Creme Brulee can be a delicious, crunchy, smooth, mouth watering dessert that is 100% guilt free. How? Keto Creme Brulee of course!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Keto Creme Brulee
Creme Brulee is a dessert that I hadn’t tried until I was an adult. I wondered why anyone would want a dessert that was purposefully scorched. I mean, seriously! Until I had it…. And then I knew.
When I went keto, I stopped indulging in my creme brulee delights, however. I set out on an adventure to create a keto creme brulee dessert so that I could enjoy one of my favorite desserts again. This keto creme brulee dessert does not disappoint. Not even a little bit. It is just as sweet, tasty, creamy and crunchy as the original.
Is the Top of Keto Creme Brulee Supposed to Look Burnt?
Yes, the top of a creme brulee is supposed to be burnt. You literally take a flame to it and burn the sweetener on top of it.
I’ve always wondered why they burn it, though. Until I realized that it was actually the sweetener that was being burnt. Did you know that “creme brulee” actually means “scorched creme” in French? I was today years old when I learned that.
So, what is the best way to scorch the top? Using your torch, start a fair distance away. Slowly move closer as you see fit. Most creme brulees will not look totally uniform and that is the beautiful part. But starting further away and moving closer is the best way to make sure you don’t over burn your creme brulee.
How Many Carbs in Keto Creme Brulee?
This keto creme brulee boasts a measly 5 net carbs. Now, that is not bad at all for a delicious dessert.
How to Store Creme Brulee?
Assuming you have leftovers which is highly unlikely, you can keep them in their molds and just cover them. Make sure to store them in the fridge, however. If properly stored, this should last 3-4 days and be just as delicious as when you first baked them.
What to Eat With Keto Creme Brulee?
You don’t NEED to eat anything with these delicious creme brulee desserts. I do, however, have two things that I certainly enjoy eating them with, however.
I like to add berries, on the top and on the side. I also like to whip up a homemade batch of keto whipped cream and put a heap onto it while still warm and let it slowly melt.
SO YUMMY!
How to Make Keto Creme Brulee
Preheat the oven to 325 degrees, and fill a baking dish with a few inches of hot water.
Heat the heavy whipping cream over medium high heat until just before it begins to boil.
Whisk together the confectioners sugar substitute and the egg yolks in a mixing bowl. Remove the heavy whipping cream from the heat, and add a little bit at a time to the egg mixture, whisking continuously.
Once the egg mixture has been tempered, add it to the heavy whipping cream, whisking well. Add in the vanilla extract.
Pour the mixture into ramekins, and place into the baking dish with the hot water.
You want the water to come about halfway up the side of the ramekins.
Bake for 40-45 minutes until set.
There can still be a slight jiggle to the custard.
Let cool for 20 minutes, then chill in the fridge for an hour.
Cover the top of the chilled custard with the granulated sugar substitute.
Use a kitchen torch or the oven set to broil to caramelize the sugar substitute on the top of the creme brulee. Let rest and crisp up before serving.
Other Keto Desserts You Might Like
Keto Creme Brulee
Ingredients
- 3 large egg yolks
- 1 ¼ cup heavy whipping cream
- 1 teaspoon vanilla
- ¼ cup low carb powdered sugar substitute
- Low carb granulated sugar substitute for the topping
Instructions
- Preheat the oven to 325 degrees, and fill a baking dish with a few inches of hot water.
- Heat the heavy whipping cream over medium high heat until just before it begins to boil.
- Whisk together the confectioners sugar substitute and the egg yolks in a mixing bowl.
- Remove the heavy whipping cream from the heat, and add a little bit at a time to the egg mixture, whisking continuously.
- Once the egg mixture has been tempered, add it to the heavy whipping cream, whisking well.
- Add in the vanilla extract.
- Pour the mixture into ramekins, and place into the baking dish with the hot water.
- You want the water to come about halfway up the side of the ramekins.
- Bake for 40-45 minutes until set. There can still be a slight jiggle to the custard.
- Let cool for 20 minutes, then chill in the fridge for an hour.
- Cover the top of the chilled custard with the granulated sugar substitute.
- Use a kitchen torch or the oven set to broil to caramelize the sugar substitute on the top of the creme brulee. Let rest and crisp up before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.