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Keto Custard

Keto Custard

Keto Custard is a creamy, sugar-free dessert perfect for a low-carb lifestyle. Simple to make, it’s rich, smooth, and absolutely delightful.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 Persons
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 4 large eggs
  • ½ cup sweetener (erythritol or monk fruit)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Ground nutmeg or cinnamon (optional, for topping)

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Measuring Cups & Spoons
  • 1 Baking dish
  • 1 Oven-safe ramekins
  • 1 Baking tray (for water bath)

Method
 

  1. Preheat Oven: Set oven to 325°F (160°C). Prepare a baking tray for the water bath.
  2. Whisk Eggs & Sweetener: In a bowl, whisk the eggs, keto sweetener and salt until smooth.
  3. Heat Cream: Place the heavy cream in a saucepan and heat it until hot to the touch but not boiling.
  4. Combine Mixtures: Gradually whisk the warm cream into the egg mixture, stirring constantly to prevent the eggs from cooking.
  5. Flavour It: Richen with vanilla extract.
  6. Pour Into Ramekins: Divide the custard evenly among ramekins. Dust with nutmeg or cinnamon if desired.
  7. Bake in Water Bath: Set ramekins to the baking pan, pour hot water to come halfway up the sides, bake for 30 minutes or until the custard is set but the center still jiggles.
  8. Cool & Serve: Remove ramekins from the tray, cool to room temperature and chill if you like your custard cold.

Notes

  • Whisk carefully so you don't create bubbles in the custard.
  • And remember to always, always, always stir the eggs slowly into warm cream to ensure they don’t scramble.
  • Monk fruit provides a slightly sweeter taste than erythritol.
  • For the best creamy texture, chill it overnight.
  • Variations on flavor: mix in cocoa, pumpkin spice or lemon zest.