5 from 1 vote
Sugar Free & Keto Custard Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Custards aren't high pinnacle of culinary art but sole heart of plain pleasures. Made from various ingredients through different techniques to perfection.
Course: Condiments, Dessert
Cuisine: Gluten free, Keto, Low carb recipe, Sugar free recipe
Author: Edi Baker - SunCakeMom
Egg and starch custard:
  • 2 cups Milk
  • 3 tablespoon Agave syrup or sweetener of choice
  • 1 tablespoon Cornstarch
  • 3 Egg yolks
  • 1 teaspoons Vanilla extract
  • 1 pinch salt
Egg custard:
  • 2 cup / 500ml Whole milk or dairy-free milk of choice
  • 1 teaspoon Vanilla extract or beans
  • 3 Egg yolk
  • 3 Tablespoon Agave syrup or sweetener of choice
Starch only custard:
  • 2 cups milk
  • 3 tbsp agave syrup or other sweetener of choice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
Egg and starch custard:
  1. In a pot on medium heat warm the milk up until it starts to gently bubble. Mind to stir it fairly often to avoid burning down.

  2. Whilst the milk reaching the boiling temperature; separate the eggs and discard the whites.
  3. In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
  4. Whisk in the cornstarch, vanilla extract, agave syrup and gradually about 1/2 cup of the hot milk. The goal is to raise the temperature of the yolks so it won't get curdled when added into the hot milk.
  5. Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely liquified.
  6. Keep warm and continuously stir until the custard thickens.
  7. Serve warm, refrigerate or use as preferred.
Egg custard:
  1. Pour milk into a big saucepan and heat it up on medium while stirring it frequently to avoid burning down.
  2. Add the vanilla extract or vanilla bean. Beans need to be removed later.
  3. Bring milk to 175°F / 80°Then leave it in low heat to simmer.
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another one. Only yolks will be used so keep whites in the fridge for another recipe.
  5. Whisk yolks with agave syrup until light yellow.
  6. Pour a cup of warm milk into the yolk while mixing it continuosly.
  7. Stir until getting an even mixture.
  8. Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.
  9. Let it cool down and keep it in the fridge until served.
Starch only custard:
  1. In medium saucepan over medium heat, heat milk until it starts to bubble.
  2. In a small bowl, combine agave syrup or sweetener of choice and cornstarch.
  3. Take 4-6 tbsp of hot milk from the pan and dissolve it with the agave cornstarch mixture.
  4. Stir it with a wooden spoon until getting a completely even mixture.
  5. Pour the warmed up cornstarch agave mixture gradually into hot milk until it dissolves completely.
  6. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
  7. Remove from heat, stir in vanilla.
  8. Pour into serving dishes. Chill before serving.
Recipe Notes