Low Carb Baked Custard – Kim’s Club

Sometimes only ‘nursery food’ will do.  You know, times when you are feeling low and maybe just a little bit needy?  When you want something your mother used to make?  Well, this is my thing.  I adore baked custard.  But I wanted to make one that didn’t have much dairy (in fact you can make it with no dairy if you use a dairy-free butter substitute).  I also wanted a low calorie treat AND low carb ’cause that’s how I’m hangin’ these days!  Still, it really needs to BE a treat with a luxurious mouth feel.  I figure some of you might feel the same – so here it is!

5.0 from 1 reviews
Low Carb Baked Custard - Kim's Club
A luxurious tasting low calorie and low carb baked custard, sprinkled with nutmeg.
Recipe type: Dessert
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 eggs
  • 200ml/7oz Sugar Free Almond Milk (I use Alpro)
  • 10g/1 heaped tsp of butter, ghee or coconut oil
  • 80g/1/2cup Sukrin (Erythritol) Granular (see link on right side of page)
  • (For Paleo substitute honey or maple syrup, stats are for sugar free)*
  • 1tsp Vanilla
  • pinch of nutmeg
  • Boiling water, about a litre
  1. Preheat oven to gas mark 4, 180C, 350F. Take a deep baking tin and place 4 ramekins inside.
  2. Warm the almond milk with the butter (or substitute) until butter melts. With a blender or whisk, blend in the eggs, Sukrin and vanilla until very well combined. You may add a bit of nutmeg to the mixture if desired.
  3. Fill the ramekins, sprinkle tops with nutmeg and place baking tray in the oven. Pour boiling water into the tray carefully before shutting the oven door.
  4. Bake about 30 minutes or until knife inserted in center comes out clean.
*for Paleo sweeten to taste with honey or maple syrup and use ghee or coconut oil
Nutrition Information
Serving size: 1 Calories: 57 Fat: 5g Carbohydrates: 1g (0net) Fibre: 1g Protein: 3g

baked custard

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