Keto Creme Brûlée

A silky smooth custard topped with a crisp, caramelized shell, this Keto Crème Brûlée is pure luxury in every bite. Made with just five simple ingredients, it’s a classic sugar-free dessert that’s surprisingly easy to make!

Course Dessert

Cuisine French

Keyword creme brulee

Prep Time 10

Cook Time 50

Chill Time 2

Total Time 3

Servings servings

Calories 210kcal

Equipment

Ingredients

3/4 cup heavy cream
2/3 cup unsweetened almond milk
3 large egg yolks
1/4 cup granulated sweetener
1 tsp vanilla extract
1 1/2 tbsp brown sugar replacement (erythritol-based)

US Customary - Metric

Instructions

Preheat the oven to 300ºF and set four 4-ounce ramekins in a large baking dish.
In a medium saucepan over medium-low heat, combine the heavy cream and almond milk. Cook until just hot and steam rises from the surface. Do not simmer or boil. Remove from over the heat.
In a large bowl, whisk the egg yolks with the sweetener until well combined. Slowly add the hot cream, whisking continuously. Whisk in the vanilla extract.
Divide the mixture evenly among the prepared ramekins. Pour hot or boiling water into the baking pan to about halfway the sides of the ramekins, making sure not to get any water inside. Transfer the baking dish to the oven.
Bake until the custard is just set but still slightly wobbly in the middle, 30 to 45 minutes. Remove the baking pan from the oven and carefully remove the ramekins. Let cool to room temperature, then wrap each ramekin tightly in plastic and chill for at least 2 hours.
Before serving, remove the ramekins from the fridge and lightly blot the tops with a paper towel to dry. Sprinkle the tops evenly with the brown sugar replacement.
Ignite a kitchen torch and run it back and forth over each custard until the sweetener caramelizes. Let set a few moments to harden. Alternatively, you can brown the topping under a preheated broiler for 1 to 2 minutes.

Notes

Storage Information: Store the custards in the fridge for up to 4 days.

Nutrition