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This keto creme brulee recipe is unbelievably smooth & creamy and it has a caramelized "sugar" top that just melts in your mouth. Honestly, it's every bit as divine as the kind you'd get at a high-end restaurant, but the difference is that this keto friendly creme brulee is completely sugar free, and has under 1 NET CARB per serving!
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THE BEST KETO CREME BRULEE
Now, I don't know about you, but when it comes to fancy desserts, the number one thing that comes to my mind is creme brulee. I mean, what could be more luxurious than rich French custard with a crispy caramelized sugar top?
And if you thought that you couldn't make creme brulee at home - much less have it on the keto diet - prepare to have your mind blown.
Believe it or not, this keto creme brulee recipe is incredibly easy to make with just 4 ingredients, and it's totally low carb and sugar free!
Honestly, it's so good that even my family and friends who aren't on keto can't tell the difference between this and the "real" thing.
But there is a big difference, and that is this keto low carb version has under 1 NET CARB per serving! And it's pretty crazy considering how delicious it tastes.
INGREDIENTS
As I mentioned, you only needa few keto friendly ingredients to make this dreamy dessert.
Here'severything you'll need to make the keto custard:
- Just Over 1 ½ Cups Heavy Cream
- 4 Egg Yolks
- ¼ Cup Granulated Erythritol
- 1 Vanilla Bean
And for theburnt "sugar" top:
- ¼ Cup Granulated Erythritol
This keto creme brulee is an elegant and effortless low carb French dessert you don't want to miss! So make sure to pick up any of the ingredients you're missing.
And you can put the heavy cream to good use by making this Keto Chocolate Mousse next!
MAKING SUGAR FREE CREME BRULEE
Creme brulee is traditionally high in sugar, so we'll be using a keto friendly sweetener to make this deliciousness sugar free.
The best keto sweetener I've found for this sugar free creme brulee recipe is granulated erythritol. It adds the perfect amount of sweetness and caramelizes just like regular sugar. And my go-to is Granular Swervesince it taste exactly like sugar with the same sweetness level, along with0 sugarsand0 calories.
That said, you can use other brands likeLakanto's Classic Monk Fruit Sweetener- this monk fruit sweetener is another one that will work really well in this keto dessert.
HOW TO MAKE KETO CREME BRULEE
Ok, so, making creme brulee keto friendly might seem intimidating since it's such an elegant dessert. But it's actually a lot simpler than it seems!
You can break this recipe into three basic steps: making the keto custard, baking the creme brulee, and finishing the top.
All told, this recipe only takes 20 minutes to prepare, and then just an hour to bake. So get your ingredients out, and let's get going!
STEP 1: MAKING THE KETO CUSTARD
First, use a sharp knife to open the vanilla bean lengthwise. Then use the back of the knife to gently scrape the vanilla beans out from the pod.
Next, take out a pot and combine the heavy cream, egg yolks, vanilla, and a quarter cup of granulated Swerve.
Now, cook the custard on medium heatfor around10-15 minuteswith some occasional stirring.
At about the 10-minute mark, coat the back of a wooden spoon with the custard and make a line through it with your finger. If the line on the back of the spoon stays visible, the custard is thick enough. But if the custard quickly fills in the gap, it's too runny and needs a little more time to cook.
Also, in the meantime of the custard cooking, preheat the oven to 400 degrees Fahrenheit (200°C).
STEP 2: BAKING THE CREME BRULEE
Once the keto custard is ready, pour it into individual ramekins. And, just so you know, this recipe makes enough for 4 small ramekins or 2 medium-sized ones.
Anyway, once the ramekins are filled, place them in a baking dish filled with water - the water level should reach half of the height of the ramekins.
Bake for1 hourat400ºF (200°C)or until the custard has fully set.
Now you can do the next step from here for warm creme brulees or cool them for a few hours (or overnight) in the refrigerator for chilled creme brulees with a firmer texture.
STEP 3: CARAMELIZING THE TOP
Alright, here comes the really fun part - caramelizing the sugary top.
You can either do this step before bringing the creme brulees out or if you want to get fancy with it, do it right at the table as you serve them!
Once the creme brulees are baked, sprinkle a layer of granulated Swerve on top of each one.
Then, use a blow torch to gently burn the sugar until you get a crispy golden-brown crust.
Finally, serve and enjoy!
CARAMELIZING CREME BRULEE IN OVEN
If you don't have a blow torch, you can finish the top off by broiling the creme brulee in the oven.
After the creme brulees bake, transfer them to a baking sheet and put it on the oven rack directly under the broiler.
Then broil on high until the top of the creme brulee turns golden brown. And make sure to keep a close eye on them, checking frequently - it will only take a minute or so to caramelize.
Once they're done, serve and enjoy!
MAKING INSTANT POT CREME BRULEE
Now, if you have a steamer basket that you can use in an Instant Pot, you've got another great method for making keto creme brulee!
First, add about a cup of water to the bottom of the Instant Pot and put the steamer basket in it. Then, cover each of the ramekins with aluminum foil and arrange them on the steamer basket.
Next, seal the lid on the Instant Pot and set it to cook at high pressure for 7 minutes or low pressure for 10 minutes.
When the time is up, let it naturally release pressure for about 15 minutes.
Then, follow the rest of the steps to blow torch or broil the tops.
HOW TO STORE KETO CREME BRULEE
If you plan to save some of this keto creme brulee for later, it's best to skip torching them until you're about to serve them.
Otherwise, the caramelized top will soften, and it won't have the same crunchy, crackly texture. It will still be delicious, though!
To store the baked keto custard, wrap the ramekins tightly with plastic wrap and refrigerate forup to 4 daysor freeze for up to1 month.
When you're ready to serve them, just torch the top (no need to warm them up) to finish! If you're starting from frozen, thaw them in the fridge overnight before torching.
WRAPPING IT ALL UP
Well, that is how to make creme brulee keto friendly!
You don't have to go to a fancy restaurant and spend a bunch of money to indulge in this decadent French dessert.
This keto creme brulee is a sugar free version with under 1 NET CARB that is just as satisfying and tasty as the regular kind.
So next time you have a special occasion, want to impress your significant other, or treat your family, you know what keto dessert recipe to make.
I hope you enjoy this low carb keto creme brulee as much as I do. If you try it, be sure to let me know in the comments what you think!
EASY KETO DESSERTS
If you're looking for some more delicious and easy keto desserts, we have some pretty awesome ones on the blog that you have to try!
Check out these low carb, gluten free, and sugar free recipes:
- Keto Cupcakes
- Keto Brownies
- Keto Chocolate Cake
- Keto Funnel Cakes
- Keto Reese's Pie
- Keto Lemon Bars
- Keto Bread Pudding
Oh, and you'll find plenty more keto dessert recipes just like these on our Youtube channel too.
Keto Creme Brulee | Low Carb, Gluten Free, & Sugar Free
This keto creme brulee recipe is unbelievably smooth & creamy and it has a caramelized "sugar" top that just melts in your mouth. Honestly, it's every bit as divine as the kind you'd get at a high-end restaurant, but the difference is that this keto friendly creme brulee is completely sugar free, and has under 1 NET CARB per serving!
- Author: Joe Duff
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 small ramekins 1x
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low carb
Ingredients
Scale
Keto Custard:
Just Over 1 ½ Cups (400 ml.) Heavy Cream
4 Egg Yolks
¼ Cup (50g) Granulated Erythritol
1 Vanilla Bean
Burnt "Sugar" Top:
¼ Cup (50g) Granulated Erythritol
Instructions
- Open the Vanilla bean in half lengthwise with a knife and gently remove the seeds.
- In a pot, cook heavy cream, egg yolks, vanilla, and erythritol at medium heat for 10-15 minutes - stirring occasionally- or until you can mark your finger in the back of a wooden spoon.
- Preheat the oven to 400ºF (200°C).
- Transfer the custard mixture to individual ramekins (either 2 medium or 4 small).
- Place the ramekins in a baking tray filled with water (water should reach the middle of each ramekin).
- Bake for 1 hour.
- Sprinkle granulated erythritol on top and burn it with a blow torch until fully caramelized.
- If you don't have a blow torch - transfer to a baking sheet and put it directly under the broiler. Broil on high until the top turns golden brown (it will only take a minute or so).
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 ramekin
- Calories: 325
- Fat: 31.5
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 2.75
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