Lemon Creme Brûlée + Low-Carb, Keto Option – quick and easy to make, fresh, smooth and creamy dessert, that is perfect for summer.

Lemon Creme Brûlée




– 2 cups 500 ml heavy cream – 4 large egg yolks – 1/4 cup 55 grams/2 oz sugar or low carb sweetener – Zest from 1 large lemon – 2 tsp vanilla extract – 2 tbsp limoncello – Extra sugar or low carb sweetener for topping – 14-16 lemon shells — lemons cut in half, flesh removed or 6 ramekins

1 servings

5 mins

Step 1

Cut lemons in half lengthwise. Using a spoon or a melon baller scoop out the flesh of the lemon, trying to preserve the shell intact.

Step 2

Whisk together egg yolks with sweetener, lemon zest, vanilla extract and limoncello (optional). Heat heavy cream., until bubbles form on top.

Step 3

Add some cream to the egg yolks. Whisk, then return the mixture to the remaining heavy cream.

Step 4

Place the lemon shells in a baking dish. Fill each with the mixture (it will take around 3-4 tablespoons to fill each shell.

Step 5

Add cold water tp the baking dish, to cover the shells about 1/2 of their height. Bake at 300 for 30 minutes. Cool completely and refrigerate for at least 1 hour.

Step 6

When ready to serve sprinkle low carb sweetener to sugar on top of the shells and using a pastry torch melt it.

Step 7

Alternatively this can be made in ramekins (6-8 small ramekins).