Meyer Lemon Keto Custard

keto custard

5 from 1 reviews

A good custard is key to any ketogenic dessert. Eggs and heavy cream are cooked slowly to form a creamy custard, while sweet Meyer lemon and vanilla make it taste like spring.



  • 4 large free-range egg yolks
  • 1/2 cup melted butter, unsalted
  • 3 tbsp freshly-squeezed Meyer lemon juice
  • 2 tbsp sugar-free vanilla bean sweetener
  • 1 tsp fresh-grated Meyer lemon zest
  • 1 cup of heavy whipping cream


  1. In a single serve blender, combine all ingredients and blend to mix thoroughly.
  2. Transfer the mixture to a small saucepan and heat it over medium-low heat, stirring frequently, until thick, about 15 minutes.
  3. Pour the custard into four ramekins or small mason jars. Sprinkle the custard with fresh-grated lemon zest on top (or homemade whipped cream!).
  4. Cover the jars with plastic wrap and refrigerate for 3 hours.
  5. Enjoy!


Note: Custard needs to be cooked slowly and whisked or stirred constantly, or it will curdle because it’s made of eggs. If you have a double boiler, use that. If you don’t, stir, stir, and stir some more. If the recipe does curdle, you can blend the mixture, strain it through cheesecloth, and chill it, but it won’t have the exact same texture. It’ll be tasty either way.


Keywords: Keto Custard