Keto Creme Brulee, Low Carb, Sugar-Free & Delicious

If your looking for a smooth and delicious dessert to serve then you really can’t go wrong with this Keto Creme Brulee. This dessert is so highly priced at some resturants that it might surprise you how easy it is to make at home! With only 5 ingredients and a little bit of time you can wow your family with a delicious keto friendly dessert that even the non keto people in your lives will adore!

Since starting the keto way of life I am always trying to convert old favorites into healthier options and this creme brulee is no exception! It’s slightly time-consuming to make but most of that is waiting, in terms of culinary skill this dish is exceptionally simple! Give it a try, you won’t be disappointed!

Keto Creme Brulee, Low Carb, Sugar-Free & Delicious

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Keto Creme Brulee – Ingredients

• 5 Egg yolks (3g Net Carbs)
• 3 Cups Heavy Whipping Cream (18g Net Carbs)
• 2 Tsp Vanilla Extract (1g Net Carbs)
• 1/2 Cup Swerve Confectioners (plus a small amount for dusting at the end) (0g Net Carbs)
• 1/4 Tsp Salt (0g Net Carbs)

Carb Count & Servings

• Servings – 4 large, 6 smaller.
  • Net Carbs for entire recipe – 22g
  • Net Carbs per Serving (4 Large) – 5.5g
  • Net Carbs per serving (6 Small to Medium) – 3.6

Kitchen Tools to make life easier

• 4-6 Ramekins
• Kitchen Torch & Fuel
• Large Baking Pan (large enough to fit your ramekins and deep enough to hold some water)
• Pot of hot water

Directions

1. Preheat oven to 325 degrees.
2. Place a large pot of water on to boil (My tap water gets pretty hot so I skip this step and just use that!)
3. Separate your eggs. Setting the yolks aside for this recipe. Your egg whites can be frozen for later use or set them aside and try making our Keto Meringue Cookies afterward!
4. In a small bowl whisk your egg yolks until completely broken down and combined. Add 1/2 cup of swerve confectioners and continue whisking until the powder is completely dissolved.
5. Pour your heavy whipping cream into a medium sized pot and gently stir in the salt (don’t whisk to fast, you don’t want to make whipped cream!)
6. Warm your cream up gently. Use low to medium heat and keep a close eye on it. once it just barely starts to simmer and you see bubbles forming along the edges of the pan with some stream remove it from the heat.
7. Remove about 1/4 cup of your warm cream and use it to temper your egg mixture. Briskly whisk your egg yolk mixture while slowly adding your quarter cup of cream. This will warm up your egg yolk mixture and keep it from trying to turn into scrambled eggs once added to the rest of the hot cream.
8. Once you have tempered the egg yolk mixture slowly add it to the rest of your cream. Pour your yolks in a slow and steady stream and whisk your cream continuously as you combine them.
9. Set your ramekins in a deep dish flat bottomed pan and split your mixture evenly between them. If you are making 4 servings ten fill your ramekins to the top if you are making smaller portions then aim for half to three-quarters full.
10. Pour hot water into the bottom of the deep dish pan until it’s about halfway up the outside of your ramekins. Try not to spill water into your ramekins!
11. Carefully place your pan into the oven and bake for 30-35 minutes. if your oven cooks hot or you are making smaller portions you might want to start checking at 20-25 minutes. Your keto creme brulee will be done cooking when the sides are set and firm but the middle is still a bit jiggly looking.
12. Remove pan from the oven and allow your creme brulee to cool in the pan of water for at least another 90 minutes on top of the stove.
13. Remove ramekins from water and allow them to chill in the fridge for at least 4 hours but preferably overnight (I can never seem to wait this long but they only get better if you can!)
14. Right before serving spread a thin layer of swerve confectioners over the top and scorch it with a kitchen torch. If you don’t have a kitchen torch then I suggest topping with some homemade whipped cream and a few berries. I highly suggest investing in the torch though, they are fairly cheap and it makes a huge difference!
15. Enjoy!

*Note – A lot of artificial sweeteners that are used to replace sugar will not melt and carmelize the way sugar does. While you are more then welcome to replace the swerve confectioners in this recipe you’ll have to check and see if your replacement will carmelize… As stated above this dessert is still delicious with whipped cream and berries. For a true Creme Brulee experience, however, I highly recommend Swerve confectioners!

Have you ever tried a Creme Brulee?