Low Carb Egg Custard

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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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  • 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)


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

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

  5. 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.

  6. 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.

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

Nutrition Facts

Amount per serving. Serving size in recipe notes above.
Total Carbs2g
Net Carbs2g

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