This keto Crème Brûlée is a delicate, vanilla-flavored “burned cream” dessert that resembles a decadent custard. It’s my sugar-free take on this classic dessert that’s equally delicious and easy to make.
The glorious silky custard reminded me of our family trips to Spain when I was just a little child. I ate it for breakfast, lunch, and dinner at our hotel. It was that good!
Although the origins of this dessert are not certain, I first enjoyed it in Spain, then in France, and then I ate a donut filled with custard cream in England.
It’s one of those recipes easy to make low carb. The only thing that’s different from the original is that we use a sweetener instead of sugar.
What is Crème Brûlée?
Crème Brûlée is a dessert that has a creamy custard filling that’s topped with a caramelized sugar topping. It’s one of those relatively easy to make desserts, with few ingredients – just 5 ingredients. It’s usually served with fresh berries.
I’m all about simplicity when it comes to cooking, especially with my full-time job and night shifts. My program is super chaotic, so I’m always looking for flavorful dishes that take under 1 hour to be ready.
- 2 cups heavy cream
- 5 egg yolks
- ¼ cup Erythritol + 3 tbsp for topping
- 1 pinch salt
- 1 vanilla bean (whole)
How do you make Keto Crème Brûlée?
Start by prepping the ramekins. I’ve made this recipe using different sizes of ramekins, and while all sizes work, my favorite is the 4-ounce ramekins. Add the ramekins to a metal pan and set aside. We’ll bake them in a water bath.
To make the custard filling: beat egg yolks with vanilla bean seeds and sugar substitute. Using organic eggs will give that pretty yellow color.
The vanilla pod won’t get to waste because it will simmer in the heavy cream mixture to bring out the incredible flavor.
If you don’t have a vanilla bean, replace it with a high-quality pure vanilla extract.
To bake the vanilla custard: Combine the warm heavy cream mixture with the egg yolks and pour into the ramekins.
Surround the ramekins with boiling water and bake for 30-35 minutes or until the center slightly jiggles. It’s important to cool completely before refrigerating for at least 3 hours.
When you’re ready to serve, sprinkle some powdered erythritol and use a torch to caramelize and get crispy.
Another great sweetener that caramelizes better, but it’s not that sweet, it’s inulin.
Serve with a dollop of whipped cream and fresh berries.
PRO TIP: If you don’t have a kitchen torch, move your oven rack to the top position and heat your broil to high.
Once hot, add the custards topped with sweetener and broil for about 1 to 3 minutes. Watch closely, so it doesn’t burn.
Keto Crème Brûlée – Just 5 ingredients
- 2 cups heavy cream
- 6 egg yolks
- 6 tbsp erythritol I used Sukrin
- ¼ tsp sea salt
- 1 vanilla bean whole
- 3 tbsp erythritol powdered
- Scrape out all the seeds from the vanilla bean. Take the vanilla pod and place it in a small pot. Add heavy cream and sea salt. If using vanilla extract, you’ll add it later.
- Place the pot on the stove, on medium heat until the heavy cream starts to simmer (do not boil). Remove from the stove and allow to slightly cool. Remove the vanilla pod. Add vanilla extract (if using).
- In a medium bowl, add the egg yolks and the sweetener and whisk until the sweetener is completely dissolved.
- Slowly incorporate the hot cream to the egg yolk mixture and whisk to combine.
- Pour the mixture into the six 4-oz ramekins and place them in a metal baking pan. Add boiling water to the pan until the water reaches about halfway up the sides.
- Bake for about 30-40 minutes, just until set, but still jiggly in the center.
- Remove the custard from the oven and allow it to get to room temperature.
- Refrigerate for at least 3 hours. When ready to serve, sprinkle about 1 tsp of sweetener on top and use a kitchen torch to caramelize it.
- Serve and enjoy!