Made with just 5 ingredients, this keto creme brulee recipe is an easy and indulgent gluten-free and low carb dessert you can make at home.
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Ingredients and substitutions
Heavy cream - Your heavy cream should be 34-36% fat.
Eggs – This dessert can be made using whole eggs or egg yolks only. I decided to go with whole eggs (at room temperature).
Sweetener - I use allulose in this recipe because it's closer to real sugar in terms of flavor. Also, allulose melts well when blown with a culinary torch and becomes a caramel color like real sugar.
Vanilla extract - You can use a real vanilla bean (just open it, scrape it, and put it into heavy cream until simmering), but I prefer to use a vanilla extract that I add to the egg mixture instead. It's a faster and cheaper option.
Salt - Always add salt to your desserts for flavor balance.
Step by step directions
1. Preheat the oven to 150C/300F and prepare 4 ramekins by placing them in a deep baking dish (a casserole dish will work) so it can later be filled with boiling hot water, when the ramekins will be half-submerged. Prepare boiling water in a large pot or kettle.
2. Whisk together the eggs, vanilla, sweetener, and salt in a mixing bowl until reaching a homogenous consistency. Set aside.
3. Heat the heavy cream in a saucepan until it starts simmering at the edges. Remove from the heat.
4. Very slowly, pour the cream into the egg mixture while whisking vigorously without stopping.
5. Pour into the prepared ramekins. If you see small pieces of cooked eggs in the mixture, pour them into the ramekins using a fine mesh strainer. Also, pour the hot water into the baking dish.
6. Bake in a water bath for 25-30 minutes or until just barely set in the middle. Should be jiggly.
7. Remove from the oven and let sit at room temperature until cool completely. Then, refrigerate uncovered until completely chilled and set.
8. Remove from the fridge, sprinkle allulose sweetener evenly on top, and blow with a culinary torch until the sweetener has melted and become a caramel color. Serve this delicious low carb crème brûlée right away.
Carbs in keto creme brulee
This sugar-free crème brûlée is one of the easiest sweet low carb recipes you can make. You will make 4 ramekins filled with low carb keto custard with only around 3g net carbs per serving.
FAQ
Keep in the fridge covered with plastic wrap for up to 3 days. Sprinkle with the sweetener and blow with the torch right before serving.
It can be frozen for up to 1 month. Make sure you use heavy cream that is 36-40% fat if you're planning to freeze your brûlée. Before using, thaw in the fridge overnight. Then, sprinkle with the sweetener, blow with the torch, and serve.
More keto recipes
Gluten-free vanilla custard tart recipe
Recipe
Keto creme brulee
Equipment
- 4 Ramekins
- Kitchen torch
Ingredients
- 4 large eggs at room temperature
- 4 tbsp 60g allulose sweetener + extra for the caramel top read the notes section about other sweeteners you can use
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cup 360ml heavy cream 34-36% fat
Instructions
- Preheat the oven to 150C/300F and prepare 4 ramekins by placing them in a deep baking dish (a casserole dish will work) so it can later be filled with boiling water, when the ramekins will be half-submerged. Prepare boiling water in a large pot or kettle.
- In a mixing bowl, whisk together the eggs, sweetener, vanilla, and salt until combined and a homogenous consistency.
- Heat the heavy cream in a saucepan until it starts simmering at the edges. Remove from the heat.
- Very slowly, pour the cream into the egg mixture while whisking vigorously without stopping.
- Pour the mixture into the prepared ramekins and pour the boiling water into the baking dish. If you see small pieces of cooked eggs in the mixture, pour them into the ramekins using a fine mesh strainer.
- Bake in the water bath for 25-30 minutes or until just barely set in the middle. Should be jiggly.
- Remove from the oven and let sit at room temperature until completely cool. Then, refrigerate uncovered until completely chilled and set.
- Remove from the fridge, sprinkle allulose sweetener evenly on top (around 1 tablespoon per ramekin), and blow with a culinary torch until the sweetener has melted and become a caramel color.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Beverly says
Love Creme Brulee will be making this as soon as I get a torch.