Description
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.
Ingredients
- 2 1/2 cups Heavy Cream
- 2 large Eggs
- ½ cup Powdered Swerve
- ¼ heaping tsp Salt
- 3 heaping tsp Vanilla
- Nutmeg to taste
Instructions
Mixing:
- 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.
Baking:
- 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.
Notes
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