Sugar Free Egg Custard

I made this recipe as an extra dessert for a family BBQ. I wanted something light that would go with raspberries for those on Keto. As you can see from the photo, the texture is smooth and light. It’s easy to make as you use a blender which I think improves the smoothness. I finished it off with a sprinkle of nutmeg which is how we like it. The custards keep for several days if covered in the fridge. Try it as it’s delicious.

Prep time: 5 mins | Cook time: 30 mins | Servings: 5 custards

Nutrition for 1 custard: Calories 222 | Fat 20g | Saturated Fat 12g | Carbohydrates 1g | Sugar 1g | Protein 5g


  • 4 large eggs
  • 1.5 cups double cream (I used a plant-based double cream)
  • 0.5 cup unsweetened almond milk (I used coconut unsweetened milk)
  • ½ tsp vanilla liquid stevia. (I didn’t have this and didn’t use anything to replace it)
  • 1 tsp vanilla extract
  • ⅓ cup swerve (I used erythritol)
  • a pinch of salt


  • Preheat oven to 350F/177C/157FA.
  • Place 5 ramekins in a 9 by 13 baking dish. 
  • In a blender, add all the ingredients, and blend until smooth.
  • Pour the mixture evenly into ramekins. Optional: I sprinkled some ground nutmeg on top.
  • Then, place into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
  • Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes).
  • Remove from oven and allow to cool and set for around 10 minutes. 
  • Enjoy warm or refrigerate and top with whipped cream.

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