Are you looking for a new dessert to impress your guests? Do you love custard? This Low-Carb Keto Custard is creamy, smooth and delicious—and also guilt-free as it doesn’t have any sugar or starch. You can use this keto custard to fill pies and cheesecakes, top crumbles, or serve on its own. It’s a must-have component of delicious pies and puddings.
Keto custard isn’t just for desserts, though. You can also use this custard in savory dishes such as casseroles or spicy curries. All you need is salted butter and two teaspoons of gelatin powder to make a keto custard.
Traditional keto custards are made with eggs, milk, and cream, so this low-carb recipe is essentially a dairy-free version. You can use different types of non-dairy milk and a little coconut milk. Just make sure to use only around 1 teaspoon of sweetener per cup of milk for the total volume, or you’ll end up with a sweet curdled mess.
This keto custard is ideal for pies, trifles, and crumbles. If using fresh berries, be sure to wash them well and pat them dry with a paper towel before serving.
You can make this keto custard with regular granulated erythritol, but it’s not necessary. Allulose is a “low-impact,” low-glycemic index sweetener made by the same company as Swerve, so mixing the two together is no problem. This would make it a 1-to-1 swap for sugar, and you’d have the same level of sweetness with none of the blood sugar spike or crash.
One thing to keep in mind when making custard: respect the tempering stage. It will ensure that the custard is smooth and creamy. Don’t skip this step, or else your custard will curdle.
Yields 8 servings of Keto Vanilla Custard
The Preparation
- 1 cup heavy whipping cream
- 2 cup unsweetened almond milk
- 2 teaspoon unflavored gelatin
- 2 tablespoon water
- 8 large egg yolk
- 1/2 cup erythritol
- 1/2 cup salted butter
- 1 tablespoon vanilla extract
The Execution
1. Measure out and prepare all of the ingredients.
2. In a saucepan over medium heat, add in the heavy whipping cream and unsweetened almond milk. Let simmer.
3. Pour water into a bowl and then pour the gelatin into the water.
4. Add the egg yolks to a bowl then add in the erythritol. Whisk to combine well and the mixture is creamy.
5. Remove the milk and cream from heat.
6. While the milk and cream mixture is still hot, use a ladle to pour this mixture into the egg yolk mixture. Consistently whisk the mixture to avoid curdling.
7. When about half of the mixture has been added, add the entire mixture back into the saucepan.
8. Let this cook while you are consistently whisking it until the temperature reaches about 160F, about 5 – 8 minutes. Remove from heat. Add in the gelatin sitting in water. Stir to combine well.
9. Pour it into a bowl. Add in the salted butter and vanilla extract. Mix to combine well. Wrap with plastic wrap and let set in the refrigerator for 6 hours or overnight.
10. Once the mixture is fully set, pour into glasses. Serve and enjoy!
This makes a total of 8 servings of Keto Vanilla Custard. Each serving comes out to be 274 calories, 27.4g fat, 1.8g net carbs, and 4.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 2.00 cup unsweetened almond milk | 58 | 5.3 | 2.4 | 1.4 | 1 | 2.4 |
| 2.00 teaspoon unflavored gelatin | 16 | 0 | 0 | 0 | 0 | 4 |
| 2.00 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 8.00 large egg yolk | 438 | 36.1 | 4.9 | 0 | 4.9 | 21.6 |
| 0.50 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup salted butter | 814 | 92 | 0.1 | 0 | 0.1 | 0.9 |
| 1.00 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| Totals | 2191 | 219.2 | 15.6 | 1.4 | 14.1 | 35.6 |
| Per Serving (/8) | 274 | 27.4 | 2 | 0.2 | 1.8 | 4.5 |
Keto Vanilla Custard
Ingredients
- 1 cup heavy whipping cream
- 2 cup unsweetened almond milk
- 2 teaspoon unflavored gelatin
- 2 tablespoon water
- 8 large egg yolk
- ½ cup erythritol
- ½ cup salted butter
- 1 tablespoon vanilla extract
Instructions
- Measure out and prepare all of the ingredients.
- In a saucepan over medium heat, add in the heavy whipping cream and unsweetened almond milk. Let simmer.
- Pour water into a bowl and then pour the gelatin into the water.
- Add the egg yolks to a bowl then add in the erythritol. Whisk to combine well and the mixture is creamy.
- Remove the milk and cream from heat.
- While the milk and cream mixture is still hot, use a ladle to pour this mixture into the egg yolk mixture. Consistently whisk the mixture to avoid curdling.
- When about half of the mixture has been added, add the entire mixture back into the saucepan.
- Let this cook while you are consistently whisking it until the temperature reaches about 160F, about 5 - 8 minutes. Remove from heat. Add in the gelatin sitting in water. Stir to combine well.
- Pour it into a bowl. Add in the salted butter and vanilla extract. Mix to combine well. Wrap with plastic wrap and let set in the refrigerator for 6 hours or overnight.
- Once the mixture is fully set, pour into glasses. Serve and enjoy!
