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Keto Vanilla Custard

4.8 stars, average of 150 ratings

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Everyone should know how to make custard, especially with all those festive desserts you can use it for!

Traditional egg vanilla custard is an essential ingredient for all great British pies and puddings. This low-carb version is just as creamy and delicious but with none of the sugar and starches.

The key to the perfect texture is tempering which will ensure that the custard is smooth and creamy. Don't skip this step, you don't want your custard to curdle.

This foolproof keto custard is the perfect filling for pies and trifles, or you can simply serve it spooned over crumbles or fresh berries.

Now for the pie crust, I've got plenty of different options you may like:

And if you love pies and want to try something else this year, check out some of these keto recipes:

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Hands-on Overall

Serving size about 1/2 cup, 125 g/ 4.4 oz

Allergy information for Keto Vanilla Custard

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per about 1/2 cup, 125 g/ 4.4 oz)

Net carbs2.3 grams
Protein4.5 grams
Fat28.1 grams
Calories284 kcal
Calories from carbs 3%, protein 6%, fat 91%
Total carbs2.5 gramsFiber0.2 gramsSugars0.9 gramsSaturated fat16.1 gramsSodium53 mg(2% RDA)Magnesium10 mg(3% RDA)Potassium138 mg(7% EMR)

Ingredients (makes 8 servings)

Instructions

  1. Pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.
  2. Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.) Keto Vanilla Custard
  3. Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy. Keto Vanilla Custard
  4. While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.
  5. When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved. Keto Vanilla Custard
  6. Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight. Keto Vanilla Custard
  7. Once set, remove from the fridge. Keto Vanilla Custard
  8. Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats. Keto Vanilla Custard

Vanilla Custard

4.8 stars, average of 150 ratings
Vanilla Custard
This is the best low-carb custard recipe. It's just as creamy and delicious as traditional English vanilla egg custard but without the sugar and starches!
Hands on15m
Overall8h

Ingredients (makes 8 servings)

  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 2 cups unsweetened almond milk (480 ml/ 16 fl oz)
  • 2 to 3 tsp gelatin powder
  • 2 tbsp water (30 ml)
  • 8 large egg yolks
  • 1/2 cup granulated Allulose, Erythritol or Swerve (100 g/ 3.5 oz)
  • 1 stick unsalted butter (115 g/ 4 oz)
  • 1 tbsp sugar-free vanilla extract

Instructions

  1. Pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.
  2. Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.)
  3. Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy.
  4. While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.
  5. When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved.
  6. Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight.
  7. Once set, remove from the fridge.
  8. Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats.

Nutrition (per about 1/2 cup, 125 g/ 4.4 oz)

Calories284kcal
Net Carbs2.3g
Carbohydrates2.5g
Protein4.5g
Fat28.1g
Saturated Fat16.1g
Fiber0.2g
Sugar0.9g
Sodium53mg
Magnesium10mg
Potassium138mg

Detailed nutritional breakdown (per about 1/2 cup, 125 g/ 4.4 oz)

Net carbsProteinFatCalories
Total per about 1/2 cup, 125 g/ 4.4 oz
2.3 g4.5 g28.1 g284 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Almond milk natural (unsweetened)
0.2 g0.3 g0.7 g8 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.8 g0 g3 kcal
Water, still
0 g0 g0 g0 kcal
Egg yolk, fresh
0.6 g2.7 g4.5 g55 kcal
Allulose, natural low-carb sweetener
0.6 g0 g0 g3 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g101 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (5)

This worked brilliantly for Martina's English trifle and it was so delicious and so simple! I used the smaller amount of gelatine and halved the recipe, and it set just right for me for the trifle. The only thing that puzzled me was that despite covering the custard with cling wrap (with it touching the surface of the custard) so that it didn't form a skin, it ended up forming one anyway, which I eventually stirred in the next day. It did make the custard a bit lumpy but it didn't matter for the trifle at all. Just wanted to mention it here in case I did something wrong? Thank you Martina! Another great recipe 😊

Thank you SO much for all the lovely feedback! We are making the trifle every Christmas! It's a big dessert so we only make it when we know there will be enough people to eat it 😊 I am really surprised about the skin on the custard, this should not happen. I suppose if it did, the only thing to make it smooth would be to blend it again. I'm glad you enjoyed it anyway!

Hi I have made your custard recipe however unfortunately I can’t get it to thicken and set properly. I have added more gelatine and still isn’t setting. Any suggestions would be grateful please!! ☺️

Hi Nicky, I'm sorry for the delayed response! I'm not sure why it didn't thicken but there are a few ways to thicken it:
- Add a teaspoon more gelatine dissolved in a small amount of hot water and beat in while using an electric mixer.
- By using more egg yolks (maybe they were smaller?) You can't go wrong by adding 2 more yolks.
- Arrowroot powder can help thicken the custard but will add extra carbs (about 9 g net carbs per tablespoon). In this case you'd need to add it while still warm and sift it in. If you get any clumps then use a stick blender to process until smooth.
I hope this helps!

Thanks for the recipe. I will definitely be going to give it a try. I have tried a custard recipe from iahas.com, which was delicious. They have some great recipes that are all-natural and very easy to make. You can check them out.