Keto Egg Custard – Easy Low Carb Baked Egg Custard

Keto Egg Custard – This low carb baked egg custard with vanilla extract is a perfect dessert for your entire family that is smooth and creamy contains only 2g of net carbs.

Keto Egg Custard – Important Notes

• You can substitute Erythritol with NatVia, Monkfruit, or swerve sweetener in 1:1 ratio. Try to use powdered sweetener instead of granulated or it will have a grainy texture. If using granulated, then pulse them in a grinder or food processor until powdery.
• For the vanilla extract, you can use vanilla essence in a 1:1 ratio. Plus if you don’t have any vanilla extract left, use chicory powder with caramel extract.
• To get a caramel taste, add 2 tsp of organic vanilla extract and organic maple extract each.
• If you don’t have the heavy cream then replace that with coconut full fat cream.

How To Get The Perfect Texture (Not Egg-y Taste) ?

• When mixing the egg with the cream, be very careful with this step or you will end up getting egg-y like taste.
• Use a whisk when mixing the ingredients. Pour very slowly and whisk quickly when tempering.
• Do not overheat, or else it will stick to the pan and become scrambled eggs

Can I Store This Keto Baked Egg Custard?

After it completely cools down, Cover the top of the ramekins with plastic wrap and store them in the refrigerator for up to 2-3 days. This doesn’t freeze well.

How To Serve This Keto Egg Yolk Custard?

You can serve it the way you want, Hot or Cold! Cold is much better as a dessert. Top with some dry fruits, strawberries, and whipped cream.

Yield: 6

Keto Egg Custard (Low Carb Baked)

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This low carb baked keto egg custard with vanilla extract is a perfect dessert for your entire family that is smooth and creamy contains only 2g of net carbs.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 2 large eggs
• 1/2 cup erythritol, powdered
• 2 tsp vanilla extract
• 2 cups heavy cream
• 1/4 tsp sea salt
• 1/2 tsp nutmeg, ground (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Beat the eggs in a medium bowl, beat very slowly until frothy for about 20-30 seconds.
3. Heat a saucepan medium-low heat. Add the cream, erythritol, and salt.
4. Combine well, and stir occasionally for a few minutes until small bubbles form on the edges and the temperature reaches 180 degrees F (Do not let it boil).
5. Stir in the vanilla extract and whisk the egg continuously, pour the cream into the eggs very slowly (little by little) in a thin stream, and temper well.
6. In 6 ramekins, divide the custard equally. Sprinkle with nutmeg.
7. Take a pan or baking dish with tall sides, place ramekins, and pour in water halfway up the sides of the ramekins.
8. Place in the oven and bake for about 30 to 40 minutes or until the custard starts to set, but still jiggly (Insert a clean knife into the center and it should come out clean).
9. Let it completely cool down until set. Place them in the refrigerator. Serve Cold!

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• 
  Ramekins, set of 6 (4 oz.)
• 
  Baking Dish
• 
  Powdered Erythritol Sweetener
• 
  Vanilla Extract
• 
  Ground Nutmeg
• 
  Salt

Nutrition Information

Yield

6

Serving Size

1 ramekin (4 ounce)
Amount Per Serving Calories 305Total Fat 30gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 9gCholesterol 152mgSodium 153mgCarbohydrates 4gFiber 0gSugar 3gProtein 4g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Give it a try and let me know in the comments down below how much you have enjoyed this keto baked egg custard with your family and friends. All the keto lovers who are looking for low carb baked egg custard will surely enjoy this recipe.