26+ Flavorful ‍and Easy Keto Egg Custard Recipes for Every Taste

If you’re following a keto lifestyle and have a sweet tooth, you might think indulging in dessert is off-limits.

However, with the right ingredients and creativity, you can enjoy decadent treats while staying true to your low-carb goals.

One such dessert that fits perfectly into a keto diet is egg custard. It’s creamy, rich, and versatile, offering endless flavor possibilities.

Whether you’re craving something fruity, spicy, or chocolatey, a keto-friendly egg custard recipe is sure to satisfy your cravings.

Egg custard recipes are a great option for anyone on a keto diet because they are naturally low in carbs and high in fat, which aligns with the principles of a ketogenic lifestyle.

What’s even better is that you can easily swap out ingredients like sugar with low-carb sweeteners, making them a perfect fit for your daily macros.

In this blog, we’ll dive into 26+ keto egg custard recipes that will not only keep you in ketosis but also satisfy your sweet cravings.

From classic vanilla to innovative flavors like maple pecan, chai spiced, and even peanut butter, there’s a keto egg custard recipe for everyone.

26+ Flavorful ‍and Easy Keto Egg Custard Recipes for Every Taste

The beauty of keto egg custards lies in their versatility. You can customize them to fit your taste preferences and experiment with different flavor profiles.

Whether you want a warm and comforting dessert or something refreshing and fruity, keto egg custards are sure to deliver.

Not only are these recipes delicious, but they’re also simple to make, using ingredients that you likely already have in your kitchen.

By incorporating these 26+ keto egg custard recipes into your meal planning, you’ll always have a sweet, satisfying treat that won’t knock you out of ketosis.

So, go ahead, indulge without guilt, and enjoy the creamy goodness of keto egg custards!

Creamy Vanilla Keto Egg Custard

This creamy vanilla keto egg custard is the perfect low-carb dessert that will satisfy your sweet tooth without derailing your keto diet. With a velvety texture and a subtle vanilla flavor, this recipe is simple yet indulgent, making it a go-to treat for any occasion.

Ingredients:

• 2 cups unsweetened almond milk
• 4 large eggs
• 1/2 cup granulated erythritol or your favorite keto sweetener
• 1 tsp pure vanilla extract
• 1/4 tsp ground nutmeg (optional)

Instructions:

• Preheat your oven to 325°F (160°C) and prepare a baking dish by placing a towel at the bottom.
• In a mixing bowl, whisk the eggs and sweetener until smooth and creamy.
• Slowly add the almond milk and vanilla extract while whisking continuously.
• Pour the mixture into ramekins or a baking dish, then sprinkle a pinch of nutmeg on top if desired.
• Place the ramekins in the prepared baking dish, and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
• Bake for 35–40 minutes, or until the custard is set but still jiggles slightly in the center.
• Remove the ramekins from the water bath and let them cool before serving.

This silky, flavorful custard can be enjoyed warm, cold, or at room temperature. The richness of the eggs combined with the light sweetness makes it a guilt-free delight that feels far more indulgent than it actually is.

Coconut Keto Egg Custard Delight

For those who love tropical flavors, this coconut keto egg custard is a dream come true. With its rich, creamy texture and the nutty sweetness of coconut, this dessert is both satisfying and nutritious.

Ingredients:

• 1 3/4 cups full-fat coconut milk
• 3 large eggs
• 1/3 cup powdered monk fruit sweetener
• 1/2 tsp coconut extract
• Pinch of salt
• Unsweetened shredded coconut for garnish (optional)

Instructions:

• Preheat your oven to 350°F (175°C) and grease 4–6 ramekins lightly with coconut oil.
• In a medium saucepan, heat the coconut milk over low heat until it’s warm but not boiling.
• In a separate bowl, whisk together the eggs, sweetener, salt, and coconut extract.
• Gradually pour the warm coconut milk into the egg mixture, whisking continuously to prevent curdling.
• Divide the custard mixture evenly into the prepared ramekins and place them in a deep baking dish.
• Pour hot water into the baking dish, reaching halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the middle.
• Let cool completely, then garnish with shredded coconut if desired.

This coconut keto custard is a luscious treat that transports you to a tropical paradise. The creamy consistency paired with the gentle sweetness of coconut makes it an irresistible dessert that you can savor guilt-free.

Spiced Pumpkin Keto Egg Custard

Bring the flavors of fall into your kitchen with this spiced pumpkin keto egg custard. This dessert combines the warmth of spices with the earthy richness of pumpkin, creating a comforting treat that’s perfect for cooler weather.

Ingredients:

• 1 cup pumpkin puree (unsweetened)
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup granulated allulose or keto-friendly sweetener
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 325°F (160°C) and grease a baking dish or individual ramekins.
• In a mixing bowl, whisk together the pumpkin puree, eggs, sweetener, and spices until smooth.
• Gradually add the heavy cream and vanilla extract while whisking until well combined.
• Pour the mixture into ramekins or a baking dish and smooth out the surface.
• Place the ramekins in a baking dish and add hot water to create a water bath, filling halfway up the sides of the ramekins.
• Bake for 40–45 minutes, or until the custard is firm but still jiggles slightly when shaken.
• Allow the custard to cool before serving, and garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired.

This pumpkin custard is like a warm hug in dessert form. The combination of creamy texture, rich pumpkin flavor, and aromatic spices makes it an irresistible keto-friendly treat that’s perfect for any time of the year.

Classic Keto Egg Custard with a Hint of Cinnamon

This classic keto egg custard with a hint of cinnamon is a comforting dessert that brings a nostalgic charm to your table. With its smooth texture and mild sweetness, this keto-friendly recipe satisfies cravings while keeping carbs at bay. The touch of cinnamon adds warmth and depth, making it a perfect dessert for any time of year.

Ingredients:

• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and prepare six ramekins by lightly greasing them with butter or coconut oil.
• In a saucepan, heat the heavy cream over low heat until it’s warm but not boiling.
• In a mixing bowl, whisk the eggs, erythritol, vanilla extract, cinnamon, and salt until fully combined.
• Gradually add the warm heavy cream to the egg mixture while whisking continuously to prevent curdling.
• Strain the mixture through a fine-mesh sieve for a smoother custard, then divide it evenly among the ramekins.
• Place the ramekins in a deep baking dish and pour hot water into the dish, filling halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custards are set but still slightly wobbly in the center.
• Allow to cool before serving, and garnish with a light dusting of cinnamon if desired.

This recipe is a true testament to the beauty of simplicity. The creamy custard, paired with the warmth of cinnamon, creates a dessert that feels both indulgent and wholesome. Enjoy it as a cozy end to a meal or a delightful midday treat.

Decadent Chocolate Keto Egg Custard

Indulge in the rich and velvety decadence of this chocolate keto egg custard. This dessert combines the smooth creaminess of custard with the bold, bittersweet notes of cocoa, creating a luxurious low-carb treat that feels truly indulgent. Perfect for chocolate lovers on a keto diet, it strikes the perfect balance between flavor and nutrition.

Ingredients:

• 1 3/4 cups unsweetened almond milk
• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated monk fruit sweetener
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and prepare 4–6 ramekins by lightly greasing them.
• In a small saucepan, heat the almond milk over medium heat until it’s warm.
• In a mixing bowl, whisk together the cocoa powder, monk fruit sweetener, and salt.
• Gradually add the warm almond milk to the cocoa mixture, whisking until smooth.
• In a separate bowl, whisk the eggs and vanilla extract, then slowly combine with the chocolate mixture.
• Strain the mixture through a sieve for a smoother consistency, then pour into the ramekins.
• Place the ramekins in a baking dish and create a water bath by pouring hot water into the dish halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custards are just set but slightly jiggly in the center.
• Let cool before serving, and garnish with a sprinkle of cocoa powder or a dollop of keto whipped cream.

This chocolate custard is rich and satisfying, making it the perfect way to curb chocolate cravings while staying on track with your keto goals. Its creamy texture and deep chocolate flavor will leave you feeling like you’ve had a truly indulgent dessert.

Lemon Zest Keto Egg Custard

This lemon zest keto egg custard is a light and refreshing dessert that brings a burst of citrusy brightness to your palate. The combination of creamy custard and the tangy zing of lemon creates a perfect balance, making it an excellent choice for spring or summer gatherings.

Ingredients:

• 1 1/2 cups unsweetened coconut milk
• 4 large eggs
• 1/2 cup powdered stevia
• 1 tsp lemon zest
• 1/2 tsp pure lemon extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and lightly grease 4–6 ramekins.
• Heat the coconut milk in a small saucepan over medium heat until warm but not boiling.
• In a bowl, whisk together the eggs, stevia, lemon zest, lemon extract, and salt until smooth.
• Slowly pour the warm coconut milk into the egg mixture while whisking continuously to avoid curdling.
• Strain the mixture through a fine sieve to remove any lumps, then divide it evenly among the ramekins.
• Place the ramekins in a deep baking dish and pour hot water into the dish, filling halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is just set but still jiggles slightly.
• Allow to cool before serving, and garnish with a thin slice of lemon or a sprinkle of zest if desired.

This custard is a refreshing twist on the classic dessert. The bright lemon flavor pairs beautifully with the creamy texture, offering a dessert that’s both satisfying and invigorating. Enjoy it as a palate cleanser or a light finish to your meal.

Espresso Keto Egg Custard

Perfect for coffee enthusiasts, this espresso keto egg custard is a bold and creamy dessert that delivers a satisfying caffeine kick. The rich flavor of espresso combined with the silky texture of custard creates an irresistible treat.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 4 large eggs
• 1/3 cup erythritol
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease ramekins lightly with butter or oil.
• Heat the almond milk in a saucepan over medium heat, then stir in the espresso powder until dissolved.
• In a mixing bowl, whisk together the eggs, erythritol, vanilla extract, and salt.
• Gradually add the espresso-infused almond milk to the egg mixture while whisking continuously.
• Strain the mixture for a smooth texture and pour it evenly into the ramekins.
• Place the ramekins in a baking dish and add hot water to create a water bath, filling halfway up the sides.
• Bake for 30–35 minutes, or until the custard is set but still wobbly in the center.
• Let cool before serving, and garnish with a sprinkle of cocoa powder or a coffee bean for an extra touch.

This espresso custard is rich, creamy, and packed with robust coffee flavor. It’s the perfect dessert to pair with a quiet evening or a special occasion, offering an indulgent yet keto-friendly experience.

Maple Pecan Keto Egg Custard

This maple pecan keto egg custard brings the warm, nutty flavor of toasted pecans and the rich sweetness of maple into a creamy, low-carb dessert. It’s a comforting treat that makes the most of keto-friendly ingredients, perfect for cozy evenings or any time you need a treat that feels luxurious.

Ingredients:

• 1 1/2 cups heavy cream
• 1/4 cup sugar-free maple syrup
• 4 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup chopped toasted pecans
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the heavy cream over medium-low heat, adding the maple syrup and salt until warmed.
• In a bowl, whisk together the eggs and vanilla extract until smooth.
• Gradually add the warm cream mixture to the eggs, whisking constantly to prevent curdling.
• Pour the mixture evenly into the prepared ramekins, then sprinkle the toasted pecans on top.
• Place the ramekins in a deep baking dish, adding hot water halfway up the sides of the ramekins to create a water bath.
• Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center.
• Let the custards cool before serving.

This maple pecan egg custard offers a perfect balance of nutty crunch and creamy richness. The slight sweetness of the maple syrup and the toasted pecans enhance the custard’s flavor, making it a special keto treat that can easily become a staple for your dessert table.

Raspberry Keto Egg Custard

This raspberry keto egg custard is a vibrant, fruity dessert that offers a beautiful balance of sweetness and tartness. The creamy base combined with the fresh raspberry flavor creates a refreshing yet indulgent treat perfect for any season.

Ingredients:

• 1 1/2 cups unsweetened coconut milk
• 4 large eggs
• 1/2 cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter or coconut oil.
• In a saucepan, heat the coconut milk over medium-low heat until it is warm but not boiling.
• In a mixing bowl, whisk together the eggs, sweetener, vanilla extract, and salt until smooth.
• Slowly pour the warm coconut milk into the egg mixture, whisking constantly to avoid curdling.
• Divide the custard mixture among the ramekins, then gently drop a few raspberries into each ramekin.
• Place the ramekins in a deep baking dish and pour hot water into the dish, filling halfway up the sides.
• Bake for 30–35 minutes, or until the custards are just set and still slightly jiggly.
• Let cool completely before serving, and garnish with extra raspberries or a sprinkle of powdered sweetener.

This raspberry keto egg custard is a refreshing treat that will brighten up your keto dessert rotation. The natural tartness of the raspberries perfectly complements the smooth, rich custard, making it a light yet satisfying dessert that won’t derail your healthy eating goals.

Strawberry Keto Egg Custard

For a deliciously sweet and tangy dessert, this strawberry keto egg custard is an ideal choice. The custard is infused with fresh strawberry flavor, making it a beautiful, low-carb option for those craving a fruity yet rich treat.

Ingredients:

• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 cup pureed fresh strawberries
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a small saucepan, heat the heavy cream over medium heat until warmed.
• In a separate bowl, whisk together the eggs, erythritol, vanilla extract, and salt until smooth.
• Slowly pour the warm cream into the egg mixture, whisking constantly.
• Stir in the pureed strawberries, then pour the mixture into the prepared ramekins.
• Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.
• Allow to cool before serving, and garnish with fresh strawberry slices if desired.

This strawberry egg custard offers a delightful burst of fruity flavor that complements the rich, smooth custard base. It’s an elegant dessert that feels like a treat but is still completely keto-friendly.

Caramel Keto Egg Custard

If you’re craving a dessert with deep, rich sweetness, this caramel keto egg custard is the perfect solution. The smooth, creamy custard is enhanced by a sugar-free caramel flavor, offering a comforting, indulgent treat that will leave you satisfied.

Ingredients:

• 1 1/2 cups heavy cream
• 1/4 cup sugar-free caramel syrup
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and lightly grease 4–6 ramekins.
• In a saucepan, heat the heavy cream over medium-low heat, then stir in the caramel syrup and salt until combined.
• In a bowl, whisk the eggs and vanilla extract until smooth.
• Gradually pour the warm cream mixture into the egg mixture while whisking continuously.
• Pour the custard mixture evenly into the prepared ramekins, and place the ramekins in a baking dish.
• Add hot water to the baking dish, filling it halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly jiggly.
• Let the custard cool, then serve with a drizzle of sugar-free caramel syrup if desired.

This caramel keto egg custard is decadently sweet with a deep caramel flavor that will have you coming back for more. It’s a perfect dessert for when you want to indulge without compromising on your keto goals.

Peanut Butter Keto Egg Custard

For those who love peanut butter, this keto egg custard offers the ultimate treat. The nutty, creamy peanut butter flavor is blended into a smooth custard base, making it a rich and indulgent low-carb dessert.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 4 large eggs
• 1/2 cup powdered erythritol
• 1/4 cup peanut butter (smooth, unsweetened)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the almond milk over medium-low heat, then stir in the peanut butter until fully dissolved.
• In a bowl, whisk together the eggs, erythritol, vanilla extract, and salt until smooth.
• Gradually pour the peanut butter mixture into the egg mixture, whisking continuously to avoid curdling.
• Pour the custard evenly into the prepared ramekins and place them in a baking dish.
• Add hot water to the dish, filling halfway up the sides of the ramekins to create a water bath.
• Bake for 30–35 minutes, or until the custard is set but still slightly jiggly.
• Let the custard cool before serving, and top with a drizzle of melted peanut butter if desired.

This peanut butter egg custard is rich and satisfying, making it the perfect dessert for peanut butter lovers on a keto diet. Its smooth texture and nutty flavor offer a decadent treat that won’t break your carb count.

Orange Blossom Keto Egg Custard

This orange blossom keto egg custard offers a unique twist on a classic dessert, infusing the custard with fragrant orange blossom water for a light, citrusy flavor. It’s a refreshing, elegant dessert that’s perfect for a special occasion or a simple treat after dinner.

Ingredients:

• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 cup powdered stevia
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter or coconut oil.
• Heat the heavy cream in a saucepan over medium-low heat until it’s warm but not boiling.
• In a bowl, whisk together the eggs, stevia, orange blossom water, vanilla extract, and salt until smooth.
• Gradually add the warm cream mixture to the eggs while whisking continuously to avoid curdling.
• Strain the mixture through a fine-mesh sieve and pour evenly into the ramekins.
• Place the ramekins in a deep baking dish and pour hot water into the dish halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly.
• Let cool completely before serving, and garnish with a thin orange slice or zest if desired.

This orange blossom keto egg custard is a delicate and aromatic dessert that combines the richness of the custard with the bright, floral notes of orange blossom. It’s an elegant treat that feels both sophisticated and refreshing.

Chai Spiced Keto Egg Custard

This chai spiced keto egg custard is a warm and comforting dessert, perfect for cozy nights or a special occasion. The spices in chai, including cinnamon, cardamom, and ginger, come together beautifully with the creamy custard base, creating a dessert that is both flavorful and satisfying without the carbs.

Ingredients:

• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 cup powdered erythritol
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the heavy cream over medium heat, adding the cinnamon, ginger, cardamom, and salt. Stir until the spices are well combined and the cream is warmed through.
• In a separate bowl, whisk together the eggs, erythritol, and vanilla extract until smooth.
• Gradually add the warm cream mixture to the egg mixture while whisking continuously to avoid curdling.
• Strain the custard through a fine-mesh sieve to ensure a smooth consistency.
• Pour the custard evenly into the prepared ramekins, then place the ramekins in a deep baking dish.
• Add hot water to the baking dish, filling it halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.
• Allow to cool before serving, and garnish with a sprinkle of cinnamon if desired.

The chai spiced flavor brings a depth and warmth to this keto egg custard that will leave you craving more. With a perfect balance of aromatic spices and rich, creamy custard, this dessert is the ideal way to wind down after a meal or enjoy a sweet moment during the day.

Cinnamon Roll Keto Egg Custard

For fans of cinnamon rolls but without the carbs, this cinnamon roll keto egg custard is the perfect solution. The custard is infused with cinnamon and sweetener, giving it a deliciously warm and comforting flavor reminiscent of freshly baked cinnamon rolls, but in a low-carb form.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 4 large eggs
• 1/4 cup powdered erythritol
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the almond milk over medium-low heat, then stir in the cinnamon and salt until combined.
• In a separate bowl, whisk the eggs, erythritol, and vanilla extract until smooth.
• Gradually pour the warm almond milk mixture into the egg mixture, whisking continuously.
• Strain the custard through a fine-mesh sieve to ensure a smooth consistency.
• Pour the custard evenly into the prepared ramekins and place them in a deep baking dish.
• Add hot water to the baking dish, filling it halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly.
• Let the custards cool before serving, and dust with extra cinnamon for garnish.

This cinnamon roll-inspired keto egg custard brings the delicious, comforting flavor of cinnamon rolls without the added carbs. The creamy texture, combined with the aromatic cinnamon, makes this dessert a satisfying treat any time you need a comforting, low-carb option.

Gingerbread Keto Egg Custard

The rich spices of gingerbread come alive in this keto egg custard. With a hint of molasses flavor (from a keto-friendly sweetener), cinnamon, ginger, and nutmeg, this dessert brings a festive touch to any occasion while staying within keto guidelines.

Ingredients:

• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 cup powdered erythritol
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the heavy cream over medium-low heat, adding the ginger, cinnamon, nutmeg, cloves, and salt. Stir until the spices are well combined and the cream is warmed.
• In a separate bowl, whisk together the eggs and erythritol until smooth.
• Gradually pour the warm spiced cream mixture into the eggs while whisking continuously to avoid curdling.
• Strain the mixture to remove any spice particles, then pour the custard into the prepared ramekins.
• Place the ramekins in a deep baking dish and pour hot water into the dish, filling it halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly jiggly.
• Let cool before serving, and garnish with a sprinkle of cinnamon or nutmeg if desired.

This gingerbread keto egg custard combines the perfect amount of spice and sweetness to evoke the festive flavors of the holiday season. It’s a great dessert for those who want to indulge without straying from their low-carb lifestyle.

Mint Chocolate Keto Egg Custard

This mint chocolate keto egg custard is a refreshing dessert that combines the coolness of mint with the richness of chocolate. With its smooth custard base and the perfect balance of minty freshness and cocoa, this dessert offers an elegant, low-carb option for chocolate and mint lovers.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 4 large eggs
• 1/4 cup powdered monk fruit sweetener
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp peppermint extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the almond milk over medium heat, then whisk in the cocoa powder and salt until smooth.
• In a separate bowl, whisk together the eggs, sweetener, and peppermint extract.
• Slowly add the warm chocolate almond milk to the egg mixture, whisking continuously.
• Strain the mixture to ensure smoothness, then divide it evenly into the prepared ramekins.
• Place the ramekins in a deep baking dish and pour hot water into the dish, filling it halfway up the sides.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.
• Let cool before serving, and garnish with chocolate shavings or mint leaves for an extra touch.

This mint chocolate keto egg custard is a delightful, refreshing dessert that’s perfect for mint and chocolate lovers. The smooth custard combined with the rich chocolate flavor and the cooling hint of mint makes for a decadent, yet light, treat that satisfies your sweet tooth.

Blueberry Keto Egg Custard

This blueberry keto egg custard is a light and fruity dessert that balances the creamy richness of custard with the vibrant sweetness of fresh blueberries. It’s a great way to enjoy a low-carb dessert while benefiting from the antioxidants of fresh berries.

Ingredients:

• 1 1/2 cups heavy cream
• 4 large eggs
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with butter.
• In a saucepan, heat the heavy cream over medium-low heat until warm.
• In a bowl, whisk together the eggs, erythritol, vanilla extract, and salt.
• Gradually add the warm cream mixture into the eggs while whisking continuously.
• Strain the mixture through a fine-mesh sieve for a smooth texture, then pour the custard evenly into the ramekins.
• Gently drop a few fresh blueberries into each ramekin.
• Place the ramekins in a deep baking dish and pour hot water into the dish, filling halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly.
• Let cool completely before serving, and garnish with extra blueberries.

This blueberry keto egg custard combines the smooth, rich texture of traditional custard with the freshness of blueberries. It’s an excellent way to indulge in a fruity dessert while sticking to your keto goals, with a perfect balance of sweetness and creaminess.

Lime Coconut Keto Egg Custard

This lime coconut keto egg custard is a tropical-inspired dessert that combines the tartness of lime with the richness of coconut. The creamy custard is infused with both lime zest and coconut milk, offering a refreshing, smooth, and indulgent treat that’s also keto-friendly.

Ingredients:

• 1 1/2 cups unsweetened coconut milk
• 4 large eggs
• 1/2 cup powdered stevia
• 1 tsp lime zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

• Preheat your oven to 325°F (160°C) and grease 4–6 ramekins with coconut oil.
• In a saucepan, heat the coconut milk over medium heat until warm.
• In a separate bowl, whisk together the eggs, stevia, lime zest, vanilla extract, and salt.
• Slowly add the warm coconut milk to the egg mixture, whisking constantly.
• Strain the mixture through a fine-mesh sieve, then pour it into the prepared ramekins.
• Place the ramekins in a deep baking dish and add hot water halfway up the sides of the ramekins.
• Bake for 30–35 minutes, or until the custard is set but still slightly wobbly.
• Let cool before serving, and garnish with additional lime zest if desired.

This lime coconut keto egg custard offers a refreshing, tropical twist on the classic custard. The bright, tangy lime combined with the smooth coconut milk makes it a perfect dessert to enjoy when you’re craving something light yet indulgent, while staying true to your keto lifestyle.

Note: More recipes are coming soon!