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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Melissa says
Just made these. If you haven’t yet, go into your kitchen now! Very fast, very easy. I don’t have ramekins, so I used a mini muffin pan and baked 15 minutes. Used a cookie sheet half filled with water. Worked perfectly. They smelled incredible baking and taste just as good, too. Thank you!
Holly says
I just want to thank you for your amazing recipes..very clever and very tasty. I am trying to eat healthier but every recipe I seem to find just doesn’t work for me. Your are perfect..plus I love love love eggs so it is like a treat every meal. I didn’t have caramel extract..soni mixed vanilla and orange extract and it was so amazing and light. Thank you for all your hard work.
Eva says
I’m wondering why you recommend Swerve since it has 5g carbs when Erythritol only has 4g carbs. I’m also wondering if you ever answer the questions in the comments. I was just looking at the above comments and I don’t see any replies.
Mellissa Sevigny says
I do answer when I have time (there are over 30,000 comments on this blog, so no I don’t get to ALL of them ALL the time,) and I HAVE replied above. You can use whatever sweetener you prefer.
Guenevere Ramos says
?
Lena says
The original post is two years old and has multiple replies. Reading comprehension lady!
Mary Connelly says
Swerve is erythritol
Vanessa says
I made these last night. Although they didn’t set up as much as I would have liked after cooking and additional 20 minutes, the flavor was spectacular. The next time I am going to cut the water back and see if helps. Thank you so much for all the great recipes and keep them coming so I don’t get burnt out on the same old things. I plan on doing the egg fast for 3-5 days every couple of weeks with LCHF on the alternate days. You rock!
Amanda says
OMG these are soooooo amazing! I made them last night with GOAT cream cheese and added a dash of double goat cream and a dash of vanilla essence. I used just under 3/4 cup of water.
Baked for 35 mins and they did indeed set overnight. I ate one at lunch and one as dessert tonight as it was calling to me from the fridge!
I didn’t add any sweetener or make the caramel sauce, as I am trying to avoid artificial sweeteners. To be honest, they were so rich and creamy, I don’t think adding anything extra was needed.
I am in love with the cream cheese pancakes too! (I also make those with Goat Cheese.
Amanda says
Sorry to tweak this further, but I made these again tonight and they turned out just like baked cheesecake! Yum!
I used:
2 medium eggs
2oz soft goat cheese
1 tablespoon goat double cream
1 tablespoon vanilla essence
2 small truvia packets
3/4 cup less 2 tablespoons of water
1/2 teaspoon pumpkin pie spice
I divided into 4 smaller ramekins, placed them in a pyrex dish and filled the dish with boiling water to the height of the filling in the ramekins. I then baked for 30 mins.
They set in the oven without overcooking and chilled within a couple of hours to a cheesecake texture firm enough to slice.
I know this is now not an ‘egg fast’ recipe, but oh, sooooo good!
Becky says
Wow, this was awesome! I didn’t have caramel extract but did have a vanilla butter nut. The texture was pudding on the bottom, we are at 8000 feet so I’m going to try others recommendations of lowering the water. Tasted amazing and refreshing!
Today starts day 3 of egg fast and I’m down 3 pounds. 220 to 217.
Honestmum says
Wow these both look immense!
Rosetta says
Thanks for this delicious recipe, I’ve made the custard loads of times but never the caramel sauce. Well, silly me, I had no idea what I was missing, it makes this seem positively indulgent. This will now be a staple can’t wait to try it over pancakes, no amount of thanks quite cover it!
AJ says
Started the egg fast yesterday and woke up 6 lbs down this morning! Super whoosh! I know it’s water weight but so nice to see the scale moving in the right direction! Making caramel custards now! Pretty sure it’s going to be an amazing treat for dinner! And I used sugar free caramel syrup – just subbed out some of the water. Should be yummy! And who doesn’t love some melt butter sauce! Thanks again for such a wonderful website and fantastic recipes!!
kaila says
Did you omit the granulated sweetener when using the syrup? I realize you commented years ago lol so if you dont remember I understand. Im in the middle of egg fast and desperate for these but only have caramel syrup and no granulated sugar so Im hoping I could just do what you did.
Carrie says
I know this is a years-old posting but I’m just seeing it and doing the egg fast. I gotta say – I made this the first time with just egg yolks because I had extras (having used the whites for another recipe pre-egg fast) and it was amazing and very pudding/custard-like. The second time I made it as written (well sort of, I’m using vanilla extract instead of caramel) and it firmed up a lot more, almost cake-y, and I have to say I prefer the egg yolk-only version – it was like creme brulee! (without the sugar crusted top!)
Either way, thank you so much for the recipe!