Keto Creme Brulee: A Delicious Dessert That You’ll Never Guess is Sugar-Free!

Crème brûlée is a favorite dessert in our house and our go-to-treat after a steak dinner. Even though the result is show-stopping thanks to a caramelized “sugar” topping, making keto creme brulee is actually pretty easy and you’ll never know it’s made with alternative sweeteners! Similar to my keto flan, keto crème brûlée starts with a silky custard base and then is finished off by using a torch (or broiler, but the torch is so much more fun!) to create a hardened sweet shell on top.

I like to use the freshest possible eggs for this – I get mine at my local farmer’s market – because good eggs (pun intended) results in a rich and flavorful custard. If you want to really kick it up a notch, instead of using vanilla extract, you can split a whole vanilla bean and let it simmer in the cream mixture while it’s heating up for a rich vanilla flavor! I use two different sweeteners for this – Allulose for the custard and Monkfruit for the toppings. Allulose is typically my go-to sweetener for baking however it doesn’t produce the satisfying, crisp topping that you want for keto creme brulee, so that’s why I use Monkfruit in that step, but you can use your preferred sweetener!

You will have to prep this somewhat in advance – the custard needs to set in the fridge for at least four hours (and preferably overnight) however the wait is well worth it!

keto creme brulee

Keto Creme Brulee

This silky custard based dessert with a crisp, sweet topping will become a favorite dessert!
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 8
Calories 243 kcal



  • 2 cups heavy cream
  • 1 tsp Vanilla extract
  • 1/4 tsp salt I use Himalayan Pink Salt
  • 5 egg yolks
  • 1/2 cup sweetener I like Allulose (plus extra sweetener for the topping)


  • Preheat oven to 350℉
  • In a heavy saucepan over low heat, warm up the heavy cream, vanilla, and salt. Stirring occasionally.
  • Remove from heat when it just starts to steam, don't let it boil. About 5 – 7 minutes.
  • In a medium mixing bowl, beat the egg yolks and sweetener (I prefer Allulose) until light and fluffy, about 3 – 5 minutes.
  • Slowly add the cream mixture to the egg mixture, beating constantly. Make sure to add the cream a little at a time so the eggs don't "cook" from the heat of the cream. If you slowly incorporate it, you'll get the silky, creamy texture we're going for.
  • In a baking dish, arrange 4 – 8 ramekins (as you'll see in the video, I used a round cake pan which only fit four ramekins, so I make this in two batches).
  • Fill the ramekins with your custard mixture.
  • Then, add boiling water to the pan, making sure not to get any water in the ramekins, so the water reaches about halfway up the sides of the ramekins.
  • Gently place the baking dish in the oven and bake for 40 – 45 minutes.
  • When done, the tops of the creme brulee will be golden brown but the centers will still be jiggly.
  • Place the baking dish on a wire rack and cool completely.
  • Remove the ramekins from the dish when cooled and place in the fridge to finish setting – at least four hours, preferably overnight.
  • When set, remove the ramekins from the fridge and sprinkle 1 – 2 teaspoons of sweetener (for this I prefer Swerve or Monkfruit because they get crisper than Allulose).
  • Using a kitchen torch, make a few passes over the tops with the sweetener until caramelized and crisp. If you don't have a kitchen torch, you can place them under the broiler for a few minutes.
  • Enjoy!


Calories: 243kcalCarbohydrates: 3gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 204mgSodium: 101mgPotassium: 58mgSugar: 1gVitamin A: 1037IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword baking, dessert
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carrico
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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