Description
This Easy Keto Crème Brûlée is restaurant-level good, and you don’t even need a kitchen torch to make it! Prepare in a few minutes and enjoy your crispy “sugar” topping!
Ingredients
Scale
- 5 large egg yolks
- 2 cups heavy cream
- ¼ cup granular erythritol
- 2 tsp vanilla extract
- 2½ tbsp Swerve brown sugar substitute or granular erythritol
Instructions
- Preheat oven to 325 ℉ (160 ℃).
- In a large bowl, whisk together yolks. Add heavy cream, granular erythritol, and vanilla extract. Whisk until smooth.
- Divide custard mixture between the 6 ramekins. Place ramekins in a casserole dish or deep baking dish. Fill up with hot, boiling water to cover ramekins half-way (make sure no water gets inside the ramekins), and bake for 30 minutes until custard looks set with slightly jiggly center.
- Remove baking dish with ramekins from oven. Let cool down until cool enough to touch. Remove ramekins and let completely chill through in fridge (2 or more hours).
- Sprinkle Swerve Brown evenly over each custard top (about 1.5 tsp for each ramekin). Place ramekins on metal baking sheet. Broil on second highest or highest rack for 2-3 minutes just until the sweetener is melted. Watch closely as the sweetener can burn suddenly.
- Remove from oven and let sugar topping harden (takes about 10 minutes). Don’t touch until hardened – HOT! Serve right away or keep in fridge for up to 1 week.
Notes
- Swerve Brown comes closest in looks and taste to caramelized sugar. You can also try granular erythritol. It melts well and hardens well. However, it doesn’t brown like caramelized sugar, but instead hardens into a transparent layer.
- I’m using 4 oz porcelain ramekins. This recipe makes enough for 6 small ramekins. You can also use larger ramekins but would need to increase the baking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 3 g
- Fat: 32 g
- Carbohydrates: 3 g
- Protein: 5 g