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Vanilla Keto Crème Brulee

Writer's picture: Keto UpgradeKeto Upgrade
3 days ago5 min read

A super easy dessert that will be sure to impress!!! Just a few simple ingredients and a little know how, you'll have a yummy low carb dessert to finish off a special occasion dinner like Valentine's Day or Anniversary.




It's a pretty straight forward recipe, a normal crème brulee is just heavy cream, egg yolks, and sugar. So we just need to replace the sugar and to bring the carbs down some, substitute some of the heavy cream with a low carb milk. Even though heavy cream is a staple of a low carb/keto diet it still has carbs in large amounts. So I cut the recipe with a low carb milk, my favorite is cashew milk because I think it is the creamiest of the low carb milks but any will work. Then the other half heavy cream gives a richer texture. The sweetener I chose was a monkfruit/erythritol blend but any erythritol sweetener will work. I've found that the more expensive sweeteners sometimes create a better outcome. When I first made this recipe I used Lakanto brand sweeteners and it came out a lot better, you didn't have to mix the egg yolks and sweetener together as much because it dissolved easier as it has smaller granules. It is also better for torching the crème brulees because of this. The amount of sweetener is to taste, the recipe will even still work with just a little pure stevia or monkfruit but you will have a smaller amount of crème brulee because of the less volume without using a bulk 1:1 sweetener.


The hardest part about crème brulee is the cooking process. The cook times all depends on the size of the ramekins you use and the temperature of the mixture and even your individual oven can vary the cook times. You can even make the mix and keep in the refrigerator and bake it off as you want one. The batter will last in the fridge for a week but that will make the cook time longer. But you want the crème brulee to just be slightly jiggly but no longer liquid in the center. Definitely suggest checking out the video to see the exact texture it should be when it comes out of the oven.





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Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

Lakanto Granular monkfruit- https://amzn.to/3u7ebGd

Butane canister torch - https://amzn.to/3vCXanK- I never had luck with a refillable butane torch, always use canister ones

6 oz. Ramekins - https://amzn.to/330WLmA


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All the Sweeteners I Buy on Amazon- https://amzn.to/40fnPcx


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You can make the mix in any amount you want, I used my 4oz. cupcake tins to make the crème brulees so I made a single 6oz. batch and split it into two ramekins. But you can split the full batch in half or thirds or whatever you like.


Keto Crème Brulee One 6 oz. portion or 2-3oz.

1/4 cup heavy cream

1/4 cup unsweetened cashew milk or any low carb milk

2 egg yolks

2 Tbs. granular monkfruit/erythritol blend or any sweetener to taste (besides Allulose) Lakanto brand works best

1/4 tsp vanilla

turn of a sea salt grinder or a pinch


Instructions:

  1. Preheat oven to 325 degrees

  2. Scald the cream and salt over medium heat

  3. Beat the sweetener and egg yolks for one minute with a whisk, making sure the sweetener granules are well dissolved

  4. Put water on the stove to boil to cook the crème brulee in a water bath

  5. Temper the eggs with the hot cream by pouring the cream into the eggs and sweetener a splash at time while whisking

  6. Add the vanilla extract then strain into a measuring cup to easily pour into ramekins

  7. Pour into a 6 oz. ramekin or 2-3oz. ramekins placed in a deep pan

  8. Once water is to a boil, carefully pour into pan, making sure to not splash water into the crème brulee, you want enough water to go half way up your ramekins.

  9. Bake for 25-40 minutes or just until the center is a little jiggly, my 3 oz. ramekins took 25 minutes

  10. Once out of the oven, let sit in the water bath for 5 minutes until cool enough to handle, then remove from water bath and let cool to room temperature

  11. Refrigerate for a few hours but best to refrigerate over night, wrap once completely chilled

  12. A few hours before you are ready to serve, sprinkle with your choice of sweetener, I found golden erythritol sweetener works best (specifically Lakanto), use enough to create a thin layer on top of the crème brulee, then burn with either a crème brulee torch or place under the broiler about 3 inches away for 3-5 minutes.

  13. Let chill in the fridge until ready to serve to firm back up or eat right away if you like it a little melty



Macros:

331 calories

33 g fat

27 g total carbs

0 g fiber

24 g sugar alcohols

3 g net carbs

7 g protein


Measurements for 4-6oz. or 6-4oz. Keto Vanilla Crème Brulee


1 cup of heavy cream

1 cup Low Carb Milk

1 tsp vanilla or 1 vanilla bean

1/8 tsp salt

5 egg yolks

1/2 cup granular monkfruit/erythritol blend or any sweetener to taste (besides Allulose)


Same instructions as above but if you are using a vanilla bean, cut the bean length wise and scrape the seeds and put them and the pod in the milk mixture. Then scald the cream but let the vanilla bean steep in the hot cream before tempering the egg yolks.


Macro for total mixture: Divide by however many you make out of the mixture

1141 calories

114 g fat

107 g total carbs

96 g sugar alcohols

0 fiber

11 g net carbs

21 g protein



If you are in AL, CT, DE, FL, GA, IN, IL, KY, ME, MA, MD, MI, MS, NC, NJ, NH, NY, OH, PA, RI, SC, TN, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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