Looking for a creamy, custard-style dessert that brings all the comforting flavor of old-fashioned baked custard—without sugar or unnecessary carbs? This Keto Amish Baked Custard is exactly what you need. With its silky texture, deep vanilla finish, and golden richness from egg yolks and heavy cream, this low-carb version delivers all the nostalgia of your favorite childhood treat—in a keto-friendly, grain-free, and gluten-free format.
Perfect for holiday desserts , brunches , or when you’re craving something sweet but staying in ketosis, this easy-to-make custard uses simple ingredients like almond flour crust, erythritol-sweetened eggs, and real vanilla to bring bold bakery-style flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love rich, soft custards with depth and richness, this keto Amish baked custard will quickly become a go-to dessert in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto Amish baked custard from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, egg-infused bliss!
Why You’ll Love This Keto Amish Baked Custard
This isn’t just any old flan—it’s a sweet, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under an hour!
Here’s why it stands out:
- 🥚 Egg-rich base : Made with yolks and whole eggs for a silky custard texture.
- 🧈 Buttery richness : Adds depth and moisture without being heavy.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- 🥣 Easy to make : Just mix, pour, and bake—no water bath needed!
- ⏱️ Ready in under an hour
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and one tray = easy prep!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a family gathering, this custard will quickly become a go-to handheld dessert.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1/4 tsp salt
- 1/3 cup melted coconut oil or butter
Optional: Crushed pecans or flaxseed meal for extra fiber and crunch
For the Custard Filling:
- 4 large eggs
- 1/2 cup egg yolks (about 2 extra yolks)
- 1 cup heavy cream or full-fat coconut milk
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of nutmeg (optional for warmth)
Tip: Use room temperature eggs and cream for best blending and even baking.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease four ramekins , muffin cups, or a 9-inch pie dish lined with parchment paper.
Pro Tip: Use silicone molds for even easier release and clean-up.
Step 2: Mix Dry Ingredients for Crust
In a mixing bowl, combine:
- Almond flour
- Powdered sweetener
- Salt
Add melted coconut oil or butter and stir until a soft dough forms.
Press firmly into the bottom and sides of each ramekin or pan.
Bake for 8–10 minutes until lightly golden.
Let cool slightly before adding the custard.
Step 3: Beat the Custard Mixture
In a large bowl, whisk together:
- Whole eggs
- Egg yolks
- Powdered sweetener
- Heavy cream or coconut milk
- Vanilla extract
- Nutmeg (if using)
Mix well until fully incorporated and slightly frothy.
Note: Don’t over-whisk—aim for smooth, even consistency.
Step 4: Pour Into Crust
Pour the custard mixture evenly into the prepared ramekins or pie dish.
Smooth the top gently with a spatula.
Step 5: Bake Until Set
Place filled ramekins into a larger baking dish and carefully pour hot water around them to create a water bath (bain-marie) .
Bake at 325°F (160°C) for 35–40 minutes , or until the center jiggles slightly but sets when cooled.
Let cool completely before chilling.
Step 6: Chill Before Serving
Refrigerate for at least 1–2 hours to firm up the custard.
The longer it rests, the richer and more luxurious it becomes.
Step 7: Serve and Enjoy!
Serve chilled or at room temperature with:
- A dollop of whipped cream or coconut whipped cream
- Extra vanilla extract drizzle
- Fresh berries or mint leaves for garnish
Enjoy every soft, creamy bite of your Keto Amish Baked Custard !
Nutritional Information (Per Serving – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Total Fat | ~18 g |
| Saturated Fat | ~9 g |
| Cholesterol | ~200 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~1 g |
| Net Carbs | ~5 g |
| Protein | ~8 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Amish Custard
- Use high-quality eggs and cream – Ensures a silky-smooth finish.
- Don’t skip resting time – Keeps the custard firm and prevents breaking during slicing.
- Add spices early – Enhances overall aroma and depth of flavor.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for gifting – Great for school snacks or homemade treats.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Chocolate Custard
Mix in 1 tbsp cocoa powder or swirl in melted dark chocolate.
Maple Pecan Version
Replace vanilla with maple extract and top with toasted pecans.
Vegan Option
Use blended tofu instead of eggs and coconut milk with agar flakes for thickening.
Orange Spice Twist
Add orange zest and juice to the mixture for citrus-forward warmth.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~5g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover custard?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze for longer storage.
What kind of sweetener works best?
Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.
Can I make mini versions?
Yes! Fill silicone muffin cups for bite-sized keto custard cups.
Why This Recipe Works So Well
This Keto Amish Baked Custard works because of its perfect balance of textures and bold flavors:
- The eggs give a silky, rich finish , mimicking classic custard or flan.
- The heavy cream adds natural fat and depth , enhancing overall savoriness.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of dessert that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto custard beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Top full-fat yogurt with crumbled custard for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Eggs
High in choline, vitamin D, and complete protein—supports brain function and satiety.
Heavy Cream
Rich in MCTs and fat-soluble vitamins—great for hormone production and energy.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a custard, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Comfort Dessert Lovers
This Keto Amish Baked Custard proves that going low-carb doesn’t mean missing out on bold, comforting flavors. With its silky texture, rich dairy notes, and signature vanilla finish, it’s the kind of custard that turns a simple baked egg dish into something magical.
Whether you’re new to keto baking, looking for a weekend brunch idea, or want to impress with homemade flair, this custard deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Amish Baked Custard – Creamy, Rich & Perfectly Low-Carb!
- Total Time: 2 hr 15 min
Description
Creamy, sweet, and comforting, this custard is pure bliss!
Ingredients
1 (14 oz) can sweetened condensed milk, 4 cups hot water, 6 eggs, 2 teaspoons vanilla extract, 1/4 teaspoon salt, nutmeg for garnish
Instructions
Preheat oven to 325°F. Combine condensed milk and hot water in a large glass or metal bowl. In a separate bowl beat eggs until light in color and fluffy in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides. Or use a 2-quart baking dish instead. Fill separate pan with half inch of hot water and place ramekins in water bath to bake. If using larger pan for custard that won’t fit in another pan you may set a pan of water on another shelf of the oven during baking. Bake for 1 hour or until a knife inserted in center comes out clean. If using larger baking dish bake for 1 hour 40 minutes. Allow custard to cool for 1 hour. Sprinkle with nutmeg and serve warm or refrigerate to serve chilled.
- Prep Time: 1 hr 15 mins
- Cook Time: 1 hr
Nutrition
- Serving Size: 8-10
- Calories: 104
- Fat: 4g
- Carbohydrates: 12g
- Protein: 4g