Creamy LCHF vanilla custard made in your thermomix, keto, banting low carb healthy fat and primal, diabetic friendly, sugar free additive free!

Keto Custard


Prep Time
Cook Time


30g xylitol or natvia
4 egg yolks
¼ tsp ground vanilla bean (or 1 scraped vanilla bean or 2 tsp vanilla essence)
400g whipping/pouring cream
1 tsp xanthan gum (or 1 Tbs gelatin)


Optional flavours

chocolate -1 tsp raw cacoa

citrus -1/2 tsp lemon or orange zest

jaffa - both of the above


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Incredible keto custard, thermomix and non-thermomix methods, this is the best low carb custard on the web!
Course: Sweet


Optional flavours

  • chocolate -1 tsp raw cacoa
  • citrus -1/2 tsp lemon or orange zest
  • jaffa - both of the above


  • Place all ingredients for the custard in, cook 6 minutes / 80 degrees / speed 3 / mc on

Non-thermo instructions

  • In a heatproof bowl, whisk the sweetener, egg yolks, vanilla and xanthan gum together until pale
  • In a heavy saucepan, bring the cream to the boil
  • Carefully pour 1/3 of the cream onto the yolk mixture, whisking while you pour, then continue with the remainder
  • Tip it back into the pot and return to the stove, whisking until it you get the first bubble, remove from the heat and continue stirring for 1 minute
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10 comments on “Keto Custard

Megan says:

5 stars
This was the first keto dessert I ever tried and it was so nice that I knew I could do keto and not feel like I was missing out

Jenny Beckedorf says:

5 stars

Thermo Foodie and The Chef says:

Thank you, we think so too!

Mel says:

This is a constant in my kitchen, I use cocoa to make it choc custard. It’s my replacement for choc vigeur yoghurt as my afternoon treat. I team it with berry and chia jam from your other recipe, if this is keto, then this is life 🙂

Thermo Foodie and The Chef says:

Thank you so much! We’re thrilled that you love this recipe 🙂

Di says:

5 stars
My kids love this too…so I hide it!
Will it still work with whole eggs instead?

Thermo Foodie and The Chef says:

Oh thats so great to hear! It will, however only cook it to 70C and if serving warm you might find it has a bit of an ‘eggy’ aroma, to combat this you can add a little lemon zest of a drop of edible lemon essential oil to the recipe

S says:

5 stars
How long will this last in the fridge ? Can it be frozen ?

Thermo Foodie and The Chef says:

5 days refrigerated and yes it can be frozen, however we recommend eating it as a semifredo instead of fully defrosted as you might get a bit of water separation, so eat semifredo or give it a good mix/whip if defrosting fully. Sorry for the delayed reply! -Chef

Anne C says:

That was great. The best I’ve made and I’ll do it again. This Christmas trifle will be spectacular. Thanks

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