Servings: 8 slices
Total Time: 45 minutes
Difficulty: Easy
Calories per Serving: ~165
Macros (per slice):
Protein: 12g • Carbs: 3g (net) • Fat: 11g • Fiber: 1g
Intro
If you love classic custard desserts but want something lighter, cleaner, and friendly to your low carb lifestyle, this Keto Custard Cake brings all the comfort with none of the sugar crash. It’s silky, creamy, slightly sweet, and bakes into a soft, melt-in-your-mouth texture that feels like a cross between custard and a delicate sponge.
This Keto Custard Cake stays naturally low carb by using almond flour, sugar-free sweetener, and high-protein dairy. It’s gentle, nourishing, and perfect for anyone balancing keto eating with Weight Watchers or a high-protein routine. Every slice delivers that nostalgic “milk-custard” flavor—but in a way that supports your goals.
If you want a quick, wholesome, macro-friendly baked treat that feels indulgent but stays in your clean eating lane, this keto custard cake is the dessert you’ll keep coming back to.
Look at the Recipe
- Soft, creamy, silky texture that slices beautifully.
- Gentle vanilla sweetness with warm, comforting custard notes.
- Perfect for keto and low-carb eaters thanks to clean, minimal-ingredient baking.
Ingredients Needed
Wet Ingredients
- 4 large eggs
- 1 ½ cups unsweetened almond milk (or low-carb milk alternative)
- ½ cup plain Greek yogurt (high-protein, low carb)
- 2 tsp vanilla extract
Dry Ingredients
- ½ cup almond flour
- ⅓ cup granular monk fruit or erythritol sweetener
- 1 tbsp coconut flour
- 1 tsp baking powder
- Pinch of salt
Optional Toppings (keto-friendly)
- Fresh berries
- Sugar-free powdered sweetener
- Whipped cream (light, sugar-free)
How to Make Our Keto Custard Cake
-
Preheat your oven.
Set the oven to 350°F (175°C). Lightly grease an 8-inch baking dish or line it with parchment for easy lifting. -
Whisk the wet ingredients.
In a large bowl, whisk together the eggs, almond milk, Greek yogurt, and vanilla until the mixture is smooth and creamy. -
Combine the dry ingredients.
In a separate bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt. These low-carb flours help achieve that custard-like texture without density. -
Blend everything together.
Slowly add the dry mixture into the wet ingredients, whisking gently to avoid lumps. The batter will be thinner than a normal cake batter—this is what creates the custard effect. -
Bake.
Pour the batter into the prepared baking dish.
Bake for 35–40 minutes, or until the edges are set and the center jiggles slightly (like a traditional custard).
It will firm up while cooling. -
Cool and serve.
Let the cake cool at least 20 minutes before slicing. This allows the layers to settle into a creamy, custard-like structure.
This keto custard cake is simple, comfort-heavy, and richly satisfying without stepping outside your low carb or Weight Watchers lifestyle.
Storage & Serving Suggestions
Storing:
Keep covered in the fridge for up to 5 days. The texture gets even creamier by day two.
Reheating:
Enjoy chilled or warm gently for 10–15 seconds in the microwave.
Freezing:
Freeze slices individually for up to 2 months. Thaw overnight in the fridge.
Serving Pairings:
- A handful of fresh berries
- Sugar-free caramel drizzle
- Hot decaf coffee or tea for a dessert-style breakfast
Tips & FAQs
Why is my custard cake soft in the middle?
It should be! Custard desserts naturally have a gentle jiggle. Overbaking can make it rubbery.
Can I use heavy cream instead of almond milk?
Yes—this makes it richer and even more keto-friendly. Reduce Greek yogurt by 2 tablespoons.
What sweetener works best?
Monk fruit erythritol blends work beautifully because they bake cleanly and don’t crystallize.
Can I add flavor variations?
Absolutely. Add lemon zest, cinnamon, nutmeg, or sugar-free coconut extract.
Is this Weight Watchers friendly?
Yes. This cake uses lean dairy, low-carb ingredients, and controlled sweetener, making portions easy to fit into daily points.
