This no bake keto custard recipe has the same great flavor and silky smooth texture as traditional custard but is less work to make! Make it yourself with just 5 ingredients and 10 minutes of prep time.
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Low Carb Egg Custard
Custard is an egg-based dessert, typically made with eggs, milk, sugar, and sometimes cornstarch. It’s usually baked in individual custard cups (ramekins) in a water bath in the oven. The consistency is thicker than pudding, very creamy and smooth. (1, 2, 3)
With a few minimal changes, we can make a low-carb egg custard. The recipe below is a suitable keto diet and carnivore diet dessert.
It is still creamy and smooth but doesn’t contain any sugar, cornstarch, or flour.
Plus, it’s a no bake custard which is perfect for quick (lazy) meal prep!
This will be your favorite no bake dessert, particurally when it’s too hot to turn the oven on.
Sugar Free Custard Recipe
You don’t need any sugar or sweetener in this recipe!
The final custard has a subtle sweetness from the vanilla extract. Serving it cold, brings out the flavors of the cream and egg.
Believe it or not, this is very enjoyable as is without any added sweetener. I think most people making carnivore diet recipes or keto carnivore recipes will agree with me.
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Since we’re used to the fatty, savory flavors of meat (that’s usually hot), the change to a cold carnivore-friendly dessert is dramatically different from our day to day meals.
If you live on easy keto recipes you might not be as sensitive to sweet flavors. In this case, feel free to add in a tablespoon or two of sweetener.
The erythritol and monk fruit sweetener blend from LAKANTO is a great fit and will sweeten the recipe without added any sugar, carbs, or extra calories. They specialize in zero-carb, zero-calories keto friendly sugar replacements.
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How to Make No Bake Custard
How are we going to set this custard without baking?
I’ll tell you. Grass-fed beef gelatin is the secret ingredient!
Thanks to gelatin, this low-carb custard thickens while it chills in the fridge, so we don’t have to monitor the oven or generate any heat in our kitchen.
Gelatin is a protein derived from collagen and known for a number of health benefits. (1, 2)
- Hydrated skin
- Healthy intestines
- Lower blood sugar
- Stronger joints and bones
Gelatin is flavorless and colorless but has an amazing jelly-like texture.
Ingredients for a Keto Carnivore Custard
Grass-fed beef gelatin
Half and half
Sweetener, optional
Egg yolks
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How to Make No Bake Custard
Begin by activating the gelatin. Sprinkle it over the water in a wide, shallow dish. The more surface area to cover, the better, so pick a wide container rather than a narrow one. I use a measuring cup.
Set mixture aside to thicken.
If sweetening, warm the half and half over low heat in a small saucepan on the stovetop. Add the sweetener and stir until it dissolves. The sweetener only takes a minute or two to dissolve fully. Then stir in vanilla.
If not sweetening, add vanilla to half and half in a bowl without heating.
Whisk in the egg yolks.
Mix the gelatin into the creamy egg yolks. You can gently warm the liquid until gelatin dissolves if needed.
Divide into individual ramekins or use one single serving dish. Chill in the refrigerator for 2-4 hours until set. Serve cold.
More No Bake & Keto Carnivore Desserts
Check out these other keto carnivore diet dessert recipes for more delicious animal-based ideas!
Carnivore Custard – A more traditional version, this no carb dessert combines 3 ingredients baked in the oven.
Carnivore Cheesecake for One – Another no bake carnivore-friendly recipe, this cheesecake is a single serving and ready in 2 steps!
No Bake Cheesecake Pudding – Smooth and creamy, plus only calls for 3 main ingredients and 10 minutes of prep time.
Carnivore Egg Pudding – Made with soft boiled eggs blended into pudding without any cooking!
Peppermint Custard – Creamy sweet with a mint touch, this is a delightful carnivore keto dessert any time of the year!
Keto Creme Brulee – Just 5 simple ingredients in this classy and elegant dessert.
No Bake Custard (Keto & Carnivore-Friendly)
Ingredients
- 1 tablespoon grass-fed beef gelatin
- 1¼ cups half and half
- 1 tablespoon sweetener optional, see note
- ½ teaspoon vanilla extract
- 2 raw egg yolks
Instructions
- Sprinkle the gelatin over 2 tablespoons of water in a wide, shallow dish. The more surface area to cover, the better. Set aside to thicken.1 tablespoon grass-fed beef gelatin, 1¼ cups half and half
- If sweetening: Warm the cream over low heat in a small saucepan on the stovetop. Add the sweetener and stir until it dissolves. Then stir in vanilla.If not sweetening: Add vanilla to half and half in a bowl without heating.1 tablespoon sweetener, ½ teaspoon vanilla extract
- Whisk egg yolks into the half and half.2 raw egg yolks
- Mix in the gelatin. Gently warm liquid over low heat until gelatin dissolves if needed.
- Divide into individual ramekins or use one single serving dish. Chill in the refrigerator for at least 1 hour until set. Serve cold.
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Would this work dairy free? Can I use water instead of half and half?
Hello, I think you can use water instead of half-and-half and still achieve a proper gel. However, the texture and flavor will be significantly different.
Hmmm….Is no one else concerned about consuming raw eggs?
Assuming they are fresh and of high-quality, no. Personally, I’m not concerned. But if you are, replace them with two tablespoons of softened butter instead.
Nope. I’ve never been sick from raw eggs and consume them all the time. Costco eggs!😉
Can I use whole raw goat milk as opposed to half and half? Would I just add a touch more gelatin to make it thicker?
Hi Kay, I think you can probably substitute whole goat milk for the half and half without a problem. I suggest using the same amount of gelatin as the regular recipe.
Nice recipe idea. I have trouble cooking egg custard on the stove top, it always coagulates. Baking takes too long for my patience.
Gelatin is good for us, but only 1/10th as impactful as collagen peptides. Gelatin is a disintegrated (broken down) form of collagen. It might be expedient to add collagen peptide powder to this gelatin-based treat, as collagen does not gel like gelatin does, but the end product would be a good vehicle for collagen consumption.
I’m happy to hear you like the quicker, no-bake version 🙂 Let me know how adding collagen works out after you try it. My concern is that it might leave a grity texture in the final custard.