Keto Vanilla Egg Custard with Cinnamon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A silky baked egg custard infused with vanilla and cinnamon, delivering a low-carb, high-protein dessert that’s both comforting and elegant. This french-inspired keto (high protein) ready in about 45 minutes pairs whole eggs, heavy cream, unsweetened almond milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 10 min Cook: 35 min Serves 4 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a mixing bowl, whisk 4 large whole eggs, 1 cup heavy cream, 1/2 cup unsweetened almond milk, and 2 tbsp erythritol sweetener until smooth.
  2. Step 2: Add 1/2 scoop vanilla whey protein powder, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt. Whisk again until the mixture is uniform and slightly frothy.
  3. Step 3: Pour the custard mixture evenly into four 6-ounce ramekins. Place ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins.
  4. Step 4: Bake for 30-35 minutes until the custard is set but still slightly jiggly in the center.
  5. Step 5: Remove from oven, cool to room temperature, then refrigerate for at least 2 hours before serving chilled.

Frequently asked questions

How long does Keto Vanilla Egg Custard with Cinnamon take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Keto Vanilla Egg Custard with Cinnamon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole eggs from drying out.

Can I substitute ingredients in Keto Vanilla Egg Custard with Cinnamon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Keto Vanilla Egg Custard with Cinnamon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Keto Vanilla Egg Custard with Cinnamon keto?

Yes — this recipe is tagged keto, high protein, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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