Low Carb Custard Recipes

KETO CUSTARD - SUGAR FREE (1G CARBS)

Steps:

• Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
• Place the eggs and sweetener (swerve) in a large bowl and whisk together for 5 minutes, until they have paled in color.
• Add the vanilla and 1/2 cup of the cream. Whisk well.
• Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
• Pour into your prepared pie dish and sprinkle over the nutmeg.
• Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
• Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
• Leave to cool for 15 minutes before serving.
• Serve warm or cold, on its own or add a little Keto Whipped Cream.

EASY KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 180C/350F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
• In a large mixing bowl, whisk together all your ingredients, until smooth and combined. Transfer the mixture amongst the four ramekins.
• Boil a kettle or bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
• Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
• Remove from the oven and either enjoy warm or all to cool completely. Once cooled, you can refrigerate it until chilled.

KETO CUSTARD

Steps:

• Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
• In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
• Add the heavy cream, and whisk well until the eggs are dissolved.
• Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
• Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
• Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.

EASY KETO EGG CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
• On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
• The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
• Now remove it from the heat and stir in the vanilla.
• Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
• With a ladle spoon out the custard mixture evenly into the dishes.
• Pour water into the large baking dish so that it's enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn't crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
• Top with a dusting of nutmeg sprinkled on the top of the custard.
• Bake the keto egg custard at 350 degrees for 30-35 minutes.
• Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it's very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
• When it's done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.

LOW-CARB CUSTARD

Steps:

• Set oven to 350 degrees F.
• Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
• Blend well.
• Pour mixture into 6 to 8 ramekin dishes (depending on size).
• Sprinkle with the cinnamon or nutmeg on top.
• Place ramekin dishes inside a larger baking dish of cool water.
• Be sure the level of the water is 1/2 way up the dishes.
• Bake for 30 minutes or until center is firm.
• Let sit for 5 minutes before serving or refrigerating.