Keto Creamy Custard Cake (Low Carb, Sugar-Free & So Soft!)

If there’s one dessert that always feels like a hug in cake form, it’s this keto creamy custard cake. It’s soft, silky, and just firm enough to slice, with that nostalgic comfort of old-school custard and the simplicity of a snack cake. Think of it as the love child of flan, cheesecake, and sponge cake—only this time it’s low carb, sugar-free, and totally keto-friendly.

I created this Keto Creamy Custard Cake (Low Carb, Sugar-Free & So Soft!) on one of those evenings when the dessert cravings were loud, but I didn’t want another heavy cheesecake or a dry almond flour cake. I wanted something that tasted like a traditional custard you grew up eating, but lighter, softer, and still friendly to your macros. A cake you can eat with a fork and a big mug of coffee, without worrying you just blew your carb budget for the day.

This recipe is perfect if you:

• Miss classic custard desserts.
• Want something softer than a dense keto cheesecake.
• Love simple, one-pan bakes that still feel special.
• Need a dessert that works for both keto eaters and non-keto family members.

It’s the kind of dessert you can serve at a family dinner, take to a gathering, or bake just for yourself and keep in the fridge for a few days of “something sweet” after meals.

---

Why You’ll Love This Recipe

Here’s what makes this keto creamy custard cake so special:

• 🧁 Soft, silky texture – Somewhere between a light cheesecake and a baked custard; it melts in your mouth.
• 🧈 Rich, buttery flavor – Butter, cream, and vanilla work together to give that bakery-style taste.
• 🥚 Simple, real ingredients – Eggs, cream cheese, heavy cream, almond flour… nothing weird or complicated.
• 🍰 Low carb & sugar-free – Around 2g net carbs per slice (approximate), using keto-friendly sweeteners.
• ⏱️ Easy to make – One main batter, one pan, and the oven does most of the work.
• 🌙 Perfect make-ahead dessert – Sets even better after chilling, so it’s ideal to prep ahead.
• 👨‍👩‍👧‍👦 Crowd-friendly – Non-keto friends will just think it’s a delicious custard cake.
• ☕ Versatile – Amazing with coffee, tea, after dinner, or for a special brunch dessert.

---

My Personal Experience

The first time I tested this recipe, I was aiming for something very specific: I wanted the softness of custard, but with enough structure so it could actually be sliced like cake. I didn’t want “egg pie” and I didn’t want cheesecake. Just a light, creamy, pillowy slice that felt like a treat.

I still remember pulling the pan out of the oven and thinking, Hmm, this looks too simple. Did I over-promise in my head? The top was pale golden around the edges, with a faint wobble in the center—exactly what I hoped for. But the real moment of truth came after it cooled and spent some time in the fridge.

Once it was chilled, I took a thin knife around the edges, sliced into a square, and lifted out the first piece. The texture was dreamy: tender, custardy, and just firm enough to hold its shape. I took a bite, and the flavor hit me—gentle sweetness, creamy vanilla, a tiny hint of tang from the cream cheese, and that buttery richness at the back.

This became the dessert I made:

• When I wanted something “fancy” without effort.
• When I had guests who weren’t keto but I didn’t want to bake two separate desserts.
• When my coffee needed a soft, not-too-sweet partner.

Every time, the reaction was the same: “You’re telling me this is keto?”
That’s the moment you know a low-carb dessert is a keeper.

---

Required Equipment

You don’t need anything complicated—just a few basic tools to get a perfectly smooth custard cake.

Mixing Bowl

A medium or large mixing bowl is where the batter comes together.

• Use one with high sides so you can whisk or beat without splashing everywhere.
• Glass or metal both work great.

Hand Mixer or Whisk

You can use either a hand mixer or a sturdy whisk.

• A hand mixer makes it easy to blend the cream cheese until smooth and lump-free.
• If whisking by hand, make sure your cream cheese is very soft to avoid lumps.

Measuring Cups & Spoons

Accurate measuring cups and spoons matter here, especially for:

• Almond flour
• Coconut flour
• Heavy cream
• Sweetener

Small changes can affect texture, so measure properly the first time you make it.

8×8-Inch Baking Pan (or Similar)

A square 8×8-inch pan works beautifully.

• You can also use a small rectangular or round pan of similar volume.
• Metal pans tend to bake a bit faster than glass, so keep an eye on doneness toward the end.

Parchment Paper (Optional)

Lining the bottom with parchment paper:

• Makes it easier to lift the cake out in one piece.
• Helps prevent sticking, especially near the corners.

Rubber Spatula

A rubber spatula helps you:

• Scrape every bit of batter from the bowl.
• Smooth the top of the batter in the pan for even baking.

Cooling Rack

A cooling rack allows air to circulate around the pan as it cools.

• This helps the cake set evenly and prevents soggy bottoms.

---

Ingredients & Substitutions

Here’s everything you need for this Keto Creamy Custard Cake (Low Carb, Sugar-Free & So Soft!), along with why it matters and how you can tweak it.

Full Ingredient List (for about 8 servings)

• 4 large eggs, at room temperature
• 4 oz cream cheese, softened
• ¾ cup heavy whipping cream
• ½ cup unsweetened almond milk
• ⅓ cup unsalted butter, melted and slightly cooled
• ½ cup fine almond flour
• 2 tablespoons coconut flour
• ½ cup granular keto sweetener (erythritol/monk fruit blend)
• ¼ cup powdered keto sweetener (for a smoother custard texture)
• 1½ teaspoons vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon xanthan gum (optional, for structure)
• ¼ teaspoon fine sea salt

Why Each Ingredient Matters

• Eggs
  The backbone of any custard. Eggs give structure, richness, and that signature custard texture. They help the cake set without needing starch.
• Cream Cheese
  Adds creaminess, a slight tang, and body. It makes the cake feel more decadent and helps it slice cleanly.
• Heavy Whipping Cream
  Gives the custard its luxurious, silky feel and boosts the fat content to keep things keto.
• Unsweetened Almond Milk
  Lightens the mixture so it’s not overly heavy, while still keeping carbs low.
• Butter
  Adds flavor, moisture, and richness. It also keeps the crumb tender and prevents dryness.
• Almond Flour
  Provides gentle structure and a delicate crumb without making the cake dense like a traditional almond flour cake.
• Coconut Flour
  Highly absorbent and powerful. Just a small amount helps the custard cake hold its shape and not be overly wet.
• Keto Sweeteners (Granular + Powdered)
  Granular sweetener provides bulk and sweetness; powdered sweetener melts more smoothly into the custard and prevents graininess.
• Vanilla Extract
  Essential for that classic custard flavor—warm, cozy, and bakery-like.
• Baking Powder
  Helps the cake puff slightly and stay soft instead of flat and dense.
• Xanthan Gum (Optional)
  Gives a subtle boost to structure and helps avoid a crumbly or “eggy” texture.
• Salt
  Brings all the flavors together and keeps the sweetness from tasting flat.

Substitutions and Adjustments

• Cream Cheese
  • Can swap with mascarpone for a milder, slightly sweeter flavor.
  • Avoid low-fat cream cheese; it tends to give a more watery, less stable texture.
• Heavy Cream + Almond Milk
  • You can use all heavy cream for a richer dessert (but it will be higher in calories and even creamier).
  • Or use all unsweetened almond milk to lighten things slightly, but the texture will be more custard and less cake-like.
• Almond Flour
  • Use super-fine blanched almond flour for best texture.
  • Avoid almond meal (it’s coarser and can make the cake grainy).
• Coconut Flour
  • Best not to omit completely, but if you must, add 2–3 extra tablespoons of almond flour and reduce the almond milk slightly. The texture will be softer and more custard-like.
• Sweetener
  • Any erythritol/monk fruit or allulose blend works.
  • Allulose will produce a softer, more custard-like texture and can brown more easily.
  • Adjust sweetness to taste, especially if your sweetener is more or less sweet than sugar.
• Vanilla
  • Add a little almond extract for a bakery-style twist (just ⅛–¼ teaspoon; it’s strong).
  • A pinch of ground nutmeg or cinnamon can also add warmth.

---

How to Make Keto Creamy Custard Cake (Step-by-Step)

Each step has its own heading so you can follow along easily. Don’t worry—once you do it once, it’ll feel very natural.

Step 1: Preheat the Oven and Prep the Pan

• Preheat your oven to 325°F (160°C).
• Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
• Lightly grease the sides and parchment with butter or non-stick spray.

Tip: Baking at 325°F instead of higher heat keeps the custard from curdling or cracking and helps it set gently.

---

Step 2: Soften the Cream Cheese and Prep the Wet Base

• In your mixing bowl, add 4 oz softened cream cheese.
• Beat with a hand mixer (or whisk vigorously) until completely smooth.

Add:

• 4 large eggs
• ¾ cup heavy whipping cream
• ½ cup unsweetened almond milk
• ⅓ cup melted and slightly cooled butter
• 1½ teaspoons vanilla extract

Whisk or beat again until the mixture is uniform and silky, with no visible cream cheese lumps.

Tip: If your cream cheese isn’t soft enough, you might see small bits. Let the mixture sit at room temperature for a few minutes and whisk again—they often dissolve as they warm slightly.

---

Step 3: Add the Sweeteners

To the same bowl, add:

• ½ cup granular keto sweetener
• ¼ cup powdered keto sweetener

Whisk or beat until the sweetener is fully dissolved and the mixture looks smooth and slightly thickened.

Tip: Taste the batter at this stage (before adding the flours) to check sweetness. It should taste a little sweeter than you want the final cake, since sweetness dulls slightly when baked and chilled.

---

Step 4: Mix in the Dry Ingredients

In a separate small bowl, whisk together:

• ½ cup almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon xanthan gum (optional)
• ¼ teaspoon fine sea salt

Then:

• Sprinkle the dry mixture over the wet mixture.
• Whisk gently just until everything is combined and no streaks of dry flour remain.

The batter will be pourable but slightly thick and creamy—like a very thin cake batter or thick custard.

Tip: Try not to over-mix at this point. You don’t need to beat air into the batter; you just want a smooth, even texture.

---

Step 5: Rest the Batter Briefly

Let the batter sit for 5 minutes.

• This gives the coconut flour and xanthan gum (if using) time to hydrate.
• The batter may thicken slightly—that’s a good sign.

If it looks extremely thick (like brownie batter), you can add a splash more almond milk, 1 tablespoon at a time, until it returns to a thick but pourable consistency.

---

Step 6: Pour into the Pan and Smooth

• Pour the batter into the prepared baking pan.
• Use a rubber spatula to smooth the top into an even layer, nudging batter into the corners.

A smooth surface helps the cake bake evenly and look pretty once it’s done.

---

Step 7: Bake Low and Slow

Place the pan on the middle rack of your preheated oven.

• Bake at 325°F (160°C) for about 30–40 minutes.

You’ll know it’s done when:

• The edges are lightly set and may be just turning golden.
• The center still has a gentle wobble when you lightly jiggle the pan, but it shouldn’t be liquid.
• A toothpick inserted near the edge comes out mostly clean, with a few moist crumbs.

If the top is browning too quickly:
Loosely tent with foil and continue baking until the custard cake is set around the edges.

---

Step 8: Cool, Chill, and Slice

• Remove the pan from the oven and place it on a cooling rack.
• Let it cool to room temperature in the pan.

Once it’s at room temperature:

• Transfer it to the fridge and chill for at least 2–3 hours (overnight is even better).

When fully chilled:

• Use the parchment overhang to lift the cake out of the pan.
• Slice into 8 squares (or more if you prefer smaller pieces).
• Wipe the knife between cuts for clean, neat slices.

---

Common Mistakes to Avoid

Even simple recipes have their traps. Here’s how to avoid the most common issues:

1. Baking at too high a temperature
   • High heat can make the eggs curdle and turn the texture rubbery. Stick to 325°F for a gentle bake.
2. Overbaking the custard cake
   • If you wait until the center is completely firm in the oven, it will be overcooked once cooled. Look for a slight wobble in the center.
3. Using cold cream cheese
   • Cold cream cheese can leave lumps that don’t blend out easily. Bring it to room temperature first.
4. Skipping the chill time
   • The cake needs time to fully set and develop its creamy texture. Cutting it while warm will make it unstable and too soft.
5. Using too much coconut flour
   • Coconut flour is very absorbent. Adding extra can quickly make the custard cake dry or crumbly.
6. Not greasing or lining the pan
   • This can lead to sticking, especially around the corners. A little parchment paper goes a long way.

---

Pro Tips for Best Results

• Room temperature ingredients are key
  Eggs and cream cheese at room temperature blend into a smoother batter and more even bake.
• Don’t panic about the wobble
  A slight wobble in the center is exactly what you want. It will firm up as it cools and chills.
• Use super-fine almond flour
  For the smoothest texture, avoid coarse almond meal. A fine grind gives that custard-cake feel.
• Chill overnight if you can
  The texture on day two is actually even better—more set, more flavorful, and easier to slice.
• For a slightly firmer “cake” texture
  Add 1–2 extra tablespoons of almond flour and bake a few minutes longer.

---

Keto Benefits of Eggs (The Star Ingredient)

Eggs are the quiet hero of this recipe—and of keto in general.

• Low in carbs – Virtually zero net carbs per egg.
• High in quality protein – Helps with satiety and muscle maintenance.
• Rich in healthy fats – Especially the yolk, which supports hormones and brain health.
• Nutrient-dense – Packed with vitamins like B12, choline, and fat-soluble vitamins.

In this keto creamy custard cake, eggs do triple duty:

1. Give structure so you don’t need wheat flour.
2. Create that classic, silky custard texture.
3. Add natural richness that makes the dessert feel indulgent without needing sugar.

---

Variations You Can Try

Once you love the base recipe (and you will!), here are fun ways to customize it.

Lemon Custard Cake

• Add 1–2 teaspoons finely grated lemon zest to the batter.
• Add a teaspoon of lemon juice for extra tang (not too much to avoid curdling).

This version is bright, fresh, and perfect for spring or summer.

Cinnamon Vanilla Custard Cake

• Add ½–1 teaspoon ground cinnamon to the dry ingredients.
• Sprinkle a little extra cinnamon on top before baking.

This gives cozy “snickerdoodle meets custard” vibes.

Chocolate Swirl Custard Cake

• Set aside a small portion of the batter (about ½ cup).
• Stir in 1 tablespoon unsweetened cocoa powder and a touch more sweetener.
• Dollop the chocolate batter on top and swirl gently with a knife before baking.

You get pretty ripples and a subtle chocolate contrast.

Air Fryer Option

If your air fryer fits a small baking dish:

• Use a smaller, deeper dish that fits inside.
• Bake at 300°F (150°C) for about 20–30 minutes, checking often.
• The top may brown faster, so tent with foil if needed.

The center should still have a slight wobble when done.

---

Tips for This Recipe

• For cleaner slices: Chill thoroughly and use a sharp knife, wiping it clean between each cut.
• To make it more “dessert bar” style: Let it chill fully, then cut into smaller squares for portion control.
• To adjust sweetness: Taste the batter before baking and adjust sweetener; keto sweeteners have different strengths.
• To make it pretty for serving: Dust lightly with powdered keto sweetener or garnish with a tiny dollop of whipped cream.

---

Optional Additions

• 🍓 Berries on top – A few fresh raspberries or sliced strawberries (in moderation for keto) add color and a fresh note.
• 🥥 Toasted coconut flakes – Sprinkle a small amount on top after baking and cooling.
• 🍫 Sugar-free chocolate shavings – A little grated keto chocolate gives a nice visual and flavor contrast.
• 🌿 Fresh mint leaves – For garnish when serving, to make it look restaurant-worthy.

---

Serving Ideas

This keto creamy custard cake fits into so many situations:

• As a light dessert after a rich keto dinner (like steak or roast chicken).
• With morning coffee or tea for a brunch-style treat.
• On a dessert platter with berries and whipped cream when you have guests.
• As a “just because” dessert to keep in the fridge for a few days, cutting small squares when cravings hit.

---

Storage Recommendations

Fridge

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• The texture often improves on day two as it fully sets.

Freezer

• You can freeze individual slices.
• Wrap each piece tightly, then place in a freezer-safe container or bag.
• Freeze for up to 1–2 months.

Thawing & Reheating

• Thaw in the fridge overnight for best texture.
• Enjoy cold straight from the fridge (it’s delicious that way), or:
• Warm gently in the microwave for 10–15 seconds if you prefer it slightly warm—but don’t overheat or it can become spongy.

---

Frequently Asked Questions

1. Is this keto creamy custard cake really low carb?

Yes, when sliced into about 8 servings, each piece is approximately 2g net carbs, depending on the exact brands you use. It’s made with low-carb ingredients and keto-friendly sweeteners.

2. Can I make this dairy-free?

It’s tricky, because cream cheese, butter, and heavy cream are central to both flavor and texture. You could experiment with dairy-free cream cheese, coconut cream, and vegan butter, but the result will be different. If you try it, start with a small test batch.

3. Can I use only almond flour and skip the coconut flour?

You can, but the texture will be slightly looser and more custard-like. If you omit coconut flour, increase the almond flour by about 2–3 tablespoons and reduce the almond milk slightly if the batter seems too thin.

4. Which sweetener works best?

A blend of erythritol and monk fruit or allulose works very well. Allulose gives a particularly soft, custardy texture but can brown more, so keep an eye on the top while baking.

5. Can I make this in a larger pan?

You can use a slightly larger pan, but the cake will be thinner and bake faster. Start checking for doneness earlier (around 25 minutes) and keep an eye on that gentle center wobble.

6. Do I have to chill it before serving?

Chilling is strongly recommended. The custard cake needs time to set fully and firm up. Warm, it will be too soft and may fall apart when sliced.

7. Can I flavor this with coffee or cocoa?

Yes! Add 1–2 teaspoons of instant coffee (dissolved in a little almond milk) for a subtle coffee custard cake, or add 1–2 tablespoons cocoa powder (and adjust sweetener) for a chocolate note.

---

Nutritional Breakdown (Per Serving)

Approximate nutrition for 1 slice out of 8:

• Calories: ~280
• Protein: ~6.7 g
• Fat: ~27 g
• Total Carbs: ~3.1 g
• Fiber: ~1.1 g
• Net Carbs: ~2 g

Values will vary slightly based on the exact ingredients and brands, but this gives you a solid estimate.

---

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 30–40 minutes
• Chill Time: 2–3 hours (recommended)
• Total Time: About 3–4 hours (mostly inactive)
• Course: Dessert
• Cuisine: Keto, Low Carb
• Servings: 8
• Calories: ~280 per serving