Carnivore keto custard

Smooth, creamy, and delicious, this low-carb, high-fat, keto custard is a carnivore diet-safe dessert that’s easy to make and sure to please.

Being of Spanish descent, I’ve always loved flan. I love its smooth and creamy texture and subtle flavor and have always seen it as one of the healthier dessert options. That’s why I shared how I make coconut flan as one of the first recipes on my blog! 

I got used to making my own flan at home because the ones sold at the local supermarket were way too sweet and didn’t have the right texture to suit my taste. What sets flan apart from other custards is its caramelized sugar syrup. By ditching the caramelized sugar, you can make a delicious keto dessert that is healthier, easier to make, and just as satisfying. 

Why make it?

Before diving into the process of making carnivore keto custard, let’s focus on “why” you should make this recipe. This dish is perfect for those on a keto diet as it’s high in fats, low in carbohydrates, and moderately high in protein. Plus, it’s quick and easy to make. If you don’t add in sweeteners or flavorings, it’s a truly sugar-free low-carb dessert that’s perfect for those following a carnivore lifestyle. 

Making custard from scratch gives you the power to avoid added sugars, preservatives, and artificial flavors present in store-bought options. You can also control the sweetness and the texture. Cook it longer for a more solid custard, or less time for a creamier, softer dessert. 

This easy keto egg custard can serve as a satisfying and nutrient-dense snack, breakfast, or dessert option. Even though it’s not sweet, it’s great for satisfying your cravings. I think you’ll really love this recipe.

Ingredients

This simple recipe only needs eggs, heavy cream (also called whipping cream, double cream, or thickened cream), and water, ingredients you probably already have. For an optimal outcome, use ingredients at room temperature. If pressed for time, you can use cold ingredients and consider keeping the custard in the oven for a few more minutes.

I add some water to the heavy cream to make the finished dessert lighter. If you prefer, you could substitute the heavy cream and water mixture for a lighter cream like half-and-half. The water can also be replaced with milk or, for a richer, fattier custard, replace the water with more cream. Whatever you choose, you’ll want a ratio of about half a cup of liquid for every egg used. 

Optional ingredients and flavorings

While I keep my custard unsweetened to follow a more strict carnivore diet, if you want a sweeter dessert, use whatever sweetener you prefer. You can use sugar, honey, maple syrup, or more ketogenic-friendly sweeteners like stevia, monk fruit sweetener, or erythritol. You may need to experiment to find the desired level of sweetness to suit your taste.

To add flavor, optionally add some vanilla extract and/or salt. You could also simmer the cream with lemon or orange peels before using it in your recipe. (Allow it to cool before incorporating the eggs!)

Some people also like to add some cinnamon or other spices. Here in Spain, many people add cocoa powder or instant coffee to make chocolate or coffee flan.  Feel free to experiment and have fun with it!

Instructions

Begin by whisking together the eggs, the heavy cream, and the water. To make the process quick and easy, use a blender or food processor. Otherwise, whisk everything in a large bowl until well combined. Once you have prepared your custard mixture, pour it into custard molds or small ramekins.

Place the custard cups in a deep pan filled with boiling or near-boiling water, making sure the water reaches at least halfway up the sides of the cups. This method of cooking is called a Bain-Marie or double boiler method. It helps to gently cook the custard and prevent it from curdling or overcooking. Place the pan in the preheated oven and bake for around 40 minutes. 

• 

• 

• 

Once cooked, carefully remove the custard cups from the water bath and let them cool before serving or refrigerating.

Troubleshooting

Even if you followed the recipe properly, you may find that it doesn’t always come out exactly to your liking. This could be due to differences in our ovens, other environmental factors, or just a difference in taste. Don’t worry! Read on to find possible solutions to either fix your batch or make the next one absolutely perfect!

• If the keto custard isn’t fully set or too soft for your taste, you didn’t cook it long enough. You can remedy the problem by cooking the custard for a bit longer.
• If your custard has many bubbles, or it separates and gets watery, it’s likely because you cooked it at too high a temperature. Custard will curdle at temperatures above 185ºC/365ºF. Using a water bath around the custard cups ensures a consistent baking temperature and prevents curdling or separation of the custard. The water acts as an insulator and helps the custard cook gently and evenly. If you did use a water bath and still got separation, try lowering the baking temperature for your next batch.

• If you don’t want a skin to form on top of the custard, consider covering the custard cups during the cooking process. Another option is to cover the pan with a lid and use the steam generated from the water bath to keep the custard surface from drying out.

Storage

Once cooled, you can refrigerate your custard.

Refrigerating custard

When refrigerating custard, store it in an airtight container to avoid absorbing odors or flavors from other foods in the fridge. (Silcone covers like these work perfectly for ramekins and custard cups.) While it will store well for around a week, for optimal flavor and texture, consume your refrigerated custard within 3-4 days.

Freezing custard

 To freeze your custard, leave half an inch of space at the top of a freezer-safe container to allow for expansion during freezing. Cover the container with a lid, plastic wrap, or a beeswax wrap and place it in the freezer. Custard can be frozen for up to 2 months.

To thaw frozen custard, transfer it to the fridge and let it defrost overnight. If you are in a hurry, you can also thaw it by placing the container in a bowl of lukewarm water until it is defrosted. Avoid thawing custard in the microwave as it can cause it to separate or curdle.

Video tutorial