Baked Cinnamon Egg Custard (Atkins Diet Phase 2) |

Our creamy egg custard is made with fresh eggs and heavy cream, a touch of cinnamon, and just the right amount of sugar. Perfect by itself or served with berries, our egg custard smothered in maple syrup makes a great brunch dessert – warm or chilled.

Yields: 6 servings

Notes: Each serving: 3.9 g Net Carbs (32.5 g Fat, 4.6 g Protein)

Related: Egg Over-Easy Recipe for Beginners in Under 5 Minutes


  • 2 eggs
  • 2 egg yolks
  • 1/8 tsp salt
  • 1/3 cup granulated sweetener
  • 2 cups heavy cream
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 6 pcs (7-oz) ramekins


  1. Fill a baking pan with water and preheat in the oven to 300°F/150°C.
  2. Whisk eggs, egg yolks, sweetener, and salt in a large bowl until slightly thickened.
  3. Combine heavy cream and cinnamon in a saucepan and whisk over medium heat until just heated through. Remove from heat.
  4. Gradually add the hot cream mixture to the egg mixture while whisking constantly, then stir in the vanilla extract.
  5. Pour the mixture equally into the ramekins, until about 2/3 full.
  6. Arrange the ramekin in a baking pan and bake in the preheated oven with a water bath for about 30-35 minutes, until custard is still slightly loose in the center.
  7. Off the heat and let them stay in the oven for another 10 minutes.
  8. Serve warm or chilled.