These easy sugar free keto protein custards are just as comforting as traditional egg custards but made even better with 13 grams of protein!
Low Carb Keto Custard
You can’t go wrong when it comes to custards! Easily made low carb and sugar-free and a perfect way to enjoy a luscious and creamy, but light dessert anytime.
If you’ve seen my Pumpkin Custard recipe or even my Apple Custard recipe you had to know this one was coming right?
Made specifically for those who wanted a protein packed but dessert like treat and one to be enjoyed without guilt any day of the week!
With some added natural protein powder you’ve got a snack that actually could be eaten for breakfast if you so choose, it’s that healthy!
Cinnamon and vanilla are a match made in heaven to me, but of course this recipe is completely versatile and any flavors or spices can be subbed to your hearts content.
How to Make This Keto Vanilla Custard Dairy-Free (and Still Creamy!)
This keto egg custard is one of those classic desserts that feels indulgent but is actually made with simple, whole food ingredients.
Traditionally, regular custard uses heavy cream, but if you’re dairy-free or just looking to lighten things up, there are some easy swaps that still give you that velvety texture and rich flavor.
To make this a dairy-free keto vanilla custard, use a combination of full-fat coconut milk with the almond milk and replace the vanilla whey protein powder with a dairy free option.
Coconut milk will give you that creamy custard consistency thanks to its healthy fats, while almond milk can help lighten it slightly if you prefer a less rich result.
👉 My favorite combo:
- 2 cups coconut milk
- 1 cup unsweetened almond milk
This keeps the custard creamy without being too heavy, making it perfect for those following my Midlife Macros™ approach.
This recipe make 6 wonderful servings or make into one larger pie dish if you like and serve topped with Dairy Free Whipped Cream!
Key Tips for the Best Low Carb Keto Custard Recipe
Making homemade custard is simple, but a few small details make all the difference between good and the most delicious custard.
1. Use Room Temperature Eggs
Using whole eggs or just egg yolks at room temperature helps create a smooth cream mixture and prevents curdling.
2. Don’t Skip the Water Bath
A water bath (placing your individual ramekins in a casserole dish filled with boiling water) ensures gentle, even cooking. This prevents sudden temperature changes that can ruin that creamy texture.
3. Low and Slow is Key
Bake at medium-low heat to achieve that classic creamy custard consistency. High heat can cause the eggs to scramble instead of setting properly.
4. Strain for a Silky Finish
Pour your mixture through a mesh strainer into your ramekins to remove any cooked egg bits and ensure a perfectly smooth result.
Protein Boost Option (Midlife Macro Friendly!)
If you want to increase the protein even more and make this even more satisfying, you can add an additional scoop of your favorite clean protein powder.
- Add and additional scoop protein powder to the warm cream mixture
- Blend well to avoid clumping
This turns it into an even higher protein low carb egg custard that fits beautifully into your daily macros.
Flavor Variations You’ll Love
This keto vanilla custard is a perfect base recipe, but you can easily customize it:
- Want a crunchy top? Sprinkle some low carb brown sweetener on top and lightly torch it for a crème brûlée-style crunchy top.
- Add a little bit of nutmeg on top before baking (if you’re a fan of nutmeg!)
- Top with fresh berries or a mix of fresh raspberries after chilling
- Sprinkle a touch of sea salt for a sweet-salty finish
How Do You Know It’s Done?
The custard is ready when:
- The center is just slightly jiggly
- A knife inserted near the center comes out mostly clean
- Or it coats the back of a spoon
Total baking time is typically approximately 30–40 minutes, depending on your oven and ramekin size.
Storage & Meal Prep
This recipe is perfect for built-in portion control when made in individual ramekins.
- Store in an airtight container in the fridge
- Best enjoyed within 3–4 days
- Cover with plastic wrap to prevent a skin forming on top of the custard
For only 1 gram of carbs and 87 calories each, you could indulge in more than one!
- If you don’t have vanilla stevia in liquid, just use plain liquid stevia or powdered is fine too.
- Check out my adaption of this: COFFEE CUSTARD!!
Easy Sugar Free Low Carb Keto Protein Custards
Ingredients
- 2 cups skim milk
- 1 cup whole milk
- 4 eggs
- 1 scoop vanilla protein powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon vanilla stevia
- 1/2 teaspoon cinnamon or nutmeg
Instructions
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Preheat oven to 350 degrees.
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Heat milk until very hot, steaming but not boiling.
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In a stand mixer, beat eggs, protein powder, vanilla extract, stevia, and salt until blended.
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Slowly stir some hot milk into egg mixture to temper it then pour in the rest gradually.
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Grease or spray 6 ramekins and pour egg custard mixture evenly into each dish.
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Place ramekins in a 9 by 13 baking dish.
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Sprinkle cinnamon or nutmeg over each custard and place dish in the center of the oven.
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Pour hot water into 9 by 13 baking dish until it reaches half way up the sides of the ramekins.
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Bake 25-30 minutes then remove from water bath to cool on a wire rack for 10 minutes.
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Enjoy warm or refrigerate.
Notes
Nutrition
The post Easy Sugar Free Low Carb Keto Vanilla Protein Custard appeared first on Sugar-Free Mom.
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