Baked Keto Custard
Serves 4
Per serving: 261.5 calories, 6.4g protein, 25.6g fat, 2.5g carbs
3 large eggs
2 cups heavy cream
1/4 cup granulated Swerve (erythritol)
1 tablespoon vanilla extract
Preheat the oven to 350F. Butter four 2-3” ovenproof ramekins and place them in a large flat baking dish.
In a large mixing bowl, whisk together all ingredients until smooth and combined. Transfer the mixture to the four ramekins. (I like to mix and pour from a large Pyrex measuring cup.)
Bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish to bring the water level up one inch on the ramekin’s sides.
Place the baking dish in the oven and bake the custard for about 30 minutes, until jiggly in the middle and firm at the edges—170 degrees, if you have an instant-read thermometer.
Remove from the oven and enjoy warm, sprinkled with unsweetened cocoa or cinnamon.
To refrigerate, cool, then refrigerate for up to four days. To serve refrigerated custard, allow to sit at room temperature for half an hour before serving.