Keto Baked Custard
Ingredients
4 large eggs
2 cups heavy cream (or unsweetened almond milk for lighter version)
½ cup powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
½ tsp ground cinnamon (optional)
Pinch of nutmeg (optional, for topping)
Instructions
1. Preheat Oven:
Set oven to 325°F (160°C).
2. Mix Custard Base:
In a mixing bowl, whisk together eggs, heavy cream, erythritol, vanilla, and cinnamon until smooth.
3. Bake:
Pour mixture into a greased baking dish.
Sprinkle nutmeg on top.
Place the dish inside a larger pan filled with hot water (water bath method).
4. Cook:
Bake for 40–50 minutes until custard is set but still slightly jiggly in the center.
5. Chill & Serve:
Let it cool, then refrigerate for at least 2 hours.
Serve chilled, optionally with sugar-free whipped cream.
✅ Keto Notes
Each serving is only about 2–3g net carbs.
You can add unsweetened cocoa powder for a chocolate version.
If you like it firmer, bake a bit longer.
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