Keto Creme Brulee
User Reviews
5
Keto Creme Brulee
Description
Keto Creme Brulee combines coconut cream with egg yolks and erythritol sweetener to create a custard that sets smoothly after baking in a water bath. The use of vanilla bean seeds or vanilla extract infuses the custard with fragrant flavor. Baking at a controlled temperature ensures even cooking and prevents cracking, while the addition of a torch-ready erythritol topping adds the iconic crisp surface after caramelizing. The coconut cream base keeps the dish dairy-free and keto-friendly, offering a luscious, velvety mouthfeel.
The custard is baked in small ramekins fitted into a casserole dish partially filled with water creating gentle, consistent heat. Once set and chilled, the dessert is finished by sprinkling golden erythritol and caramelizing it with a kitchen torch or broiler to recreate the traditional brûlée crust. This dessert works well as a refined sweet treat after meals or for special occasions requiring a low-carb alternative to classic cream brûlée.
Portion sizes depend on ramekin volume, with 5-ounce dishes yielding about five servings. Using 6-ounce cups may provide larger portions that are quite filling. The recipe suggests optional addition of brandy or Grand Marnier for an adult twist. Leftover custard can be stored covered in the refrigerator for up to three days.
Ingredients
- 2 cups / 500 ml coconut cream
- 5 egg large, yolk
- ⅓ cup / 40g erythritol powdered
- 1 vanilla bean or 2 teaspoon vanilla extract, pods
For Torching
- 2 tbsp erythritol golden
Instructions
- Split the vanilla bean in half and scrape out the seeds. Place the seeds to one side.
- Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream starts to simmer and the first bubbles appear. Do not boil! Take off the heat and let it cool for about 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
- Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double the size.
- Slowly add the (lukewarm) coconut cream to the egg yolk mix, whisking with a balloon whisk continuously.
- Heat the oven to 325F / 160C.
- Pour the creme brûlée mix into ramekins (just over ¾ full) and place the ramekins into a casserole dish. Fill the casserole with boiled water that should reach ⅓ - ½ half-way up the ramekins. This helps the creme brûlées bake evenly and prevents splitting.
- Bake for about 40 minutes until the top is golden and the centre retains a bit of a jiggle. They will firm up as they cool.
- Remove from the oven and cool to room temperature, then chill in the fridge for a couple of hours or overnight. Sprinkle with erythritol and torch using a blow torch until the low carb sugar substitute bubbles and goes brown. (Alternatively, place under the grill / broiler until browned.) Allow to cool at room temperature to harden, or you can place them back in the fridge.
Notes
- This recipe yields about five servings using 5-ounce ramekins; larger ramekins will produce fewer, larger portions.
- Store prepared creme brulee covered in the refrigerator for up to three days.
- Add a teaspoon of brandy or Grand Marnier to the custard mix for a mature flavor variation.
- Use a kitchen torch or oven broiler carefully to caramelize the erythritol topping without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Total Carbohydrates | 7g | 2% |
| Protein | 6.2g | 12% |
| Fat | 37.8g | 58% |
| Saturated Fat | 31.1g | 156% |
| Fiber | 2.1g | 8% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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