Is There a Low-Carb Custard? Your Guide to Keto-Friendly Treats

November 7, 2025 •

4 min read

According to nutrition data, traditional custard can contain over 25g of net carbs per serving, primarily from sugar and milk. The great news for those watching their carb intake is, is there a low-carb custard? Yes, and achieving a rich, creamy, and satisfying dessert is easier than you might think by simply adapting a few key ingredients.

Quick Summary

Achieve a smooth and creamy low-carb custard by swapping out high-sugar ingredients for keto-friendly alternatives. This guide covers essential ingredient substitutions, key techniques, and common pitfalls for making a perfect sugar-free dessert.

Key Points

Smart Swaps: Replace high-carb milk with heavy cream and sugar with keto-friendly sweeteners like erythritol or allulose to make a delicious low-carb custard.
Temper the Eggs: To prevent curdling, slowly add a hot liquid to your egg and sweetener mixture while constantly whisking before combining with the rest of the cream.
Control Heat Gently: Use a low-and-slow cooking method, and for baked versions, always use a water bath to ensure a smooth, silky texture and prevent scrambling.
Versatile Base: Low-carb custard can be served on its own, used as a dessert base for trifles, or topped with fresh berries and sugar-free whipped cream.
Mindful Thickening: Rely primarily on a higher ratio of egg yolks for thickening, but a tiny amount of xanthan gum or gelatin can also be used if a firmer set is desired.

Yes, Low-Carb Custard Is a Delicious Reality

For anyone following a low-carb, keto, or sugar-free diet, enjoying dessert can feel like a distant dream. Traditional custard, with its base of sugar and milk, seems completely off-limits. However, with the right ingredients and technique, a wonderfully rich, creamy, and satisfying low-carb custard can be made right in your kitchen. The secret lies in substituting the sugar with a keto-friendly sweetener and replacing high-lactose milk with heavy cream and other low-carb dairy or non-dairy options.

Essential Ingredient Swaps for Low-Carb Custard

To transform a classic custard recipe, you need to make clever substitutions that maintain the texture and flavor without the carbohydrates. The key is understanding the role each original ingredient plays and finding a suitable replacement.

Sweetener: Instead of granulated sugar, use a powdered low-carb sweetener like erythritol, allulose, or a monk fruit blend. Powdered versions dissolve better, preventing a grainy texture. Allulose is particularly praised for creating a smooth consistency without the cooling effect some experience with erythritol.
Dairy: Full-fat heavy cream or double cream is the go-to substitute for milk, providing richness and a low-carb count. For a dairy-free option, canned full-fat coconut cream can work, though it may result in a slightly different texture. Some recipes also incorporate a small amount of unsweetened almond milk to lighten the mixture.
Thickener: The traditional thickener is the egg itself, along with starch like cornflour. In a low-carb version, relying on a higher ratio of egg yolks provides the necessary thickness and richness. Some recipes might call for a small amount of gelatin or a tiny pinch of xanthan gum to help with the set, but often it's not needed if the egg ratio is correct and the custard is cooked gently.

Comparing Traditional vs. Low-Carb Custard

Understanding the changes in ingredients and their impact is key to successful low-carb baking. This table outlines the stark differences.


Feature	Traditional Custard	Low-Carb/Keto Custard
Sweetener	Granulated White Sugar	Erythritol, Allulose, Monk Fruit
Dairy	Whole Milk	Heavy Cream, Coconut Cream, Almond Milk
Thickener	Eggs, Cornflour	Eggs (higher yolk ratio), Gelatin
Carb Count	High (Approx. 25g+ net carbs/serving)	Very Low (Approx. 1-5g net carbs/serving)
Texture	Smooth, can be thickened easily	Smooth, requires careful temperature control
Flavor	Classic, sweet	Classic, rich, sweetness from alternative sweetener
Best for...	Standard dessert applications	Keto diet, diabetic sweets, healthier indulgence

Techniques for a Silky Smooth Custard

Making custard, regardless of the ingredients, requires attention to detail. These steps will help you achieve a perfect, non-curdled result every time.

Temper the eggs: This is the most crucial step. Slowly add a small amount of heated cream to your whisked eggs and sweetener while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Once tempered, you can slowly pour the egg mixture back into the remaining cream on the heat.
Use a water bath (bain-marie): For baked custard, placing the ramekins in a larger baking dish filled with hot water is a fool-proof method. This provides even, gentle heat and prevents the custard from cooking too quickly, which can cause curdling.
Control the heat: Whether baking or using a stovetop, low and slow is the mantra. For stovetop versions, keep the heat on low and stir constantly until the mixture thickens enough to coat the back of a spoon.

Versatile Serving Options for Your Low-Carb Custard

This basic low-carb custard recipe is highly versatile and can be enjoyed in many ways.

Classic style: Serve it warm or chilled in a bowl, perhaps with a sprinkle of nutmeg or cinnamon.
Dessert base: Use it as a base for keto-friendly trifles with sugar-free jellies and low-carb sponge cake.
Toppings: Enhance the flavor and texture with keto-friendly toppings such as:
- Fresh berries (strawberries, raspberries, blueberries)
- A dollop of sugar-free whipped cream
- Shaved dark chocolate
- Toasted nuts or seeds

Conclusion: Your Guilt-Free Dessert Awaits

In conclusion, the question of "Is there a low-carb custard?" is met with a resounding yes. By strategically replacing high-carb ingredients like sugar and milk with heavy cream and alternative sweeteners, you can craft a delicious, creamy dessert that aligns perfectly with a low-carb or keto lifestyle. With mindful technique, such as tempering the eggs and using a water bath, you can avoid common pitfalls and achieve a perfectly smooth and rich custard every time. This adaptation proves that following a restricted diet doesn't mean sacrificing the comfort and indulgence of a classic dessert. You can truly have your custard and eat it too, all while staying on track with your health and wellness goals. This accessible dessert provides a satisfying end to any meal, proving that low-carb options can be both decadent and delicious. For more inspiration, feel free to explore variations like chocolate or maple-flavored keto custard found on many reputable recipe sites.

Frequently Asked Questions

Using only almond milk will result in a much thinner and less rich custard. It's best to combine unsweetened almond milk with heavy cream or full-fat coconut cream to achieve a thicker, more traditional consistency.

The most effective way to prevent curdling is to properly temper your eggs and use gentle, low heat. For baked custard, a water bath is essential for even cooking, while stovetop versions require constant, careful whisking.

Powdered allulose is often considered the best choice as it dissolves smoothly and lacks the cooling aftertaste of some other sweeteners. Monk fruit and erythritol blends are also excellent options and are widely available.

Yes, you can make a dairy-free version by using full-fat canned coconut cream as a base. Some recipes might also include unsweetened almond or macadamia milk for a slightly lighter texture.

Baked custard is typically done when the edges are set and a gentle jiggle can be seen in the center. The custard will continue to firm up as it cools, so a slight wobble is normal and desired.

Store your homemade low-carb custard in a sealed container in the refrigerator for up to 4-5 days. It is not recommended to freeze custard, as the texture can become watery.

Yes, with proper thickening, low-carb custard can make an excellent pie filling. Cooling it completely and allowing it to chill in the refrigerator will help it set firmly enough for a pie.