Creme Brulee

Testimonies of the day from 2 phone clients!

“I’ve lost two more lbs for a total of 9 in 9 days. I’m thrilled! Is that typical? i know all bodies are a bit different.” -Gina

“Maria, I woke up this morning 10 pounds lighter than I was when we had our phone consult! The rash on my face has cleared, sleep is getting better, anxiety is almost zero. I am loving my new way of life! Thank you!” Tam

To get on your path to health and healing, click HERE.

creme brulee


Do you crave chewing on ice, have a bit of anxiety, yet low in energy? You could be low in iron. Gluten has many bad side effects, one of which is how well you absorb iron. Iron helps to carry oxygen to the mitochondria of your cells, which is where fat burning occurs.

If you get a hemoglobin test done and it comes back “normal” you could still be having absorption issues, which is why I require a ferritin test for my clients instead. This test shows me if the iron in your body is getting INTO the cells. If for some reason your hemoglobin is “normal” and your ferritin is “low” I would recommend a 100% elimination diet of gluten. If you are working out a lot, eating low carb and still aren’t losing weight, I would get your ferritin checked. Losing weight is all about fat “oxidation”… when you inhale you carry oxygen through the hemoglobin to the mitochondria of your cells, where fat is burned. BUT if you don’t have any iron in your cells, you aren’t getting the oxygen to the mitochondria. Even though iron numbers may come back fine, this means that you are consuming enough iron in foods, but it isn’t getting into the cells… which means there is a food sensitivity inhibiting you from absorbing it.

A few things that deplete you of iron:
1. Heavy menstrual cycles
2. Loss of blood (injury/surgery/pregnancy)
3. Food allergy (damaged intestines/leaky gut)
4. Heavy exercise (running)

Now, there are 2 different types of iron:
1. Heme iron: form of iron that comes bound to heme proteins and is easily in your digestive tract.  (found in Red Meat)
2. Nonheme iron: form of iron not bound to heme proteins, less easily absorbed. (found in spinach and other plant sources)

If you are a vegetarian, I suggest that you pair spinach with foods high in vitamin C to enhance the absorption. Ascorbic acid (vitamin C) forms a complex with iron and chemically modifies iron into a form that your body can more readily absorb. Most people underestimate the power of herbs and spices; things like parsley, dill, rosemary, as well as most spices, have a ton of vitamin C; more than most fruits.

Also adding lemon and lime help with iron absorption. The acid helps to change the iron from nonabsorbable ferric iron to the more absorbable ferrous iron. Eat foods high in iron with coconut, balsamic or apple cider vinegar, or acidic lime or lemon juice. For example, top a spinach salad with a lemon and herb dressing, or use the juice from a lime as the garnish.

NOTE: Do not take iron supplements unless directed by a doctor. Too much iron isn’t a good thing!

creme brulee

Find fun facts like this along with recipe ideas for health in my book: The Art of Healthy Eating: Sweets

Book Sales!

I have 2 of my books on sale for almost 30% off!  Nutritious and Delicious is only $12.99.  This is the last printing of this book.  Go HERE to get your copy.

My Sweets Cookbook is also on sale.  It is only $12.99.  Go Here to get in on the sale!

 creme brulee

Craig’s favorite dessert is Creme Brulee. It sounds like a difficult dessert, yet it is so easy.

6 egg yolks
6 TBS Swerve (or erythritol and a drop of stevia glycerite)
1 vanilla bean (click HERE to find)
2 1/2 cups heavy cream or coconut milk

creme brulee

Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks and 4 tablespoons Swerve in a mixing bowl until thick and creamy. Pour coconut milk (or cream) and vanilla bean (or 1 tsp pure vanilla extract) into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir coconut milk (or cream) into the egg yolk mixture; beat until combined. Pour coconut milk (or cream) mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. 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. 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.

Traditional Creme Brulee = 355 calories, 27.4g fat, 4.5g protein, 18g carbs, trace fiber (18g effective carbs)
Using Heavy Cream = 273 calories, 27.4g fat, 4.5g protein, 2.5g carbs, trace fiber (2.5g effective carbs)
Using Coconut Milk = 342 calories, 34g fat, 6g protein, 7.4g carbs, 2.5g fiber (4.9 effective carbs)

Maria Emmerich

About 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.".


  • Anonymous says:

    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;)

  • Eden says:

    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!

  • Penne says:

    Very, very good. As you suggested, I saved my egg yolks from the bun recipe to try this recipe. Glad I did.

  • Anonymous says:

    how many servings does this make?

  • Anonymous says:

    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

  • Anonymous says:

    why not use Stevia only? aren’t sugar alcohols not really good for you?
    What is the difference between Stevia & Swerve?

  • Mari says:

    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.)…???

  • Mari says:

    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. 🙁

  • Mari says:

    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! 🙂

  • Tammy says:

    Can I use JLS? That is all I have.

  • Christine says:

    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! 😀

  • Sunflower says:

    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!

  • Tammy says:

    Would this work for breakfast?

  • Simone says:

    If I use Xylitol for this recipe, does the quantity of 6TBS stay the same?


  • Lisa says:

    This is an awesome recipe. Tried it last night for a dinner party and it was a hit.

  • Colleen says:

    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.

  • Erin Accardo says:

    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 ☺️

    • Maria Emmerich says:

      Yes, Swerve has no effect on blood sugar. Splenda on the other hand does effect blood sugar. 😉

  • Lou Price says:

    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?

  • diana says:

    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!

  • Patrice says:

    I do dilute my heavy whipping cream with water to reduce carbs and fats…still tastes wonderful!

  • Jared says:

    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?

    • Maria Emmerich says:

      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.