Description
Enjoy a rich, creamy, and indulgent dessert without breaking your low-carb lifestyle! This Keto Crème Brûlée is a sugar-free twist on the classic French dessert, featuring a silky-smooth custard topped with a perfectly caramelized, crisp layer. Made with keto-friendly sweeteners, this dessert is ideal for anyone following a low-carb, gluten-free, or ketogenic diet.
Ingredients
Ingredients
For the Custard:
- 2 cups heavy cream
- 4 large egg yolks
- ⅓ cup keto-friendly sweetener (erythritol, monk fruit, or allulose)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramelized Topping:
- 4 teaspoons allulose (best for caramelization) or erythritol
Instructions
Preheat your oven to 325°F (163°C). Prepare a water bath (bain-marie) by placing 4 ramekins in a deep baking dish.
In a small saucepan, heat the heavy cream over medium heat until it’s warm but not boiling. Remove from heat and let it cool slightly.
In a separate bowl, whisk together egg yolks, keto sweetener, vanilla extract, and a pinch of salt until smooth and slightly pale.
Slowly pour the warm heavy cream into the egg mixture, whisking continuously to prevent curdling.
Pour the mixture through a fine-mesh sieve to ensure a silky texture.
Evenly divide the custard into the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
Remove the ramekins from the water bath and let them cool at room temperature for 20 minutes. Then, refrigerate for at least 4 hours (or overnight) to fully set.
Before serving, sprinkle 1 teaspoon of keto sweetener (preferably allulose for best caramelization) over each custard. Use a culinary torch to melt and caramelize the sweetener until golden brown and crispy. Let it set for 1-2 minutes before serving.
No Torch? Use your oven’s broiler for 1-2 minutes, watching carefully to avoid burning.
Notes
- Best Sweetener for Brûlée: Allulose works best for caramelizing, as it browns like real sugar. Erythritol can be used but may not melt as well.
- Dairy-Free Alternative: Use full-fat coconut milk instead of heavy cream for a dairy-free version.
- Storage: Store in the refrigerator for up to 3 days. Torch the top just before serving.
- Serving Tip: Serve with fresh berries or sugar-free whipped cream for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 2g
- Sodium: 45mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 215mg
Keywords: Keto crème brûlée, sugar-free crème brûlée, low-carb crème brûlée, gluten-free dessert, keto custard