Keto Crème Brûlée

Keto Crème Brûlée is a classic French dessert. It is creamy, decadent, and certainly makes an elegant presentation. The French are famous for their delicious custard-based desserts, and for most, this one is at the top of the list. You will find it on most dessert menus at today’s upscale restaurants. But, it is even better at home, and so easy to make. The top is a crunchy caramelized sugar that is torched – for Joanie’s recipe, it is sugar free, but just as delicious!

Crème Brûlée has always been a favorite for both of us. Like many of you, I am sure, it has been a way to top off celebratory meals – birthdays, anniversaries, and holiday restaurant dining. But, how many actually make it at home? There are a lot of steps and a few extra pans in the kitchen, yet, the recipe is very easy to make. The only step that takes extra care is the caramelization of the topping. Even if you are a little heavy with the torch, it will still be delicious. A little berry garnish is also a nice idea.


Keto Crème Brûlée consists of 4 simple ingredients – heavy cream, eggs, vanilla, and a sugar-substitute. These are likely ingredients that you already have in your keto pantry or refrigerator. Many original French recipes call for using vanilla bean instead of extract. That does require an additional step or two. You would have to infuse the vanilla bean flavor by steeping in the warm cream for 15 minutes or so, and then use a strainer to remove the vanilla bean seeds. Some chefs even infuse their sugar for weeks with vanilla beans in sealed jars to enhance that vanilla flavor. For this recipe, Joanie keeps it simple . . . choosing a quality vanilla extract.

Culinary Torch

Although not an ingredient, a kitchen culinary torch is the ideal tool for caramelizing the sugar-substitute topping. You could use your oven broiler to obtain a similar effect. However, you would need to move the filled ramekins that have been topped with the sugar substitute as close to your oven broiler as possible. It will burn quickly after 1 or 2 minutes. We like using a kitchen torch as the flame is more controlled and the topping caramelizes more evenly.

We found an excellent refillable butane culinary torch from Jo Chef. It has many safety features and produces a nice even flame that can be adjusted for various kitchen projects. It is a good tool for charring the outside of steaks, heating fruit toppings, and of course, for caramelizing (brûléeing) the top of your Keto Crème Brûlée.

Your choices for a sugar-free sweetener are numerous. Some folks use Swerve, some like Allulose, and Monkfruit should work well. Joanie uses Erythritol which caramelizes much like regular sugar. It is a bit more coarse in texture, but still seems to work well. Sometimes it helps to start with a shallow layer, lightly torch that, and then add more for the finishing torched caramelization. You can read more about sugar-free sweeteners in our post – Low Carb Sugar Substitutes and Conversion Charts.

Low Carb Crème Brûlée Preparation Tips

Joanie’s first tip is to use medium heat for the heavy cream. You do not want it to boil, merely come to a simmer. She adds the vanilla extract at the end of the process when the cream has been removed from the burner. It will infuse as it rests. Speaking of heating . . . make sure you use a hot water bath when baking. This is necessary for the custard to cook evenly. Just allow for cooling, as well, before trying to remove the ramekins from your baking dish. A heat proof glove on one hand and a thin but sturdy flipper on the other will do the trick, nicely.

Allow the cooked ramekins to cool further, and come to room temperature on a cooling rack. You will notice that the pale white mixture will have turned a light yellow or egg-yolk color after baking. Joanie will use the same 9 x 13 inch baking dish to store the desserts in the refrigerator for at least 4 hours (she usually keeps them refrigerated overnight). Just make sure you cover them with plastic wrap.

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Caramelize with your culinary torch right after removing from the refrigerator. It is also a good idea to return the caramelized creation to the refrigerator for a few minutes to harden further . . . but, if you like a little heat on top this is not necessary. The caramelized sugar-substitute will crack like thin glass when you go for that first delicious bite with your spoon.

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Low Carb Crème Brûlée – A Classic French Custard Dessert – Rich, Creamy, and so Tasty!

Keto Crème Brûlée is a Classic French Dessert! You will have a delicious creamy, rich custard, chilled and topped with a caramelized sugar-free topping. You should hear a crack when tapped with your spoon. It will enhance any elegant dinner. It will also go well with a light berry topping. Enjoy!

Keto Crème Brûlée

Recipe by Joanie and Chris
5.0 from 11 votes
Course: DessertsCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




Cooling Time

4 1/2

Net Carbs


Total time



Keto Crème Brûlée is a classic French dessert. Creamy, rich custard, topped with caramelized sugar-free topping. Very easy to make – just four simple ingredients and only 5.2g of carbs!

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  • 2 3/4 cups 650 ml Heavy cream

  • 2 tsp 2 tsp Vanilla extract

  • 4 4 Egg yolks

  • 1 1 Egg

  • 3/4 cup 170 g Erythritol (Allulose)

  • 2 1/2 tbsp 2 1/2 tbsp Erythritol (Allulose)


  • Pour 4 cups of water into a pan or kettle and bring to a boil. Preheat oven to 325 degrees.
  • Heat the heavy cream in a stainless pan over medium heat, until it simmers and has a slight bubble on the edges, 5 minutes. Stir continuously. Remove from the heat and stir in the vanilla extract. Allow to rest while preparing the eggs and sugar mixture.
  • Add the egg yolks and one whole egg to a large mixing bowl. Stir to break up the eggs. Pour in the erythritol and whisk briskly for 3 minutes until the mixture is creamy and thoroughly combined.
  • Slowly pour some of the heated cream into the egg mixture, whisking constantly to temper the eggs. Continue to add the cream until entire amount has been combined with the egg mixture. This will take 2 minutes.
  • Pour the mixture evenly into 6 ounce ramekins, to about 1/2 inch from the top. Place the ramekins into a 9 X 13 baking dish. Transport the baking dish to the top of your oven. Make sure to pop any bubbles in the mixture and gradually pour in boiling water around the ramekins (half way up).
  • Carefully place the baking dish in the pre-heated oven and bake for 45 minutes or more (depending upon your oven). The edges should be set and the centers should have a light giggle.
  • Place the baking dish on a cooling rack for 15 minutes. Remove the ramekins from the water bath and allow to cool before refrigerating. Refrigerate for at least 4 hours.
  • When ready to serve, top the chilled custard with a teaspoon of granular erythritol in each ramekin. Make sure it is evenly distributed on the top of each ramekin. Use your kitchen torch (or broiler) about 1 to 2 inches from the top and flame until a caramelized brown crusty topping is formed. Keep your torch flame moving around the ramekin. Either serve immediately, or refrigerate for 10 minutes until the crusty top hardens further.


Chef’s Notes

  • They will keep 3 days in the refrigerator. When in the refrigerator cover with plastic wrap to eliminate any condensation or skimming on the top. If moisture exists, dab the top gently with a paper towel before caramelizing.
  • You can use Monkfruit or Allulose as a topping instead of Erythritol – whichever caramelizes best for you. Confectioners Erythritol will combine better with the eggs than regular Erythritol.

Nutrition Facts

  • Calories: 429.1kcal
  • Carbohydrates: 5.2g
  • Protein: 5.1g
  • Fat: 44.2g
  • Saturated Fat: 26.5g
  • Cholesterol: 306.9mg
  • Sodium: 57.8mg
  • Potassium: 107.0mg
  • Calcium: 90.6mg

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