Ingredients for Baked Egg Custard Low Carb
- 2 large eggs
- 1/2 cup heavy cream
- 2 tablespoons Splenda
- 1 teaspoon vanilla extract
- pinch of nutmeg or cinnamon
- fresh berries
- sugar-free chocolate shavings
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How to Make Baked Egg Custard Low Carb
- Preheat your oven to 325°F (160°C).
- In a medium bowl, whisk together 2 large eggs until light and frothy.
- Add 2 tablespoons of Splenda (or your preferred sugar substitute) and 1 teaspoon of vanilla extract. Whisk until well combined.
- Gently stir in 1/2 cup of heavy cream or half-and-half. Mix until smooth.
- Pour the mixture into a greased ramekin or oven-safe dish.
- Sprinkle the top with a pinch of nutmeg or cinnamon.
- Place the ramekin in a larger baking dish. Pour enough boiling water into the larger dish to come halfway up the sides of the ramekin (this creates a bain-marie for even cooking).
- Bake for 20-25 minutes, or until a knife inserted into the center comes out clean. The custard should be set but still slightly jiggly in the center.
- Let cool slightly before serving. Garnish with fresh berries or a sugar-free chocolate shavings if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
152g
Carbs
1g
