Keto Strawberry Custard Cups – Creamy, Low-Carb Treat
If you’re craving a dessert that feels indulgent without the carb crash, these Keto Strawberry Custard Cups hit the spot. They’re silky, gently sweet, and topped with fresh strawberries for a bright finish. You don’t need special equipment, just a whisk, a saucepan, and some ramekins.
This is the kind of dessert that looks fancy but stays weeknight-easy. Serve them chilled after dinner or prep ahead for a weekend treat.
Ingredients
Method
- Prep the oven and ramekins: Preheat your oven to 325°F (160°C). Lightly grease 6 small ramekins (about 4 ounces each) with butter or coconut oil. Set them into a deep baking dish or roasting pan.
- Heat the dairy: In a small saucepan, combine 1 cup heavy cream and 1 cup unsweetened almond milk. Warm over medium heat until steaming but not boiling. Remove from heat.
- Whisk the yolks and sweetener: In a mixing bowl, whisk 5 large egg yolks with 1/3 to 1/2 cup granulated erythritol or allulose (adjust to taste), 1 teaspoon vanilla, a pinch of salt, and the zest of 1/2 lemon if using. Whisk until smooth and pale.
- Temper the eggs: Slowly drizzle the warm cream mixture into the yolks while whisking constantly. This prevents curdling and creates a silky base.
- Strain for smoothness: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any eggy bits and ensures a smooth texture.
- Fill the ramekins: Divide the custard evenly among the ramekins. Tap each gently on the counter to pop any bubbles.
- Make a water bath: Place the baking dish on the oven rack. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake gently: Bake for 25–35 minutes, depending on your oven and ramekin size. The custards are done when the edges are set but the centers still wobble slightly when jiggled.
- Cool and chill: Remove the baking dish from the oven. Carefully lift out the ramekins and set them on a cooling rack. Once at room temperature, cover and refrigerate for at least 2 hours, or until fully set and chilled.
- Prep the strawberries: Just before serving, slice or dice 1 cup of fresh strawberries. Toss with 1–2 teaspoons powdered sweetener if desired, especially if your berries aren’t very sweet.
- Serve: Top each custard with strawberries. Add a small mint leaf or extra lemon zest if you want a simple garnish.
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Why This Recipe Works
Custard is naturally high in fat and protein, which makes it perfect for keto. We swap sugar for a keto-friendly sweetener, so you get a creamy texture without the carbs.
A touch of vanilla and lemon zest keeps the flavor clean and fresh, complementing the strawberries without overpowering them. Baking the custard gently in a water bath helps set it silky-smooth, not rubbery. It’s reliable, simple, and satisfying.
What You’ll Need
- Heavy cream: The base for a rich, smooth custard.
- Unsweetened almond milk: Lightens the cream slightly while keeping carbs low.
- Egg yolks: For thickening and a luxurious texture.
- Granulated erythritol or allulose: A keto-friendly sweetener that dissolves well.
- Vanilla extract: Adds warm, classic flavor.
- Lemon zest (optional but recommended): Brightens the custard and balances richness.
- Pinch of salt: Enhances flavor.
- Fresh strawberries: Diced or sliced for topping.
- Powdered erythritol or allulose (optional): To lightly sweeten the strawberries.
- Butter or coconut oil: For greasing ramekins.
- Water: For the baking water bath.
How to Make It
- Prep the oven and ramekins: Preheat your oven to 325°F (160°C).
Lightly grease 6 small ramekins (about 4 ounces each) with butter or coconut oil. Set them into a deep baking dish or roasting pan.
- Heat the dairy: In a small saucepan, combine 1 cup heavy cream and 1 cup unsweetened almond milk. Warm over medium heat until steaming but not boiling.
Remove from heat.
- Whisk the yolks and sweetener: In a mixing bowl, whisk 5 large egg yolks with 1/3 to 1/2 cup granulated erythritol or allulose (adjust to taste), 1 teaspoon vanilla, a pinch of salt, and the zest of 1/2 lemon if using. Whisk until smooth and pale.
- Temper the eggs: Slowly drizzle the warm cream mixture into the yolks while whisking constantly. This prevents curdling and creates a silky base.
- Strain for smoothness: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout.
This catches any eggy bits and ensures a smooth texture.
- Fill the ramekins: Divide the custard evenly among the ramekins. Tap each gently on the counter to pop any bubbles.
- Make a water bath: Place the baking dish on the oven rack. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake gently: Bake for 25–35 minutes, depending on your oven and ramekin size.
The custards are done when the edges are set but the centers still wobble slightly when jiggled.
- Cool and chill: Remove the baking dish from the oven. Carefully lift out the ramekins and set them on a cooling rack. Once at room temperature, cover and refrigerate for at least 2 hours, or until fully set and chilled.
- Prep the strawberries: Just before serving, slice or dice 1 cup of fresh strawberries.
Toss with 1–2 teaspoons powdered sweetener if desired, especially if your berries aren’t very sweet.
- Serve: Top each custard with strawberries. Add a small mint leaf or extra lemon zest if you want a simple garnish.
Storage Instructions
Refrigerator: Cover each ramekin tightly and refrigerate for up to 4 days. Add strawberries just before serving to keep them fresh.
Freezer: Not recommended.
Freezing changes the texture of custard, making it grainy when thawed.
Make-ahead tip: Bake the custards the day before and chill overnight. Slice the berries the day you plan to serve.
Benefits of This Recipe
- Keto-friendly: Low in carbs and sugar-free, with a good balance of fat and protein.
- Satisfying texture: Creamy and smooth, like a classic custard.
- Simple ingredients: Mostly pantry staples and fresh berries.
- Customizable sweetness: Adjust the sweetener to match your taste.
- Meal-prep friendly: Make ahead and chill; perfect for portion control.
Common Mistakes to Avoid
- Overheating the dairy: Boiling can cause the custard to curdle when mixed with eggs. Heat until just steaming.
- Skipping the tempering step: Pouring hot cream into eggs too quickly can scramble them.
Add slowly while whisking.
- Not using a water bath: Dry heat can cause the custard to crack or turn rubbery. The water bath ensures gentle, even cooking.
- Overbaking: Custard should still jiggle in the center when done. It firms up as it cools.
- Adding strawberries too early: They can release juice and water down the top.
Add them right before serving.
Recipe Variations
- Strawberry sauce swirl: Simmer chopped strawberries with a little water and sweetener, then cool and swirl a spoonful into each custard before baking.
- Coconut twist: Replace almond milk with full-fat coconut milk and add a drop of coconut extract for a tropical flavor.
- Chocolate custard: Whisk 2 tablespoons unsweetened cocoa powder into the warm cream. Top with strawberries for a chocolate-covered strawberry vibe.
- Mascarpone upgrade: Whisk 1/4 cup mascarpone into the warm dairy for extra richness and body.
- Lemon-berry custard: Increase lemon zest and add a tiny squeeze of lemon juice to the strawberries for a brighter finish.
- Spiced version: Add a pinch of cinnamon or cardamom to the custard base for subtle warmth.
FAQ
Can I use a different sweetener?
Yes. Allulose gives a smoother finish and less cooling effect than erythritol, but both work.
Monk fruit blends are fine too. Adjust the amount to taste, since sweetness levels vary by brand.
Do I need to strain the custard?
It’s optional, but recommended for the silkiest texture. Straining removes any tiny bits of cooked egg and makes the custard more refined.
Can I make this dairy-free?
Use full-fat coconut milk in place of heavy cream and almond milk.
The texture will be slightly different, but still rich and smooth. Choose a dairy-free sweetener and check your vanilla extract.
How do I know when the custard is done?
Look for set edges and a gentle wobble in the center when you jiggle the ramekin. If the entire top is firm, it’s probably overbaked.
What if I don’t have ramekins?
Use a small baking dish and pour the custard in as one larger portion.
Baking time will increase to 35–50 minutes. Start checking at 30 minutes and look for that center wobble.
Can I use frozen strawberries?
Yes. Thaw them and drain off any excess liquid.
They’re best for making a quick sauce or compote rather than slicing on top.
How can I prevent a “eggy” taste?
Use fresh eggs, don’t overbake, and add vanilla and lemon zest. Overcooking is the biggest culprit for eggy flavor, so pull them as soon as they wobble.
Is there a way to add protein?
You can whisk in 1–2 tablespoons of unflavored collagen peptides to the warm dairy. It dissolves well and won’t affect texture much.
Final Thoughts
Keto Strawberry Custard Cups are proof that a low-carb dessert can feel truly indulgent.
With a handful of simple ingredients and a gentle bake, you get a creamy, elegant treat that’s easy enough for any night of the week. Keep a few in the fridge for when the sweet tooth hits, and finish them with fresh strawberries right before serving. It’s a small effort with a big payoff—comforting, bright, and satisfying every time.
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