Low carb egg custard is a family favorite for dessert. The original recipe, high in carbs from the added sugar and milk, was easily tweaked to be much lower in carbs. There are several types of custard recipes out there. They all use the protein found in eggs to create the thickened custard texture.
If you use a thickening agent in your low carb custard then just use a little at a time so that it will still end up creamy and smooth. If you add too much it will thicken the custard too much and ruin it.
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! Preheat oven to 325.
If you can’t eat dairy or you don’t really care for dairy then feel free to replace the heavy cream with coconut milk or cream or almond milk. Some recipes call for butter in their custard, so you can replace that with refined coconut oil. How to Serve Keto Custard?