Keto Egg Custard

Keto Egg Custard


  • 3 large eggs
  • 2 cups heavy cream
  • 1/4 cup granulated sweetener like erythritol or xylitol
  • 1 tablespoon vanilla extraxt 


  1. Preheat the oven to 180C. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
  2. In a large mixing bowl, whisk together all ingredients, until smooth and combined. Transfer the mixture amongst the four ramekins. 
  3. Boil a kettle or bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
  4. Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
  5. Remove from the oven and either enjoy warm or all to cool completely. Once cooled, you can refrigerate it until chilled.
TO STORE: Custard should always be stored in the refrigerator, in a sealed container. It will keep fresh for up to 2 weeks. I recommend you let it sit at room temperature for 30 minutes before serving. 
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 refrigerator before eating. 
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