Low Carb Classic Egg Custard

Indulge in the timeless charm of a "Low Carb Classic Egg Custard," a rich and creamy dessert reinvented for those embracing a low-carb lifestyle. This silky custard combines heavy cream, whole milk, and a keto-friendly sweetener like erythritol or monk fruit, creating a smooth, lightly sweetened base infused with aromatic vanilla. Perfectly baked in a water bath and delicately garnished with a hint of nutmeg, this custard offers a luxurious, guilt-free treat with only a fraction of the carbs found in the traditional recipe. Ready in just over an hour with minimal prep time, this elegant dessert is ideal for dinner parties, a special holiday spread, or an indulgent make-ahead treat. Savor the classic taste of egg custard with a modern twist that’s as wholesome as it is delicious!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.5 cup Granulated erythritol or monk fruit sweetener
• 1 teaspoon Vanilla extract
• 4 Large eggs
• 2 Large egg yolks
• 0.25 teaspoon Ground nutmeg (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium saucepan, combine heavy cream, whole milk, and granulated erythritol or monk fruit sweetener. Cook over medium heat, stirring occasionally, until the mixture is hot and the sweetener has dissolved. Do not let it boil.

Step 3

Remove the saucepan from the heat and stir in the vanilla extract.

Step 4

In a large mixing bowl, whisk together the eggs and egg yolks until well combined.

Step 5

Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent the eggs from curdling.

Step 6

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout to remove any cooked egg bits.

Step 7

Place six 6-ounce ramekins in a baking dish. Divide the custard mixture evenly among the ramekins.

Step 8

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.

Step 9

Carefully transfer the baking dish to the preheated oven. Bake for 40–45 minutes, or until the custards are just set and a little wobbly in the center.

Step 10

Once baked, remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

Step 11

Before serving, you can sprinkle the tops with a small pinch of ground nutmeg if desired.

Step 12

Enjoy your creamy and indulgent low-carb egg custard!

Nutrition Facts

Serving size	(1081.1g)

Amount per serving	% Daily Value*
Calories	2154.0

Total Fat 197.0g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1621.3mg	0%
Sodium 547.8mg	0%
Total Carbohydrate 135.7g	0%
Dietary Fiber 0.1g	0%
Total Sugars 12.5g
Protein 37.4g	0%

Vitamin D 303.4IU	0%
Calcium 457.8mg	0%
Iron 4.9mg	0%
Potassium 690.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 6.1%

Carbs: 22.0%