Best Keto Creme Brulee

[{"selector":"#anim-571cfa51-a9fd-468d-bfb6-16dbc78cb4da","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Get Recipe

Classic Creme Brûlée turned Keto! Creamy vanilla custard baked and brûléed with a sweet and crisp top!

[{"selector":"#anim-68e89fd3-1b72-4f72-865e-86e16fdb2d34","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-b49204e0-0e93-4c21-a46e-0bdef464c179","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get Recipe

INGREDIENTS - Heavy Cream - Sweetener - Eggs - Vanilla

[{"selector":"#anim-a148e417-bd4c-4ee7-aa41-c1bb9c3f8168","keyframes":{"transform":["translate3d(95.53805%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2672c705-77c7-4f6c-b8d3-7823898c3d93","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c383378-0fd1-4a2c-84f6-4d3ce0e01797","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Full Ingredients

Preheat oven to 300F. Heat the heavy cream without boiling it. Add the eggs and sweetener in a bowl and whisk until well combined.

Once the cream is ready, remove from the heat and slowly pour into the egg 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. Bake for 45-50 minutes, or until the custard slightly jiggles when shaken.

Set at room temperature for 15 minutes, then allow to set in the fridge. Sprinkle about 2 ½ teaspoons of the granular sweetener over the top of each ramekin.