Just 3 simple ingredients and a whole lot of comfort. Grandpa used to make this warm, sweet treat whenever the pantry was running low, and somehow it always tasted like a special dessert.

This simple low-carb baked egg custard is the kind of comforting dish my grandpa would make when ingredients were scarce. With just three basics—eggs, cream, and a bit of sweetener—it turns into something surprisingly satisfying. As it bakes, it forms a silky, light-yellow custard with gently golden edges, finished with a hint of nutmeg that fills the kitchen with warmth. It’s not elaborate, just a dependable dessert that always feels right.

Serve it straight from the oven while it’s soft and delicate, or refrigerate it for a firmer, more pudding-like consistency. It’s perfect on its own in small foil trays, though you can easily elevate it with a few berries or a spoonful of whipped cream without adding many carbs. Pair it with coffee or tea, and it becomes a cozy little ritual—especially on chilly evenings.

3-Ingredient Baked Egg Custard

Ingredients

• 4 large eggs
• 2 cups heavy whipping cream
• 1/3 cup granular low-carb sweetener (such as erythritol or monk fruit blend), plus extra if needed
• Ground nutmeg, for optional topping

Directions

1. Preheat your oven to 325°F (165°C). Set two small foil trays (around 5×7 inches) on a rimmed baking sheet.

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