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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Julie says
Do you think some Great Lakes Gelatin would help the texture?
Mellissa Sevigny says
It might, but it would also increase the protein which could stall you on the egg fast since there is a specific fat to protein ratio there. If you’re making this for regular low carb though then definitely try it out.
Susan says
I made this last night and had some when I came home from work. It was soooo good! The carmel sauce really makes it great.
Mellissa Sevigny says
I know right?! That sauce really makes the recipe in my opinion!
Ann says
I’ve made this so many times! So good and very very easy. Tonight I started making it and realized I was out of caramel extract so I subbed maple extract and topped with sugar free maple syrup. Actually turned out great as well!
christine says
Can I make a full size pa. With a while brick of cream cheese, 8 eggs etc? I hate to cook everyday, would prefer to make one big one and divide ..thanks in advance
g says
I used 8 eggs and 8 oz creme cheese but reduced the water to 3 cups. I had more ramekins to fill than eight and was looking for bowls that were oven safe…LOL!
Rebecca says
Omg! Just made this with coconut flavored custard and strawberry flavored topping ABSOLUTELY DEVINE thank you so much! Will betrying all of your recipes now!
koukla says
I just made this recipe for my first day on the egg fast. I used 3/4 cup water instead of 1 cup (cooked 40 minutes for 6 oz ramekins) and they firmed up perfectly. I took a small bite before “attempting” to put the ramekins in the refrigerator .. OMG! I thought I died and went to heaven! It was so delicious I couldn’t wait for refrigeration so I ate the two ramekins for lunch while still warm. Thank you Mellissa for sharing all your awesome recipes. You are just GOOD!
koukla says
Update: I just reread the egg fast directions and realized I should not have had this on my first day. I am starting over today and will make this great custard again during the end. It’s scrambled eggs for me today.
Danielle says
OMG this was so yummy. I was so hesitant when making this, thinking it was going to be gross. The only thing I’ll do differently will be a little bit more swerve in the custard itself. Btw- I didnt find this grainy in texture at all. It was so much like pudding. And I liked the topping hardening. It was like a creme brĂ»lĂ©e. Thank you Melissa. You made day 5 of the egg fast so much easier.
Caren says
I love this recipe. I’ve made it as is and just recently started trying some variations. I just had to share one of them. I have some pure citrus oil in lemon. I used that instead of the vanilla in the custard (maybe 4 drops or so) and it was amazing. I didn’t put the sauce over the top, so ate it with my morning BPC for the necessary fat. So light and summery. Now I’m thinking about dissolving some espresso powder in the water instead of vanilla…..so many possibilities now that you have done all the hard work and come up with the right texture. Love, love, love your recipes.
Mellissa Sevigny says
So many possibilities Caren! I love your Lemon version for spring, totally trying that!
Leigh says
this recipe has been cooking for about 40 minutes and it still is not set. I just set a timer for 10 more minutes to see how long it will actually be. Should I raise the temperature? Or should I just cook it for longer. Thanks for your recipes they are wonderful.
Mellissa Sevigny says
Depending on the size of your baking dish(es) you may have to cook it longer – I wouldn’t raise the temp though or it could get too brown on the bottom. It’s still pretty jiggly when hot, it won’t completely set until it’s chilled!
Kim says
Mine did not set but I didn’t have a 6 oz ramekin so used a 14 oz one. It was filled to the brim. I left it in oven for 40 min and refrigerated it. I think a smaller/ flatter ramekin probably would have worked better. Also I didn’t have the granular sweetener and used liquid. Could that have had something to do with the consistency? The flavor was really good and I ate edges which was cooked.
Anyhoo, I just want to say how happy I am to have found your site. The plans, recipes, and information are awesome! I love the way you write, it’s like sitting around gabbing with a friend! I’m down 25 lbs in 6 weeks and still going strong! Thank you thank you thank you
Shannon says
OMG thank you so much for this recipe (and all your other awesome recipes)! This is my new favorite breakfast. I made it just as you said except that I substituted HWC for half the water (still included the cream cheese). Yes it’s decadent as heck and not low cal at all, but I’m so satisfied and can’t imagine being hungry for hours. I didn’t even do the syrup. I did have to cook it for 45 minutes instead of 30, as my ramekins were thicker.