Ultimate Keto Creme Brulee

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 15 min

Ultimate Keto Creme Brulee

26 ratings

Did you know delicious creme brulee could be just as delicious as the Keto version? You need a torch to make the top crunchy and delicious, but everything else about this recipe is super simple and only requires 4 ingredients! Be sure to use the confectioner's icing version of powdered erythritol.

  • Net Carbs

    4.2 g

  • Fiber

    0 g

  • Total Carbs

    22.2 g

  • Protein

    6 g

  • Fats

    47.3 g

476 cals

Ultimate Keto Creme Brulee

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Raw Egg, Yolk

    Raw Egg, Yolk

    4 large

  • Heavy Cream

    Heavy Cream

    2 cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

  • Vanilla Extract

    Vanilla Extract

    2 teaspoon

Recipe Steps

steps 5

1 h 15 min

  • Step 1

    Preheat an oven to 325 F. Place heavy cream in a small saucepan and heat until it is starting to simmer.
    Step 1
  • Step 2

    In the meantime, whisk together egg yolks, ¼ cup of the sugar and vanilla together. Be sure to whisk this very well.
    Step 2
  • Step 3

    Add the egg yolk mixture to the heated heavy cream a little at a time, whisking until it is all combined. Remove the cream mixture from the heat and pour the cream into 4 oven proof 4-oz ramekins.
    Step 3
  • Step 4

    Place the ramekins into an 8” x 8” glass pan and add boiling water around the edges until the water comes up the sides about 1”. Bake in the oven for ~60 minutes. You will know when the custard is ready as the custard will jiggle together as one piece. It is not done, when the outside and the inside of the custard are moving separately from each other.
    Step 4
  • Step 5

    If you eat them hot, they will be soupy. Chill the custards until firm about 1 hour. Then top each custard with 1 T of Swerve spreading out the sugar as evenly as possible. Using a culinary torch, torch the top of each custard until evenly browned. Serve immediately and enjoy cracking into the tops!
    Step 5

Comments 20

  • GorgeousRadish461409

    GorgeousRadish461409 2 years ago

    Amazing! Crème Brûlée us my favorite dessert ever. Tastes like the real thing.

    • Sheacox

      Sheacox 2 years ago

      You can also follow the recipe as written, but cook in an Instant Pot: Add a cup of water, put the ramekins on the rack, and cook at LOW for 13 minutes, then 15 minutes natural release.

      • lilid910

        lilid910 7 months ago

        Brilliant and I also substituted with real vanilla bean. Divine

    • JECT

      JECT 2 years ago

      This is truly amazing. The texture is perfect: so perfectly smooth.

      • MirthfulRadish735483

        MirthfulRadish735483 2 years ago

        Sounds great I’m going to try

        • Sony

          Sony 3 years ago

          Trop bon !!! Love it

          • FabulousRadish337399

            FabulousRadish337399 3 years ago

            Amazing. I added banana essence. Game changer. Don't know why it's 4 carbs though

            • PropitiousRadish188124

              PropitiousRadish188124 2 years ago

              1/2 cup heavy cream: 3g 1 egg yolk: 1g

          • Anonymous

            Anonymous 4 years ago

            Yummy tasted like real creme brulee absolutely love this recipe

            • clara1160

              clara1160 4 years ago

              This was absolute tastegasm...so good!!! I tried the whole recipe with Pyure Organic Stevia Blend - granular all purpose sweetener from Walmart and made 8half ramekins, this is super filling dessert and you just can't stop eating it... so this way my guilt was completely gone (I am currently on below 20g carbs/day). Next time I am going to use liquid stevia or monk fruit for the custard (liquids have no carbs compared to powders ) and for the caramel custard I remain with pyure stevia or erythritol which caramelizes great as well...

              • Anna

                Anna 4 years ago

                This was a great recipe! Easy to make and delicious! Thank you so much!!!

                • nmatthew

                  nmatthew 5 years ago

                  This is SO good. I’ve made this many times and it always comes out perfectly. Most recently, I added pumpkin pie spice (tis the season) and it was amazing. Thank you for this recipe!

                  • Anonymous

                    Anonymous 5 years ago

                    Wow. So good. I added a dash of allspice to the mixture and really loved it. Will definitely make it again.

                    • trinitee0971

                      trinitee0971 5 years ago

                      This was REALLY good. I think the “ready in” should read 2 hours since you have to bake in the oven for 1 hour and then cool for 1 hour. Awesome dessert!

                      • jbedel92

                        jbedel92 5 years ago

                        Is the icing sugar granular or confectioners swerve?

                        • 2Fat2Die

                          2Fat2Die 5 years ago

                          can I replace the icing sugar with stevia or something similar?

                          • recipewriter

                            recipewriter 5 years ago

                            The icing sugar works very well for this. I am unsure how stevia would work? Just be sure to try a powdered version vs. granulated if you want to try something different!

                        • Anonymous

                          Anonymous 5 years ago

                          Thank you for sharing, excellent!

                          • Deen1215

                            Deen1215 6 years ago

                            Amazing recipe!!!

                            • recipewriter

                              recipewriter 6 years ago

                              I'm very happy you liked it!