When I think Crème Brûlée, I think of decadence and sugar! It’s a favorite dessert to many, and this recipe for Keto Crème Brûlée has all of the same great flavors as the classic version, even the caramelized sugary-tasting goodness on top.
Egg yolks, heavy cream, confectioners erythritol, and vanilla are all you need to make this French custard dessert. And while it bakes for 50 minutes, there’s only 10 minutes of prep time. It’s an easy recipe that will surely become a regular dessert for your family.
Whisk the egg yolks and Swerve in a medium sized mixing bowl. Next gently stir in the cream and vanilla. Now you prepare your ramekins in a water bath. This is easy to do! Place the ramekins in a roasting pan and fill the pan up with hot water until the water is half-way up sides of ramekins. Add the egg mixture evenly into each ramekin and bake until the custard is set. It will still be jiggly and that’s fine, it will thicken as it cools. Take the ramekins out of the water bath and dry them off with a towel. Careful, they’re very hot. Place the ramekins in the fridge for at least an hour to cool.
When you are ready to serve your Keto Crème Brûlée, there’s one final step. It’s time to add the sugar to the top of the creamy smooth vanilla custard. Sprinkle a teaspoon of Swerve in a thin, even layer on top of each custard. Now use a kitchen torch to melt and caramelize the Swerve into a browned, hard topping.
If you do not have a kitchen torch, you can still caramelize the Swerve on top by placing it under your oven’s broiler. Watch the ramekins closely, and in 3-5 minutes, you’ll have the same caramelized top. Now enjoy!
- 6 ramekins
- kitchen torch
- Preheat oven to 325 degrees Fahrenheit.
- Whisk together the egg yolks and 1/2 cup powdered swerve in a medium bowl smooth and creamy. Add cream and vanilla and gently stir to combine. Place ramekins in a roasting pan and fill the pan up with hot water until the water is half-way up sides of ramekins. Pour egg mixture evenly into each ramekin (a little over 1/2 cup per serving).
- Bake for 50 minutes. The custard should be set but still slightly jiggly.
- Remove ramekins from the water bath, dry them off with a towel and let them cool in the fridge for at least an hour. You can also make the custard up to 2 days in advance to when you are serving it.
- When you are ready to serve, sprinkle 1 teaspoon of Confectioners'-Style Swerve in a thin, even layer over the top of the cooked custard.
- Use a kitchen torch to melt and caramelize the Swerve. If you do not have a kitchen torch, you can place the ramekins under the broiler, watching carefully, for 3-5 minutes.
Make sure to check out these keto desserts for even more options to satisfy your sweet tooth!