Keto Crème Brûlée
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.
- 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)
Instructions
-
Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
-
In a saucepan, heat heavy cream over medium heat until it just begins to steam—do not boil.
-
In a mixing bowl, whisk together egg yolks and powdered sweetener until light and smooth.
-
Gradually whisk in the warm cream to temper the eggs, a little at a time.
-
Stir in vanilla extract or paste.
-
Pour the custard evenly into the ramekins.
-
Fill the baking dish with hot water until it reaches halfway up the ramekins’ sides.
-
Bake for 30–35 minutes, until the custard is set but still slightly jiggly in the center.
-
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
-
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.
Find it online: https://yumfoodusa.com/keto-creme-brulee/