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 – 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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Jen says
This is legit the BEST thing I have eaten in a long time, egg fast aside!! I made it exactly as written, baked it in a single 14oz shallow ramekin (bain marie) for 40 minutes and it was PERFECT! Do not skip the sauce!! I gobbled it down in minutes! Thank you Mellissa, I will make this again. And again! <3
Michele says
Ok. Someone please help me. I tried this once before with listed ingredients. Once cooked the water was completely separated from the custard. So it was a big fail. Not sure what I did wrong. I’m in process of doing my first egg fast now and would like to try to this again. Hoping to get some pointers so I don’t waste all the ingredients again. Thanks.
Juanita says
Hopefully you didn’t put the water, IN the eggs…
Mellissa Sevigny says
Yes, the water gets added per the directions.
Chris says
Clear instruction was to add water to the cookie sheet pan up to halfway the ramekin… This is a water bath coming method, not a recipe ingredient inclusion! Hope that clears it up.
Chris says
This is apart from the 3/4C in the blender.
Cat says
This is the best egg fast recipe ever! I could eat it for every meal while on the egg fast…. I could, but I won’t. I only used 3/4 cup water and used the Instant Pot method for 9 minutes at hi pressure. I did miss the top browning as it would in the oven (I was baking an egg fast quiche at the same time) but the texture and taste were amazing! And the topping just brought it to a whole other level. Mellissa, thank you so much! I’ll be enjoying this even after the egg fast!
Annie says
A friend introduced me to this recipe and I was smitten! When I made it the first time, it was just a tad too soft for me, though still delicious! The second time, i added an extra ounce of cream cheese, and a cup of canned coconut milk in place of water. No caramel flavor, so i used a pinch of nutmeg. Then I cooked it a little longer, about 38-40 minutes, and it came out beautifully. With no caramel, we just had them plain. So rich and good – I could eat it every day happily! The joy of having a treat that is so good, yet so simple!
Tanya says
Thank you for your persistance on finding the right consistancy! This is an amazing recipe that I will continue enjoying even when I’m not on an egg fast! The taste and texture are amazing and I believe it may be the best thing I’ve eaten on keto thus far( 1 year in).
Cathy Marseguerra says
Does the 1 cup of water go into the blender with the rest of the stuff? or is that for the water bath?
Jamie says
In the blender
Cory says
im a chef on my journey of keto and on a quick flip i wanted a creamier caramel for my brownie mug i was making as i was short on pretty much everything lol i used a dollop (Just a Touch) of sour cream once the caramel had turned a beautiful amber awwwwhhhhhhhhh my lord. divine :) <3
AnnaP says
This was DECADENT. I used vanilla instead of caramel because it’s what I had. I did the Instant Pot method, but could only do one at a time because two wouldn’t fit. The first one turned out, but the second one didn’t do that well. It looks cooked enough so I will likely eat it anyway!
I let mine sit in the fridge almost 24 hours. When I added the warm topping, some of it crystalized when hitting the cold custard. Oh my WORD. Divine.
Elena Jones says
What’s the instant pot method?
MOONYEAN C LEFEVRE says
I have done the egg fast twice in the month of May and love all the recipes, the first time I used the sauce the second time I used a sugar free raspberry jam made with chi seeds (very little) and mixed it in for variety and loved it both ways.
Ashley says
The custard was very good. Creamy texture. However, the sauce was terrible…I attribute that to my decision to use spoonable truvia. It did not dissolve no matter how long I “cooked” it. Smuckers makes a wonderful Sugar Free caramel. I used that after trashing the truvia version. :-)
Lasherola says
I had the same issues with using Truvia for the snickerdoodle crepes. It was awful. Trying Swerve next.
Kathy says
Made mine in the Instant Pot. Cup of water, oven proof containers on trivet. 8 minutes high pressure w quick release. Yummmm
Lorraine Levy says
Delicious!
Ms. Gee says
Ok Kathy, you’re the newest post and I had been reading the reviews and became confused. I thought the water was suppose to go outside of the rankins in the pan, but someone made the statement that their water stayed separated from the custard. Do the water go outside of the dish or in with the custard? I never made a custard, but I thought the water on the outside to keep it moist, but noooww I don’t know. Help me please!!
Chris says
3/4C water in the blender with the ingredients.
Water bath in cookie pan halfway up ramekin is for cooking method.