• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Gluten Free » Greek Yogurt Creme Brulee – Low Carb and Gluten-Free

    Published: Oct 24, 2012 · Modified: Mar 11, 2021 by Carolyn

    Greek Yogurt Creme Brulee – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.8K shares
    Jump to Recipe Print Recipe

    Greek Yogurt Creme Brulee RecipMy kids think I am famous and this gives me no end of amusement.  They think this because I had the opportunity to film a few clips of Get the Skinny with Molly Kimball for a local ABC affiliate in New Orleans.  What they fail to realize is that these clips haven’t even aired yet, and you can’t exactly be famous if nobody has seen them.  And when they do air, they will only be seen by the good people of New Orleans who happen to be up at 6:45am, watching Molly’s show.  I am fairly certain that’s a pretty small percentage of the American population.  But my kids don’t care.  All they care is that Mummy is on TV somewhere, being watched by somebody.  Hey, if Justin Bieber got famous via YouTube, maybe their mother can be famous via WGNO!

    But even if it fails to make me a household name, it was such a fun opportunity and I think Molly has a great segment on nutrition and making over traditionally bad-for-you fare.  She and the Swerve crew contacted me recently about a few recipes they wanted to overhaul and wondered if I would be up for the challenge.  One was creme brulee, and she wanted it to be made with Greek yogurt.  Now, you know I don’t shy away from heavy cream and other full-fat delights, but I do realize that much of the population is still on the low-fat craze.  So I could appreciate her idea of making a rich, creamy dessert like creme brulee, with a protein-rich replacement like low fat Greek yogurt.  As long as it doesn’t contain sugar, I think it’s definitely a step in the right direction!

    Greek Yogurt Creme Brulee Recipe

    I was a little stumped on how to swap in the yogurt for the cream.  I’ve made my fair share of brulee before, with cream and milk, and it’s a rather arduous process, slowly bringing the cream up to temperature and whisking in the egg yolks without cooking them.  And then finally putting the custards in a hot water bath in a low temp oven.  My biggest worry was that heating the yogurt would make it separate out and curdle…not exactly the texture brulee should have.  So I decided to do a little Google research, and lo and behold, there was a great recipe for Greek Yogurt Creme Brulee from a dear blogger friend, Brian of A Thought For Food.

    He really did the heavy lifting for me here, I have to confess.  Turns out that since Greek yogurt is already quite thick, it doesn’t need to be cooked into a custard first, so that saved a huge amount of time.  I had to make sure that the whole recipe would work with Swerve, but I was pretty certain it would (and it did).  I lightened up a bit on the vanilla, because I like the tanginess of yogurt and I wanted that to come through.  And brulee-ing the Swerve on top does take a little more time and a little higher heat intensity.  It doesn’t caramlize quite as quickly as sugar, so if you want that brown, crispy top, you need to get in there with that kitchen torch and let her rip!

    Greek Yogurt Creme Brulee Recipe

    For your enjoyment, here is a clip of Molly’s segment that includes the Creme Brulee, as well as a healthified sugar-free apple crisp (not low carb, but it can be made gluten-free).  I am not physically in this one, but you do hear them talk about me and All Day I Dream About Food.   Does that make me famous?

    Get The Skinny on Swerve Sweetened Desserts

    Greek Yogurt Creme Brulee Recipe

    Greek Yogurt Creme Brulee

    Mildly adapted from A Thought for Food
    3 from 2 votes
    Print Pin Rate

    Ingredients

    Custard:

    • 2 cups plain 2% Greek yogurt
    • ⅓ cup Swerve Sweetener
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon

    Topping:

    • 4 tablespoon Swerve Sweetener

    Instructions

    • Preheat oven to 325F and place 4 ramekins in a large baking dish.
    • For the custard, place yogurt, Swerve, egg yolks, vanilla and cinnamon in a blender or food processor. Process until smooth.
    • Divide mixture evenly among ramekins in baking dish. Fill baking dish with hot water to within 1-inch of top of ramekins.
    • Bake 25 minutes. Custards should still be quite jiggly, and not at all puffed up. Remove and let cool in pan, then refrigerate for at least 1 hour.
    • Just prior to serving, sprinkle 1 tablespoon Swerve over each custard. Use a kitchen torch to melt and caramelize Swerve.
    • Serve immediately.

    Notes

    Serves 4. Each serving has 6.5 g of carbs.

     

    2.8K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Carol Lovett says

      October 26, 2012 at 12:00 pm

      Congrats for getting on tv and the new opportunities this will bring you!

      Reply
    2. amy@currylime says

      October 26, 2012 at 7:33 am

      This looks lovely! Never would have thought of using yogurt. And I’ve never heard of Swerve, so thanks for introducing it to me.

      Reply
    3. Jeanette says

      October 25, 2012 at 10:51 pm

      I saw a recipe using Greek yogurt in Creme Brulee, but it puzzled me as it used unsweetened yogurt with no sweetener added, just the sweet topping. This rendition sounds fantastic – I think it definitely helps to have some sweetener in the base.

      Reply
    4. Kim Bee says

      October 25, 2012 at 9:42 pm

      Yum, yum, yum. You’re totally famous. Who else can make all this low carb food so delicious. You rock. So does your brulee.

      Reply
    5. Joy says

      October 25, 2012 at 11:24 am

      I love this take on crime brûlée.

      Reply
    6. martyn says

      October 25, 2012 at 9:51 am

      This is an interesting and an attractive idea. Because creme burlee is normall made with half and half or whipping cream (or even manufacturer’s cream, why did you use 2% instead of 4% or full-fat yoghurt? Would it not be more unctious with full-fat yoghurt? Also I think it would be cheaper and work just as well, were you to drain regular full-fat plain yoghurt to thicken it, eh? Of course the yoghurt in any case should be a pure milk product (cow, goat, or sheep) and free of any additives or thickeners or both, yes?

      Reply
    7. JulieD says

      October 25, 2012 at 3:32 am

      Love the action shot!! I love that this recipe has Greek yogurt in it!!

      Reply
    8. Stephanie @ Eat. Drink. Love. says

      October 24, 2012 at 11:13 pm

      I never would have thought about using Greek yogurt for creme brulee!

      Reply
    9. Alison @ Ingredients, Inc. says

      October 24, 2012 at 9:27 pm

      oh wow! what a fabulous idea

      Reply
    10. Brian @ A Thought For Food says

      October 24, 2012 at 7:17 pm

      Woo hoo! Congrats! And I’m also so thrilled that you made greek yogurt creme brulee and honored that you gave me a mention here. Isn’t it so good?

      Reply
    11. Erin @ Dinners, Dishes and Desserts says

      October 24, 2012 at 5:29 pm

      You are so going to be famous! Shows are talking about you, and you get to be on one – it is just cool! Congrats!
      This creme brulee sounds wonderful. It is my husbands favorite dessert, but he never wants it because of all the calories and fat. I will have to try this version to see what he thinks!

      Reply
    12. shelly (cookies and cups) says

      October 24, 2012 at 4:13 pm

      What a fun recipe! Love the addition of Greek Yogurt.

      Reply
    13. Angie@Angie's Recipes says

      October 24, 2012 at 12:38 pm

      A healthy creme brulee….I am totally intrigued.

      Reply
    14. Russell van Kraayenburg says

      October 24, 2012 at 10:07 am

      Yummy! What a great recipe!

      Reply
    15. Kiersten @ Oh My Veggies says

      October 24, 2012 at 9:44 am

      Congratulations on the TV spot–at the very least, it’s one step closer to fame, right?! 😉 I was wondering how you’d manage to get the top all caramelized and crispy, but you did it!

      Reply
    16. Sommer@ASpicyPerspective says

      October 24, 2012 at 8:27 am

      Very clever Carolyn! I’m really interested in that Swerve sweetener–I’ll be looking for it.

      Reply
    17. Judy@lifeonthefoodchain.com says

      October 24, 2012 at 8:17 am

      Well, you’re famous at my house! Am going to use full fat Fage, and give this a try today. Was wondering if I could torch erythritol. Glad you did it first, as I was expecting some sort of kitchen disaster I could blog about, lol.

      Reply
      • Carolyn says

        October 24, 2012 at 8:39 am

        LOL, the first time I tried to caramelize erythritol, I was worried I would blow up my house. It does smoke more than sugar, and it needs more heat, but it gets there!

        Reply
    18. Erin @ The Spiffy Cookie says

      October 24, 2012 at 7:48 am

      This is wonderful! I love how many ways Greek yogurt can be used. This is my new favorite.

      Reply
    19. Lauren at Keep It Sweet says

      October 24, 2012 at 7:38 am

      Love this! I totally think that being on the local station makes you famous:-)

      Reply
    20. Katharine says

      October 24, 2012 at 7:37 am

      That looks so good!!!! Why did I give away that little blow torch we received as a wedding gift 10 years ago??

      Reply
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2022 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2022