Ultimate Keto Cremem Brulee

Ultimate Keto Crème Brûlée

I first met with crème brûlée (a.k.a. burnt cream) almost 10 years ago when traveling through France. After a nice dinner that included fish of some kind, I wished for a dessert that would be vanilla flavoured, as I’d always been quite crazy about vanilla (nothing wrong with chocolate, though). So the last page of the menu offered exactly the thing for me. And what a dessert it was! I would never really get it out of my mind … A couple of years would pass before I tried making my own homemade version. For too long I’d thought it would be too complicated to prepare it myself … Turned out, it really wasn’t.

I didn’t live a low-carb lifestyle back then, so I would only prepare this dessert on most special occasions for it was so full of fat and sugar. Today, I represent you the ultimate keto version of crème brûlée. I’ve tried to keep it as close to the original as possible, so I still use heavy cream (which does contain a couple of grams of carbs), but I replace the sugar with erythritol. The custard consistency is very close to the original, one only needs to settle for the fact that the topping (caramelised “sugar”) doesn’t behave exactly like sugar, but it can be made crispy enough, and still does the job very well in the end.



I consider this dessert to be one of the most romantic ones out there. Might be because it takes me back to the approaching summer evening in France and the dinner with candles. Hopefully, you can conjure up the same image. Why not help yourself with a nice glass of French wine?

Too classic for you? Try out my keto matcha creme brulee! 🙂

Bon appétit!

Print Recipe
Ultimate Keto Crème Brûlée
One dish comes out to be 320 Calories, 31.4 g Fat, 3.9 g Net Carbs, and 3.9 g Protein.Calories from fat: 88%.
Ultimate Keto Crème Brûlée
Votes: 36
Rating: 4.33
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 2 hours
Servings
dishes
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 2 hours
Servings
dishes
Ingredients
Ultimate Keto Crème Brûlée
Votes: 36
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 320°F (160°C). Place 6 baking dishes in a large roasting pan. Bring a pot of water to a boil.
    Preheat the oven to 320°F (160°C). Place 6 baking dishes in a large roasting pan. Bring a pot of water to a boil.
  2. In a medium saucepan, combine cream and half of erythritol.
    In a medium <a href="http://amzn.to/2eei2cQ" target= "_blank">saucepan</a>, combine cream and half of <a href="http://amzn.to/2fkjbll" target= "_blank">erythritol.</a>
  3. Split vanilla bean lengthwise. Scrape its seeds into the saucepan, then add the pod. Heat gently on medium temperature just until the mixture starts to bubble a little (around 7 minutes).
    Split <a href="http://amzn.to/2eHFO2g" target= "_blank">vanilla bean</a> lengthwise. Scrape its seeds into the saucepan, then add the pod. Heat gently on medium temperature just until the mixture starts to bubble a little (around 7 minutes).
  4. In the meantime, whisk the egg yolks with remaining erythritol and salt. Use a large mixing bowl and an electric mixer. Mix until the mixture gets pale yellow.
    In the meantime, whisk the egg yolks with remaining <a href="http://amzn.to/2fkjbll" target= "_blank">erythritol</a> and salt. Use a large mixing bowl and <a href="http://amzn.to/2fpDn43" target= "_blank">an electric mixer.</a> Mix until the mixture gets pale yellow.
  5. Start adding the hot cream mixture into the yolk mixture. It might be best to use ladle. You want to prevent the eggs from curdling, that’s why you need add only a small amount of cream at first, and whisk to combine. Next, add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same manner, until you mix in all the remaining cream mixture.
    Start adding the hot cream mixture into the yolk mixture. It might be best to use <a href="http://amzn.to/2fkJnik" target= "_blank">ladle.</a> You want to prevent the eggs from curdling, that’s why you need add only a small amount of cream at first, and whisk to combine. Next, add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same manner, until you mix in all the remaining cream mixture.
  6. Strain through a fine sieve into a large cup. You want to get rid of the vanilla pod and any bits of cooked egg, but try to force the vanilla seeds through the sieve.
    Strain through a fine sieve into a large cup. You want to get rid of the vanilla pod and any bits of cooked egg, but try to force the vanilla seeds through the sieve.
  7. Pour custard into baking dishes. Place the roasting pan in the oven.
  8. Pour enough boiling water in the pan to come halfway up the sides of the dishes.
    Pour enough boiling water in the pan to come halfway up the sides of the dishes.
  9. Bake until custards are set (around 35 minutes). When shaken, they should tremble slightly in the middle. Don’t let them get too firm.
  10. Remove dishes from hot water and let them cool on a wired rack for up to 30 minutes. Then, cover them with a foil and place them in the fridge for at least 2 hours (overnight is best).
    Remove dishes from hot water and let them cool on a wired rack for up to 30 minutes. Then, cover them with a foil and place them in the fridge for at least 2 hours (overnight is best).
  11. Before serving, sprinkle about ½ tbsp of powdered erythritol over each creme brulee. Use a blow torch to caramelise it. Erythritol will not caramelise as well as sugar, but it will do the job well enough to offer a similarly crispy experience.
    Before serving, sprinkle about ½ tbsp of powdered <a href="http://amzn.to/2fkjbll" target= "_blank">erythritol</a> over each creme brulee. Use a blow torch to caramelise it. Erythritol will not caramelise as well as sugar, but it will do the job well enough to offer a similarly crispy experience.
  12. If you don’t own a torch, you can use a broiler, but watch really closely for when the topping is melted. It is advised that you put the creme brulees in a freezer for 15 minutes prior to caramelising, to make sure the custards remain cold after “bruleeing.”
  13. Let the creme brulee sit for a couple of minutes before serving. Enjoy every bit of it!
    Let the creme brulee sit for a couple of minutes before serving. Enjoy every bit of it!

Ultimate Keto Creme Brulee

If you found this post helpful or even fascinating, I’d love it if you passed it on. Thank you! Have you prepared one of my recipes? Or created your own version of a keto/LCHF treat? Tag @mysweetketo on Instagram or post it to my Facebook page. I wanna see!


7 Comments

  1. This is amazing! Used sukrin brown for topping, perfect!!

  2. I made this the other day after making another keto creme brûlée. This one is the bomb! The texture is perfect, the taste amazing! I used a little Sukrin brown and it melted perfectly. Couldn’t tell it wasn’t brown sugar! This will be made again and again at my house?

  3. Seriously people, this is one of the best desserts I have made! I was so curios on how it would taste, I took a spoonful while it was still warm. Yea, that dish never made it to the fridge to sit overnight. Truly amazing!!!!! Thank you for such a wonderful treat!!!!

  4. Adding a bit of regular sugar (just a bit of it !) allows the erythritol to turn into a brown and hard caramel very close to the original one ! It adds 1 grams of sugar (4kcal) to your daily macros, but it also adds a lot of pleasure to your dessert 🙂 …

  5. This looks fantastic! Bring I don’t have enough a serve and I’d like to use nut milk instead of heavy cream. Can I still make this work using these two adjustments?

    • Hi, Linda!
      I think you can try the adjustments, but I can’t guarantee how they’ll turn out. The texture may end up too runny as nut milk is usually way less fatty than heavy cream. You could try compensating using additional egg yolks, though. If you decide to make the creme brulee like that, do let me know how it turned out! 🙂

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