Carol’s Keto Custard 2.0.


I posted a recipe for a keto custard a few weeks ago on my keto Instagram account. After several tries I was confident in the recipe I posted, but it was still a little egg-y. I had trouble sleeping last night and the thought came to me to look-up creme brûlée recipes to perfect my custard recipe – and it worked! The creme brûlée recipes I found only use egg yolk – DUH! Why didn’t I think of that?! By eliminating the white part of the egg you get rid of the egg-y taste and are left with yummy, creamy, richness!

Of course this inspiration came to me when I was out of vanilla extract, thanks Tony. But, I did have some pumpkin spice syrup on hand – so, since we’re on the tail-end of pumpkin season I decided to give it one last HOORAY!



  • 2 cups heavy whipping cream
  • 5 egg yolks
  • 1/2 scant cup splenda
  • 1.5 tbsp pumpkin spice syrup (or vanilla extract)
  1. Preheat oven to 325*
  2. Whisk together all ingredients.
  3. Pour mixture into five ramekins (or use one large, glass pan).
  4. Fill a larger pan with water and place the ramekins in the water bath (see photo below).
  5. Bake for approximately one hour or until the center is set.
  6. Bring to room temperature, then refrigerate for a couple of hours.
  7. Serve cold & enjoy!



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