Keto Creme Brûlée
My husband’s birthday is on Christmas Day!
His FAVORITE dessert is Creme Brûlée! I love that he loves it because it is so easy!
Find delicious recipe ideas for health like this Keto Creme Brûlée in my book: The Art of Healthy Eating: Sweets
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Keto Creme Brûlée is a wonderful dessert to serve for someone who is new to keto because the only thing that is changed in the Creme Brûlée recipe is the sweetener!
Creme Brulee
Ingredients
- 6 large egg yolks
- 6 tablespoons Natural Sweetener or allulose and a drop of stevia glycerite
- 1 vanilla bean click HERE to find, or vanilla extract
- 2 1/2 cups heavy cream or coconut milk for dairy free
- 1/8 teaspoon Redmond Real salt
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Place 5 4-ounce ramekins into a large casserole dish and place water 1/2 way up the ramekins (for the water bath).
- Beat egg yolks and 4 tablespoons natural sweetener in a large mixing bowl until thick and creamy.
- Pour the cream into a saucepan and stir over low heat until it almost comes to boil. Remove from the heat and stir in the vanilla beans or extract.
- Use a whisk to slowly whisk in the hot cream into the egg yolk mixture; beat until combined. Pour the mixture into the prepared ramekins. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
- Preheat oven to broil OR use a creme brûlée torch like THIS one.
- Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again. Makes 5 servings.
Video
Notes
Traditional Creme Brulee = 355 calories, 27.4g fat, 4.5g protein, 18g carbs, trace fiber
Using Heavy Cream = 273 calories, 27.4g fat, 4.5g protein, 1.5g carbs, trace fiber
Using Coconut Milk = 342 calories, 34g fat, 6g protein, 5.4g carbs, 2.5g fiber
Nutrition
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dumb question but is heavy cream the same as heavy whipping cream?
There are never dumb questions! I really believe that. Yes, it is the same;)
i hate to bug in, but heavy cream must have at least 36% fat to be called that (by law in the US). Whipping cream needs only to be at least 30%. Not a huge difference but not that they often sell “light” whipping cream and “heavy” whipping cream. Sorry, I went to pastry school, so I know this is ingrained in me. ANd its not a dumb question at all!
Very, very good. As you suggested, I saved my egg yolks from the bun recipe to try this recipe. Glad I did.
how many servings does this make?
Depends on the size of the ramekin. I had 6 for this recipe (and nutritional info). 😉
Can I make this with So Delicious Unsweetened Coconut Milk in the carton instead of cream? I could add some coconut oil to make it fattier. I don’t do dairy well and don’t have any coconut cream. Thanks! Michelle
If you can get coconut milk in the can, just open the can and take the cream off the top. 🙂
why not use Stevia only? aren’t sugar alcohols not really good for you?
What is the difference between Stevia & Swerve?
I find that the results are better with a blend of sweeteners. Stevia by itself can have a bitter aftertaste and doesn’t supply the ‘bulk’ of a sugar. I like Swerve because it is a blend and tastes and bakes the most like regular sugar while still having no calories and being gluten and GMO free. 🙂 Sugar alcohols (Erythritol) are fine for our bodies. Here is a link with more info.
http://www.marksdailyapple.com/sugar-alcohols/#axzz29QJA03w0
Maria, this sounds delicious, but can you tell me how you calculated the nutritional info?
I come up with over 500 calories and 15g of carbs for 1/6 of this recipe.
(2 1/2 cups of heavy cream alone is over 2000 calories, and egg yolks 328.)…???
I estimated it as 6 servings. 6 egg yolks and 2.5 cups cream is 1364 calories and 12.3g carbs according to this site: 🙂
http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe
That web site doesn’t work for me when I enter 2 or 2 1/2 cups. It will only show 1 cup no matter what I enter. Could that have happened in your case? Aren’t there at least 50 calories per tablespoon in heavy creams? If so, 2 1/2 cups would be 40 tablespoons. Believe me, I WANT to be wrong, lol.
Hmm, there must be a bug in their calculations. I’ll try another site to confirm. I updated it above. Thanks for pointing that out. Looks like they don’t multiply currently when it comes to cups of cream. 🙁
A few more calories are worth a special treat like this every once in a while, especially since it is still very low in carbs! (I so love Creme Brulee!) I will definitely try this one soon! Thanks! 🙂
Yes it is. And as you can see, the original also had this error so it is still less than the original. 🙂
Can I use JLS? That is all I have.
Yes, that will work. Happy Baking! 🙂
LOOOOOVE your website! You have a devoted new follower here 🙂 I am on the Hypoglycemia Diet, which is basically, sugar free, low carb, gluten free. I’m always searching fro recipes that I can make and this looks DIVINE! Creme brulee was an absolute fav when I lived in Africa, they served it immediately after broiling, so basically room temp and warm on the top, and NOBODY makes it that way here!… but ME now! 😀
Thank you so much! That sounds yummy! 🙂
Hi Maria, thanks for the great recipe! I’ve been using a different recipe but I think I will have to give yours a go as well! Out of curiosity, does swerve brown like sugar? I always thought that erythritol couldn’t be used in things like caramel or simple syrups because it does not melt, so when I made something like creme brulee I indulged in a small amount of coconut sugar for the top. I recently discovered tagatose (although it might not be dairy free and does seem to give me small headaches) but it would be great to have another less expensive option. Thanks!
Thanks! Swerve doesn’t melt like sugar. But xylitol does. 🙂
http://astore.amazon.com/marisnutran05-20/detail/B001EO6852
Does it really? Wow, I always believed that sugar alcohols don’t caramelize- this is wonderful! My mother’s absolute favorite sweets are things that include caramel, butterscotch, etc. I will definitely give this a try! Thanks!
Would this work for breakfast?
If I use Xylitol for this recipe, does the quantity of 6TBS stay the same?
TIA!
Yes. 🙂
This is an awesome recipe. Tried it last night for a dinner party and it was a hit.
Thanks!
I am making the recipe now, but something does not add up. The directions say to add the vanilla with the egg yolks and 4 TBSP of Swerve but then it also says add the vanilla to the cream. Please confirm which is correct. I already added the vanilla to the egg yolks and Swerve, so I hope that is correct.
I fixed it above. Thanks!
this is prob a silly question, but I’m not too familiar with Swerve. I have an event coming up where I make desserts and whatever regular desserts I make I try and do the same sugar-free versions. This recipe is diabetic friendly correct?? I have quite a few that I have to make sugar free desserts for cause the are diabetic and CANNOT have sugar. Also, is Swerve the same as Splenda? Thanks ☺️
Yes, Swerve has no effect on blood sugar. Splenda on the other hand does effect blood sugar. 😉
have a question…….am 2 weeks into the LCHF diet, and every where I look it all uses Coconut, I know this recipe doesnt but….. what can i use as an alternative to Coconut oil, cream, butter, desiccated, etc? I need to find a substitute as I am allergic to coconut in all its forms, I need a substitute for all recipe forms of coconut, suggestions please?
I have a list of good oils right here (half way down). 😉
http://mariamindbodyhealth.com/omega-3-supplement-oxidation/
I found the calorie counts to be 2052 for the cream and 330 for the egg yolks, which works out to 397 per serving (not counting the Swerve, which I believe, adds no calories or carbs). But…WAY better than making it the traditional way with sugar! And it’s one of the most naturally low-carb friendly things to make, ever. Gonna make this for our company dessert and top it with Tagatose to put under the broiler, as Tagatose browns and caramelizes like sugar. Fingers crossed!
I do dilute my heavy whipping cream with water to reduce carbs and fats…still tastes wonderful!
Hi- I just tried making your ‘deconstructed creme brûlée’ from your book! It tastes wonderful!! However, mine is just liquid. The photo looks thicker. Mine has the consistency of a thick milk. 🙂 did I mess something up or could it be that an ingredient was left out of the recipe?
That recipe I made into more of a thinner consistency than traditional creme brulee. If you like it more like the original you can use less liquid like this recipe.