You’ll love how simple it is to make this delicious dessert recipe. This dense, creamy custard was inspired by the warm, rich flavors of cinnamon buns fresh from the oven.

Yield: 6 Servings


  • 4 large eggs
  • 11 oz very soft cream cheese
  • 1/2 cup water
  • 1/4 cup + 1 tsp. of natural, non-GMO granular erythritol, or to taste*
  • 1 tbsp. pure vanilla extract*
  • 1/2 tsp. ground cinnamon*

*Note: For strict carnivores, the sweetener, vanilla, and cinnamon are optional. Without them you will still have a nice custard, but the taste will change depending on which ingredients you remove.


  1. Preheat the oven to 325° F.
  2. Starting with the eggs and water, place all of the ingredients into a blender.
  3. Blend until smooth, scraping down the sides as necessary.
  4. Pour the mixture into an ungreased baking dish. I used a 7 cup glass dish.
  5. Place the baking dish into a cake pan. Add water to the cake pan, until the water is about half way up the inside of the cake pan. Do not get any water in the custard.
  6. Place the whole thing into the center of your preheated oven, and bake for 60-70 minutes, or until the custard is golden brown on top and has set completely.
  7. Place the finished custard on a wire rack to cool for about 1/2 hour, or until it is cool enough to handle.
  8. This dessert may be served warm or chilled.
  9. Top with fresh whipped cream, if desired.
  10. Store any leftovers, covered, in the refrigerator.
3 Net Carbs Per Serving

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