Keto Crème Brûlée

This sugar free creme brulee is packing loads of wow factor! What no one realizes is that this decadent dessert is pretty simple to make with just a handful of ingredients!

Course Desserts

Cuisine French

Keyword berry dessert

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 485kcal

Author Karly Campbell

Ingredients

6 large egg yolks
1 1/2 teaspoons vanilla extract
2 cups heavy whipping cream
8 tablespoons Lakanto monk fruit sweetener divided
Fresh berries for topping

Instructions

Preheat the oven to 325 degrees. Bring a pot of water to boil.
Place the egg yolks and vanilla extract in a bowl and whisk well to combine. Egg yolks should be smooth and creamy.
Add 4 tablespoons sweetener and the heavy whipping cream to a saucepan over medium heat. Whisk constantly until it starts to simmer.
Remove the saucepan from the heat and very slowly drizzle into the yolk mixture, whisking constantly, until well combined. Adding the hot cream to the yolks too quickly will cause the eggs to scramble. If this happens, discard and begin again.
Divide the mixture evenly between 4 ramekins and place them in a glass baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins.
Place the baking dish in the preheated oven on the middle rack until just slightly jiggly, about 30 minutes.
Remove from the oven and let cool in the water bath for 20 minutes. Remove from the water bath to a cooling rack and let cool for 20 minutes more. Cover with plastic wrap and chill in the fridge for at least 4 hours and up to 4 days.
When ready to serve, sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized.
Top with fresh berries, if desired, and serve immediately.

Notes

It's easy to overbake these. Remove from the oven when they are still slightly jiggly, but not liquid in the center. They'll firm up as they cool. If they begin to rise, they are overbaked enough that they will likely taste eggy and you may as well start over.

We prefer Lakanto, but any erythritol-based sweetener should work fine. Swerve is quite popular.

To make ahead, the custard can be kept in the fridge before baking for 4 days. After baking, the custard can be kept for up to 4 days. Once you've burnt the sugar, you'll want to serve it within 20 minutes for the best texture.

Nutrition information does not include berries.

Nutrition