Keto, Low-Carb Creme Brulee
A healthier spin on a very popular dessert, this low-carb creme brulee is creamy and decadent, but sugar free. Smooth custard underneath crunchy caramelized top, makes a dreamy dessert, ready in 40 minutes with just 4 ingredients.
My favorite part of this low-carb journey is creating delicious homemade desserts like this low-carb creme brulee. When I dine out, I pretty much always order a creme brulee for dessert if I find it on the menu. In fact, making creme brulee at home is actually pretty easy.
You don’t need any special skills to do it. Just make sure you have all ingredients and follow the directions.
This recipe for low-carb creme brulee dessert inspired me to make low-carb creme brulee cheesecake, so stay tuned for the recipe.
Difference between classic, traditional creme brulee and low-carb creme brulee
This is one of the easiest dessert recipes to convert to low-carb.
The main difference is in the sweetener used. For classic creme brulee you use regular white sugar.
For the low-carb version, you need to use a Keto friendly sweetener. All other ingredients are the same.
What sweetener is best to use in low-carb custard desserts like this creme brulee?
Regular granulated erythritol works in this recipe for both the custard and the caramelized top.
You can use Stevia or Monk Fruit Stevia blend.
I used Swerve confectioners in the custard, because it generally works best for me.
For the caramelized topping I used Granulated Swerve sweetener.
What ingredients do I need to make Keto, Low-carb creme brulee?
The best part is that the ingredient list for this creme brulee is short. You need just 4 ingredients.
- Veavy cream
- Egg yolks
- Vanilla extract (vanilla bean paste or vanilla bean pod would work). Use what you have. Vanilla extract is the easiest to find and least expensive.
- Low-carb sweetener
How to make low-carb creme brulee?
- Preheat oven to 325 F. Prepare 4 ramekins and a pan large enough to fit all 4 of them.
- Place heavy cream and 1 tbsp of the sweetener in a sauce pan. Bring to a boil and immediately remove from heat.
- In a bowl, combine egg yolks and 4 tbsp sweetener. Add vanilla. Whisk until the sweetener has been incorporated.
- Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.
- Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins.
- Bake for 30-40 minutes, until the tops are set, but still wiggly.
- Remove form the oven and let the creme brûlée cool to room temperature.
- Cover each ramekin and refrigerate.
- Sprinkle 1 tsp of sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.
- Serve.
Do you need ramekins to make creme brulee?
I think ramekins work best, but you can use any oven safe dishes for this.
Is a blow torch needed to make creme brulee?
While the easiest way to melt and caramelize the sugar on top of the brulee is by using a blow torch, you don’t really need one.
Set the oven broiler on high and place the ramekin with sugar on top inside. The broiler will melt and caramelize the sugar within 1-2 minutes. Make sure you keep a close eye on it.
Some people use grill lighter to melt the sugar, but I have not tried this method.
How to serve low-carb creme brulee?
Serve this low-carb creme brulee as it is with the caramelized topping.
You can also add fresh berries, mint leaves of whipped cream to it.
Does creme brulee need to be refrigerated?
This low-carb creme brulee needs to be refrigerated at all times. You can keep it in the fridge for up to 2 weeks.
Can you make creme brulee in advance?
Yes! This classic French dessert can be made in advance and kept in the fridge for a few weeks. Just add sugar on top and using a blow torch burn it to caramelize before serving.
Keto Creme Brulee
Ingredients
- 6 egg yolks
- 5 tbsp Swerve
- 2 cups heavy cream
- 1 tsp vanilla extract
- 4 tsp Swerve to top the dessert
Instructions
-
Preheat oven to 325 F. Prepare 4 ramekins and a pan large enough to fit all 4 of them.
-
Place heavy cream and 1 tbsp of the sweetener in a sauce pan. Bring to a boil and immediately remove from heat.
-
In a bowl, combine egg yolks and 4 tbsp sweetener. Add vanilla. Whisk until the sweetener has been incorporated.
-
Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.
-
Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins.
-
Bake for 30-40 minutes, until the tops are set, but still wiggly.
-
Remove form the oven and let the creme brûlée cool to room temperature.
-
Cover each ramekin and refrigerate.
-
Sprinkle 1 tsp of sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.
-
Serve.
I love creme brulee! Looks so delicious and I love that it’s low carb!
This creme brulee turned out amazing!
I’m one of those unfortunate few who cannot tolerate sugar alcohol (gives me a two day migraine). I know this can be made without the carmelized top, but any suggestions for other sugar substitutes? I’m currently trying to adjust to pure Monk Fruit.
Hi Christien, Monk fruit sweetener could be used, I just don’t know the exact amount, since it is a little sweeter than Erythritol. Maybe reduce by 1/3 of the amount.
Does the caramalized topping get hard like regular sugar?
Yes, it does. You can see in the recipe video, it is hard.
Hi do you think I can use skim milk or almond milk to achieve this?
Hi,
No, we need heavy cream, because of the fat it contains, you can achieve something like this.