Creamy Keto Custard
This creamy keto custard is a nostalgic, low-carb dessert made with just 5 simple ingredients. It’s silky smooth, lightly sweetened, and perfect whether served warm or chilled. A true comfort food classic—without the sugar!
Ingredients
- 1 1/4 cups heavy whipping cream
- 2 large eggs
- 1 large egg yolk
- 6 tablespoons Swerve granular or any keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Ground nutmeg or cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C). Place four 4-ounce ramekins inside a large baking dish.
- Add the cream, eggs, yolk, sweetener, vanilla, and salt to a blender. Pulse a few times just until combined.
- Divide the custard mixture among the ramekins and sprinkle the tops with nutmeg or cinnamon.
- Fill the baking dish with hot water halfway up the sides of the ramekins (be careful not to splash inside).
- Bake for 35–45 minutes until a knife inserted in the center comes out clean and the custard jiggles slightly.
- Remove ramekins from the water bath and allow to cool. Serve warm, room temp, or chilled.
Notes
- Store covered in the fridge for up to 5 days.
- Not recommended for freezing.
- Coconut cream can be used instead of heavy cream for a dairy-free version.