Thick creamy vanilla custard - the real stuff made from scratch but without any flour or sugar!
Real Custard with no added sugar in a jug

Custard (the real stuff but sugar free!)

You can buy NAS (no added sugar) custard powders which some may tolerate in small amounts when well-paired. However for those that want proper custard that is much more tolerable, you could try this recipe for a low carb homemade REAL custard! This recipe is based on Delia Smith’s recipe for custard, but tweaked to remove the carbs.

If you want thicker custard which is better for making a trifle with, then double cream should be used. However if you would like more of a pouring custard, then use single cream instead.


Real Custard with no added sugar in a jug


Thick creamy vanilla custard - the real stuff made from scratch but without any flour or sugar!
4 from 4 votes
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Course: Desserts, Sauces
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: custard
Free or Subscription Recipe: Free Recipe
Free from: coconut, gluten, nuts
Calories: 2401kcal
Author: Jo Paterson


  • 600 ml cream double or single
  • 6 large egg yolks
  • 1 whole vanilla pod split lengthways (or 1 tsp vanilla extract)
  • xylitol or erythritol sweetener to taste


  • Prepare the vanilla pod by splitting in half lengthways and scraping a knife along the inside to remove the seeds
  • Add the cream, vanilla seeds and split vanilla pod to a saucepan
  • Whisk the egg yolks together in a bowl and set aside
  • On a low heat, bring the cream to a gentle simmer. The cream should only be just simmering and not boiling or this will cause the eggs to scramble in the next step
  • Carefully add the warm cream to the eggs very slowly in small amounts, whisking with a balloon whisk constantly. Continue mixing until all the cream is added and the mixture goes golden yellow and smooth
  • Return the mixture to the saucepan and continue whisking on a very low heat until thickened. The custard should be thick enough to coat the back of a spoon. Remove the vanilla pod and add sweetener to taste


You do not have to use any sweeteners in this recipe if you do not wish to, however this means that the only sweetness comes from the cream and vanilla (which for a majority is not going to be sweet enough if wanting to make a typical sweet custard).
The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Total Sweet xylitol natural sweetener packaging
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions may find that xylitol can trigger their symptoms.  The brand of erythritol I use is NKD Living powdered erythritol. 
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Nutritional info. is based on the whole amount made


Calories: 2401kcal | Carbohydrates: 21g | Protein: 28g | Fat: 249g | of which saturates: 148g | of which sugars: 1g