Citrus-Honey Low-Carb Custard
If you’re looking for a dessert that’s both indulgent and healthy, this low-carb citrus-honey custard is the perfect choice. I made this with simple, wholesome ingredients, it’s light, creamy, and bursting with fresh citrus flavor. Plus, it’s incredibly easy to prepare, making it a great option for both beginner and experienced home cooks.
I may be strange, but egg custard has always been one of my favorite desserts even before I went to a low-carb lifestyle. When my son requested a simple egg, honey, and milk dessert for his birthday, I came up with this wonderful recipe. We had a birthday party for him and I served this recipe with fresh berries on the side. I thought that some people would think this was a weird dessert so they wouldn’t try it. I was wrong! It was light and satisfied the sweet tooth for all of us. No one seemed to miss birthday cake. You have to try this Citrus-Honey Low-Carb Custard!
Why You’ll Love This Custard
- Low in Carbs, High in Flavor – Unlike traditional custards loaded with sugar, this recipe uses honey in moderation, keeping the carb count lower while adding natural sweetness.
- Simple Ingredients – Eggs, milk, honey, and fresh citrus are all you need for this delightful treat.
- Easy to Make – No fancy equipment or complicated steps—just mix, bake, and enjoy.
- Naturally Gluten-Free – A great option for those avoiding gluten without sacrificing taste.
- Refreshing and Light – The lemon or orange zest adds a refreshing twist, making it perfect for any time of the year.
Citrus-Honey Low-Carb Custard
Ingredients
- 4 large eggs
- 2 cups whole milk or almond milk
- 3 tbsp raw honey adjust to taste
- 1 tsp vanilla extract
- 1 tbsp fresh lemon or orange zest
- 1 tbsp fresh lemon or orange juice
- ¼ tsp salt
- dash nutmeg
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, whisk the eggs until smooth.
- Add the honey, vanilla, zest, juice, and salt, then whisk until combined.
- Heat the milk in a saucepan over medium-low heat until warm but not boiling.
- Slowly pour the warm milk into the egg mixture while whisking constantly.
- Strain the mixture through a fine mesh sieve (optional for extra smooth texture).
- Pour the custard into ramekins and place them in a baking dish.
- Fill the baking dish with hot water until it reaches halfway up the ramekins.
- Bake for 30–40 minutes, until set but slightly jiggly in the center.
- Let cool, then refrigerate for at least 2 hours before serving.
- Sprinkle the top or each custard lightly with nutmeg.