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Keto Low Carb Creme Brulee - 5 Ingredients (Sugar-free, Gluten-free)

This keto low carb creme brulee recipe is made with just 5 ingredients! This classic vanilla dessert is so decadent, you'll never guess it's sugar-free.

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This keto low carb creme brulee recipe is made with just 5 ingredients! This classic vanilla dessert is so decadent, you'll never guess it's sugar-free.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Maya Krampf from WholesomeYum.com

Ingredients

  • 2 cup Heavy cream
  • 6 large Egg yolk
  • 1/4 cup Erythritol *
  • 1/4 tsp Vanilla bean powder
  • 1 tbsp Brandy
  • Powdered erythritol (optional - for topping)
  • Sugar-free whipped cream (optional - for topping)

Instructions

Preparation

  1. Preheat 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.

Method

  1. Add the yolks and 1 tablespoon (14 g) of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks. Remove any chalazae that remain.

  2. Pour the heavy cream into a small pot and add the remaining erythritol 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.)

Bake

  1. 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.

  2. 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).

  3. Before serving, sprinkle 1/2 teaspoon (2 g) sweetener 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.

Recipe Notes

Kim recommends using target="_blank">Erythritol or Sukrin:1 for the sweetener. You can use pure erythritol, but may need to augment the sweetness with stevia.

Serving size: 1 creme brulee

Nutrition Information Per Serving

Calories: 502 | Fat: 51g | Total Carbs: 4g | Net Carbs: 4g | Sugar: 0.3g | Protein: 6g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

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