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Skinny Egg Custard with Honey {Gluten Free}

A skinny version of the usual fat-laden egg custard, that doesn’t compromise the rich, creaminess or taste! Gluten free and lower carb.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
chill time 2 hours
Total Time 2 hours 45 minutes
Servings 2
Calories 203kcal


  • 4 large Egg yolks
  • 1 large egg white
  • 1 cup unsweetened vanilla almond milk
  • 1/2 Cup Baking stevia or erythritol
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1/8 tsp Salt
  • 2 Tbsp Runny honey


  • Preheat oven to 325 degrees F
  • Place 4 ramekins (or whatever you want to bake your custard in) into an oven safe baking dish, and fill it with water so that it covers 3/4 of the ramekin's sides.
  • Take the ramekins out, and place the water-filled baking dish into the oven.
  • Spray the ramekins with cooking spray and set aside.
  • In a blender or food processor, combine the egg yolks, whites, almond milk, stevia, vanilla,nutmeg, cinnamon, salt and honey.
  • Blend on high until everything is well mixed.
  • Pour evenly among the 4 ramekins and place into the water-filled baking dish inside the oven.
  • Bake for 35-38 minutes, until the top feels just set.
  • Turn your oven to high broil, and broil for 2-3 minutes. Keep watch as they burn quickly!
  • Once the custard has a light brown color, take the baking dish out of the water and transfer the ramekins to a wire rack to cool.
  • Once the custard has slightly cooled, place into the fridge for 2 hours to fully chill.
  • Devour!


Serving: 1custard | Calories: 203kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 368mg | Sodium: 352mg | Potassium: 63mg | Sugar: 17g | Vitamin A: 490IU | Calcium: 194mg | Iron: 0.9mg