can I Do with the Leftover Egg Whites?
All recipes are slightly different depending on the ingredients that they use. If your sugar-free custard recipe calls for you to only use egg yolks, then you may not want to waste the egg whites by throwing them away.
One option is you could make a meringue topping for your low carb custard. Meringue is just whipped egg whites and sugar or a low carb sweetener.
Or you could save the egg whites for your breakfast the next morning and make scrambled egg whites, fried egg whites, or an egg-white omelet with some of your favorite veggies, meat, and cheese.
We have a delicious recipe on our web site for egg white cups that you can make with them. Please try some of the variations.
Other Diets This Recipe is Good For
- Gluten-free – Another winner for a gluten-free diet. All non-gluten ingredients in it.
- Nut-free – There are no nuts or nut flour in this recipe.
- Paleo -This custard can be transformed into a paleo recipe if you replace the cream with almond milk or coconut cream or milk.
- Vegetarian – No meat in custard obviously.
How to Make Keto Custard Dairy-Free?
If you can’t eat dairy or you don’t really care for dairy then feel free to replace the heavy cream with coconut milk or cream or almond milk.
Some recipes call for butter in their custard, so you can replace that with refined coconut oil.
How to Serve Keto Custard?
Nutmeg – I love this keto custard but I will tell you that as good as it is all by itself, the nutmeg finishes it off. The 2 flavors together are a great match.
With Fruit – Even though this keto custard is so fantastic by itself, you can for sure top it off with some fruit. My suggestion would be to top it off with some berries, my favorite picks for this recipe are:
You can also add some keto whipped cream to take it to an even higher level!
Make a Pie
One amazing dessert that can be made with this recipe is a custard cream pie. It’s delicious and really easy to do.
To make a low carb custard pie:
- First, make a low carb almond flour pie crust.
- Make the custard the same way as in this recipe but wait to bake it in the oven. Precook the crust for 10 minutes and then take it out to cool. Then add the mixture to the pie crust and bake.
- Make low carb whipped cream and top it off with that.
- You can also slice some strawberries on top for flavor and decoration.
Is Custard Better Hot or Cold?
You can certainly eat custard warm or cold but hands down, in my opinion, it’s best when it is nice and cold. It is a matter of preference, but I just like the consistency better when it’s cold rather than warm and melted.
Can I Use this Recipe to Make Frozen Custard?
You can make frozen custard but not using this recipe. If you want to make it, that requires a different preparation method, similar to how you make ice cream.
How to Store Keto Custard?
It’s easy to store keto egg custard. It’s already in the refrigerator from when you put it there to cool off after it is baked.
After serving it, store any leftover portions in a bowl and cover it in plastic wrap. You could also put it in an airtight plastic container. If properly stored it will safely last about 3 days in the refrigerator.
How to Reheat?
In my opinion, eating cold custard is the best way to go, but you can reheat it if you like. The best way is to reheat it in the microwave, but only for a short time so that it doesn’t get dry.
Can You Freeze Custard?
Custard does not freeze well, and if you try it you will have one big watery mess. Don’t freeze it, stick to refrigerating it, and plan to eat it in a few days.
Other Keto Dessert Recipes
If you’re in the mood for some other Keto-friendly Desserts, check out our:
- Keto Chocolate Pudding
- Creamy Keto Cheesecake
- Low Carb Pumpkin Mousse
- Homemade Keto Ice Cream
- Keto Lemon Bars
All of them are Keto-friendly and low carb, and will have your friends raving!Print
Easy Keto Egg Custard
- Total Time: 45 minutes
- Yield: 6 Servings (1/2 Cup Per Serving) 1x
Keto custard is one of the best desserts ever. It’s so easy to make and it tastes like classic custard, your friends and family won’t tell the difference and after they eat it, they will give it an A+. It is light and creamy with a sweet but not too sweet taste, and the nutmeg on top is a delicious compliment to the creamy custard.
- 2 1/2 cups Heavy Cream
- 2 large Eggs
- ½ cup Powdered Swerve
- ¼ heaping tsp Salt
- 3 heaping tsp Vanilla
- Nutmeg to taste
- Preheat the oven to 350 degrees.
- While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
- On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
- The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
- Now remove it from the heat and stir in the vanilla.
Tip: If you end up with any lumps, then you can use a mesh strainer to get rid of the lumps.
- Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
- With a ladle spoon out the custard mixture evenly into the dishes.
- Pour water into the large baking dish so that it’s enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn’t crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
- Top with a dusting of nutmeg sprinkled on the top of the custard.
- Bake the keto egg custard at 350 degrees for 30-35 minutes.
How to tell when it’s done:
- Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it’s very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
- When it’s done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.
Tip: You can eat the delicious keto custard warm or cold, but personally I feel that it tastes the best cold.
2.5 NET Carbs Per Serving
Here are some helpful tips that you may need to be successful while making your keto custard recipe.
The best thing to remember is to make sure that you do not overcook your custard, either on the stove or in the oven. If you are in doubt then use a thermometer to test the temperature.
It is best to cook your custard over medium-low heat, because if the burner is too high then it will burn.
If you use a thickening agent in your custard then just use a little bit at a time so that you will not end up ruining your custard by making it too thick.
If your keto egg custard has lumps after you have cooked it on the stove then just use a strainer to get the lumps strained out. But if you cook it slow you should not end up with lumps.
Do not waste the egg whites if your custard calls for only using the yolks. There are several things you can do to use them up. Make a meringue topping for the custard, make egg white breakfast cups or fried egg whites for breakfast.
If one batch of custard is not enough, then feel free to double the ingredients.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
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Sunday 30th of January 2022
Oh my goodness so creamy & absolutely delicious 🤗
Sunday 30th of January 2022
Debbie, I'm so happy that you love the custard so much!!! Thank you for your 5-star rating.
Wednesday 17th of November 2021
Absolutely delicious, thank you! Made it exactly as instructed and the custards turned out perfect and as someone who remembers my Mum's sugar laden version (which I adored) I can 100% hand on heart say this tastes the same!
Thursday 18th of November 2021
Hi Leatrix, When I made the recipe for the first time I had the same "take me back to my childhood feeling". I couldn't believe it could taste so good without real sugar. I make this custard every week or every other week, it is so quick and easy to make, and it comes out the same each and every time. So now being a diabetic I can enjoy a "no guilt" delicious dessert, snack, or breakfast treat. I'm so glad that you enjoy the custard the same way. Please feel free to check out some of our other recipes. If you like the vanilla taste feel free to add another teaspoon to the mixture, and if you want to stretch it out a little bit more you can add another 1/4 cup of cream or even milk.
Friday 22nd of October 2021
A question: I’m used to custard recipes requiring a hot water bath. Does the temperature of the water matter here?
Sunday 24th of October 2021
Hi Barbara, It does not matter what temperature the water is in the glass dish, but personally, I like to use warm water, not cold and not hot.
Thursday 29th of April 2021
In a convection microwave, cook on 325°F for 35 minutes or until the internal temp. reaches 214°F. Cook in glass pyrex dish on top rack with a small glass mixing bowl containing boiling water on the turntable underneath while turning. This immitates the hot water bath and custard cooks perfectly!!! Delicious!!
Thursday 29th of April 2021
Thanks for your idea and so glad that you enjoyed the custard. It is one of my favorites! Please feel free to try some of our other recipes.
Monday 26th of April 2021
Thanks for the recipe! I think you must have set a world record for most instances of the word “custard” on a single page (about 220?) 😆
Going to give the microwave version a shot!
Wednesday 28th of April 2021
Thank you for trying our recipe and thanks for the compliment about our custard. It is one of my favorites. I make it a couple times a month.