Aunt Rocky’s Baked Egg Custard (Low Carb, Sugar Free)

Preheat oven to 350°F. Get out seven 4-ounce ramekins, custard cups, or small jars with lids, and a pan at least 2 inches deep that they will all fit in.

In an 8-cup measuring cup, use an egg beater or whisk to mix eggs until very smooth and creamy, with no whites or yolk bits showing. (Use a hand mixer, if you prefer.) Add remaining ingredients, and whisk or mix well again until well blended.

Pour custard batter into the containers (or a single glass baking dish large enough to hold the batch, and deep enough to sit in a water bath). Sprinkle some nutmeg over the top of each cup.

Fill a cake pan larger than your custard container(s) with 1 inch of water. Place custard cups (or casserole dish) into the water bath and place entire thing in oven. The water bath will keep the custard from forming a bottom crust, and will keep it moist, so don’t skip this step.

Bake for about 45 minutes and start checking. A knife inserted in center should come out clean. If not, check every 10 minutes. (If baking as a single large custard, will probably take 60–70 minutes.)

Carefully remove ramekins or baking dish from the water and place on cooling rack to dry and cool. Discard water. Once cooled, cover and place in refrigerator for at least 2 hours to fully set.

Yields 7 servings of approximately 1/2 cup each.

Notes:
• I use small mason jars with lids to make this custard so that the lids can be put on for storing the cooled custard. This way the custard is already portioned out and easy to serve.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 156, Total Fat 15 g, Saturated Fat 9 g, Sodium 67 mg, Potassium 55 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 1 g, Protein 4 g. Macros: 87% fats, 10% protein, 3% carbs.

© November 28, 2018 Roxana Lopez for Aunt Rocky’s.