Keto Creme Brulee
This keto creme brulee tastes just like the classic French dessert - without all the carbs. The vanilla custard is super creamy and the crisp caramelized "sugar" topping takes it to the next level. Only 4 ingredients!
Servings: 5
Calories: 376kcal
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 or heavy 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 such as Swerve Brown or Lakanto Gold
Instructions
- Split the vanilla bean in half and scrape out the seeds.
- Heat the coconut cream (or dairy 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! Take off the heat and let it cool for 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
- Add the egg yolks and the powdered sweetener 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) cream to the egg yolk mix, whisking continuously with a balloon whisk.
- Heat the oven to 325F / 160C.
- Pour the custard into ramekins (just over ¾ full) and place the ramekins into a casserole dish. Fill the casserole with boiled water that reaches 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. The custard firms up as it cools.
- Remove from the oven and cool to room temperature, then chill in the fridge for a couple of hours or overnight, until completely cold.
- Sprinkle the custard with golden erythritol and melt the sweetener with a kitchen torch.Alternatively, place the ramekins on the second highest or highest oven rack and broil for about 2 minutes or until the sweetener has melted and browned. Watch it closely because the sweetener can burn suddenly!Let the "sugar" topping harden for about 10 minutes (best in the fridge). Don't touch the sweetener until it has firmed up - you'll burn yourself!
Notes
Net Carbs: 4.9g
Brown erythritol blends such as Swerve Brown or Lakanto Gold are the closest alternatives to brown sugar. Regular erythritol also creates a crisp "sugar" layer, but it does not brown. Allulose, xylitol or Bocha Sweet don't harden like erythritol.
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!
Storage: Fridge for up to 3 days, covered
Nutrition
Calories: 376kcal | Total Carbohydrates: 7g | Protein: 6.2g | Fat: 37.8g | Saturated Fat: 31.1g | Fiber: 2.1g | Sugar: 0.1g
