Keto Custard – Easy Sweet Treat!
Keto Custard is a 5 ingredient dessert that will have your taste-buds wanting more with each bite! This sugar free treat is incredibly light and creamy with just a hint of nutmeg. This is such a classic recipe without all the sugar!
This simple dessert will be a new staple in my kitchen! This silky smooth custard is so easy to make so let’s get to it!
We cook these in a water bath for nice even cooking and less chance of curdling. They come out so silky smooth!
I use a 9×13 casserole dish and I fill it with 3 cups of boiling water.
I pull out my oven rack and place the casserole dish on the rack before I add the boiling water so I am not having to transfer boiling water across the kitchen!
The mixture for the custard is so simple. We use eggs, sweetener, vanilla, half and half, and a pinch of salt and nutmeg.
I will try to use cocoa powder next time for a chocolate custard! That sounds amazing!
We bake them in a 350F oven for 30 minutes.
This recipe is so incredibly simple but I know it sounds intimidating because of the water bath. Don’t be intimidated by the water bath! It’s so simple!
Checkout these other amazing recipes from Jennifer:
Keto Custard - Easy Sweet Treat!
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Ingredients
- 1/4 cup sugar free powdered sweetener
- Pinch of nutmeg
- Pinch of salt
- 2 cups half and half
- 3 large eggs
- 2 teaspoons vanilla extract
Equipment
- 9x13 Casserole Dish
Instructions
- Preheat the oven to 350F and spray 4, 8 ounce ramekins with cooking spray. Set aside.
- Boil 3 cups of water in a small saucepan.
- Add all of the ingredients to a large mixing bowl and beat with an electric mixer until smooth. Alternatively, you can use a hand whisk.
- Ladle the custard mixture evenly into each ramekin.
- Set a 9x13 casserole dish on the oven rack with the rack pulled out. Pour the boiling water into the casserole dish. Place the ramekins carefully in the water bath.
- Bake for 30 minutes. Let cool in the waterbath until cool enough to handle. Serve warm or chilled.
My non keto husband and I love this treat. I have made it many times but today the centres collapsed. What did I do wrong?
Can this recipe be used with 4oz Pyrex cups? Also can I use whole cream instead of half and half?
It sounds so good. I can almost taste it as I read your recipe.
I printed out this recipe and was really looking forward to having a delicious custard pudding however I then noticed the recipe needed ” half and half” and I have no idea, as a UK resident, what this is. Any help or alternatives would be appreciated.
Thanks
Oops – I have now seen the answer in other questions. Thank You!
Half cream, half milk. Did a quick google and found this: “Half and Half, also know as half cream in the United Kingdom, is a blend of equal parts whole milk and light cream. It averages about 10% – 12% milk fat, which is more than milk and less than cream. Because it has a lighter fat content than cream, it can not be whipped into whipped cream.”
This my second time to make them. My husband and I grew up with egg custard pies so we love being to still eat it. This recipe is very creamy!
Sounds great just one quick question as I live in uk and we don’t have half and half. Could you explain what it is please.
Half and half is a creamer that is half milk and cream (commonly known as half cream in the UK or sometimes known as single cream).
They were very good, a little to eggy but good. I liked them better cold. How would they work with almond milk instead of half n half, or even part almond milk and part half n half?
Sounds delicious
Jennifer… This custard hits the spot when I want a little something sweet! So easy. Thank you
Mine tasted like egg…. and the texture was eggs over easy… any suggestions to soften the strong egg taste??
Jennifer how long will it keep in the fridge? Did you try making the chocolate?
I would leave covered for a week. I haven’t tried the chocolate but I need to!
You should not use water. Use 1/2 heavy cream and 1/2 milk
the water is NOT going into the custard, it is for the water bath…
If I have heavy whipping cream and want to make this, could I do 1/2 heavy cream and half water to thin it out? What do you think about this as a breakfast meal? Looks delicious!
You should not use water. Use 1/2 heavy cream and 1/2 milk
This recipe is delicious. It’s now my go-to dessert. It’s so flavorful! It’s a must try if you’re a custard lover!
Now that I have an air fryer, it’s time to try your air fryer recipes! Stay tuned…
Jennifer
I can’t believe people don’t know what half and half is. I prefer it over whole milk.
Thanks for the recipe. I love it and it is so simple to make.
Hi Jennifer,
What is half and half? Thank you!
Half cream, half milk. It’s a product we have in the US
Jennifer, please, what is “half and half”? Some typical American product?
Thanks,
Greetings
Hello…
Same question for me, French woman, ignoring what it could be..
Isabelle from the southwest of France!
I second this being in the UK… is half & half cream? Maybe single cream?
Would it be better to use heavy cream instead of half and half to cut down on the carbs?
It really wouldn’t lower the carbs that much but it would increase the calories substantially
Oh yay! I’ve been craving egg custard! I’m on Beatrice Caruso’s 67 day Try Your Best challenge, and have chosen to have no keto snacks during that time, but I’m saving this and it’s going to be my first treat once I’m done with the challenge. *happy dance*
Hi, I don’t own ramekins. Is it possible to cook this custard without the ramekins?
You could use a casserole dish but it would still need to bake in the water bath
I used 12 oz oven safe coffee cups since I didn’t have ramekins either. Great recipe!