Baked Egg Custard - Low Carb Slow Cooker

December 29, 2017

When I was little, my mum always made me egg custard.  I never drank milk so she used to try to fill me up with milky puddings - this still remains a favourite of mine when I am feeling under the weather or need an emotional hug! Delicious served with a handful of berries.




Serves 4


Nutritional information Per Serving

153 Kcals

9.6g fat

5.6g net carbohydrates

0.1g fibre

11.3g Protein



4 eggs

500ml full fat milk

50g xylitol or erythritol blend (or stevia to taste)

2 tsp vanilla extract

Grated fresh nutmeg

  • If your slow cooker needs to be preheated, turn it on 15 minutes before using.  Refer to your manufacturer’s instructions for more information on your specific model temperatures.

  • Beat the eggs in a bowl and beat well.  Add all the remaining ingredients apart from the nutmeg and continue to beat.

  • You can make these in individual ramekins or a 1 litre ovenproof bowl.  Alternatively, you can pour into a very well-greased base of your slow cooker, though I prefer to use ramekins or an ovenproof dish as I find it cleaner and easier. 

  • Pour into your chosen dishes.   Grate nutmeg over the top of the pudding.

  • Make sure your ovenproof dish fits in your slow cooker

  • Cover the dish with tin foil and ensure it is sealed well

  • Place the dish in the slow cooker.  Fill with warm water to it half fills up to the sides of the ovenproof dish.

  • Turn to high and cook for 2-3 hours, until firm.

  • Once cooked, decorate with some berries.

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