This Keto Egg Fast Custard Recipe is salted caramel flavored, but can be customized to be almost any flavor you like that comes in a calorie free extract! This egg fast custard is delicious, super easy, and fits into my 5 Day Egg Fast Diet Menu Plan!!!
So it’s day three of my keto egg fast and I’m down another pound this morning for a total loss of 6 pounds so far. I know it’s mostly water weight but I don’t care – it’s still nice to get excited about stepping on the scale every morning again. It reminds me of when I first started keto and the pounds just melted off! It’s very encouraging after such a long dry spell of not losing!
Also of note, I have tons of energy! My mind is clearer, I’m not tired, I feel great overall. Yesterday I did a bunch of yard work at a friend’s new house, and I never felt like I ran out of steam.
My body is obviously getting everything it needs from this keto egg fast, unlike other fasts I’ve tried and read about, where you are totally crashing by the third day. As a reminder, I’m supplementing daily with magnesium, potassium, and making sure I’m getting plenty of sodium as well.
What I Ate on Day Two of my Keto Egg Fast
8 eggs
2 Tbsp butter
6 Tbsp sugar free mayonnaise
1 Tbsp MCT oil (in my bulletproof coffee)
4 string cheese
1 oz sharp cheddar
36 oz La Croix sparkling water
102 oz spring water
16 oz diet coke (I WAS WEAK, GAH!)
So I’m sure you’re all dying to know –Â Do I hate eggs yet? Surprisingly the answer is no. I’ve eaten nothing but eggs, cheese, and butter for three days on this keto egg fast, and I AIN’T EVEN MAD ABOUT IT.
I think the strategy to avoid egg burnout on an egg fast is to change up how you eat them so that it doesn’t feel like you’re eating eggs at every meal.
And there are so many great possible combinations to be had! I’ll be posting more keto egg fast friendly recipes here throughout the week, and they will all be used in the keto egg fast meal plan that I’ll post at the end of next week.
This egg fast custard was the perfect way for me to end my first day of egg fasting, and I plan to make another batch tomorrow. Since I’m avoiding heavy whipping cream for this egg fast, how to get the right texture was problematic.
I finally settled on a mixture of eggs, cream cheese, and water to get the right consistency in this egg fast custard. It was slightly grainier in texture than a typical silky custard made with cream, but definitely still custard-like – and a REALLY nice break from the heavier consistency of cooked eggs in other forms.
You could eat this egg fast custard without the caramel sauce, but why would you? It tastes amazing, and for the purpose of your egg fast the added fat from the sauce is important to get the right ratios.
I flavored this egg fast custard with this caramel flavored extract that I found at our local Walmart, but you could do maple, or other flavors as well to change it up a bit.
By the way – this sauce would also taste amazing on your keto cream cheese pancakes.
Egg Fast Recipe – Salted Caramel Custard (Low Carb)
- Yield: 2 servings 1x
Description
A delicious caramel flavored keto egg fast custard recipe that is also lchf, low carb, and atkins diet friendly.
Ingredients
For the custard:
- 2 eggs
- 2 oz cream cheese, softened
- 3/4 cup water
- 1 1/2 tablespoons granulated sugar substitute (splenda, ideal, swerve, etc.)
- 1 1/2 teaspoon caramel extract
For the caramel sauce:
- 2 tablespoons salted butter
- 2 tablespoons granulated sugar substitute
- 1/4 teaspoons (or to taste) caramel extract
Instructions
To make the custard:
- Combine the eggs, cream cheese, water, sweetener, and caramel extract in a blender or magic bullet and blend until smooth. Pour into two greased 6 oz ramekins or bowls. Preheat the oven to 325 degrees (F). Place your ramekins in a cookie sheet and place in the oven. Pour hot water up into the cookie sheet until halfway up the sides of the ramekins. Bake for 30 minutes, or until set. Remove and chill for at least one hour (or overnight) before serving.
To make the sauce:
- Melt the butter, sweetener, and caramel flavoring in the microwave for 30 seconds (or in a saucepan on the stove until melted) and whisk together until fully blended. Divide between and pour over the two custards just before serving.
- Category: Egg Fast Recipes
Nutrition
- Serving Size: 1 custard + 1 Tbsp caramel sauce
- Calories: 273
- Fat: 27g
- Carbohydrates: 1.5g net
- Protein: 9g
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Jenifer says
No offense, but this is not good. I made it twice and I wasted my ingredients. It’s watery and just scrambled eggs with cream cheese and sweetener. It just doesn’t work. The caramel sauce was the best part about it but it just turned back into solid butter as the custard cooled it off. I’m trying the egg fast because you have me intrigued. This is my second day and I’m starving because I can’t gag down another egg. I’m going to make the cream cheese pancakes tomorrow. Will those work for the fast? I love the idea here…it just doesn’t suit my pallet.
Mellissa Sevigny says
Sorry that this didn’t work for you – it definitely shouldn’t have the texture of scrambled eggs! The water should be incorporated into the custard and it should be almost completely smooth when you eat it. Just wondering how you blended it? And did you cook it at 325 for the exact time and in a water bath? I’m going to make a batch right now just to be sure, but if you followed the instructions to the letter that shouldn’t have happened! Sorry it wasn’t a success for you! But yes, the cream cheese pancakes are great for the egg fast! I’m on Day Five and getting the eggs down is hard for me at this point. Will have the custard for dinner and call it a day. Can’t wait for tomorrow!
Jenifer says
I can’t wait to try the pancakes! I’m just doing 3 days on the fast so I don’t get egged out lol. And I followed the recipe as close as possible…I’m a huge texture person so if it has a weird feel going down I can’t do it! The taste is there, just the consistency is what I really struggled with. It was smooth but very watery. It sure beat scrambled or fried eggs for lunch, though!
Jaymie says
I’m going to give this a shot too. I’ve been low carbing for years — seriously off sugar and grains for about 18 months now. I lost 30 pounds in about six months, but have stalled this past year — and slowly find the pounds creeping back on. I think I’m still in ketosis – I keep my net carbs around 20-25 g/day, but I think my body has just adjusted. I would like to lose about 25 more pounds and maybe an egg fast will get me moving in the right direction again. I need to figure out exactly what gets me losing and what makes me gain. It’s frustrating to be on plan, yet still find the scale moving up!
Love, Love, LOVE your recipes. Thanks so much for sharing them and for your honesty in your own struggles with weight loss.
Trish says
Well, I’m giving it a shot – and this custard sounds SO good! Can’t wait to try it.
Sabina says
Thank you for all the great recipes – i would not have been able to stay on low carb ( 1 year at the end of this month!) without all your hard work!
quick question. I don’t have caramel extract – but i do have Davinci Caramel sugar free syrup – think I could sub that in ?
yay on 6 lb loss!
Sue says
I don’t have caramel extract and didn’t want to buy any … just substitute with any extract that you have on hand … orange, lemon, almond etc … in both custard and sauce
Linda says
Congrats on the weight loss!
Can I ask if you have a reason for avoiding heavy whipping cream while on the egg fast?
Thanks
Mellissa Sevigny says
I chose to eliminate the HWC because it isn’t a pure fat and I didn’t want it it slow my progress down. It’s just my choice though, you can try it with HWC and see how you do!
Rachel Collins says
Hi! Can you tell me how you would adjust the recipe to make it with the HWC? I want to try this but make it with heavy whipping cream so it is creamier. Thank you!
Lisa Dahling says
I just made this recipe and though it’s delicious, my custard came out a bit runny.
Did I undercook it, or could it just be a bit too much water?
Anyway, thanks for the idea and I love this blog and your recipes!
Lisa
Mellissa Sevigny says
When it’s warm, it’s a little wet, but after you chill it long enough it firms right up!
Clara says
Mine came out runny, too. I think I followed the recipe to the T. I even left it in the oven for 40 minutes to make sure it wasn’t under cooked. I chilled it in the fridge overnight. It came out more like loose pudding. I’m wondering if I should have put less water in it. I’m at high elevation so maybe that also has something to do with it. Anyway, it still tasted divine! That’s the whole point anyway- I will definitely be trying it again because even my “pudding” result filled me up and made one more day of egg fasting (on day 4) seem possible :). Thanks for the great recipe ideas!
Clara says
Just wanted to check back in and say that by reducing the water to 3/4 cup, this set up perfectly for me. I shared it with a neighbor and her husband because it was just too good to keep to myself.
Thanks so much for sharing your great recipes!!!
Taryn says
Thanks for posting this Clara – I’m trying mine tonight and it also seemed a bit runny, so that is why I’m on here at the moment checking what others had to say :). We’re also at high altitude, so I will try the 3/4 cup tomorrow!!
Heather says
I am high altitude too but didn’t read comments until I made this. Runny here too… but delicious!
Veronica says
It’s DELICIOUS – however; 30 minutes was too short of a time. I ended up leaving it in for about 55-60 minutes & it was still a tiny bit watery after over-nighting in the fridge. The next time I will cut the water back but still cook it a little longer. I really enjoyed the browned top :)
Thank you for sharing this recipe & this whole plan! I’m on day 3 & have lost 6 pounds :)
stephanie says
is it possible to eat that 2 times in a day ? and skip the devil eggs?
Mellissa Sevigny says
I don’t see why not!
stephanie says
i’m on day 4 today … i lose only 1 pound and you know i think i figure it out why i didn’t loose moore, i eat a lot of curstad because i love it but the cream cheese i use is philadelphia and i just read on another blog philadelphia is a bad choice because for 100g is aroud 7g glucides..i think i’m gonna take a break and start again in one or two week without cream cheese…
Lia says
Congratulations on the 6 pounds!! Water or not, they were there 6 days ago and now they’re not! A question: Can liquid splenda be used for the sauce or is the granular sweetner necessary for texture or thickening?
Pat says
So excited for you to be losing every day! I won’t believe my eyes if it happens to me. But I honestly think I’ve dropped some pounds since arriving at the beach. I literally spend every waking minute outside, i.e. no nights spent watching TV on the couch and no extra snacks.. but I need to buy a scale pronto! I’ve never kept a scale here and I need one for this Egg Fast.
Custard sounds yummy. I have DaVinci Caramel syrup at my “other” house…grrrrrrrr.
Once you have completed your first Egg Fast, and I have no idea how long you plan to do this, I’d be very interested if you think this would be a good thing to do 3 or 4 days a week until one hits a goal weight or gets close to it.
Thank you again for sharing your success. I, for one, am getting very motivated for my Wednesday start date.
AnitaB says
You are a genius! I’m back on the egg fast tomorrow and this will be on my list to try out! And I agree with you, the secret to eating just eggs for 4 or 5 days is changing the flavors out, different cheeses in the omelettes can make a huge difference. I have been meaning to post some of my own recipes, just have been so busy at work and now I’m away. Glad that you are doing it so we have some options! :-)
g says
still waiting for those recipes… please!
JULIE says
Please share your great recipe’s, I need something new and delicious.. thanks
Odette says
If it’s mostly water what’s the point doing it? I want to loose fat. Sorry just a honest question.
angela says
Water is the first part that is lost. Once your body gets past this stage it is fat that is burnt. I lost 10lbs in my first week!
Jessica T. says
as she mentioned…it’s to change it up when doing the egg fast so you don’t get tired of eating eggs…