ketoKeto Recipes

Creamy Keto Custard


  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup powdered erythritol or another keto-friendly sweetener
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional, for garnish)


  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C).
    • Arrange 6-8 ramekins in a baking dish.
  2. Heat the Cream Mixture:
    • In a medium saucepan, combine the heavy cream and unsweetened almond milk.
    • Heat over medium heat until the mixture is hot but not boiling, then remove from heat.
  3. Prepare the Egg Mixture:
    • In a large mixing bowl, whisk together the powdered erythritol, egg yolks, vanilla extract, and salt until well combined and slightly thickened.
  4. Temper the Eggs:
    • Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
    • Once fully combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any lumps.
  5. Fill the Ramekins:
    • Pour the custard mixture evenly into the ramekins.
  6. Bake the Custard:
    • Pour hot water into the baking dish around the ramekins to create a water bath, filling the dish until the water reaches halfway up the sides of the ramekins.
    • Carefully transfer the baking dish to the preheated oven.
    • Bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
  7. Cool and Serve:
    • Remove the baking dish from the oven and let the custards cool in the water bath for about 10 minutes.
    • Remove the ramekins from the water bath and let them cool to room temperature.
    • Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until fully chilled.
  8. Garnish and Enjoy:
    • Before serving, you can sprinkle a pinch of ground nutmeg on top of each custard for added flavor (optional).


  • Storage: Store the custards in the refrigerator, covered, for up to 3-4 days.
  • Consistency: If you prefer a thicker custard, you can reduce the amount of almond milk slightly.
  • Flavor Variations: For a flavor twist, you can infuse the cream mixture with a cinnamon stick, coffee, or other flavorings of your choice. Just remove the flavoring agents before combining with the egg mixture.

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