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Chocolate Caramel Creme Brûlée

Valentine’s Day is coming and many of you know that my Valentine LOVES Creme Brûlée! It is his favorite dessert so I thought I would create an extra special recipe for him and for all of you to try.

My son Kai said it is better than my traditional Creme Brûlée recipe.

How to make Chocolate Caramel Creme Brûlée

To make decadent dessert, I used the NEW Chocolate Caramel LMNT!

It is unbelievable how perfect using LMNT works for my keto Creme Brûlée!

Be creative! You can use any flavor you want. If you are a mint chocolate fan, use the chocolate mint LMNT with mint extract instead of vanilla beans.

My family LOVES LMNT! It is like Gatorade without the sugar or food dye and it works perfect to pack when traveling.



Chocolate Caramel Creme Brûlée

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine French
Servings 5 servings
Calories 470.4


  • 6 large egg yolks
  • 6 tablespoons Natural Sweetener divided
  • 2 1/2 cups heavy cream (or coconut milk if dairy free)
  • 1 whole vanilla bean (or 1 tsp vanilla extract)
  • 1 packet Chocolate Caramel LMNT (or chocolate raspberry LMNT)


  • Preheat oven to 300 degrees F (150 degrees C). Place 5 ramekins into a large casserole dish and place water 1/2 way up the ramekins and set aside.
  • Beat egg yolks and 4 tablespoons natural sweetener and packet of LMNT in a mixing bowl until thick and creamy. 
  • Place the coconut milk (or cream) into a saucepan and stir over low heat until it almost comes to boil. Add the vanilla bean seeds (scraping the seeds out from the vanilla bean) or extract and stir to combine.
  • Slowly drizzle the hot coconut milk (or cream) into the egg yolk mixture; whisking continuously until combined. 
  • Pour into the prepared ramekins. 
  • Bake in preheated oven for 30 minutes or until the custards have just set and have a slight wiggle to them. Remove from oven and take them out of the hot water bath (otherwise they will continue to cook) and cool to room temperature. Refrigerate for 1 hour, or overnight. At this point you can freeze or refrigerate your creme brûlée until the day you want to serve.
  • 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. 



Calories: 470.4 | Fat: 50.2g | Protein: 5.6g | Carbohydrates: 4.4g | Fiber: 0g | P:E Ratio: 0.1


Doesn’t Ken look AMAZING?

He lost 70 pounds and is able to walk again! Just from eating my recipes!

Let’s cheer him on!!!!

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


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