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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Lauren Gonzalez says
i made a triple batch(bc my hubby is doing the fast with me) and i had these in the oven for 45 minutes, they sat overnight in the refrigerator and they are STILL not set…what am i doing wrong???
Lisa says
I doubled it and they’ve been in for 45 minutes and still not set. Hmmm…
Mk says
Thank you!! Great dessert- love it!!
Alice says
Wow! An amazing treat. I couldn’t wait for it to cool and I ate it warm😉Thank you, Melissa 😊
Jessica says
Planning to try the keto egg fast and I’m wondering what do you use for your granulated sugar substitute?
Mellissa Sevigny says
I typically use Swerve.
LeAnn says
I really want to make the recipe, but there is an ad covering the instructions. I’m not able to close the ad.
Natalie says
Click the “print recipe” tab and you will be able to see the ingredients and instructions without ads.
Dayna says
This custard is just heavenly! And so filling too! I thought that just the one serving for a meal would leave me hungry, but instead, I found my self quite sated.
The texture is just perfect. I wanted to avoid the grittiness of granulated sugar, so I used powdered erythritol which I had on hand. Perfection! The granulated erythritol for the topping was just fine.
For those having issues with it taking longer to set, I’m guessing that they, like I, have taller ramekins instead of low wide ones. Doubled the cooking time easily, but worth the wait. Since they are taller, and I wanted the water to definitely get halfway up the outside, I just placed the two ramekins in a bread loaf pan.
Seriously, thank you so much for this recipe. I have had such success on this egg fast! It is my ultimate go-to!!!
Robin says
Maybe it’s a location thing. My ‘cookie sheet’ is about 1/2 inch deep. There’s no way I’m getting a water bath halfway up my ramekins. Is yours maybe 9x13x2?
Sara says
Crème brulee is my all time go to dessert. So I was super excited to find this recipe. Haven’t tried with caramel extract (not in the mood to search all over town) but did use vanilla & turned out great! Yes, did taste the cream cheese but the silkiness was there. Instead of making the caramel sauce, bruleed erythritol on top & was awesome, perfect for the sugar crust. This dessert met my crème brulee needs perfectly.
Ash says
Everyone keeps talking about how amazing this custard is, so I’ve been dying to try it.
I’m on day two of the egg fast.
I followed the instructions, taking it out after cooking at 325 for 30 minutes.
Took it out and touched the top
It was firm.
Waited very patiently an hour and took one out
And dipped my spoon through the firm top into complete liquid.
Ahhhhhh..I already put caramel sauce on them and now back in the oven they go.
I usually don’t have issues with recipes turning out at least ok.
I hope I can figure this out ?
Carolyn says
The custard should chill and you add the sauce after it’s chilled.. like over night chilled
Jami says
It seems that the link for the Watkins Caramel Extract links to Watkins Caramel Flavor. One of the ingredients is sugar. I ended up with two bottles. After reading the comments on Amazon, it seems like Amazon must have recently changed the product – the extract didn’t have sugar and the flavor does. I can’t find any information on carbs for the Caramel flavor to know if it is worth it or not to use a little.
Mellissa Sevigny says
I’m sure it’s negligible – the small amount used shouldn’t affect your results.
Jami says
True, but I’m also using it in my coffee. :)