Keto Creme Brûlée (Sugar Free)
User Reviews
5
Keto Creme Brûlée (Sugar Free)
Description
The Keto Creme Brûlée starts by warming heavy cream until tiny bubbles form, careful not to boil, providing a creamy base. Eggs and Swerve confectioners sugar are whisked together to add body and sweetness without sugar. The hot cream is slowly combined with the egg mixture while whisking to temper the eggs.
Vanilla bean paste adds a natural vanilla flavor without the need for extract or artificial substitutes. The custard is portioned into ramekins and placed inside a water bath pan that controls the cooking temperature, helping achieve a smooth custard with minimal curdling. Baking at 300°F for about 45-50 minutes results in a softly set custard with a slight jiggle.
After chilling in the refrigerator, the top is sprinkled with Swerve granular sweetener and caramelized with a torch to create a crisp, caramel-like crust that contrasts with the creamy custard beneath.
This dessert is suitable for low-carb or keto diets where sugar intake is restricted but traditional creme brûlée texture and flavor are desired. The vanilla bean paste can be substituted with vanilla bean scrapings or double the vanilla extract if unavailable.
Ingredients
- 3 cups heavy cream
- ½ cup Swerve Confectioners Sugar
- 4 egg yolk
- 1 egg whole
- 2 teaspoons vanilla bean paste (see notes)
- 3 tablespoons Swerve granular sweetener
Instructions
- Boil about 1-2 quarts (depending on the size of your baking pan) of water and have it ready to use for the water bath.
- Preheat oven to 300F.
- Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.
- As the cream is heating up, add the eggs and ½ cup swerve in a bowl and whisk until well combined.
- Once the cream is ready, remove from the heat and slowly pour into the egg and swerve mixture, whisking the entire time. Mix in the vanilla bean paste (or extract) and once combined, pour into 6 ramekins and set inside an oven safe pan.
- Pour the boiling water in the pan, about halfway up the sides of the ramekins. Carefully place in the oven and bake for 45-50 minutes, or until the custard slightly jiggles when shaken. Remove the ramekins and leave at room temperature for 15 minutes, then place in the fridge for at least 1-2 hours or until set.
- Once ready to serve, sprinkle about 2 ½ teaspoons of the swerve granular over the top of each ramekin. Using a kitchen torch, caramelize the swerve and allow to sit for 2 minutes until the swerve hardens. if you don't have a torch, you can use your broiler for about 1-2 minutes, watch closely not to burn it. Enjoy!
Notes
- If vanilla bean paste is unavailable, substitute with vanilla bean scrapings or twice the amount of vanilla extract.
- Use a water bath during baking to achieve a custard with smooth texture and even cooking.
- Chill the custards for 1-2 hours or until fully set before torching the sugar substitute crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 44g | 68% |
| Saturated Fat | 29g | 145% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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