Looking for more creamy sugar free treats? Try my keto lemon curd, keto pudding, and keto whipped cream next. Growing up, my mom wasn’t one for making your ‘typical’ baked goods. Instead, she made more traditional desserts, like custard. I made her recipe once, and while it was delicious, it used a lot of sugar (no wonder we loved it), so I swapped a few ingredients to bring the carbs down. Now, she’s asking for MY sugar-free custard recipe. Go figure!
Why I love this recipe
4 ingredients. And I’m willing to bet you have most of them in your kitchen right now. Simple yet sophisticated. Custard is an underrated dessert that’s somehow classy and elegant, yet it’s the easiest thing to whip up. Versatile. I prefer my low-carb custard with berries on top, but you can layer it to make keto Boston cream pie, keto trifle, you name it! Easy to make ahead. Prepare it up to three days in advance and simply pull it out of the fridge when you’re ready to serve.
Ingredients needed
Eggs. You’ll definitely want to use room temperature eggs for this recipe so the custard bakes smoothly and evenly. Heavy cream. Also known as double cream or thickened cream. Like the eggs, it’s best for this to be at room temperature. Granulated sweetener. I tested a few different types, and allulose and monk fruit yielded the best results. Salt. Just a pinch to bring out the sweetness. Vanilla extract. For a subtle vanilla flavor.
How to make keto custard
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and grease small ramekins. Place them in a large baking dish. Step 2- Mix. In a large mixing bowl, whisk together the ingredients until smooth. Pour the custard mixture into the greased ramekins. Step 3- Water bath. Pour boiling hot water into the baking dish until the ramekins are covered by about an inch. Step 4- Bake. Bake for 30 minutes or until they’re mostly firm. Serve them warm or let them cool before placing them in the fridge.
Arman’s recipe tips
Use an electric mixer. You want the custard to be VERY smooth before baking, so if needed, use a stand mixer, hand mixer, or even a blender. Add the eggs last. That way, you can taste the batter and know how sweet it is (without getting sick). Just note the sweetness will be slightly diluted once the eggs are added. Skip the oven. If you want a thinner, more delicate custard, add all of the ingredients to a small saucepan and simmer until it coats the back of a spoon. Then, pour it into your desired serving dish. This yields a texture similar to my keto panna cotta.
Storage instructions
To store: Keep the ramekins in a sealed container in the refrigerator for up to 2 weeks and let them sit at room temperature for 30 minutes before serving.
Chocolate custard. Whisk in 2 tablespoons of cocoa powder. Extracts. Swap the vanilla for almond extract or orange extract for a totally different flavor. Spices. Sprinkle cinnamon or nutmeg for a warming, lightly spiced flavor. Garnish. Top the custard with fresh blueberries and raspberries or whatever fruit is in season.
To freeze: Place individual portions of custard in freezer-friendly containers and store in the freezer for up to 6 months. Thaw them overnight in the fridge.
Frequently asked questions
More simple yet elegant keto desserts
Keto chocolate covered strawberries Keto Eton mess Keto pavlova Keto chocolate mousse
