Servings
Font
Back
Keto Creme Brulee
5 from 24 votes

Keto Creme Brulee

Keto Creme Brulee is a rich, creamy dessert made with coconut cream and egg yolks, flavored with vanilla bean or extract and lightly sweetened with erythritol. Baked in a water bath, it achieves a delicate custard texture without traditional sugar. The coconut cream adds a subtle tropical note while keeping it low-carb suitable for keto diets. The dessert is topped with a golden layer of torched erythritol to mimic the classic caramelized sugar crust.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 5
Calories: 376 kcal
Course: Dessert
Cuisine: French, British

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

    Cup of Yum
  1. Split the vanilla bean in half and scrape out the seeds. Place the seeds to one side.
  2. 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.)
  3. 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.
  4. Slowly add the (lukewarm) coconut cream to the egg yolk mix, whisking with a balloon whisk continuously.
  5. Heat the oven to 325F / 160C.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 376

% 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.