Keto Crème Brûlée

A classic French dessert reimagined for a low-carb lifestyle, this Keto Crème Brûlée features a velvety vanilla custard topped with a crisp, golden sugar-free crust. It’s an elegant, indulgent treat that maintains the luxurious flavor and texture of the original—without the carbs or guilt. Ideal for dinner parties, holidays, or a sophisticated night-in dessert.

Why You’ll Love This Recipe

Keto Crème Brûlée is rich, creamy, and surprisingly simple to prepare. It uses wholesome, keto-friendly ingredients while still delivering the indulgent experience of traditional crème brûlée. The smooth vanilla custard is perfectly balanced by the crackly top layer made with granulated erythritol. Whether you’re on a keto diet or simply avoiding sugar, this dessert allows you to enjoy a timeless favorite with zero compromise.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups heavy cream
• 4 large egg yolks
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1 tablespoon vanilla extract or vanilla bean paste
• 2 tablespoons granulated erythritol (for topping)

Directions

1. Preheat the oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
2. In a small saucepan, gently heat the heavy cream over medium heat until it begins to steam. Do not allow it to boil.
3. In a mixing bowl, whisk together the egg yolks and powdered sweetener until the mixture becomes pale and smooth.
4. Slowly pour the warm cream into the egg yolk mixture, a little at a time, whisking continuously to temper the eggs.
5. Stir in the vanilla extract or vanilla bean paste.
6. Pour the custard mixture evenly into the prepared ramekins.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Carefully transfer the dish to the oven and bake for 30–35 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and allow them to cool to room temperature.
10. Refrigerate for at least 4 hours, or overnight, until fully chilled.
11. Just before serving, sprinkle 1/2 tablespoon of granulated erythritol evenly over each custard. Use a kitchen torch to caramelize the top until crisp and golden.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes + chilling
Calories: Approximately 260 kcal per serving

Variations

• Chocolate Crème Brûlée: Add 1 tablespoon of unsweetened cocoa powder to the custard mixture for a rich twist.
• Espresso Infused: Add 1 teaspoon of instant espresso powder for a coffee-flavored variation.
• Citrus Note: Add a few drops of orange or lemon extract to enhance the flavor.
• Coconut Cream: Replace some or all of the heavy cream with full-fat coconut cream for a dairy-free option.
• Berry Layer: Add a layer of fresh raspberries or blueberries at the bottom of each ramekin before pouring in the custard.
• Nutmeg Garnish: Sprinkle freshly grated nutmeg over the top before caramelizing for a warm, spiced finish.
• Alcohol-Infused: Stir in a teaspoon of brandy or bourbon for an adult twist.
• Pumpkin Spice: Add 2 tablespoons of pumpkin purée and a pinch of pumpkin spice for a seasonal variation.
• Mini Portions: Serve in smaller ramekins for individual tasting portions at parties.
• Herbal Touch: Infuse the cream with a sprig of rosemary or lavender before straining it into the egg mixture.

storage/reheating

Store leftover crème brûlée in the refrigerator, tightly covered, for up to 3 days. Do not caramelize the topping until just before serving to maintain the crisp texture. This dessert is best served cold with a freshly torched crust. Freezing is not recommended, as it may affect the creamy consistency of the custard.

FAQs

Can I make this crème brûlée ahead of time?

Yes, the custards can be made up to 2 days in advance. Store them chilled and add the topping just before serving.

What’s the best sugar substitute for the topping?

Granulated erythritol or monk fruit erythritol blend works best as it caramelizes under a kitchen torch and creates a crisp crust.

Can I use a broiler instead of a torch?

Yes, place ramekins under a broiler on high for 2–3 minutes, watching closely to avoid burning.

Why is my custard runny?

It may be underbaked. The custard should be set with a slight jiggle in the center and firm up completely when chilled.

Can I use full eggs instead of just yolks?

For a true crème brûlée texture, egg yolks are preferred. Whole eggs may make the custard too firm and less creamy.

Is heavy cream necessary?

Yes, the high fat content of heavy cream is essential for the rich, silky texture. Substituting with milk may result in a thinner consistency.

Can I flavor the cream with real vanilla bean?

Absolutely. Scrape a vanilla bean pod into the cream while heating it for an authentic vanilla flavor and beautiful specks throughout.

How do I avoid scrambled eggs when mixing?

Temper the egg yolks by slowly adding the warm cream while whisking constantly. This prevents curdling.

Can I double the recipe?

Yes, but use multiple baking dishes and keep an eye on the baking time, as it may need slight adjustment.

What size ramekins should I use?

Use 6-ounce ramekins for this recipe to achieve even baking and a proper custard depth.

Conclusion

Keto Crème Brûlée brings refined elegance to low-carb eating with its smooth vanilla custard and crisp caramelized top. Simple yet luxurious, it’s the perfect make-ahead dessert for special occasions or a quiet indulgence. With just a handful of keto-friendly ingredients, this recipe proves that sophisticated flavor can still be part of a healthy lifestyle.

Keto Crème Brûlée

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This Keto Crème Brûlée delivers all the rich, creamy decadence of the classic French dessert—without the sugar. Made with silky vanilla custard and a caramelized sugar-free topping, it’s a low-carb treat that’s perfect for dinner parties, holidays, or indulgent keto living.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes + chill
• Yield: 4 servings
• Category: Dessert
• Method: Baking, Water Bath
• Cuisine: French
• Diet: Gluten Free

Ingredients

• 2 cups heavy cream

• 4 large egg yolks

• 1/3 cup powdered erythritol or monk fruit sweetener

• 1 tablespoon vanilla extract or vanilla bean paste

• 2 tablespoons granulated erythritol (for topping)

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Instructions

1. Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.

2. In a saucepan, heat heavy cream over medium heat until it just begins to steam—do not boil.

3. In a mixing bowl, whisk together egg yolks and powdered sweetener until light and smooth.

4. Gradually whisk in the warm cream to temper the eggs, a little at a time.

5. Stir in vanilla extract or paste.

6. Pour the custard evenly into the ramekins.

7. Fill the baking dish with hot water until it reaches halfway up the ramekins’ sides.

8. Bake for 30–35 minutes, until the custard is set but still slightly jiggly in the center.

9. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

10. Just before serving, sprinkle each custard with 1/2 tablespoon of granulated erythritol and use a kitchen torch to caramelize until crisp.

Notes

• For the smoothest texture, strain the custard before pouring into ramekins.

• If you don’t have a torch, place under the broiler for 1–2 minutes—but watch closely.

• Can be made up to 2 days ahead; add topping just before serving.