Low Carb 3-Ingredient Baked Egg Custard

Preparation: Preheat your oven to 325°F (165°C).
Mix: In a medium bowl, whisk the eggs and sugar substitute until smooth. Gradually whisk in the heavy cream and a splash of vanilla extract if desired.
Pour: Divide the mixture evenly between individual baking tins or a single large baking dish.
Water Bath (Optional): For the silkiest results, place the tins in a larger baking pan and fill the pan with hot water halfway up the sides of the tins.
Bake: Bake for 35–45 minutes. The custard should be set around the edges but still have a slight “jiggle” in the center.
Cool: Remove from the oven and let cool slightly before serving or refrigerating.

Savory Contrast: Serve after a robust meal like Slow Cooker 4-Ingredient Ham Hocks and Pinto Beans or Slow Cooker 3-Ingredient BBQ Country Style Ribs.
Lighter Fare: This custard is a perfect follow-up to a fresh Avocado and Spinach Egg Salad.
Tropical Theme: Pair with the Slow Cooker Pineapple Pork for a meal with contrasting sweet and savory notes.
Fruit Topping: Top with a few fresh berries or a spoonful of sugar-free jam to add a bright, acidic pop to the rich custard.