High-Protein Fail-Proof Egg Custard Bars
Silky, creamy egg custard bars that set perfectly every time — low-carb, sugar-free, and ready in 45 minutes
These high-protein fail-proof egg custard bars are smooth, creamy, and lightly sweet with a golden top. Eggs, cream, and a touch of protein powder create a tender custard that slices cleanly once chilled. Every bar delivers 10 g of protein and only 2 g net carbs.
Low-carb, sugar-free, and perfect for a make-ahead breakfast or dessert.
Bake: 35 min
Why you’ll love these bars
- 10g protein per bar — a high-protein treat
- Only 2g net carbs and fully sugar-free
- Silky, creamy texture that sets perfectly
- Ready in about 45 minutes
- No complicated water bath required
- Great for meal prep or a simple dessert
Health notes
- High protein: Eggs and optional protein powder boost every bar.
- Low carb: No flour or sugar — just eggs, cream, and sweetener.
- Sugar-free: Powdered sweetener keeps the carbs low.
- Simple: Whisk, pour, and bake.
Key element — gentle bake
Bake at a moderate temperature until the center is just set. Overbaking causes cracks and a rubbery texture.
New High Protein Recipes
High-Protein Fail-Proof Egg Custard Bars
- Prep10 min
- Total10 min
- Servings9 servings
- Calories130 kcal
Ingredients
Instructions
- Preheat and prep. Preheat oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish or line it with parchment.
- Whisk the custard. In a large bowl, whisk the eggs until smooth. Add the cream, powdered sweetener, protein powder (if using), vanilla, and salt. Whisk until completely combined and no lumps remain.
- Pour and bake. Pour the mixture into the prepared dish. Sprinkle a light dusting of cinnamon on top if desired. Bake 30–40 minutes until the center is just set and a knife inserted near the center comes out mostly clean.
- Cool and chill. Cool the custard in the pan for 20–30 minutes, then refrigerate at least 1–2 hours (or overnight) until fully firm. Slice into 9 bars and serve.
Notes & Tips
- Whisk thoroughly so the protein powder dissolves completely.
- Don’t overbake — the center should still have a slight jiggle when you remove it.
- Chilling is essential for clean slices and the best texture.
- A warm knife makes the neatest cuts.
- These keep well in the refrigerator for several days.
Variations & serving ideas
- Higher protein: Add an extra half scoop of protein powder.
- Dairy-free: Use full-fat coconut milk instead of cream.
- Flavor variations: Add lemon zest, almond extract, or a pinch of cinnamon.
- No protein powder: The bars still set; protein will simply be lower.
- Vanilla bean: Use vanilla bean paste or the seeds of half a vanilla bean for deeper flavor.
- Cinnamon sugar top: Mix a little powdered sweetener with cinnamon and sprinkle on top before baking.
- Lemon custard: Add 1–2 tsp lemon zest and a drop of lemon extract.
- Individual ramekins: Pour into ramekins and bake 20–25 minutes for single servings.
Storage
- Refrigerator: Up to 5 days (Keep covered)
- Freezer: Up to 1 month (Wrap individual bars; thaw in the refrigerator)
- Room temperature: Not recommended (Best kept chilled)
Nutrition Facts
Per serving · makes 9 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 130 kcal |
| Total fat | 9 g |
| Sodium | 90 mg |
| Total carbohydrate | 2 g |
| Fibre | 0 g |
| Protein | 10 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these bars keto-friendly?
Yes. At only 2g net carbs per bar they fit easily into most keto and low-carb plans.
Why did my custard crack?
It was likely overbaked or the oven was too hot. Bake at 325°F and pull it when the center is just set.
Can I skip the protein powder?
Yes. The bars will still set; the protein per bar will simply be lower.
Do I need a water bath?
No. This recipe is designed to work without a water bath for simplicity and consistent results.
How do I get clean slices?
Chill the custard fully, then use a warm, sharp knife and wipe it between cuts.
Can I make them ahead?
Yes. These are ideal made the day before. Keep covered in the refrigerator until ready to serve.
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