Egg Custard ~ Low Carb, Sugar Free KETO ATKINS

Amy Herald


This is an Atkins/Keto friendly dessert. This egg custard is made with heavy cream instead of milk and I use Splenda instead of sugar but you could probably use Stevia or something (adjust for sweetness difference) You can even have this one on phase one of Atkins! Enjoy!


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5 Min
45 Min


  • 4
    eggs, beaten
  • 2 c
    heavy cream
  • 1/4 c
    splenda or 1/4 cup sugar if you're not watching carbs
  • 1/4 tsp
  • dash(es)
    ground nutmeg

How to Make Egg Custard ~ Low Carb, Sugar Free KETO ATKINS


  1. Preheat oven to 325.
  2. Using a wire whisk, stir together heavy cream and eggs until smooth and completely blended.
  3. Stir in Splenda, salt and vanilla
  4. Sprinkle nutmeg on top. Swirl around with whisk to make pretty.
  5. Place Ramekins into a 9x13 glass casserole. Pour custard mixture into individual ramekins 4-6 oz.
  6. Boil water. Pour water carefully into glass casserole until 1/4-1/3 up the sides of ramekins.
  7. Bake in 325 oven for 45 minutes.
  8. TIP: be careful when opening the oven. There will be a lot of steam inside, so don't get burned!

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