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Keto Creme Brulee (Gluten-Free and Sugar-Free) Recipe

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3.8 from 71 reviews

  • Author: Ava
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Keto Creme Brulee recipe is a rich, creamy dessert that is both gluten-free and sugar-free, perfect for those following a low-carb or ketogenic diet. Made with heavy cream, egg yolks, monk fruit sweetener, and vanilla, it offers a classic French custard experience with a keto-friendly twist. The custard is baked in a water bath for a smooth, delicate texture and finished with a caramelized monk fruit top, providing a crisp contrast to the creamy base.

Ingredients

Custard

  • 1 pint heavy whipping cream
  • 4 egg yolks
  • 1 egg white
  • 1/2 cup monk fruit sweetener
  • 2 teaspoons vanilla extract

Topping

  • 1/2 tsp to 1 tsp monk fruit or erythritol for caramelizing

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) and position the rack in the center to ensure even baking.
  2. Prepare Egg Mixture: Beat 4 egg yolks, 1 egg white, and 1/2 cup monk fruit sweetener on low speed until the mixture is well blended and turns a light yellow, thick consistency. Set aside in the mixer bowl.
  3. Scald Cream: In a small to medium saucepan, gently heat the heavy whipping cream over medium-low heat until it is hot but not boiling. This step should take about 5-6 minutes. Stir often to prevent burning.
  4. Combine Cream and Eggs: Slowly add the hot cream to the egg and monk fruit mixture while mixing continuously to prevent curdling. Then add 2 teaspoons vanilla extract and beat until fully combined.
  5. Prepare Ramekins: Pour the custard mixture carefully into 6 ramekins (each about 1/2 cup or 4 oz) leaving a little space at the top. Place the ramekins into a 9×13 inch baking pan.
  6. Add Water Bath: Carefully pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins, creating a bain-marie for gentle baking.
  7. Bake Custard: Bake the custard for 40-45 minutes, or until the custard is set but still slightly jiggles when gently shaken. Begin checking for doneness at 35 minutes, as baking times can vary based on ramekin size.
  8. Cool: Remove ramekins from the water bath and let them cool on a wire rack for 30 minutes at room temperature.
  9. Chill: Transfer the ramekins to the refrigerator and chill completely, preferably for several hours or overnight, to set the custard fully.
  10. Caramelize Topping: Sprinkle 1/2 to 1 teaspoon of monk fruit sweetener or erythritol evenly over each custard. Broil under high heat for about 2 minutes or until the sweetener melts, darkens, and forms a caramelized crust. Watch carefully to avoid burning.
  11. Serve: Let the creme brulee cool slightly after broiling, then serve chilled. Optional toppings include low-carb fruits or keto-friendly whipped cream. Creme brulee is traditionally served cold and can be refrigerated after caramelizing until served.

Notes

  • Use medium-low heat to scald the cream to prevent burning.
  • Monitor custards closely during baking to avoid overcooking; they should jiggle slightly when done.
  • For best results, use a kitchen torch to caramelize the topping if available, alternatively broiling works.
  • If using erythritol, it may caramelize more slowly than monk fruit sweetener.
  • Ensure ramekins are stable in the water bath to prevent water from seeping in.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • Use heavy whipping cream for optimal keto texture and fat content.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/keto-creme-brulee-gluten-free-and-sugar-free-recipe/