Low-Carb Baked Custard with Berries recipe

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cooking spray
3 eggs
2 egg yolks
¼ cup granular sucralose sweetener (such as Splenda®)
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
½ cup blueberries, or to taste

Nutrition Info

187.1 calories
carbohydrate: 5.5 g
cholesterol: 167.8 mg
fat: 16.1 g
fiber: 0.2 g
protein: 5.7 g
saturatedFat: 9 g
servingSize: -
sodium: 64.1 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -


  1. Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.

  2. Combine eggs, yolks, and sweetener and whisk until thick and pale.

  3. Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture, whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.

  4. Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.

  5. Bake in the preheated oven until set, about 45 minutes.

Recipe Yield

8 custards

Recipe Note

This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge.

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