What's a low carb custard recipe?

Rich, creamy custard makes for a delicious dessert with homespun appeal. Because it uses eggs and milk as a base, and a no-calorie sweetener instead of sugar, it’s low in carbs too.

Lightly Spiced Baked Custard


3 eggs, beaten
1-1/2 cups whole milk
1/3 cup SPLENDA® No Calorie Sweetener, granulated (sweetener must be heat stable)
1-1/2 tsp vanilla extract
1/2 tsp ground allspice

  • Preheat oven to 325°F.
  • In small mixing bowl, combine eggs, milk, sugar substitute and vanilla. Whisk until mixed. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups; sprinkle with allspice.
  • Place baking dish on oven rack. Pour boiling water into baking dish around custard cups to a depth of 1".
  • Bake 30 to 45 minutes or until a knife inserted near the center of each cup comes out clean. Remove cups from water. Cool slightly on a wire rack before serving or cover and chill until serving time.
Makes 4 servings

Amount Per Serving

Calories 123.3
Total Carbs 7.2 g
Dietary Fiber 0.1 g
Sugars 5 g
Total Fat 6.7 g
Saturated Fat 3 g
Unsaturated Fat 3.7 g
Potassium 52.7 mg
Protein 7.7 g
Sodium 99.6 mg
Lisa Marie Rosati
Herbal Medicine

I LOVE custard. My favorite way to eat custard is by making a Crème Brulee. It takes a bit more work but the dish gives a gorgeous presentation! Here is one of my favorite low-carb recipes which is great for low glycemic lifestyles:

Sugar-Free Crème Brulee with Raspberries


1 pint fresh raspberries

1 1/2 cups heavy cream

1 vanilla bean, split lengthwise

9 large egg yolks

1/3 cup plus 8 tablespoons of Just Like Sugar - tabletop (an all-natural, zero blood sugar spike sweetener)

Mint leaves for garnish (optional)


  1. Lightly grease eight 5-inch heatproof ramekins or individual soufflé dishes with butter.
  2. Place a few raspberries into the bottom of each dish. Fill a large bowl with ice cubes and set aside.
  3. In a medium saucepan, combine the heavy cream with the vanilla bean and its scrapings. Bring to a boil over a low heat.
  4. Place the egg yolks and the 1/3 cup of sweetener into the top of a double boiler, or in a heatproof bowl over a pan of simmering water. Whisk vigorously until the mixture becomes a pale yellow and feels hot to the touch. Remove from heat and whisk in the boiling cream.
  5. Place back on the pan of simmering water, but turn off the heat. Whisk the mixture until it thickens, approximately 5-10 minutes.
  6. When the mixture has thickened, place the top of the double boiler into the larger bowl filled with ice cubes. Whisk occasionally to cool. Strain into a clean bowl.
  7. Spoon the custard into the prepared ramekins and refrigerate, covered until firm, about 2 hours.
  8. When ready to serve, sprinkle 1 tablespoon of sweetener evenly over the top of each serving. Caramelize with a propane torch, or set 1 inch from a hot broiler until the tops become a golden brown.
  9. Garnish with more raspberries and mint leaves.
  10. Enjoy!

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