Name: Keto Creme Brulee (5 Ingredients!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cup Heavy cream; 6 large Egg yolks; 1/4 cup Besti Powdered Monk Fruit Allulose Blend ((plus more for topping)); 1/4 tsp Vanilla bean powder; 1 tbsp Brandy; Sugar-free whipped cream ((optional - for topping))

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A big thank you to Kim from Low Carb Maven for guest posting for Wholesome Yum while I take a break to spend time with my newborn. Today Kim is sharing her amazing keto low carb creme brulee recipe!

I’m so happy to be guest posting for Maya today as she takes some time off with her beautiful family. I blog at Low Carb Maven and while I don’t post desserts very often, I am known to have some great dessert recipes. Please enjoy.

Desserts are something I always enjoy making – whether it’s something more complicated like this great sex-in-a-pan dessert from Maya or a recipe that’s elegant in its simplicity. You can always find me tinkering in the kitchen with new and classic flavors alike. Like this delicious vanilla bean low carb creme brulee.

I can’t remember the last time I made a creme brulee. It must have been at least 10 years ago for a dinner party, soon after we brought our daughter home from China. This was back when we still had time for dinner parties. I remember her smiling and kicking her feet in pleasure with each taste. Oh how the time flies!

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I’m not sure why it’s taken me so long to make low carb creme brulee again, but this was my son’s first introduction. He loved it, too, and was quite put-out when all of the recipe testing was over and the desserts were gone!

Aside from this vanilla bean creme brulee, I also tested an ultra-decadent low carb chocolate truffle creme brulee. They were both fantastic and the family was thoroughly impressed.

Keto creme brulee is such an easy and elegant dessert, and vanilla is the gold standard. Who can resist the flavor and texture of this classic dessert? I know I can’t. With the regular version made with sugar, egg yolks and cream, it’s one of the easiest recipes to convert to low carb.

For this keto creme brulee recipe, I used vanilla bean powder to provide those characteristic tiny black flecks. If you have a real vanilla bean, 1/3 of the bean would suffice. You could even use 1-2 teaspoons of vanilla extract (to taste), if you’d rather use that. The vanilla powder was convenient to use and I loved the taste. The only thing we noticed is that the vanilla beans had the tendency to sink to the bottom of the ramekin as the dessert cooked.

Many recipes for creme brulee mention to strain the custard mixture after blending the ingredients together. I find that as long as the chalazae are removed (the tough white stringy thing that holds the yolk in the center of the egg) from the yolk, then there is no need for straining. Do whatever makes you comfortable.

The water bath is simple, just requiring that the ramekins be put into a pan or baking dish that comfortably holds them. You just need room for water to circulate half way up the sides of the ramekins. The whole dessert comes together in about 10-15 minutes and cooks for 30.

Make sure to give the low carb creme brulee at least 4 hours of chilling time, but overnight is best. It will hold in the fridge for 2-3 days, but make sure to enjoy within 5 days after cooking.

Kim creates delicious low carb recipes in her southern California home and blogs at Low Carb Maven. You can find her on social media on Facebook, Pinterest, Instagram and Twitter.

Low Carb Keto Creme Brulee Recipe

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Ingredients

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2 cup Heavy cream ▢
6 large Egg yolks ▢
1/4 cup Besti Powdered Monk Fruit Allulose Blend (plus more for topping) ▢
1/4 tsp Vanilla bean powder ▢
1 tbsp Brandy ▢
Sugar-free whipped cream (optional - for topping) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 350 degrees F (177 degrees C) and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins.
In a medium bowl, combine the yolks and 1 tablespoon (14 g) of powdered Besti. Beat well to completely break up the yolks. Remove any chalazae that remain.
Pour the heavy cream into a small pot and add the remaining powdered Besti and vanilla bean powder (if using extract, add later). Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and being pouring the egg yolk into the hot cream mixture – very slowly in a thin stream, while quickly whisking all the while. Whisk in the brandy (and add the vanilla extract if you are using that instead.)
Divide the crème brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very enter of the crème brulee is barely jiggly.
Cool the crème brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours (overnight is better).
Before serving, sprinkle 1/2 teaspoon (2 g) powdered Besti over the top of each crème brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.

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Recipe Notes

Serving size: 1 creme brulee

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 502

Fat 51g

Protein 6g

Total Carbs 4g

Net Carbs 4g

Fiber 0g

Sugar 0.3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: French

Keywords: creme brulee, custard, gluten-free, keto, low carb, nut-free, sugar-free, vegetarian

Calories: 502 kcal

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96 Comments

Karen
1 March 28, 2022Reply

I’m sorry if you’ve answered this already: I have your crystalized Monk Fruit Sweetener with Allulose. Can this be substituted throughout the recipe? Will it create a “sugar” crust when I torch it?
- Wholesome Yum D
  0 March 29, 2022Reply
  
  Hi Karen, Yes, Besti browns just like real sugar.
Mariska
0 August 27, 2023Reply

Good day. Hope you are well. I was wondering if the Creme Brulee can be frozen and then heated up in the oven again? Thank you in advance.
- Wholesome Yum D
  0 August 28, 2023Reply
  
  Hi Mariska, I don’t recommend freezing this recipe.
- Stacy Smith
  0 October 2, 2023Reply
  
  Have you tried to do a pumpkin spice version of this without pumpkin (which isn’t low carb)? I am wondering if it will give the pumpkin brûlée feel without actually using pumpkin.
  - Wholesome Yum D
    0 October 4, 2023Reply
    
    Hi Stacy, Pumpkin is low carb and you can read all about carbs in pumpkin here. If you want to use pumpkin spice flavoring you can use my homemade pumpkin pie spice recipe.
MamaLing
0 February 8, 2023Reply

Delicious! Used 2 tsp vanilla extract and no brandy. Came out perfectly. Torched allulose on top. Will make again for V Day! Thank you for a great recipe!
John
0 August 29, 2022Reply

What size ramekins should I be using? 4, 6, or 8 oz ??? with the Keto Creme Brulee. I am a newbie (1 week) from discovering I am prediabetic, so I am just learning.
- Wholesome Yum D
  0 August 30, 2022Reply
  
  Hi John, This recipe uses 4oz ramekins.