Keto Classic Egg Custard
Indulge in the creamy decadence of Keto Classic Egg Custard, a low-carb twist on a timeless dessert! This silky-smooth custard is made with a rich blend of heavy cream, unsweetened almond milk, and just the right amount of granulated erythritol for a guilt-free sweetness. Infused with pure vanilla and a dash of nutmeg, it delivers subtle warmth and aromatic depth in every spoonful. Carefully baked in a water bath for the perfect, delicate texture, this keto-friendly dessert is the ultimate way to satisfy your sweet cravings while staying on track. With only 15 minutes of prep and a handful of wholesome ingredients, it's an effortless yet elegant treat ideal for any occasion. Whether you're following a keto diet or simply seeking a refined dessert option, this custard is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Heavy cream
- 0.5 cups Unsweetened almond milk
- 4 Large eggs
- 2 Egg yolks
- 0.75 cups Granulated erythritol
- 2 teaspoons Pure vanilla extract
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground nutmeg
Instructions
Preheat your oven to 325°F (165°C).
In a medium saucepan, combine the heavy cream and almond milk. Heat over medium-low heat, stirring occasionally, until very hot but not boiling. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, and granulated erythritol until smooth and the sweetener is dissolved.
Gradually add the warm cream mixture to the egg mixture, whisking continuously to prevent the eggs from cooking. Stir in the vanilla extract and salt.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a pour spout to remove any cooked egg bits.
Place six ramekins or custard cups in a large baking dish. Pour the custard mixture evenly into the ramekins.
Sprinkle a pinch of ground nutmeg over the top of each custard.
Carefully pour hot water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins.
Bake in the preheated oven for 40 to 45 minutes or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until fully chilled before serving.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1473 mg | 491% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 371 mg | 29% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 363 mg | 8% | |
*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.
