This low carb baked egg custard is creamy, simple, and comforting, made with eggs, heavy cream, and a sugar-free sweetener. It bakes into a smooth, softly set dessert that tastes rich without being heavy.
Why You’ll Love This Recipe
This recipe uses only a few basic ingredients and comes together quickly. It is naturally low in carbs, gently sweet, and perfect when you want a simple dessert without flour or regular sugar. The texture is silky, soft, and custard-like, with a lightly golden top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs, room temperature
2 cups heavy cream
1/3 cup granulated monk fruit sweetener or erythritol
1 teaspoon vanilla extract, optional
1/8 teaspoon salt, optional
Pinch of ground nutmeg or cinnamon, optional for topping
Directions
Preheat the oven to 325°F, or 165°C. Lightly grease a 9-inch pie dish or four 6-ounce ramekins.
In a mixing bowl, whisk the eggs and sweetener until smooth. Add the vanilla extract and salt, if using.
Slowly pour in the heavy cream while whisking gently. Mix until fully combined, but do not overbeat.
Pour the custard mixture into the prepared dish or ramekins. Sprinkle lightly with nutmeg or cinnamon if desired.
Bake for 35 to 40 minutes, until the edges are set and the center still has a slight wobble. Let cool for 10 to 15 minutes before serving warm, or chill for a firmer texture.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 35 to 40 minutes
Total time: about 45 minutes
Variations
For a lighter custard, replace half of the heavy cream with unsweetened almond milk. For extra flavor, add a little lemon zest, cinnamon, or vanilla. You can also bake the custard in small ramekins for individual servings.
Storage/Reheating
Store cooled custard covered in the refrigerator for up to 4 days. Serve chilled or reheat gently in the microwave in short intervals. Avoid overheating, as custard can become grainy.
FAQs
Can I make this custard ahead of time?
Yes. It tastes great chilled and can be made one day in advance.
Can I use regular sugar?
Yes, but it will no longer be low carb.
Can I use milk instead of cream?
You can, but the custard will be less rich and softer.
Why is my custard watery?
It may be underbaked or overmixed. Bake until the edges are set.
Can I freeze egg custard?
Freezing is not recommended because the texture may separate.
Is this recipe keto-friendly?
Yes, when made with a low carb sweetener.
Can I add vanilla?
Yes, vanilla adds warmth and improves the flavor.
Should I use a water bath?
It is optional, but not required for this simple version.
Can I serve it warm?
Yes. It can be served warm, room temperature, or chilled.
How do I know it is done?
The edges should be set, and the center should gently wobble.
Conclusion
Low carb baked egg custard is a simple, creamy dessert that feels classic and satisfying. With only a few ingredients and easy steps, it is a reliable recipe for any time you want something sweet, smooth, and homemade.
This low carb baked egg custard is smooth, creamy, and lightly sweet with a soft custard texture and delicate flavor. Made with eggs, heavy cream, and a sugar-free sweetener, it is a simple low carb dessert that feels rich and comforting without being heavy.
Ingredients
4 large eggs, room temperature
2 cups heavy cream
1/3 cup granulated monk fruit sweetener or erythritol
1 teaspoon vanilla extract (optional)
1/8 teaspoon salt (optional)
Pinch of ground nutmeg or cinnamon, optional for topping
Instructions
Preheat the oven to 325°F (165°C). Lightly grease a 9-inch pie dish or four 6-ounce ramekins.
In a mixing bowl, whisk together the eggs and sweetener until smooth.
Add the vanilla extract and salt, if using, and mix gently.
Slowly pour in the heavy cream while whisking lightly until fully combined. Do not overbeat.
Pour the custard mixture into the prepared baking dish or ramekins.
Sprinkle lightly with nutmeg or cinnamon if desired.
Bake for 35 to 40 minutes, until the edges are set and the center still has a slight wobble.
Allow the custard to cool for 10 to 15 minutes before serving warm, or chill for a firmer texture.
Notes
Replace half of the heavy cream with unsweetened almond milk for a lighter custard.
Add lemon zest, cinnamon, or extra vanilla for more flavor.
