Keto Creme Brulee

If you like a silky-creamy dessert, this 4 ingredient keto creme brulee will blow you away! My version is not only sugar-free, but also dairy-free. It has a wonderfully crispy caramelised "sugar" topping. Plus, it is only 5.5g net carbs per portion.

Crème brûlée is one of those classic French dessert recipes that are just magical. I love that moment when my spoon breaks that crunchy "sugar" layer!

I have been making this low carb creme brulee for many years. Basically, it is my sugar free custard recipe with a caramelised sweetener topping. My whole family loves it and I am certain you'll enjoy it too.

The combination of fluffy creaminess and the crisp candied caramel topping is simply irresistible!

Ingredients

You only need 4 ingredients to make this easy treat:

Coconut cream - This is the firm part of a can of coconut milk. Sainsbury’s own coconut cream worked well for me. It is similar to the Aroy D brand in the US.

Egg yolks - I used the yolks from large eggs. Save the egg whites to make an egg white omelette!

Vanilla - The secret ingredient of the recipe is fresh vanilla bean. It gives the dessert the characteristic black flecks and really takes the flavour to the next level. You can replace it with a quality vanilla extract.

Sweetener - I used 2 different sweeteners. For the creme, I chose a powdered erythritol monk fruit sweetener blend. For the topping, I chose a golden erythritol monk fruit sweetener. Using an erythritol sweetener makes the sugar coating nice and crispy.

See the recipe card for full information on ingredients and quantities.

Instructions

Here are the basic steps to make a keto creme brulee. For detailed instructions, scroll down to the recipe card.

Equipment

You will need either 5 x 5-ounce ramekins, 6 x 4-ounce ramekins or 4 x 6-ounce ramekins. I think the 5-ounce ramekins are the perfect size. Place them into a large casserole dish.

Method

STEP 1

Split the vanilla bean in half and scrape out the seeds. Place the seeds to one side.

STEP 2

Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream starts to simmer and the first bubbles appear. Do not boil! Remove from heat and let it cool for about 15 minutes.

Note: If you are using vanilla extract instead of the vanilla bean, add it now.

STEP 3

Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double in size.

Slowly add the lukewarm coconut cream to the egg yolk mixture, whisking with a balloon whisk  continuously.

Now heat the oven to 325F / 170C.

STEP 4

Pour the mix into ramekins. Fill them just over ¾ full. Place the ramekins into a baking dish.

Fill the casserole with boiled water that should reach ⅓ - ½ halfway up the sides of the ramekins. The hot water helps the creme brûlées bake evenly and prevents splitting.

STEP 5

Bake the creme brulees in the oven for about 40 minutes until the top is golden and the centre retains a bit of a jiggle.

Remove from the oven and cool to room temperature, then chill in the fridge for a couple of hours or overnight.

STEP 6

Before serving, sprinkle the keto creme brulee with granulated erythritol and torch using a culinary kitchen torch until the low-carb sugar substitute bubbles and goes brown. Allow to cool at room temperature to harden, or you can place them back in the fridge.

Variations

Add 1 teaspoon of Brandy or Grand Marnier for a grown-up version of this recipe!

Recipe FAQs

Storage

Cover the ramekins with clingdilm and store them in the fridge for up to 3 days. Not suitable for freezing.

More Creamy Keto Dessert Recipes

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Recipe

Keto Creme Brulee

Katrin Nürnberger

from Sugar Free Londoner

Light, airy and silky-smooth! This keto creme brulee is a dairy free, incredibly delicious take on the classic French dessert. I used fresh vanilla bean to take this recipe to the next level. But it also tastes yum with vanilla extract.

5 from 8 votes

Print Recipe Pin Recipe Rate

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine British, French

Servings 5

Calories 376 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Equipment

• 5 x 5-ounce ramekins (alternatively, 6 x 4-ounce ramekins or 4 x 6-ounce ramekins)

Ingredients

  

1x2x3x

• ▢ 2 cups / 500 ml coconut cream
• ▢ 5 egg yolks large
• ▢ ⅓ cup / 40g powdered erythritol
• ▢ 1 vanilla bean pods or 2 teaspoon vanilla extract

For Torching

• ▢ 2 tbsp Golden erythritol

Instructions

 

• Split the vanilla bean in half and scrape out the seeds. Place the seeds to one side.
• Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream starts to simmer and the first bubbles appear. Do not boil! Take off the heat and let it cool for about 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
• Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double the size.
• Slowly add the (lukewarm) coconut cream to the egg yolk mix, whisking with a balloon whisk continuously.
• Heat the oven to 325F / 160C.
• Pour the creme brûlée mix into ramekins (just over ¾ full) and place the ramekins into a casserole dish. Fill the casserole with boiled water that should reach ⅓ - ½ half-way up the ramekins. This helps the creme brûlées bake evenly and prevents splitting.
• Bake for about 40 minutes until the top is golden and the centre retains a bit of a jiggle. They will firm up as they cool.
• Remove from the oven and cool to room temperature, then chill in the fridge for a couple of hours or overnight. Sprinkle with erythritol and torch using a blow torch until the low carb sugar substitute bubbles and goes brown. (Alternatively, place under the grill / broiler until browned.) Allow to cool at room temperature to harden, or you can place them back in the fridge.

Notes

Net Carbs: 4.9g  

Storage: Fridge for up to 3 days, covered

The recipe makes 5 portions if you use 5 ounce ramekins or cups. I made this batch with 6-ounce cups and found my portion to be VERY FILLING. Use smaller ramekins if you can.  

Add 1 teaspoon of Brandy or Grand Marnier for a grown-up version of this recipe!

 

Nutrition

Calories: 376kcalTotal Carbohydrates: 7gProtein: 6.2gFat: 37.8gSaturated Fat: 31.1gFiber: 2.1gSugar: 0.1g

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