Easy Low Carb Keto Custard Recipe

A 5-ingredient vanilla keto custard recipe! Keto egg custard is super EASY. And, this low carb custard recipe is a perfect dessert for making ahead.

Before jumping to the recipe card, don’t miss the HELPFUL RECIPE TIPS in the post! I hope you’ll find them useful and will love this low carb recipe!

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One of my favorite things ever is showing you how to make desserts low carb. This low carb keto custard recipe was one of the easiest ones to make, because it’s not that different from regular custard. This dish has no flour to begin with, so we just swap in a low carb sweetener. And since keto egg custard is baked in individual ramekins, it has built-in portion control!

Even though the total time for this low carb custard recipe is around 40 minutes, most of it is hands-off time in the oven. The actual active prep process is super quick!

Plus, you only need 5 ingredients. I wouldn’t be surprised if you have everything you need to make this keto vanilla custard at home right now.

Ready to see how to make custard keto? Yay! First, a quick recap of what it is, in case you’re not familiar with it…

What Does Custard Taste Like?

If you’ve never tasted homemade custard before, you’re in for a treat! It has a velvety texture that is deliciously sweet.

Baked keto custard tastes very similar to the inside of creme brulee, just without the crunchy top. Also, creme brulee is often made with just the yolks, while this custard includes the whole eggs.

Don’t worry if you’re low carb, though – this keto vanilla custard! We use a natural sugar-free sweetener, so it tastes sweet without any sugar. And, my family and friends can’t tell the difference when I make this low carb custard recipe.

How To Make Egg Custard

Keto egg custard looks really elegant, so you’d never guess how easy it is to make. But it is.

While you preheat the oven, beat the eggs to make them frothy, like this:

Next, heat cream, powdered erythritol, and sea salt in a small saucepan over medium-low heat. Stir occasionally, until the temperature reaches 180 degrees F. Be careful not to overheat!

TIP: It’s best to use a thermometer to test that the custard has reached 180 degrees F, but if you don’t have, watch for bubbles. Small bubbles will begin forming around the edges when it’s done. Don’t let it boil!

After removing from heat, add in the vanilla extract.

Next, start whisking the eggs and slowly pour the cream mixture into the eggs in a thin stream. It’s important to pour slowly and keep whisking constantly as you do this! This is called tempering.

TIP: If you have any lumps in the custard at this point, you can strain it before baking. Use a mesh strainer and place it over a bowl, then pour the contents. Then you can toss any lumps out.

Set out 6 ramekins and divide the mixture among them. Sprinkle with a little bit of nutmeg if you’d like.

Use a baking pan with tall sides and place the ramekins inside. Then, add enough water to reach halfway up to the top of the ramekin dish. The water will reduce sudden temperature changes, so the custard cooks evenly and doesn’t crack or overcook.

Bake for approximately 30-40 minutes, until just barely (but not fully!) set.

TIP: Keep an eye on the keto egg custard – it should be jiggly when done. It’s ready when it’s barely starting set, and a knife inserted in the center comes out clean.

Allow the custard to cool and rest until it reaches room temperature before serving.

Why Does My Custard Taste Eggy?

Keto vanilla custard can taste egg-y if you overheat it. If it comes to a boil, then the eggs will cook and end up tasting like… well, scrambled eggs. No, thanks!

Always use a whisk when making mixing the ingredients in this keto custard recipe to make sure nothing sticks to the pan.

And most importantly, pour very slowly and whisk quickly when tempering, to avoid cooking the eggs.

Is Custard The Same Thing As Pudding?

No, low carb egg custard and pudding are not the same things. Custard is creamy, is made with eggs and baked in a water bath.

Pudding doesn’t necessarily require eggs and milk is the main ingredient. Regular versions are often thickened with cornstarch, but I have a low carb pudding recipe coming soon for you!

Do I Serve Custard Warm Or Cold?

You can serve this low carb custard recipe either warm or cold depending on your preference, but I much prefer it cold.

Top it with some strawberries and whipped cream if you’d like!

How Do You Store Keto Egg Custard?

Store the keto egg custard in the fridge once it cools down. This easy custard recipe will last 2 to 3 days in the refrigerator.

PRO TIP: Cover the tops of the custard ramekins with plastic wrap for storage. It needs to come in direct contact with the keto custard to prevent it from developing a film on top.

Keto vanilla custard, or any custard for that matter, doesn’t freeze well. So, stick to refrigerating instead.

More Low Carb Keto Dessert Recipes

Looking for more keto dessert recipes? I have more inspiration for you:

  • Low Carb Keto Cheesecake
  • Keto Low Carb Lemon Bars
  • Vegan Espresso Fudge – Has a low carb option in the post!
  • Raspberry Low Carb Keto Chia Pudding

Tools To Make Low Carb Vanilla Custard:

Click the links below to see the items used to make this recipe.

  • Ramekins – I like this set of ramekins for making low carb egg custard because they are easy to clean and it comes with eight bowls.
  • Baking Dish – This baking dish comes in such a pretty red! It makes the perfect vessel for your keto custard ramekins, not to mention low carb casseroles.

A 5-ingredient vanilla keto custard recipe! Keto egg custard is super EASY. And, this low carb custard recipe is a perfect dessert for making ahead.

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Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes Servings: 6 servings Author Maya Krampf from WholesomeYum.com


  • 2 large Eggs
  • 2 cups Heavy cream
  • 1/2 cup Powdered erythritol (1/2 cup Powdered erythritol)
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla extract
  • Nutmeg (optional, for sprinkling)

US Customary – Metric


  1. Preheat the oven to 350 degrees F (177 degrees C). 

  2. In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.

  3. In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.

  4. While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.

  5. Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.

  6. Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.

  7. Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.

  8. Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

Recipe Notes

Serving size: 1 4-ounce ramekin

Nutrition Information Per Serving

Calories: 303 | Fat: 30g | Total Carbs: 2g | Net Carbs: 2g | Sugar: 2g | Protein: 4g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.