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keto creme brulee

Keto Crème Brûlée – Creamy, Low-Carb, and Perfectly Caramelized

If you love the silky, rich indulgence of traditional crème brûlée but want to skip the carbs, this Keto Crème Brûlée is your dream dessert. Creamy custard, infused with vanilla, topped with a perfectly torched caramel layer—all without the sugar crash. It’s elegant enough for a special dinner but simple enough to make any night feel fancy.
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Prep Time 10 minutes
Cook Time 35 minutes
2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French, Keto
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Custard:
  • 2 cups heavy cream
  • 4 large egg yolks
  • ¼ cup powdered erythritol or preferred keto sweetener, adjust to taste
  • 1 tsp vanilla extract
  • Pinch of salt
For the Topping:
  • 2 –3 tsp granulated erythritol for caramelizing

Equipment

  • 4 ramekins
  • Baking dish for water bath
  • Saucepan
  • Whisk
  • Kitchen torch (or broiler)

Method
 

Preheat oven
  1. Preheat your oven to 325°F (160°C). Place 4 ramekins in a baking dish with high sides.
Heat the cream
  1. In a small saucepan, heat heavy cream over medium heat until it’s hot but not boiling. Remove from heat.
Whisk the yolks and sweetener
  1. In a medium bowl, whisk together egg yolks, powdered erythritol, vanilla extract, and a pinch of salt until smooth and slightly pale.
Temper the eggs
  1. Slowly pour the hot cream into the yolk mixture, whisking constantly to avoid scrambling the eggs.
Pour into ramekins
  1. Divide the custard evenly among the ramekins.
Bake in a water bath
  1. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35–40 minutes, or until custard is set but still slightly jiggly in the center.
Chill
  1. Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, or overnight.
Caramelize the topping
  1. Sprinkle granulated erythritol evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, broil briefly in the oven while watching carefully.
Serve
  1. Let the sugar harden for 1–2 minutes, then serve immediately.

Notes

For an extra touch of flavor, try adding a pinch of cinnamon, cocoa powder, or coffee extract to the custard.
Make ahead: Custard can be made up to 24 hours in advance; caramelize just before serving.
To prevent the custard from cracking, avoid overbaking and let it cool gradually.