Low Carb (Keto-Friendly) Caramel Custard. In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon.

Place into a large baking pan and reserve. Place ⅓ cup of erythritol, water, and butter into a saucepan over medium heat. Heat until the sauce is golden brown and bubbly. You can have Low Carb (Keto-Friendly) Caramel Custard using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Low Carb (Keto-Friendly) Caramel Custard

Evenly split the sauce between the ramekins. In a mixing bowl, add the remaining. To make a low carb custard pie: First, make a low carb almond flour pie crust. Make the custard the same way as in this recipe but wait to bake it in the oven.

Low Carb (Keto-Friendly) Caramel Custard instructions

Then add the mixture to the pie crust and bake. To make the custard: Combine the eggs, cream cheese, water, sweetener, and caramel extract in a blender or magic bullet and blend until smooth. Place your ramekins in a cookie sheet and place in the oven. Pour hot water up into the cookie sheet until halfway up. Pour in heavy cream and stir until combined.