Keto Creamy Custard Cake Recipe
This Keto Creamy Custard Cake is soft, silky, and perfectly sweet without any sugar. With eggs, cream, butter, and almond flour, it delivers all the comfort of classic baked custard in a low-carb, sliceable dessert. Each piece is rich yet light enough to enjoy after dinner, and it’s the kind of keto dessert that even non-keto friends will happily devour.
Ingredients
- 4 large eggs
- 4 oz cream cheese softened
- ¾ cup heavy whipping cream
- ½ cup unsweetened almond milk
- ⅓ cup unsalted butter melted
- ½ cup almond flour
- 2 tbsp coconut flour
- ½ cup granular keto sweetener
- ¼ cup powdered keto sweetener
- 1½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp xanthan gum optional
- ¼ tsp fine sea salt
Instructions
- Preheat oven to 325°F (160°C). Line an 8x8-inch pan with parchment and lightly grease.
- In a mixing bowl, beat softened cream cheese until smooth. Add eggs, heavy cream, almond milk, melted butter, and vanilla. Whisk or beat until silky.
- Add granular and powdered keto sweeteners. Mix until fully dissolved and smooth.
- In a separate small bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum (if using), and salt.
- Sprinkle dry ingredients over the wet mixture and whisk gently just until combined. Let batter rest for 5 minutes to thicken slightly.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–40 minutes, until edges are set and lightly golden and the center has a gentle wobble. If the top browns too quickly, tent with foil.
- Cool completely at room temperature, then chill in the fridge for at least 2–3 hours (or overnight) to set.
- Lift out using the parchment, slice into 8 squares, and serve chilled. Store leftovers covered in the fridge.