Best 5 Low Carb Breakfast Custard Recipes

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Kick-start your day with a delectable low-carb breakfast custard, a guilt-free indulgence that caters to your health goals without compromising on taste. This versatile dish can be effortlessly transformed into three distinct culinary experiences, each boasting unique flavors and textures. Dive into the classic delight of Vanilla Custard, featuring a harmonious blend of vanilla and cinnamon. If you crave a tropical twist, embark on a journey to the islands with Coconut Custard, where the essence of toasted coconut and a hint of lime transport your taste buds to paradise.

For those seeking a rich and decadent treat, Chocolate Custard awaits, tantalizing your senses with the velvety embrace of rich chocolate and a touch of espresso. These low-carb breakfast custards are not only a symphony of flavors but also a testament to culinary innovation. They seamlessly blend the indulgence of a creamy custard with the mindful approach of a low-carb lifestyle, making them the perfect choice for health-conscious individuals seeking a satisfying and nutritious start to their day.

Let's cook with our recipes!

LOW CARB EGG CUSTARD RECIPE



Low Carb Egg Custard Recipe image

This easy to make egg custard can be a delicious low carb breakfast or a sweet treat.

Provided by Penny

Categories     Breakfast     Dessert

Time 35m

Number Of Ingredients 6

4 eggs
1/2 cup half and half
2 cups unsweetened almond milk (or your favorite milk replacement)
1/3 cup Swerve
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 F.
  • Grease 4 custard cups and place in a 9 X 12 baking dish.
  • Pour enough water around the custard cups that it comes about 1/2 inch up the side of the cups.
  • In a large bowl add all the ingredients and whisk together well.
  • Pour into custard cups and bake for about 30 minutes or until the eggs are set.
  • Remove from oven and cool before serving.

Nutrition Facts : ServingSize 1 g, Calories 203 kcal, Carbohydrate 4 g, Protein 8 g, Fat 17 g, Sodium 83 mg

EASY KETO EGG CUSTARD



Easy Keto Egg Custard image

Keto custard is one of the best desserts ever. It's so easy to make and it tastes like classic custard, your friends and family won't tell the difference and after they eat it, they will give it an A+. It is light and creamy with a sweet but not too sweet taste, and the nutmeg on top is a delicious compliment to the creamy custard.

Provided by Leigh Oskwarek

Categories     Desserts

Time 45m

Number Of Ingredients 6

2 1/2 cups Heavy Cream
2 large Eggs
½ cup Powdered Swerve
¼ heaping tsp Salt
3 heaping tsp Vanilla
Nutmeg to taste

Steps:

  • Preheat the oven to 350 degrees.
  • While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
  • On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
  • The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
  • Now remove it from the heat and stir in the vanilla.
  • Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
  • With a ladle spoon out the custard mixture evenly into the dishes.
  • Pour water into the large baking dish so that it's enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn't crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
  • Top with a dusting of nutmeg sprinkled on the top of the custard.
  • Bake the keto egg custard at 350 degrees for 30-35 minutes.
  • Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it's very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
  • When it's done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.

Nutrition Facts : Calories 298 calories, Sugar 2.6 g, Sodium 142.1 mg, Fat 30.2 g, SaturatedFat 18.8 g, TransFat 1 g, Carbohydrate 2.5 g, Fiber 0 g, Protein 4.3 g, Cholesterol 151.6 mg

LOW-CARB CUSTARD



Low-Carb Custard image

I got this off another recipe website. I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings.

Provided by Jennifer Fisher

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

10 eggs
1 pint heavy cream
1 pint water
1 teaspoon almonds or 1 teaspoon vanilla extract
5 -10 packets artificial sweetener
1 teaspoon ground cinnamon or 1 teaspoon nutmeg

Steps:

  • Set oven to 350 degrees F.
  • Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
  • Blend well.
  • Pour mixture into 6 to 8 ramekin dishes (depending on size).
  • Sprinkle with the cinnamon or nutmeg on top.
  • Place ramekin dishes inside a larger baking dish of cool water.
  • Be sure the level of the water is 1/2 way up the dishes.
  • Bake for 30 minutes or until center is firm.
  • Let sit for 5 minutes before serving or refrigerating.

Nutrition Facts : Calories 299.1, Fat 28.3, SaturatedFat 15.7, Cholesterol 314, Sodium 115.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.3, Protein 9.2

LOW CARB BREAKFAST CUSTARD



Low Carb Breakfast Custard image

Make and share this Low Carb Breakfast Custard recipe from Food.com.

Provided by angieemhen

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup heavy cream
1/2 cup Hood carb countdown milk (now known as Hood Calorie Countdown)
1 cup davinci's or torani sugar-free syrup, flavor of your choice
2 teaspoons vanilla extract (or your favorite)
3 eggs
3 egg yolks

Steps:

  • Preheat oven to 350°F.
  • Begin a teakettle to boiling for the water to put in the pan to bake the custards.
  • Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan.
  • Combine cream, calorie countdown, and syrup in a heavy bottom sauce pan, and bring to a bare simmer( when it starts steaming, and the edges have little bubbles around them, it is time to turn off the heat.).
  • In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens.
  • Add 1/4 cream mixture to the eggs, whisking as you pour.
  • Add the egg/cream mixture back to the sauce pan and mix well.
  • Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup.
  • Pour the custard into the custard cups.
  • Pull your oven self out and place the pan on it, then add the boiling water to the pan. Enough to almost reach the level of the custard in the cups.
  • Bake for 35 minutes.
  • Remove from pan of water with tongs, and place on a kitchen towel.
  • Let cool a bit, and eat, it is good warm, or refrigerate.
  • If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder.
  • The options for this custard are endless, and dependent on your own taste. I love plain vanilla with Jok n Al's fruit spread on it, butterscotch (takes away my cravings for pudding) Coconut, you name it. Enjoy.

BREAKFAST CUSTARD



Breakfast Custard image

With a side of warmed ham and whole wheat toast, this custard makes for a satisfying breakfast.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 large eggs, lightly beaten
2 tablespoons butter, melted
1 cup whole milk
1 teaspoon cornstarch
1/8 teaspoon baking powder
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups. , Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 215 calories, Fat 17g fat (9g saturated fat), Cholesterol 251mg cholesterol, Sodium 396mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.

Tips:

  • Choose fresh ingredients: Using fresh, high-quality ingredients will result in a more flavorful custard.
  • Whisk the eggs and milk together thoroughly: This will help to ensure that the custard is smooth and lump-free.
  • Add the sweetener and spices gradually: Start with a small amount and add more to taste. This will help to prevent the custard from becoming too sweet or overpowering.
  • Cook the custard over low heat: This will help to prevent the custard from curdling.
  • Stir the custard constantly: This will help to prevent the custard from sticking to the bottom of the pan and burning.
  • Let the custard cool completely before serving: This will allow the flavors to meld and the custard to thicken.

Conclusion:

Low-carb breakfast custard is a delicious and easy-to-make dish that is perfect for a quick and healthy breakfast. It is also a great way to use up leftover almond milk and eggs. This versatile recipe can be customized to your liking by adding different fruits, spices, or sweeteners. With its creamy texture and sweet flavor, low-carb breakfast custard is sure to become a family favorite.

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