Keto Creme Brulee (4 Ingredients!)

This keto crème brûlée recipe is silky smooth, creamy, and requires just 4 ingredients!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 293kcal

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.

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.