This keto custard recipe is a savory one and it makes a delicious easy keto custard that’s great for breakfast!
Anyone doing a low carb diet will appreciate the simplicity of this dish. It’s the best way to elevate breakfast without having to spend too much time.
With just a few basic ingredients you can enjoy an easy keto egg custard that the entire family will love.
If you’ve never had egg custard for breakfast you’re in for a real treat with this simple yet very tasty recipe.
The fact that you use the entire egg and do not have to separate egg yolks from the egg whites, means you are getting all the nutrition and saving time too!
Plus, it’s a low carb egg custard recipe that can be customized by adding your favorite types of cheese and toppings.
Keto Breakfast Custard
I like using smaller ramekins because it provides automatic portion control and makes for a great presentation.
Having said this, you could also just bake in one large casserole dish and still enjoy an incredible keto egg recipe!
It’s one you should seriously make the next time you are searching for keto brunch recipes to impress your guests with.
My family couldn’t get enough of this creamy custard recipe! At only 1.9 net carbs per serving, it’s one you will be proud to serve.
Ingredients Needed To Make A Savory Keto Baked Custard Recipe
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The following is a list of ingredients and tools you’ll need to make a keto version of this classic recipe. Note that the full recipe card is below.
- Eggs, room temperature
- Heavy cream
- Shredded cheddar cheese
- Shredded parmesan cheese
- Garlic powder
- Onion powder
- Individual 4 ounce ramekins
- Wire whisk
- Large bowl
- Large baking pan with a rim large baking dish ( for water bath)
How To Make A Keto Breakfast Custard Easily
Making a savory keto-friendly custard is quite simple. You’ll start by preheating the oven to 350 degrees.
Then grease each ramekin with softened butter. Next, you will divide the shredded cheddar cheese and parmesan cheese evenly between the six ramekins.
You’ll then place the prepared ramekins into a baking pan with a rim that allows for hot boiling water to be added for a bain-marie.
Next, in a large bowl, whisk together the large eggs, salt, onion, and garlic powder. Then gently add the heavy whipping cream and salt.
Try to avoid creating small bubbles when you whisk so that the custard maintains a silky consistency.
Pro-tip; After you’ve combined the egg mixture, you’ll pour the mixture through a fine sieve before ladling it to the prepared ramekins.
This extra step ensures the creamiest custard.
Be sure to fill to the top of the ramekins since the egg custard will now rise in the oven.
Place the custards in the middle oven rack and add the hot water. You might want to do this step once you have the pan in the oven.
Then bake for about 30 minutes, or until the edges are set and firm and the center of the flans are lightly set.
The custards should jiggle slightly in the center similar to gelatin when set. It’s important not to overbake to avoid bubbles and to keep the consistency smooth.
Allow the breakfast custards to cool slightly before enjoying. The last step is garnishing with sliced chives, parsley, and sliced cherry tomatoes.
Store any leftovers by covering each ramekin in plastic wrap in the refrigerator for up to 3 days.
Or you can choose just to bake one large custard in 9X5 inch oven-proof dish. Just not that if making the breakfast custard in a 9×5 inch pan, you’ll need to adjust the baking time to about 40 minutes.
I sure hope you will make these keto baked savory custard cups. Please remember to tag us on Instagram and Facebook with your pictures if you decide to make it. I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
If you’re a fan of custards you should also try our keto citrus custard recipe!
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- 5 room temperature eggs
- 2 1/2 cups of heavy cream
- 1/4 teaspoon salt
- 3/4 cup of shredded cheddar cheese
- 1/3 cup of shredded parmesan cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon of onion powder
- Preheat oven to 350 degrees.
- Grease each ramekin with softened butter.
- Divide the shredded cheddar cheese and parmesan cheese evenly between the six ramekins.
- Place the prepared ramekins into a baking pan with a rim that allows for hot water to be added for a bain-marie.
- In a large bowl, whisk together the eggs, salt, onion, and garlic powder. Then gently add the heavy whipping cream and salt. Avoid creating bubbles when you whisk so that the custard maintains a silky consistency.
- Pour the custard through a fine sieve before ladling it to the prepared ramekins.
- Carefully pour enough hot water to come halfway up the sides of the ramekins. Note you may want to do this step after the ramekins are in the oven to avoid possibly getting burned.
- Place the custards in the middle rack of the oven and bake for about 30 minutes, or until the edges are set and firm and the center of the flans are lightly set. The custards should jiggle slightly in the center similar to gelatin when set. Do not overbake to avoid bubbles.
- Allow the breakfast custards to cool slightly before enjoying.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
This recipe makes six 4 ounce ramekins or one large 9X5 inch custard.
if making the breakfast custard in a 9x5 inch pan, bake the custard for about 40 minutes.
Optional: Garnish with sliced chives, parsley, and sliced cherry tomatoes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 25gSaturated Fat: 14.3gCholesterol: 270mgSodium: 71mgCarbohydrates: 1.9gNet Carbohydrates: 1.9gFiber: 0gSugar: 0.3gProtein: 4.8g