Keto and dairy-free vanilla custard

Keto and dairy-free vanilla custard

Just like grandma used to make... only better! We took the cream out of the creamy custard, but it is still... wait for it... creamy. And keto. Wait 'til you taste it!

Keto and dairy-free vanilla custard

Just like grandma used to make... only better! We took the cream out of the creamy custard, but it is still... wait for it... creamy. And keto. Wait 'til you taste it!
4 servingservings


  • 6 6 egg yolkegg yolks
  • ½ cup 125 ml unsweetened almond milk
  • 1 tsp 1 tsp vanilla extract
  • 1 tsp 1 tsp (4 g) erythritol (optional)
  • ¼ cup 60 ml melted coconut oil or unsalted butter


Instructions are for 4 servings. Please modify as needed.

  1. Whisk together egg yolks, almond milk, vanilla and optional sweetener in medium metal bowl.
  2. Slowly mix in the melted coconut oil or butter. Be sure the oil isn't too hot, or the eggs may cook unevenly.
  3. Place the bowl over a saucepan of simmering water. Whisk the mixture constantly and vigorously until thickened. Your instant-read thermometer should register 140°F for 3 full minutes. Usually, this means about 5 minutes of total cooking time. (When ready, it should coat the back of a spoon.)
  4. Remove the custard from the water bath. Serve either warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)


Check out Maria's recipe for Biscuits and Gravy if you're wondering what to do with the left-over egg whites!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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  1. Luka Lavrin
    Could you make this recipe with coconut milk instead of almond milk?
  2. Maryrose
    I have used both in cooking low carb dishes, and also coconut cream is fab, and non dairy !
  3. Bana
    Honey is not keto apporved, it will spike your bloodsugar.
  4. Liz
    Bana, it is 1/4 t per serving giving 1.5g carbs, and also optional.
  5. Jennifer
    Please don't list a recipe as "keto" if you're listing obviously non-keto items in the recipe (honey). This confuses people who are just starting keto and still learning.
  6. Rachel
    Jennifer, the amount of honey is not a lot in carbs and optional means you don't have to include it.
  7. mary
    so when i made this recipe. it was really frothy but never really thickened after about six mintues it all seperated like it curdled. What did i do wrong?
    Reply: #16
  8. LHK
    If you don’t have an issue with dairy it probably would be better, and more “keto”, if you used cream instead of almond milk.
  9. Emilia
    Mine also curdled. Not sure where I went wrong because I followed the recipe exactly.
  10. Allison
    If it curdles in the pot immediately transfer to a blender. Instant fix!
  11. Sandra
    This is the third Maria Emmerich recipe I've used and they've all be a disaster. I followed instructions to the letter and this custard burned half-way through the baking process. I skimmed off the burnt top and what was left had a horrible, grainy texture. No more Emmerich recipes for me. I don't think they're well tested.
  12. Sibz
    Had a very bland taste to the point I had to add more vanilla and Syrup after cooking. Very light and not the nicest . Sorry
  13. Meaghan
    Tasted awful. I tossed the whole thing in to my compost bin. This is the only recipe on the site I have been disappointed with so far and I have tried quite a few.
  14. Christina
    This recipe requires patience. Allow egg yolks and almond and coconut milk to come to room temperature before cooking. Also the water in the pot must be simmering before you place the bowl in it AND the water must not touch the bottom of the bowl. For me it did take more than 5 minutes to get thickened. I cooled it and made keto whipped cream and folded into the cooled custard for a fantastic mousse. Add some fresh berries. So good!
  15. 1 comment removed
  16. Adriana
    Mary, I had the same problem.
    I accidently put too much sweetener is so was very very sweet! But it came together nicely and I had no issues with the cooking of it
  18. Mitzy
    Mine came out fine, more like runny-like warm pudding but congealed in the fridge. I had Truvia and added 1 tsp...definitely not enough. Added 1 tbsp to each of two servings and it was much much better. Tasted good. The recipe did not state that the inner bowl can't touch the simmering water, but I used a Martha Stewart bowl with rubber bottom and immersed it. My eggs did not overcook. Just took longer than 5 min to thicken even at 140+ degrees for 3 min. No the consistency I wanted with almond milk but I'm dairy adverse. Overall I will make again with more Trivia and a thickener added to the almond milk...maybe a couple tbsp cream cheese.

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