If you love silky custard and that signature crackly sugar top, this keto creme brulee delivers without the sugar crash. It’s creamy, elegant, and surprisingly simple to make at home. You get the same rich flavor and satisfying crunch, just with a keto-friendly sweetener.
This version keeps carbs low while preserving everything you love about the classic. Serve it after dinner or as a special treat when guests are over.
Ingredients
Method
- Preheat and prep: Set your oven to 325°F (163°C). Arrange 4–6 ramekins in a deep baking dish or roasting pan. Put a kettle of water on to heat for the water bath.
- Warm the cream: In a small saucepan, heat 2 cups heavy cream with a pinch of salt over medium-low until steaming and just starting to show small bubbles around the edges. Do not boil. Remove from heat.
- Mix the yolks and sweetener: In a bowl, whisk 5 large egg yolks with 1/3 cup granulated allulose or erythritol until slightly thickened and lighter in color, about 30–60 seconds. Whisk in 2 teaspoons vanilla extract.
- Temper the eggs: Slowly drizzle the warm cream into the yolk mixture, whisking constantly. This prevents scrambling and creates a smooth custard base.
- Strain for silkiness: Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout. This removes any cooked bits and ensures a velvety texture.
- Fill the ramekins: Divide the custard evenly among the ramekins. Tap each gently to pop surface bubbles.
- Make the water bath: Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides. This helps the custards cook gently and evenly.
- Bake: Place in the oven and bake 30–40 minutes, checking at 30 minutes. They’re done when the edges are set but the centers still have a slight jiggle. Avoid overbaking.
- Cool and chill: Remove ramekins from the water bath and let them cool on a rack to room temperature. Cover and chill at least 4 hours, preferably overnight, to set fully.
- Brulee the tops: Just before serving, sprinkle a thin, even layer (about 1–2 teaspoons) of granulated allulose or erythritol over each custard. Use a kitchen torch to melt and caramelize the sweetener until glassy and deep golden. Let it harden for 1–2 minutes, then serve.
What Makes This Special
This keto creme brulee tastes like the real deal—smooth, luscious custard with a delicate vanilla aroma and a brittle caramelized top. The swap for sugar is simple and still gives you that satisfying “tap.” The technique is approachable, even for beginners, and the ingredients are easy to find.
Best of all, the recipe scales well, so you can make it for two or a crowd.
Shopping List
- Heavy cream (also labeled heavy whipping cream)
- Egg yolks (large)
- Granulated erythritol or allulose (or a blend; see notes below)
- Vanilla extract (or vanilla bean paste)
- Pinch of salt
- Hot water (for the baking water bath)
- Optional: Fresh berries for serving
Equipment: 4–6 ramekins (4-ounce size), baking dish or roasting pan, heatproof kettle or pitcher, fine-mesh strainer, kitchen torch (preferred) or broiler, whisk, and mixing bowls.
How to Make It
- Preheat and prep: Set your oven to 325°F (163°C). Arrange 4–6 ramekins in a deep baking dish or roasting pan. Put a kettle of water on to heat for the water bath.
- Warm the cream: In a small saucepan, heat 2 cups heavy cream with a pinch of salt over medium-low until steaming and just starting to show small bubbles around the edges.
Do not boil. Remove from heat.
- Mix the yolks and sweetener: In a bowl, whisk 5 large egg yolks with 1/3 cup granulated allulose or erythritol until slightly thickened and lighter in color, about 30–60 seconds. Whisk in 2 teaspoons vanilla extract.
- Temper the eggs: Slowly drizzle the warm cream into the yolk mixture, whisking constantly.
This prevents scrambling and creates a smooth custard base.
- Strain for silkiness: Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout. This removes any cooked bits and ensures a velvety texture.
- Fill the ramekins: Divide the custard evenly among the ramekins. Tap each gently to pop surface bubbles.
- Make the water bath: Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides.
This helps the custards cook gently and evenly.
- Bake: Place in the oven and bake 30–40 minutes, checking at 30 minutes. They’re done when the edges are set but the centers still have a slight jiggle. Avoid overbaking.
- Cool and chill: Remove ramekins from the water bath and let them cool on a rack to room temperature.
Cover and chill at least 4 hours, preferably overnight, to set fully.
- Brulee the tops: Just before serving, sprinkle a thin, even layer (about 1–2 teaspoons) of granulated allulose or erythritol over each custard. Use a kitchen torch to melt and caramelize the sweetener until glassy and deep golden. Let it harden for 1–2 minutes, then serve.
Note on sweeteners for the top: Allulose caramelizes more like sugar and stays glassy. Erythritol can recrystallize and become gritty.
A blend (like erythritol with a bit of allulose) can also work well.
How to Store
- Refrigerate: Keep custards covered in the fridge for up to 4 days. Torch the tops right before serving for the best crack.
- Do not freeze: Custard can separate and turn grainy when frozen.
- Make-ahead: Bake and chill the custards a day or two early. Add the “brulee” topping at the last minute.
Benefits of This Recipe
- Low carb and keto-friendly: Uses low-glycemic sweeteners and keeps sugar out.
- Restaurant quality at home: The texture and flavor rival a classic creme brulee.
- Simple ingredients: Just cream, egg yolks, sweetener, and vanilla.
- Gluten-free: Naturally free from gluten.
- Flexible serving: Great for date nights, dinner parties, or a make-ahead dessert.
What Not to Do
- Don’t skip the water bath: Dry heat can curdle the custard and create a rubbery texture.
- Don’t boil the cream: Boiling can scramble the eggs during tempering and affect texture.
- Don’t overbake: If the centers are fully firm in the oven, they’ll be overcooked once cooled.
- Don’t brulee too early: The top softens in the fridge.
Torch right before serving.
- Don’t use powdered erythritol for the crust: It can melt oddly and turn sandy. Use granulated allulose or a blend.
Recipe Variations
- Vanilla bean: Scrape a vanilla bean and steep it in the cream for deeper flavor. Remove the pod before tempering.
- Espresso: Stir 1–2 teaspoons instant espresso into the warm cream for a coffee note.
- Citrus: Add 1 teaspoon finely grated orange or lemon zest to the custard base.
- Chocolate: Whisk in 2 ounces finely chopped unsweetened chocolate and 1–2 tablespoons allulose into the warm cream until smooth.
- Dairy-light: Use half heavy cream and half unsweetened almond milk.
Texture will be lighter but still creamy.
- Salted caramel vibe: Add a tiny pinch of flaky sea salt on the bruleed top right after torching.
FAQ
Can I use monk fruit sweetener?
Yes, but check the base. Most “monk fruit sweeteners” are blends with erythritol or allulose. For the topping, choose one that caramelizes well, like an allulose-based blend, to avoid a gritty crust.
What if I don’t have a kitchen torch?
Use your oven broiler on high.
Place chilled custards on the top rack, sprinkle the sweetener, and broil 1–3 minutes, rotating as needed. Watch closely—sweeteners can go from melted to burnt quickly.
Why is my custard grainy?
Graininess usually means the eggs cooked too fast. Next time, heat the cream gently, temper slowly, strain the mixture, and bake in a water bath at 325°F.
Pull them when the centers still jiggle.
How many carbs per serving?
It varies by brand and serving size, but typically around 3–5 net carbs per ramekin when made with allulose or erythritol and 4-ounce portions. Always calculate with your exact ingredients.
Can I make this dairy-free?
You can try full-fat coconut milk or coconut cream for a dairy-free version. The texture will be slightly different, but it still sets nicely.
Use the same method and watch the bake time.
Why did my top not harden?
You may have used a sweetener that doesn’t caramelize well, or the layer was too thick. Try a thin, even layer of granulated allulose and torch until deep golden, then let it rest 1–2 minutes to harden.
How do I know when the custard is done?
The edges should be set, while the center has a gentle wiggle when you nudge the ramekin. If it sloshes like liquid, keep baking; if it’s completely firm, it’s overdone.
Can I make a big batch?
Yes.
Multiply ingredients evenly and use multiple baking dishes. Rotate trays midway if your oven has hot spots. Bake times may vary slightly with larger batches.
Wrapping Up
Keto creme brulee gives you everything you want from the classic—creamy custard, a crisp caramel top, and elegant flavor—without the sugar. The method is straightforward, the ingredients are simple, and the results feel special. Keep a few ramekins in the fridge and brulee on demand for a restaurant-worthy finish at home.
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