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keto creme brulee in glass ramekins and a full spoon

Keto Creme Brulee

Katrin Nürnberger from sugarfreelondoner.com
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.
Course Dessert
Cuisine British, French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Calories 376kcal


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


For Torching


  • 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.


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 tsp of Brandy or Grand Marnier for a grown-up version of this recipe!
Note: US readers get 20% off with the code SUGARFREE when you buy Lakanto Golden here. If you live outside the US shop Lakanto at iherb.com


Calories: 376kcal | Total Carbohydrates: 7g | Protein: 6.2g | Fat: 37.8g | Saturated Fat: 31.1g | Fiber: 2.1g | Sugar: 0.1g