Description
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.
- Individual ramekins create elegant single-serving desserts.
- Store covered in the refrigerator for up to 4 days.
- Serve warm, room temperature, or chilled.
- Reheat gently in short microwave intervals to avoid graininess.
- Do not freeze, as the texture may separate after thawing.
- A water bath can be used for an even silkier texture, though it is optional.
- Prep Time: 5 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 90mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 240mg
