Carnivore Custard (Savory)

If you're looking for a warm, comforting dish that fits perfectly into a carnivore or strict keto lifestyle, this Carnivore Savory Custard is a must-try.

Silky, cheesy, and deeply satisfying, this simple baked custard offers a nourishing option that's easy to prep, customize, and enjoy any time of day.

Whether you're prepping your meals ahead or want something elegant but easy for breakfast or brunch, this savory carnivore custard is sure to be a hit with the entire family!

Be sure to check out our growing collection of carnivore recipes for more delicious options.

What Makes This Carnivore Cheesy Custard Perfect For Carnivore & Keto Lifestyles

This carnivore recipe skips all the usual fillers and veggies you might find in my keto quiche or breakfast custard.

Instead, it relies purely on animal-based ingredients: eggs, heavy cream, butter, and cheese to create a high-fat, high-protein, virtually zero-carb dish.

It's ideal for those eating strict carnivore, and it's also a great low-carb meal for anyone who prefers a grain-free lifestyle.

Ingredients Needed

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The following is a list of ingredients and tools to make a carnivore version of this classic recipe. The full recipe card is below.

• Eggs - The foundation of the custard, rich in protein and healthy fats.
  
• Heavy whipping cream - Adds that signature smooth, creamy texture.
  
• Shredded cheddar and Parmesan cheese - Sharp, salty, and packed with flavor.
  
• Butter - Used to grease the ramekins and prevent sticking.
  
• Salt - Enhances flavor. Optional: a pinch of onion or garlic powder if you're less strict on carnivore.

Tools Needed

• Individual 4-ounce ramekins
• Wire whisk
• Large bowl
• Large baking pan with a rim large baking dish (for a water bath)

How To Make A Savory Carnivore Custard Easily

Start by preheating your oven to 350°F. While the oven heats, grease six 4-ounce ramekins generously with softened butter to prevent sticking.

Divide the shredded cheddar cheese and Parmesan cheese evenly among the ramekins, layering them at the bottom.

Arrange the ramekins inside a rimmed baking pan, which will hold hot water for a bain-marie (water bath) to ensure gentle, even baking.

In a large mixing bowl, whisk together the eggs and salt. If you're including optional seasonings like onion powder or garlic powder, add them at this stage.

Once the eggs are fully mixed, slowly whisk in the heavy whipping cream.

Be careful not to create bubbles during this step, as excess air can disrupt the smooth, creamy texture of the final custard.

For the best consistency, strain the custard mixture through a fine mesh sieve before dividing it evenly among the prepared ramekins.

Once filled, carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. To avoid burns or spills, I recommend you place the baking pan on the oven rack first and then add the water.

Bake on the middle rack for about 30 minutes, or until the edges of the custards are firm and the centers still have a gentle jiggle, similar to gelatin.

Avoid over-baking, as this can create unwanted bubbles and compromise the texture.

After baking, let the custards cool slightly before serving. If you're making the recipe in a single 9x5 inch loaf pan instead of ramekins, extend the baking time to around 40 minutes.

Store any leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.

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