Low Carb Baked Egg Custard 3 Ingredients
Ingredients
- 4 large eggs
- 2 cups heavy cream (or full-fat coconut cream for dairy-free)
- 1/3 cup erythritol or preferred low-carb sweetener (adjust to taste)
- 1 tbsp vanilla extract
- Pinch of salt (optional, but enhances flavor)
Instructions
- Preheat your oven
Set it to 160°C (325°F). Lightly grease a baking dish or 4–6 small ramekins. - Whisk everything together
In a bowl, whisk the eggs until smooth. Add heavy cream, sweetener, vanilla, and salt. Whisk until fully combined and slightly frothy—no need to overthink it. - Pour and strain (optional but recommended)
Pour the mixture into your baking dish or ramekins. For an ultra-silky texture, strain it through a fine sieve first to remove any egg strands. - Bake gently
Place in the oven and bake for 35–45 minutes.
You’ll know it’s ready when the edges are set but the center still has a slight wobble—like soft jelly. - Cool & set
Let it cool at room temperature, then refrigerate for at least 1–2 hours. It thickens and becomes even creamier as it chills.
Serving Ideas
- Dust lightly with cinnamon or nutmeg
- Add a few fresh berries for contrast
- Or enjoy it plain, chilled or slightly warm—both are amazing
Texture & Taste
Think of it as a cross between:
- Crème brûlée without the crust
- Flan without the caramel stress
- And a soft, warm vanilla cloud that melts instantly