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  • Writer's pictureDawn Hames

Keto Baked Egg Custard

I have been busy testing this recipe. This is the keto version of my traditional Egg Custard recipe. The three cups of cream can also be 2 and half cups of milk and a half cup of heavy cream. The sweetener I have been using is a mix of monk fruit and erythritol. This is a good sweetener for doing a ketogenic diet. Monk fruit is named after monks that used it as far back as the 13th century for medicinal purposes as well as a sweetener. It is a naturally sweet gourd that contains mogrosides. Unlike other sugars such as sucrose, glucose, and fructose, mogrosides are sweet, yet contain almost no calories. This sugar is beneficial for those suffering with diabetes, as it does not cause the highs and lows in blood sugar, as other sugars do, and it helps improve insulin secretion. Mogrosides are antioxidants that help lower inflammation in the body, thereby reducing cancer risk. The sugar in Monk Fruit feeds healthy gut bacteria and fights unhealthy micro-organisms in the gut. Monk fruit is also known to reduce the severity of seasonal allergies.

Egg custard dates all the way back to ancient Rome. This ancient dish would have been sweetened with honey and sprinkled with pepper and cinnamon. When a recipe has been handed down that many centuries, and is still going strong, you know that it must be very good. This is the low carb version.

Egg custard is also French in origin, and when the milk is switched out with cream, it becomes the base for crème brulee. Egg custard has been a favorite of the British since before the 14th century, where it is commonly used as a pie and tart filling, fit for a king. Custard tarts were served at the coronation banquet for King Henry the IV in 1399.

Baked custard is usually baked in a hot water bath, because this helps to reduce the temperature and aids in preventing the custard from curdling. Baked custard can be cooked in separated ramekins or in one larger casserole type baking dish. I really love this recipe, and whenever I make it, I always wonder why I do not make it more often.

Keto Baked Egg Custard

3 cups 18% cream

5 eggs

4 tablespoons sweetener

2 teaspoon vanilla

A sprinkle of cinnamon and /or

nutmeg

Preheat the oven to 300 degrees. Beat all the ingredients together. Pour into a buttered baking dish. Place the baking dish(s) in another baking dish filled with hot water half way up the custard baking dish. Bake for 50 - 60 minutes, depending in the size of baking dish. Allow to completely cool before serving, to allow the best of the delicate flavor to come through.

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