This keto custard recipe is the perfect keto dessert. It is basically a fat bomb with the eggs and cream being the main ingredients. If you have been looking for an excellent low carb custard recipe, this recipe will not disappoint. We love to serve it with some of our keto granola and some low carb berries like blueberries or strawberries. I love this homemade keto custard recipe as you are able to control the ingredients you use. You can pick your favourite keto sweetener and know you will be able to enjoy it without all the carbs.
Keto Custard
When we first started out on our keto lifestyle this keto custard was a staple in our house. I love a serving of keto custard after dinner for a yummy dessert. We love to make a batch of this up on the weekend and then we have a custard for dessert for the rest of the week.
Keto custard is wonderful by itself. I highly recommend letting it sit in the fridge for a day as it will thicken slightly and be even more delicious. We much prefer this keto custard served cold. We will often serve it with some berries, like blueberries, and when we want to really take it to the next level, we will top it with some keto granola.
This keto dessert is great because it’s so simple and much easier than making a cake or other type of dessert. We just portion it into 5 portions and keep n the fridge and we have dessert ready to go.
Keto Custard recipes
If you love keto custard as much as we do, check out some of our favourite keto custard recipes below.
Keto Desserts
As you progress through your keto journey you will discover that most recipes have a keto version and desserts are no different. If you have a favourite dessert, it is likely that there is a keto version of it somewhere on the internet.
If you are a fan of keto desserts, here are some of our favourites:
- Lemon cake
- Keto fried ice cream
- Keto gingerbread cheesecake
- Keto panna cotta
- Keto egg loaf
- Keto whoopie pies
- Keto tiramisu
- Custard tart
- Christmas pudding
- Keto white chocolate cheesecake
Sukrin Sweeteners
We love to use Sukrin sweeteners in our keto baking and this keto custard. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
Tips
- Once you get the hang of making keto custard it is pretty easy, but you do need to be careful with the heat of your cooktop. After you combine the eggs and the cream mixture and put it back on the heat you don’t want it to cook too quickly, as the eggs will scramble. Just take your time, keep it on medium-low and stir away. A little bit of patience is required, but it will be worth it once you taste the end result.
- You will be left with some egg whites after you make the keto custard, so what can you do with them? Well, they can be stored in the fridge for a few days and also frozen. One of my favourite ways to use them is to make some coconut macaroons. The recipe for the macaroons can be found in our tropical trifle recipe.
- We prefer to have our custard cold, so store it in the fridge overnight before serving. This will also allow it to thicken slightly.
Serving Suggestions
- With some fresh blueberries or raspberries
- Sprinkled with our keto Granola
- Straight out of the bowl!
- Add some to your coffee – trust me on this one!
- We are yet to try this, but you can put it in your ice cream churner and make keto ice cream.
- As part of our Raspberry Trifle, Tropical Trifle or a custard tart.
Equipment
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You may need –
Keto Custard
This keto dessert recipe is basically the perfect keto dessert. It is a super simple dessert that is full of fat with the cream and eggs. You only need 5 ingredients and you will end up with the best keto custard. We also love the vanilla bean that is infused in this custard.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Salted Caramel Custard
- Keto Cheesecake Fluff
- Keto White Christmas
Ingredients
- 2 cups pure cream (heavy whipping cream)
- 6 egg yolks, large
- 2 tbsp granulated sweetener
- 1 vanilla bean (or 2 tsp vanilla extract)
- 1 pinch salt
Instructions
- Slice the vanilla bean in half and scrape the seeds out of each side of the bean with the back of your knife
- Add vanilla bean, seeds, salt and cream to a small saucepan. Heat over medium heat stirring occasionally until just boiling, then take off the heat
- Meanwhile whisk together the egg yolks and sweetener in a small bowl until combined
- Slowly pour the hot cream mixture over the egg yolks, whisking continuously
- Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon
- Remove from the heat and strain to remove the vanilla pod and any lumps
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are the products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
Perfect (with slight alterations)!
I always ruin my custard, so I added two good pinches of xanthan gum into my egg yolk and sugar (erythritol) mixture, just to be on the safe side. When I poured in the hot cream (very slowly), the mixture seemed thick enough already, but I returned it to the pan and finished it on Bain Marie, using a jam thermometer to monitor the mixture’s temperature and stirring continuously with a silicone spatula. When the mixture was close bto 70 degrees Celsius, I noticed the signs of it curdling, so I instantly took it off the heat and poured into a cold heavy ceramic bowl through a sieve (which I had prepared on standby), and quickly whisked it with a balloon whisk. I’d say take it off at 65 degrees, and you’ll be safe!
Definitely looks like you have found the method that works for you. So glad you enjoyed it.
I made this for our low carb berry crumble tonight… YUM, thank you very much!
Just a note about the Sukrin Gold Fibre Syrup – it is basically isomaltooligosaccharide which gives you a huge insulin spike even though it isn’t sugar. If this concerns you on a keto diet, don’t use!
Glad you enjoyed it. We rarely use the sukrin syrup but that’s for the heads up
Amazing recipe, though I cooked it a little longer and it came out quite thick. Any suggestions on how to loosen it up again? X
Hi Becky, I have not had this problem before. I would reheat it gently and add some nut milk/cream/water to thin it out again slightly.I have not tried this before though, so it is just an idea on how I would approach it.
Omg this is amazing! I added 3 squares of Ghiradelli baking chocolate, upped the sweetener by 50%, and froze it in the ice cream machine. I’m telling you, we were taken to our favorite gelato shop in Cortona, Italy!
Wow. That’s awesome. We will have to give that a try.
Can this be made, refrigerated and warmed up later for use or does it then need to be eaten cold?
We haven’t tried it but it should be able to be reheated just be gentle with the heat so you don’t split it
Thank you for this recipe. I have made it twice since coming across it yesterday. It is so delicious. I cooked it low and slow and followed Georgina’s advice regarding tempering the egg with some of the warm cream mixture so that there would be no issues with separation/curdling. Today, I sprinkled some cinnamon spice on top to add another layer of flavor, not that it needs it. Your recipe is deliciously flavorful, as is. Thanks again.
Thanks Ruth. The cinnamon added would be delicious
Just made this for Easter Dinner, mine curdled even though I tempered, so immersion blended and that took care of that mess. Had to obviously give it a taste test before putting it in the fridge, AMAZING!!!! Thank you.
Perfect. Hope you enjoy it. Lucky you saved it.
I made this recipe at Christmas time and the whole family loved it.
We just made some today and had forgotten just how good it is.
Really lovely recipe that is so quick and easy to make and tastes gorgeous. A really luxurious custard. I have made this many times and comes out perfect every time.
Thanks Ly
If you whisk the egg yolks in a bowl and then temper the mixture with some of the warm cream and add all back to the saucepan – you won’t have any dramas with curdling / separation. 🙂
I just made this custard. My husband loved it. He isnt on keto but tries to support me. He misses his desserts. Custard being his favorite. He had his with sliced banana and blueberries. I just had blueberries.
This is definitely a keeper.
Xxoo
Thanks Paulene, we are always happy to hear we please the non keto family members.
OMG!! This is amazing! I just love custard! Mine separated at the end while I was searching for a bowl. I think the key is to pour it out as soon as it’s thick enough & I also gave it a whisk like others suggested- nice & smooth! Thank you so so much Dan & Erika! I was thinking I’d have a custard less Christmas
Hi Kylie! So glad you enjoyed it and now you can make a trifle for Christmas with it too!
Trialling the custard recipe for the trifle, so only used half of the ingredients…luckily! Despite being on a really low temp, it split with the oily residue as described above. So, I read the feedback & took the suggestion to blend on high. This worked a treat and I have a lovely, rather thick custard…just cooling in the fridge atm, so unsure about the flavour, but smells lovely! Not sure what I did wrong, however will try again as the trifle is going to replace the pudding this year, so has to be perfect!
Thanks for all your recipes!
So glad you were able to save it. Glad you enjoy our recipes. We would love to hear how you find the flavour.
I just tried this and it looks great! I’m going to try freezing it for ice cream 🍦👍
Awesome. We haven’t tried that yet. Let us know how it goes.
Hi!
Can’t wait to make this, however before I do can you state how many servings this would make?
Ty!
There are 5 serves in a batch. Makes 2.5 cups and .5 of a cup is a serve. Hope this helps.
I just stared Keto and this looks so good. Will let you know how it turned out.
How long does it keep for?
It keeps well in the fridge for 4-5 days.
Could you pour this into an ice cream maker and make
Ice cream?
We have never tried it. It may be a little thick, but give it a go and let us know how it turns out.
Hi, mine haven’t separated but it’s really thin. I used the Thermomix but that’s the he only difference any ideas? Cheers
Hi Kate, thanks for your comment. I am not familiar with using a thermomix unfortunately. How thin was it? From my understanding if the heat is too high, or the length of cook time too short, the custard will be runny with a milk-like consistency
It was thicker then milk but not as thick as the pic… cooked it for a while and then thought maybe cooling it down would help so popped in the fridge but it hasn’t thickened. So maybe not so hot next time?
Hmmmm ours is usually still pourable, even from the fridge. So maybe it looks thicker in the picture than it is?
I made mine in thermomix. speed 4, 80 degrees for 8 minutes. perfect coated the back of a spoon not to runny, not to thick. thickens further on cooling.
Thank you so much for the thermomix directions Kathie! Hopefully that will help out other users too
Try a little bit of Xanthan Gum Powder. That should work.
This turned out so good, thank you. I did add 1 teas. of Xanthan gum to the eggs when beating them, made it nice and firm. ( I also you full egg)
Oh good to know – thanks Debra!
Just paired this with a fresh strawberry/rhubarb sauce. Totally dealt with my sweet craving and allowed me to eat one of my favourite desserts. Thank you!
The custard is an excellent way to satisfy that sweet craving. I love your topping too. So glad you enjoyed it.
Mine turned out curds & watery?? What happened do u think?
Oh No. Possibly the eggs got cooked too quickly and ended up scrambled? It’s important that the heat is low and you stir it continuously to avoid the eggs cooking and scrambling.
Hello,
Thank you for your custard recipe. 😊
What would bee the best way to thicken the custard? I wanted it a little firmer for trifle. Or would it firm up in the fridge?
I thought of a teaspoon of gelatin in the warm milk. What do you think?
Hi Deborah =)
It will thicken slightly in the fridge, but it is still usually pourable. We use it as is in our trifle. You could add gelatin if you wanted it to firm up. I would bloom the powdered gelatin in a little cold water and then add it to the warm custard when I take it off the stove. Hope this helps!
When I tried it looked fine until the end. It looked like it was curdling. I also saw what appeared to be separation of oil from the liquid. I aggressively re-emulsified it with a wisk and the end result was nice and smooth. I don’t know why it happened but it all turned out alright.
I used 2.5 tsp of Truvia (equivalent to 2 tablespoons of sugar). My wife felt it wasn’t sweet enough but I liked it just fine.
Mines doing the exact same thing! Whisking as I type Lol!
Same thing happened to me the first time. I was in a hurry too impatient as the though of eating custard. I poured the hot cream into the egg way too fast a d then the heat was up too high when I returned it to the stove. It separated and looked curdled and I could taste chunks of cooked egg. I did it again (note I halved the recipe each time because of trial and error) and the second time I took it slow, really slow. It worked perfectly and I now have the smoothest most amazing custardcooling down for dessert! Can’t wait! Slow is key 😊
Slow and low. Hope you enjoyed it!!
my family has been making traditional english custard for generations. after you temper the beaten eggs try a double boiler as it prevents the heat from being to hi. as well if they start to separate you can pour it into a cold bowl and beat it to Smithereens lol
I’ve been craving custard for the longest time! This is amazing!
Thanks Claudette! I am so glad you enjoyed it. We love custard too.