- 3 whole eggs and 2 egg yolks
- 2 cups heavy whipping cream
- 1/2 cup erythritol or granular Swerve
- 1 tsp ground nutmeg
- 1/2 tsp vanilla extract
Preheat the oven to 350 degrees.
Mix all ingredients in a bowl and add to a glass pie dish.
Bake for 40 minutes (it will still have a little bit of jiggle to it, and this is okay). The sweetener when baked forms a thin brown crust on the top, and this is to be expected. Allow to cool and then refrigerate for two hours.
8 thoughts on “Keto Crustless Egg Custard”
What is your advice about subbing classic Monk Fruit for the Erythritol or Swerve?
It should work!
can I use half and half instead of heavy cream?
Give it a shot and report back!
Would the glass pie dish need a bit of greasing?
You could give it a spritz of nonstick spray of some kind.
how would you adjust the cooking time if using custard cups?
I’m actually not sure since I have never done it this way. If you’re doing custard cups, you’d want to put them in a tray with water (don’t get any in the cups) while they bake. You’re looking for a “slight” wobble in the custard when it is ready to remove from the oven, and then you want to let them sit to cool still in the water tray before doing anything else. Next, remove from the tray and put them in the fridge until they are stone cold before serving.