Low Carb Baked Egg Custard Recipe - Remake My Plate (2025)

This low carb baked egg custard recipe is a family favorite for dessert. But you don’t have to save it just for dessert. The simple ingredients make this a delicious low carb breakfast meal too!

With only 2.7 net grams of carbs per serving it can be easily worked into your keto meal plan.

Low Carb Baked Egg Custard Recipe

There are several types of custard recipes out there. They all use the protein found in eggs to create the thickened custard texture. But, by varying cooking methods, they come out slightly different.

The types of custards that can be made include:

• Stirred Custards
• Boiled Custards or Pudding
• Baked Custards
• Cold Set Custards

Stirred custards are cooked on the stove top to create a thickened sauce that is used as a base for other recipes or as the base for frozen custard. This type of custard is slowly cooked on the stove top until it begins to thicken.

Boiled custards are similar to stirred custards but are thickened by using a combination of eggs and a starch. This type of custard is brought to a boil in order to thicken it. Pudding made on the stove top are a type of boiled custard.

Baked custards are baked in the oven until they have a smooth but firm texture.

It is the baked custard that is eaten as a dessert or a savory dish (aka quiche).

Cold set custards are mixed and then placed in the refrigerator to set. These include panna cotta, which used gelatin to set it, and mousse, which use a meringue or whipped cream to help it set.

This baked custard recipe is so easy to make. Eggs are mixed with milk and then baked in the oven. The heat causes the protein in the eggs to set the custard and make it firm. This type of dish tastes delicious as a sweet or savory dish.

The difference between the two is often just the addition of a sweetener in the sweet baked custard. With a few simple swaps it’s easy to take a traditional high carb baked custard and create a low carb or keto baked custard from the same recipe.

Ingredients for Low Carb Baked Egg Custard:

Eggs – I used large eggs for this recipe

Swerve Sweetener – I used Swerve as the sweetener in this recipe. If you have another favorite sweetener then you can use it in place of this one.

Half and Half – I swapped out the milk in this recipe for something lower in carbs. I went with a combination of half and half (to give the custard its creamy texture) and almond milk.

Unsweetened almond milk – this is used as a lower in carb milk replacement

Vanilla extract – this adds a delicious mild vanilla flavor to this dessert custard

Ground Cinnamon – used to add flavor to this baked egg custard recipe

Directions to make Baked Egg Custard:

Preheat the oven to 350 F.

Grease 4 custard cups and place in a 9 X 12 baking dish.

Make a water bath to cook the baked egg custard in. This is done by adding enough water to a larger baking pan so that it comes about a 1/2 inch up the side of the custard cups.

To make the custard: In a large bowl add eggs, half and half, unsweetened almond milk, Swerve sweetener, vanilla extract and ground cinnamon. Whisk together well.

For a super smooth texture pour the egg mixture through a fine strainer. This will remove any tough egg strands and give your custard a silky smooth texture.

Divide the mixture evenly between the custard cups.

Bake for about 30 minutes or until the eggs are set. To test the eggs to see if they are set insert a butter knife into the center of the custard. If it comes out clean the eggs are set.

Once the knife comes out clean the custard is done. Don’t worry if the center looks a little soft. The custard will continue to cook when it’s been removed from the oven. If the knife comes out clean then the custard is set and will hold its shape.

Remove the pan from the oven and remove the individual dishes from the water bath and allow to cool.

What is a water bath?

A water bath is when you place a smaller pan in a larger pan that has been filled with water. See the photo above.

The water helps to protect the food cooking in the smaller pan. It keeps the cooking temperature consistent which keeps more delicate foods, like baked egg custards and cheesecakes, from burning, becoming dried or splitting.

Without the water bath the eggs will quickly over cook at the edges and create a tough mess rather than the smooth custard texture you are looking for.

Variation of Baked Egg Custard:

The great thing about this recipe is it can be made into a sweet or savory custard with just a few changes. The basic recipe of eggs, sweetener, half and half and unsweetened almond milk stays the same.

You can swap out the vanilla extract and cinnamon for other types of flavorings such as lemon extract or almond extract.

Add in some melted chocolate to create a delicious chocolate egg custard.

Are you a fan of pumpkin pie? Why not mix in a little pumpkin puree to make this tasty pumpkin egg custard.

Want to go with a savory custard that can be enjoyed at breakfast? Then leave out the sweetener, vanilla extract and cinnamon and add in shredded cheese instead.

How about Gruyere and chives?

Or even a bit of diced bacon?

How long do I bake egg custard?

The length of time you bake the custard may vary slightly based on the size and shape of the dishes or ramekins you use. The custard should be set around the edges but it will be slightly jiggly in the center.

When you insert a knife into the center of the custard it should come out clean.

You can also use a thermometer to test the temperature of the custard. When checked in the center it should read at about 170-175 degrees F.

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NUTRITIONAL FACTS:

• Calories: 203 calories,
• Fat: 17 grams of fat,
• Total Carbs: 4 gm
• Fiber: 0 gm
• Sugar Alcohol: 3 grams
• Net Carb: 1 net grams
• Protein: 8 grams

If you liked this recipe you may also like these other low cab and keto recipes:

9 Delicious Low Carb / Keto Baked Egg Custards Recipes

12 Lazy Keto Meals Everyone Will Enjoy

Lazy Keto Meal Plan On A Budget

Candied Keto Twisted Bacon

Unstuffed Egg Rolls In A Bowl

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