Now creme brulee has always been one of my favorite desserts, so of course we had to come up with a great Keto version of it! What I love is its super simple, and taste soo much like the real thing you’ll hardly know its Keto! (To really make it just like they do in the restaurants, be sure to buy a culinary torch because that is really what makes this dessert!)
Can I freeze Keto Creme Brulee?
I would not recommend it. This is best served fresh and warm. The crunch from the sweetener on the top that you heat up with your torch is what makes the dessert, so you definitely don’t want to freeze it – however, you can make it ahead of time for a dinner in the evening, and just wait to bake it!
INGREDIENTS:
4 egg yolks
1 tsp pure vanilla extract
2 cups of heavy whipping cream
5 tbsp keto approved sweetener (I prefer monk fruit sweetener)
DIRECTIONS
Preheat oven to 325 degrees
Whisk the egg yolks and the vanilla in a bowl until thoroughly mixed
Pour the heavy whipping cream and 1 tablespoon of the sweetener into a sauce pan heated to medium heat – whisk until combined, then add the second and third and forth tablespoons of sweetener, adding separately until fully combined, and whisk until simmering
Once simmering, remove from heat and add yolks slowly, while whisking, until combined
Divide evenly into 4 ramekins
Place the ramekins into a glass baking dish and pour boiling water inside the dish – be sure that it coves at least 1 inch on the sides of each ramekin
Bake in the oven on the middle rack for approx 30 minutes or until set
When done, sprinkle 1 tablespoon of the sweetener over the creme brulee and use your culinary torch to heat the sweetener until its melted and golden
Don’t forget to check out our other Keto dessert recipes!
Keto Creme Brulee
Ingredients
- 4 egg yolks
- 1 tsp pure vanilla extract
- 2 cups heavy whipping cream
- 5 tablespoons artificial sweetner monk fruit is my favorite
Instructions
- Preheat oven to 325 degrees
- Whisk the egg yolks and the vanilla in a bowl until thoroughly mixed
- Pour the heavy whipping cream and 1 tablespoon of the sweetener into a sauce pan heated to medium heat - whisk until combined, then add the second and third and forth tablespoons of sweetener, adding separately until fully combined, and whisk until simmering
- Once simmering, remove from heat and add yolks slowly, while whisking, until combined
- Divide evenly into 4 ramekins
- Place the ramekins into a glass baking dish and pour boiling water inside the dish - be sure that it coves at least 1 inch on the sides of each ramekin
- Bake in the oven on the middle rack for approx 30 minutes or until set
- When done, sprinkle 1 tablespoon of the sweetener over the creme brulee and use your culinary torch to heat the sweetener until its melted and golden
- serve immediately
