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. This makes the vanilla custard lighter than the classic recipe, yet just as delicious. I used erythritol for the ultimate in crisp creme brulee top! 5.5g net carbs per portion.
Crème brûlée is one of those classic dessert recipes that are just magical. I love that moment when my spoon breaks that crunchy “sugar” layer!
Because I’m watching my fat intake, I decided to swap out the dairy cream with coconut cream.
Apart from the fact that dairy does not agree with everyone’s tummies, double cream (that’s heavy cream in the US) contains 47.5g fat per 100g, while coconut cream comes in at 21.8 grams of fat. Coconut cream is higher in carbs (4.5 grams versus 2.6 grams for the cream), but it is still perfectly low carb.
I find that the coconut cream creates a creamy and airy-fluffy texture in this pud. Also, it does not coat the mouth with that fatty taste dairy cream can leave.
The secret ingredient of the recipe is fresh vanilla bean, which not only takes the flavour to the next level, but also masks the coconut taste really well.
And of course, the OTHER best thing about creme brûlée is the crispy sugar layer. In this case, we’re using erythritol – you’ll be pleasantly surprised how well it works! It crisps up nicely (more details about this further down in the post).
How to make Keto Creme Brulee – step by step:
1.) Get your ingredients ready! Coconut cream – the firm part of a can of coconut milk -, egg yolks, sweetener and a vanilla pod.
2.) Split the vanilla bean in half and scrape out the seeds. Place the seeds to one side.
3.) 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. (If you are using vanilla extract instead of the vanilla bean, add it now.)
4.) 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 mixture, whisking with a balloon whisk continuously.
Now heat the oven to 325F / 170C / 150 fan.
5.) Pour the mix into ramekins (just over 3/4 full) and place the ramekins into a baking dish. I used 200ml glass ones, but 5 x 5 ounce ramekins would be even better as your portions would be the perfect size (my portions were a little on the large side).
Fill the casserole with boiled water that should reach 1/3 – 1/2 halfway up the sides of the ramekins. The hot water 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.
Last, sprinkle your keto creme brulee with granulated erythritol and torch using a blow torch until the low carb sugar substitute bubbles and goes brown. Allow to cool at room temperature to harden, or you can place back in the fridge.
The Caramelized Topping
I have used granulated erythritol to create the caramelized topping. A golden variety works particularly well here, such as Lakanto Golden or Sukrin Gold.
Erythritol doesn’t brown quite as much as normal sugar but it does set hard to give you that nice crunchy shell.
You can also use another sugar alternative such as Swerve. I don’t recommend that you use allulose for either the vanilla custard or the top. I tried and it makes the custard too soft and the burnt sugar layer does not re-crystallize well after melting. Allulose is perfect anywhere you need a soft result – such as my keto caramel.
It’s easiest to use a culinary kitchen torch. But if you don’t have one, you can also melt the erythritol by placing the ramekins under the grill / broiler for a couple of minutes. Be sure you chill the custard well beforehand and keep a close eye on your keto creme brulee so they don’t end up burning!
Want to give the burnt sugar top a miss? Top with a dash of cinnamon or nutmeg and you’ve got yourself a delicious Dairy Free Sugar Free Custard!
The Coconut Cream
Sainsbury’s own coconut cream worked well for me and I think Aroy D is similar if you’re in the US so you could try that.
If you cannot source coconut cream, simply use a can of coconut milk and place it in the fridge so that the firm and the liquid parts separate. Scoop out the cream and reserve the water for mixing into curries or use in smoothies or your morning yoghurt.
And last but not least, if you love your dairy cream, go ahead and use it instead! Go for double / heavy cream.
Try these creamy keto recipes:
Tried this recipe? Give it a star rating below!
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Keto Creme Brulee
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Equipment
- 5 x 5-ounce ramekins (alternatively, 6 x 4-ounce ramekins or 4 x 6-ounce ramekins)
Ingredients
- 2 cups / 500 ml coconut cream
- 5 egg yolks large
- 1/3 cup / 40g powdered erythritol (So Nourished)
- 1 vanilla bean pods or 2 tsp 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 3/4 full) and place the ramekins into a casserole dish. Fill the casserole with boiled water that should reach 1/3 - 1/2 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
Nutrition
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John-Mark says
I’m confused. Usually, I subtract the fiber from the carbs to get net carbs, but the nutritional analysis says that there’s more grams of fiber than grams of carbohydrate, so how do I get to the 5.5g Net Carbs? What am I missing?
Katrin Nürnberger says
It was a typo! Thanks for pointing it out. All fixed now 🙂
Alicia Rule says
Do you need to use golden sweetener for the top or can you use plain Erythritol?
Katrin Nürnberger says
Plain and golden both works!
Ruth Heller says
Hi Katrin,
5 stars for this amazing, heavenly tasting dessert. For me it is worth 10 stars.
Johnna Elaine Duke says
Made this yesterday and it was absolutely delicious!
Katrin Nürnberger says
Wonderful! Glad it hit the spot 🙂
Francisco says
Katrin,
Your recipies are EXCELLENT
Katrin Nürnberger says
Thank you so much Francisco!