Keto Creme Brulee

My 4 ingredient keto creme brulee is a creamy vanilla custard with a crispy caramelised "sugar" topping. This easy yet elegant classic dessert has only 5.5g net carbs per portion.

Crème brûlée is one of those 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. The combination of fluffy creaminess and the crisp candied shell is quite irresistible!

My version is dairy-free, but you can use regular cream as well.

Also, there's no need to use a kitchen torch. I'll show you how to get that topping crisp by using the broiler. It's really simple.

Jump to:

• Ingredients
• Instructions
• Variations
• Recipe FAQs
• Storage
• More Creamy Keto Dessert Recipes
• Recipe

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. Or, use heavy cream.
• 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 flavor to the next level. You can replace it with a quality vanilla extract.
• Sweetener - I used 2 different sweeteners. For the custard, I chose a powdered erythritol monk fruit sweetener. For the topping, I chose a golden erythritol sweetener.

I recommend a brown or golden granulated erythritol to create the caramelized topping. Examples are Lakanto Gold (which is what I used), Sukrin Gold or Swerve Brown.
Erythritol doesn't brown like normal sugar but it does set hard to give you that nice crunchy shell. That's why a golden erythritol is perfect. You get the "browned sugar" look and the crisp shell!
It's the only keto sweetener type that can do this.

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 Needed

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.

STEP 2

Heat the coconut cream (or heavy cream) and the vanilla bean pod in a saucepan over a medium heat. Wait until the cream starts to simmer and the first bubbles appear. Do not boil!

STEP 3

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

Slowly add the lukewarm coconut cream to the egg yolk mixture, whisking continuously.

STEP 4

Pour the mix into ramekins. Fill the casserole with boiled water that reaches halfway up the ramekin sides. (The hot water helps the custard bake evenly and prevents splitting.)

STEP 5

Bake the custard in the preheated oven until the top is golden and the centre retains a jiggle. Cool to room temperature, then chill in the fridge for a couple of hours or ideally overnight.

STEP 6

Before serving, sprinkle the tops with granulated erythritol. Heat the sweetener with a kitchen torch until it melts and bubbles. 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 to the custard mix for grown-up keto creme brûlées!

Recipe FAQs

Storage

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

More Creamy Keto Dessert Recipes

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