Keto Creme Brulee is a delightful and indulgent dessert made with only 4 ingredients, perfect for those following a low-carb lifestyle.
Creme Brulee is a decadent and creamy dessert that is highly celebrated among dessert enthusiasts. This delightful treat, known for its smooth texture and rich flavor, has a distinct caramelized sugar topping that adds a delightful crunch to each bite. While traditionally made with heavy cream, sugar, and vanilla, the keto version of Creme Brulee takes a healthier approach.
In a ketogenic Creme Brulee, the recipe is modified to eliminate the use of sugar and any other high-carb ingredients. Instead, low-carb sweeteners such as stevia or erythritol are typically used to maintain the sweet taste. While it may vary from person to person, the keto version of Creme Brulee generally contains a higher fat content which can be sourced from ingredients like heavy cream and egg yolks.
Despite these modifications, the keto Creme Brulee still retains its exquisite flavor and creamy consistency, making it a delightful dessert option for those following a ketogenic lifestyle. This guilt-free indulgence allows individuals to enjoy the heavenly experience of Creme Brulee while sticking to their low-carb dietary goals.
As you reminisce about your first encounter with Creme Brulee in that charming Italian restaurant in Puerto Vallarta, Mexico, the thought of savoring a keto-friendly version of this dessert might ignite your taste buds once again. Whether you’re preparing it yourself or enjoying it at a restaurant, keto Creme Brulee offers a delightful twist that can be savored without compromising your dietary choices. And who knows, maybe it’s time to plan that much-awaited vacation and perhaps find a keto-friendly Creme Brulee in another exotic location!
INGREDIENTS YOU NEED
- 2 cups heavy cream
- 6 large egg yolks
- 1 vanilla bean pod, cut in half and scraped out.
- 1/4 cup plus 1 tbs granulated sweetener of choice
Topping:
- Swerve to sprinkle on top and caramelize
Instructions To Make Keto Crème Brulee
- Preheat the oven to 350 degrees F. Prepare 4 small ramekins by greasing them up. Place them all in a deep dish or baking dish. Set aside.
- In a mixing bowl, add your egg yolks and 1 tbs of sweetener and whisk together, until combined.
- In a small saucepan, add your heavy cream, sweetener, scraped out vanilla beans, and full vanilla bean pod in a sauce pan on medium heat, heat it up until the edge just start to bubble, whisking occasionally. Remove from heat once edges start to bubble.
- Bowl water in an electric kettle, enough to fill your dish with water half way up the ramekins.
- Remove vanilla bean pod and slowly add the heavy cream mixture to your egg yolks while continuing to whisk, until completely combined and smooth.
- Distribute the creme brulee mixture evenly amongst the four ramekins. Pour almost boiling water into the baking dish until halfway up the sides of the ramekins.
- Bake the creme brulees for 30-35 minutes, until the centre is only slightly jiggly. Remove from the oven carefully and allow to cool in water for 1 hour and then transfer to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or overnight.
- When set, remove the creme brulees from the refrigerator and let sit for 20 minutes. Top each creme brulee with 1-2 teaspoons of swerve. Using a blowtorch, torch the tops of each creme brulee to caramelize
Keto Creme Brulee
Ingredients
- 2 cups heavy cream
- 6 large egg yolks
- 1 vanilla bean pod vanilla beans scraped out
- 1/4 cup plus 1 tbs swerve
Topping:
- Swerve to sprinkle on top and caramelize
Instructions
- Preheat the oven to 350 degrees F. Prepare 4 small ramekins by greasing them up. Place them all in a deep dish or baking dish. Set aside.
- In a mixing bowl, add your egg yolks and 1 tbs of sweetener and whisk together, until combined.
- In a small saucepan, add your heavy cream, sweetener, scraped out vanilla beans, and full vanilla bean pod in a sauce pan on medium heat, heat it up until the edge just start to bubble, whisking occasionally. Remove from heat once edges start to bubble.
- Bowl water in an electric kettle, enough to fill your dish with water half way up the ramekins.
- Remove vanilla bean pod and slowly add the heavy cream mixture to your egg yolks while continuing to whisk, until completely combined and smooth.
- Distribute the creme brulee mixture evenly amongst the four ramekins. Pour almost boiling water into the baking dish until halfway up the sides of the ramekins.
- Bake the creme brulees for 30-35 minutes, until the centre is only slightly jiggly. Remove from the oven carefully and allow to cool in water for 1 hour and then transfer to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or overnight.
- When set, remove the creme brulees from the refrigerator and let sit for 20 minutes. Top each creme brulee with 1-2 teaspoons of swerve. Using a blowtorch, torch the tops of each creme brulee to caramelize.
Nutrition
Frequently Asked Questions About Keto Crème Brulee
Not to fret! You can place your Creme Brulee under your broiler in the oven, watch it carefully to ensure it doesn’t burn.
Yes, although I love the taste of real vanilla beans in this recipe, if you only have vanilla extract use 1-2 teaspoons in place of the vanilla beans. You could also use a vanilla bean paste if that is what you have on hand.
Creme Brulee is traditionally served cold.
Yes, you can keep your custard in the fridge for a day or two ahead of time. You will just want to wait to add on your swerve topping and caramelizing until you are going to serve.
Store your custard in the fridge tightly wrapped with plastic wrap. The pure and simple flavors of the creamy custard can pick up the flavor of other things that are stored in the fridge next to it when left uncovered.
Yes, this is to prevent curdling or cracking. The water bath ensures the eggs stay soft and silky smooth.
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creme brulee is my favorite! thank you
Mine too!