This Keto Creme Brulee is one of the most natural desserts to convert into a sugar-free, low carb version. Silky vanilla custard with a caramelized burnt sugar top layer is an easy, elegant treat.
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Best Creme Brulee Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free
Creme Brulee is, hands down, my favorite dessert of all time. If I go out for dinner and creme brulee is on the menu, I will always get dessert. Creamy vanilla custard topped with a thin layer of caramelized sugar really is the perfect way to end an evening. Like popping bubble wrap, cracking into that layer of burnt sugar with a spoon is just too satisfying to pass up.
I had no clue how easy this dessert was to make at home. For whatever reason, I thought creme brulee was exclusive to the best chefs. I also thought that in order to make this at home, I would have to buy one of those little kitchen blow torches. Don’t get me wrong, I want a flame thrower, but it seemed like such a silly purchase. Buying a gadget for one purpose is a bit of a waste of kitchen drawer space…and, not to mention, a huge hazard with a 4 year old running around the house. I can envision the mayhem unfurl as I write this post…yikes.
How to make Keto Low Carb Creme Brulee
Sugar-free Creme Brulee Ingredients
- Heavy cream
- Unsweetened almond milk
- Egg yolks
- Vanilla bean
- Sea salt
Keto Vanilla Custard Dessert Tips & Tricks:
Scrape out the vanilla bean seeds into the milk and toss the entire pod in too. I’ve found the best way to impart the most intense vanilla flavor is to use both the internal vanilla seeds as well as the empty bean itself. Steep it in the milk until it scalds and then remove the bean and discard. You will have vanilla bean flecks in your custard, but in my mind that looks more homemade than just using extract. The flavor is much different too!
How do I remove vanilla bean seeds from the pod? Split the vanilla bean lengthwise by scoring it with a sharp knife. Take the tip of your knife and run it along each of the sides, scraping out the vanilla bean seeds as you go. Be careful not to tear or cut the pod in half, otherwise you’ll be fishing out the tough leathery husk from your milk after it steeps. No one wants to chew on that.
Use a water bath to bake your custards. Place the custard filled ramekins into a 13 x 9 baking dish with high sides. Fill the baking dish with boiling water to the halfway mark of the ramekins. Slowly lower the dish into the oven to bake for 40 to 50 minutes. The custard will be just set with a little wobble, but not set completely. It will continue to firm up as it chills.
No kitchen torch? No problem. Broil it. Sure, this dessert would look beautiful with some custom torching, but if you are like me in trying to keep your superfluous kitchen gadgets at a minimum, you do not own one of these things. After sprinkling your chilled custard with erythritol, you can create the same crunchy caramelized topping in the broiler.
Move a rack to the top so that the custard is as close as it can be to the broiler flames or heating mechanism. You will not need long here! Don’t pop these in and wander off. I will keep the oven open and watch. After the erythritol melts and browns, remove and return to the oven. The custard will get a bit warm again, so if you like this nice and chilled, you’ll want to do this final step about one hour before serving.
Other Low Carb Keto-friendly Dessert Recipes you’ll love
Creme Brulee is one of the most natural desserts to convert into a keto, low carb version. Silky vanilla custard with a caramelized burnt sugar top layer is an easy, elegant treat.
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1 whole vanilla bean, split with seeds removed
- pinch of seat salt
- 5 large egg yolks
- 1/3 cup erythritol, plus more for topping
- Heat oven to 325 degrees.
- in a medium sauce pan, combine cream, almond milk, vanilla bean seeds and empty pod and salt. Simmer over low heat until hot and the first bubbles break on the surface. Remove from heat and let side for 3-5 minutes. Remove vanilla bean and discard.
- In a large mixing bowl, beat yolks and erythritol together until incorporated and frothy. Slowly drizzle about half of the cream mixture, whisking constantly. Pour sugar-egg mixture into the remaining cream and stir to combine. Pour into four large ramekins and place in a 13 x 9 baking dish. Fill baking dish with boiling water about halfway up the sides of the ramekins. Bake for 40-50 minutes until centers are just set. Remove ramekins and place into the refrigerator to chill for at least 1 hour. (Can be chilled overnight if needed)
- Before serving, top each ramekin with about one teaspoon of erythritol, sprinkling it to form a thin layer. Heat broiler on high. Set ramekins under the broiler heating mechanism for about 2 minutes until sugar is melted and brown. Remove and return to the refrigerator to chill another 30 minutes before serving.
Amount Per Serving: Calories: 323Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 311mgSodium: 91mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gSugar: 0gProtein: 5g
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