Keto Creme Brulee
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My keto creme brulee is creamy, luxurious, and finished with that perfect crackly caramelized top. Made with just 4 ingredients, it’s a slow stopper but deceptively easy to make.
This keto creme brûlée has become my go-to keto dessert when I want something that feels fancy but takes almost no effort. I whisk the yolks and cream together, pop the ramekins in the oven, and let them bake. Then, I chill them while I prepare dinner. By the time everything’s ready, the custards have set into that silky, spoonable texture I fell in love with years ago on a flight- yes, my first crème brûlée experience was airplane food!
Later in culinary school, I learned why the texture is so irresistible, and I’ve been testing lighter, sugar-free versions ever since. This one hits every mark- creamy, caramelized, and no gritty texture whatsoever- a common issue with many low carb creme brûlées!
What readers are saying
★★★★★ – “These were delicious and turned out beautifully. Thank you for the recipe!” – Lindsay
★★★★★ – “I made this for a weeknight dinner party (one friend is celiac and sugar-free) and it was a hit- no one knew it had no sugar.” – Phil from Facebook
Key Ingredients
Find the printable recipe with measurements below.
- Heavy cream. Australian and UK readers, this is referred to as double cream or thickened cream. Do not use light or reduced-fat varieties; they simply won’t yield the same results.
- Vanilla extract. Gives a lovely vanilla flavor.
- Egg yolks. Room-temperature egg yolks are a must because they blend more seamlessly into the warm cream, which gives the smooth custard base. Chilled ones risk curdling!
- Allulose. A sugar-free sweetener that dissolves exactly like sugar does. I tested this with monk fruit sweetener (too grainy), stevia (bitter and never set), and xylitol (also grainy); however, none of these alternatives came remotely close to allulose. Please don’t waste your money on trying alternatives- I did that for you!
How to make keto creme brulee
Step 1- Warm cream. In a saucepan, heat the cream and vanilla until it begins to simmer.
Step 2- Whisk the yolks. In a bowl, whisk the egg yolks and allulose until smooth.
Step 3- Combine. Slowly pour in the warm cream while whisking constantly.
Step 4- Assemble. Divide the mixture amongst the ramekins.
Step 5- Bake and serve. Fill a baking dish with hot water halfway up the ramekins and bake the creme brûlée until set. Chill, then refrigerate. Sprinkle allulose over each ramekin and torch until caramelized.
Arman’s recipe tips
- Strain for smoothness. If you notice bubbles or small clumps in your mixture, pour it through a fine-mesh sieve before baking. It only takes a second and gives that signature silky, restaurant-style texture.
- Mind the water bath. Add just enough boiling water to reach halfway up the ramekins- no higher. Too much can cause uneven cooking or curdled edges.
- No torch? No problem. If you don’t have a blowtorch, you can caramelize the tops by placing the set crème brûlées in the oven for 10-15 minutes, allowing the tops to brown. I’ve done this many times, and it turns out fabulous!
- Serve it just right. Creme brulee is best served at room temperature. Let the crème brûlée sit at room temperature for 15-20 minutes before adding the sweetener to caramelize the tops.
Storage instructions
- To store: Creme brulee should always be stored in the refrigerator and covered with plastic wrap. This ensures no extra moisture or water can seep into it. It will keep well for up to 2 weeks.
- To freeze: Cover the ramekins, and keep in the freezer for up to 6 months. Thaw overnight in the fridge before enjoying it.
More low carb desserts
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Creme Brulee (4 Ingredients!)
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 5 large egg yolks room temperature
- 1/2 cup allulose
Instructions
- Preheat the oven to 150C/300F. Prepare six 6-ounce ramekins (170 grams) by greasing them up. Place them all in a deep dish or baking dish. Set aside.
- In a small saucepan, add the heavy cream and heat it over medium heat until warm. Be sure to stir regularly. When it just begins to simmer, whisk in your vanilla extract and remove from the heat.
- In a mixing bowl, add your egg yolks and sweetener and whisk together until combined. Slowly add the heavy cream while continuing to whisk, until thoroughly combined and smooth.
- Distribute the creme brulee mixture evenly amongst the six ramekins. Pour boiling water into the baking dish until halfway up the sides of the ramekins.
- Bake the crème brûlées for 30-35 minutes. Remove from the oven, carefully transferring to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or overnight.
- When set, remove the crème brûlées from the refrigerator and let them sit for 20 minutes. Top each one with 1-2 teaspoons of allulose. Using a blowtorch, torch the tops of each one to caramelize.
Notes
- Allulose only: I mentioned it in the post but monk fruit sweetener, stevia, and xylitol don’t work.
- Serving: Creme Brulee is best enjoyed at room temperature.
Nutrition
Originally published July 2020
What do you use for the keto “sugar” topping n the creams brûlée, please? Thank you.
Allulose 🙂
These were delicious and turned out beautifully. Thank you for the recipe!
Hi Arman,
I don’t have any ramekins, but do you think I could use a lined cupcake tray instead? Thanks in advance!
Ho Melody! I haven’t tried, but you can experiment and see!