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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Linda says
Hi Carolyn! Just wondering if I could substitute the Torani sugar free caramel syrup for the caramel extract and sweetener? If so, how would you adjust the measurements?
Mellissa Sevigny says
Wrong blog – this is Mellissa! ;) You could do the caramel syrup instead, I’m really not sure what the measurement difference would be though – also a concern is that it will be too runny with more liquid added in the form of the syrup. If you try it though, let us know how it comes out!
Carolyn says
Just wanted to mention that i didn’t lose any weight after my first day on the egg fast. I did put some almond milk in my tea…wonder if that would make a difference? Also I probably haven’t been drinking enough water. I drink a lot but have never measured. Hoping I see a change in the scales tomorrow!
Carolyn says
Hi meilissa
I’ve been following your blog for about a year now and I love it! I’ve found some yummy recipes on here. I have never liked cream cheese pancakes however UNTIL i found your Snickerdoodle Crepes and i’m in LOVE. I’m just angry that I can’t eat any more than 3 cause they are so filling. Thanks for all your hard work and research to help all the lchf eaters out there! My next recipe will be this custard….can’t wait!
Alisha says
Was I right in using whole eggs as opposed to regular custard where you just use yolk? You didn’t spexify that but my result was quite watery
Alisha says
I tried this as I am currently undergoing an egg fast, in double measurements to make 4 but with 2 cups of water it really became too watery in the bottom and stayed in bits. Was I right in using whole eggs in stead of just yolks (as I would do in a regular custard) as you didn’t specify that?
Mellissa Sevigny says
Yes, you use the whole eggs Alisha – you may have had to cook it longer if you doubled the recipe. It’s definitely a little watery when still hot, but when you chill it overnight it firms right up. You can try it with a little less water next time if you want and see how it works out.
Brenda says
Where do I find the egg fast? I’m intrigued.
Holly says
I feel like a moron for asking, but I’ve never made a custard before…what kind of cookie sheet are you using that has sides high enough to reach halfway up the ramekins!? Are my ramekins just really tall? Do we have different definitions of cookie sheet? Am I just reading this wrong? It’s boggling my mind but I’ve gotta figure out how to do a water bath cuz this custard sounds amazing. Help me plz…
Mellissa Sevigny says
The ramekins I used were really shallow, but if yours are a couple of inches high you can use a 13×9 baking pan instead!
Veronica says
THIS is the reason mine needed to cook longer….I had taller ramekins! I did have to use the baking pan.
camie says
Hi Melissa, still loving all your recipes, have lost 13 lbs, have great energy and look forward to eating, because I feel great. I played with the custard again, and substituted black coffee for the water, used vanilla extract and cinnamon. Wow, it has an awesome taste and texture. I don’t know what it is, but it sure sets up beautifully. Thank you for always sharing, Camie
Merrykate says
Thanks for sharing your variation, Camie. I was desperate for something different tonight and tried it with the coffee – wonderful! :)
Cristina says
9,5 pounds in 6 days, honey. I’m on low carb since February 2013, and I love my new lifestyle. :)
Jessica says
I have to say, this custard is amazing! Thank you so much for sharing it with us! I didn’t have any caramel extract, so I substituted with vanilla. I don’t like dark chocolate, and like 90% even less, so this custard will be my dessert! Iade extra last night and all day I have been waiting to have dessert!