Keto Vanilla Custard

Everyone should have a go-to custard recipe, and for me, it’s this keto vanilla custard. Growing up, custard was always the heart of our festive desserts — poured over crumbles, layered in trifles, or spooned into pie crusts. This low-carb version gives you all the creamy, silky texture of classic English custard, but without the sugar and starches.

The secret is in the tempering: it may sound fancy, but it’s simple once you try it, and it ensures your custard is perfectly smooth and never curdled. Once you make it, you’ll see why I call it my “foolproof” custard.

Whether you serve it warm with fresh berries, chill it in jars for a make-ahead dessert, or use it as the base for keto pies and tarts, this recipe is endlessly versatile — and truly just as good as the original.

Why This Is My Go-To Low-Carb Custard

• Tastes like the classic – Smooth, vanilla custard flavor you’d expect, just without the sugar or starch.
• No curdling worries – The tempering method makes it creamy and foolproof every time.
• Works in so many desserts – Use it for pies, trifles, tarts, or simply spooned over fresh berries.
• Made with everyday ingredients – Nothing fancy needed, just simple staples.
• Great for prepping ahead – Keeps well in the fridge so you can make it the day before serving.

Ingredients & Swaps

• Heavy cream + almond milk – The mix keeps it creamy but light. You can use all cream for a richer custard or swap the almond milk for coconut milk if you need it dairy-free.
• Egg yolks – Give custard its classic texture. Save the whites for another recipe (hello, meringues and keto buns!).
• Sweetener – Allulose is my favorite as it dissolves smoothly and keeps the custard silky. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar. Erythritol or Swerve work too but can sometimes crystallize a bit once chilled.
• Gelatin – Helps the custard set. Use less for a softer spoonable custard, more for a firmer set that holds its shape in pies.
• Butter – Stirred in at the end for extra smoothness. Coconut oil can work as a dairy-free option.
• Vanilla extract – For the classic flavor; vanilla bean powder is an upgrade if you have it.

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Can I make this dairy-free and nut-free?

Yes. For a dairy-free version, replace the heavy cream with canned coconut milk and use coconut oil instead of butter. To make it nut-free as well, swap the almond milk for another low-carb, nut-free option such as unsweetened coconut milk (carton, not canned) or flax milk. The flavor will be slightly different, but the custard will still set beautifully and taste creamy.

Can I make this custard without gelatin?

Yes. The gelatin helps it set more firmly, which makes it ideal for pies or trifles. If you skip it, the custard will still thicken from the egg yolks but it will be softer and more like a sauce to pour over desserts, similar to Crème Anglaise. Alternatively, using whole eggs (we did that in this Fruit Flan Pie) will also make this custard thicker.

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My Secret Tips for Success

• Temper the eggs slowly – Whisk in just a little hot cream mixture at a time before adding it all back to the pan. This keeps the yolks from scrambling.
• Keep the heat low – Custard should never boil. Gentle cooking is the key to a smooth, silky texture.
• Bloom the gelatin properly – Always let gelatin sit in cold water for a few minutes before adding it to the hot custard so it dissolves evenly.
• Cover before chilling – Press cling film directly onto the surface to prevent a skin from forming.
• Choose the right set – Use 2 teaspoons gelatin for a soft custard, or 3 teaspoons if you want it firmer for pies and tarts. Skip it altogether if you want to serve it even softer as a creamy sauce to pour over desserts.

Why did my custard curdle?

This usually happens if the eggs get too hot too quickly. The key is to temper the yolks with a little hot cream mixture while whisking constantly, and then slowly combine everything back in the pan. Low and steady heat is your friend.

Storage

Transfer the custard to a bowl or individual jars, cover tightly with cling film (pressed directly onto the surface), and refrigerate for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and whisk before serving to restore the creamy texture.

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How to Use This Low-Carb Custard

This keto vanilla custard is a versatile base you can use in pies, tarts, trifles, or simply spooned over fruit and crumbles. Here are a few crusts you can use to make a simple pie:

• Flaky Keto Pie Crust
• Nut-Free Keto Pie Crust (if you can't eat nuts)
• Chocolate Pie Crust
• Low-Carb Nutella Pie Crust (if you like the chocolate-hazelnut combo)
• Sweet Keto Pie Crust (crunchier, less flaky option)
• Multipurpose Egg-Free Pie Crust (sweetener-free pie crust that can be used for both sweet and savory fillings)

And here are some of my favorite recipes where this sugar-free custard (and its variations) really shines:

• Rhubarb & Custard Tart
• English Trifle
• Fruit Flan Pie (uses custard made from whole eggs so no gelatin needed)
• Chocolate & Coconut Custard Tarts (dairy-free custard)
• Refrigerator Layer Cake in a Jar (uses Crème Anglaise, a gelatin-free version that is pourable)
• Tiramisu Poke Cake (coffee flavored custard)

Step-by-step

1. Pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.

2. Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.)

   

3. Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy.

   

4. While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.

5. When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved.

   

6. Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight.

   

7. Once set, remove from the fridge.

   

8. Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats.

   

Recipe

Keto Vanilla Custard

★★★★★4.8 (158 ratings)

This is the best low-carb custard recipe. It's just as creamy and delicious as traditional English vanilla egg ...

Hands on

15m

Overall

8h

Servings

8

2.3 g

Net carbs

4.5 g

Protein

28.1 g

Fat

284

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 2 cups unsweetened almond milk (480 ml/ 16 fl oz)
• 2 to 3 tsp gelatin powder
• 2 tbsp water (30 ml)
• 8 large egg yolks
• ¹/₂ cup granulated Allulose, Erythritol or Swerve (100 g/ 3.5 oz)
• 1 stick unsalted butter (115 g/ 4 oz)
• 1 tbsp sugar-free vanilla extract

Instructions

1. Pour the heavy whipping cream and almond milk into a saucepan. Bring to a simmer over medium heat.

2. Meanwhile, sprinkle the gelatin powder in a small bowl filled with 2 to 3 tbsp of cold water. Let it soak while you prepare the cream. (Use 2 tsp gelatin for a softer set, or 3 tsp gelatin for a firmer set.)

3. Meanwhile, place the egg yolks into a bowl and add the sweetener (Allulose or Erythritol). Beat until pale and creamy.

4. While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly or the mixture will curdle.

5. When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes). Turn off the heat and add the bloomed gelatin. Stir until fiully dissolved.

6. Pour into a bowl. Add the butter and vanilla extract and beat to combine. Place a cling film on top of the custard and refrigerate until fully set, for 6 hours or overnight.

7. Once set, remove from the fridge.

8. Divide between 8 small jars (if serving alone or topped with berries) or use as filling in pies, trifles and other keto treats.

Nutrition per serving, about ½ cup, 125 g/ 4.4 oz

Carbs 3%Protein 6%Fat 91% of calories

Net carbs

2.3 g

Total carbs

14.4 g

Fiber

0.2 g

Sugars

0.9 g

Protein

4.5 g

Fat

28.1 g

Saturated fat

16.1 g

Calories

284 kcal

Sodium

53 mg · 2.31% RDA

Magnesium

10 mg · 2.57% RDA

Potassium

138 mg · 6.88% EMR

Nutrition by ingredient

Per about 1/2 cup, 125 g/ 4.4 oz	Net carbs	Protein	Fat	kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Almond milk natural (unsweetened)	0.2 g	0.3 g	0.7 g	8
Gelatin powder, thickening agent, unsweetened	0 g	0.8 g	0 g	3
Water, still	0 g	0 g	0 g	0
Egg yolk, fresh	0.6 g	2.7 g	4.5 g	55
Allulose, natural low-carb sweetener	0.6 g	0 g	0 g	3
Butter, unsalted, grass-fed	0 g	0.1 g	11.5 g	101
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	4
Total	2.3 g	4.5 g	28.1 g	284

Serving size about 1/2 cup, 125 g/ 4.4 oz

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free