Classic Creme Brûlée turned Keto! Creamy vanilla custard baked and brûléed with a sweet and crispy top!
If you’ve never made Creme Brûlée before because you were intimidated, give this recipe a try. This Keto creme brûlée is much easier than you think and it tastes every bit as decadent as the original version!
If you have never had creme brûlée it before, think smooth and creamy custard gently baked with a sugary crunchy hard shell topping. This is a very gourmet Keto dessert, but without all the carbs!
Now of course we're keeping it Keto so instead of sugar, I brûlée the top with Swerve granular and it worked just as well as regular sugar!
What's in Sugar-Free Creme Brûlée
*Exact measurements are listed in the recipe card below.
How to Make Keto Creme Brûlée
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.
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.
Note: You will have 4 egg whites leftover from this recipe. You can use them to make my Keto Mocha Meringue Cookies.
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.
If you don't have vanilla bean paste, you can use the scrapings from a vanilla bean or use double the amount of vanilla extract.
Can You Make Keto Creme Brûlée Ahead of Time?
Another beautiful thing about this luxurious Keto dessert is you can make the custard part of the recipe the night before or even a couple days before you'll serve it.
Because you want to keep the sugary top crispy, you can brûlée the top right beforehand.
Tips for Making the Best Keto Creme Brûlée
Keeping the Flavors of Creme Brûlée Fresh
When storing creme brûlée or any type of custard in the fridge, you'll want to make sure it's wrapped really well with plastic wrap. The pure and simple flavors of the creamy custard can pick up the flavor of other things that are stored in the fridge next to it when left uncovered.
Why Does Creme Brûlée Need to Be Cooked in a Water Bath?
In order to prevent curdling or cracking, the proteins in the eggs in Keto creme brûlée are very heat sensitive and need to be gentle, humid heat. The water bath ensures the eggs stay soft and silky smooth.
Can You Freeze Creme Brûlée?
You actually can freeze it. Allow your creme brûlée to come to room temperature, double wrap it in plastic wrap and place it in the freezer for up to a couple of months.
Thaw it slowly overnight in the fridge. But again, wait to brûlée the top until right before you're ready to serve it.
What Sweetener is Best for Sugar-Free Creme Brûlée?
This recipe uses Swerve confectioners sugar substitute in the custard part of this recipe. Recently, I've experimented with Allulose and have been pleasantly surprised with the results. It also taste very much like traditional sugar.
I don't notice a cooling effect, like many other Keto sweeteners have. If that's what you have on hand, you can certainly use it for the custard. But to brûlée the top, I recommend using with granular Swerve or erythritol.
What Flavorings are Best for Keto Creme Brûlée?
During the holidays, give this sweet, creamy and delicious Keto Pumpkin Creme Brûlée a try. Your guests will be amazed!
How to Tell When Sugar-Free Creme Brûlée is Done
There are a couple of things you can do to ensure you don't undercook your creme brûlée. After all, nothing is more frustrating than wasting time and ingredients for a dessert that flops! No worries, I've got you covered with these tips:
- You can use a instant read thermometer to check for doneness. Fully cooked custard should be 170 degrees F.
- The top of the creme brulee will have an even glossy surface, without any wet looking spots in the center.
- If you don't have a thermometer, that's okay. You can tell it's done when it still has a slight jiggle in the center when you move it around. Keep in mind, it will continue to firm up as it cools. However, when you move it around if the outer edges jiggle, it’s not ready yet.
More Keto and Low Carb Desserts
- Almond Joy Fudge
- Lemon Meringue Cupcakes
- Blackberry Cheesecake Bars
- Mixed Berry Crumble
- Lemon Mascarpone Tart
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
FREE 20 EASY KETO RECIPES EBOOK
Keto Creme Brûlée (Sugar Free)
- 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.
- 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!
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
*Originally published on May 2, 2018, updated on March 19, 2021 with new photos, new video and helpful tips.