For the first time on, we have a special guest post from our fellow foodie friends (say that 3 times really fast) over at Vicky and Rami not only share our passion for food, but also for healthy, low-carb and keto-friendly recipes. So you can imagine our excitement when they asked to share one of their tasty creations with us and all of you. While they are more on the traditional ketogenic side of the recipe spectrum we found this particular recipe very fitting for our visitors and their love for fat! After looking over their dessert creation and then trying it, we knew we had to pass this decadency on and we hope you enjoy it as much as we did!

One of the world’s most sought after delicacies!

Crème brûlée translates from French into “burnt cream.” Well when you put it like that, it doesn’t sound very appetizing, but it’s one of the world’s most sought after delicacies. It’s traditionally made with cream, egg yolks and sugar and can be flavored with vanilla, citrus zest, or a slice of pineapple on top (Crema Catalana, ooh la la). The entire dessert is soft and creamy with a caramelized crust on top which adds an amazing contrasting texture! The sugar caramelization was originally done with a hot iron pressed onto the dessert to result in a browned, hard and crunchy shell. Today, the same crunch can be achieved with a small blow torch, or simply a broiler.

Keto Creme Brulee TasteaholicsIt’s sugar-free but your sweet tooth won’t know the difference…

If you don’t own a blow torch, or butane fuel (totally common household items) you probably own an oven with a “broil” setting; that’s all you’ll need to make this fancy French dessert! To make this a perfect low carb, ketogenic treat, we substituted the sugar in this recipe for stevia! To create that iconic caramelized crust crème brûlée is known for, we’re using a sprinkle of erythritol. Erythritol is low calorie, low carb and has a glycemic index of 0, the lowest of sugar alcohols. It’s also considered to be the most forgiving of the sugar alcohols when it comes to certain people with digestive upsets. It’s 70% as sweet as sugar, and tastes quite similar. Our bodies don’t digest sugar alcohols so we subtract them from our total carb count the same as we do fiber. Sweet-tooths, rejoice for erythritol and stevia!

A keto miracle?!

However, if you don’t have erythritol, you can sub in a sprinkle of stevia on top, but we’re not sure how that’ll hold up to the broiler caramelization process. The erythritol caramelized pretty well despite the many reviews we’ve read saying that it won’t. Must be a keto miracle! Whatever sweetener you use, make sure it’s your favorite! The crème brûlée will taste great even without the crispy top!

Keto-Friendly Crème Brûlée

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A guest post from our friends at


Crème Brûlées


Tastealholics Keto Crème Brûlée Recipe

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  1. Preheat oven at 300°F.
    Set 2 cups of heavy cream to heat up on a medium heat.
  2. If you’re using a whole vanilla bean (which is highly recommended, it gives the crème brûlée lovely texture and those characteristic tiny black dots), split the bean in half lengthwise and scrape the seeds out with a knife. Throw the seeds into the heavy cream and whisk to disperse them. When the heavy cream starts to bubble just slightly, set the heat to the lowest setting, cover the pot and let it steep with the vanilla to develop flavor for 20 minutes. You can also add a teaspoon of vanilla here and let steep the same way.
  3. In a mixing bowl, combine 4 egg yolks, stevia, salt and 1 tsp vanilla extract. Whisk until this forms a pale, thicker mixture.
  4. When the heavy cream is done steeping, strain it into a different bowl. Then, while whisking your egg mixture, pour in the heavy cream very slowly. This process is called tempering the eggs, or bringing them up to a higher temperature slowly. If you pour the heavy cream in too quickly, you might end up with sweet scrambled eggs!
  5. When both your mixtures are together and are a beautiful, pale yellow color, you’re ready to bake them.
  6. Place 4 ramekins in a glass baking dish (like a casserole dish). Pour hot water into the glass dish so that it comes halfway up the ramekins sides.
  7. Pour your crème brûlée batter into the ramekins almost all the way full. They will not rise, so don’t worry about them spilling over while baking.
  8. Bake on the middle rack for 30-35 minutes. The creme brulee should still jiggle but be slightly set on top. They will fully set when they are refrigerated 4 hours, or preferably, overnight.
  9. When you’re ready to serve them, sprinkle about a tablespoon of erythritol on top of each creme brulee (or a pinch of stevia, but erythritol worked very well for us in this step), and place into the broiler on the top rack. Keep a very close eye on them and rotate if necessary. When you see the tops becoming a little brown, check on them every 10 seconds (yes! They caramelize quick!) We did this step in two batches just to be safe.
  10. Of course, if you have a blow torch, gently heat along the entire tops until they are a uniform golden brown.
  11. To serve, garnish with some stevia, strawberries, nuts, or whipped cream! Enjoy!

Recipe Notes

Nutritional info per 1 Crème brûlée: 44.5g fat, 2.7g protein, 3.8g carbs Estimated 450 calories

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  • usemyotheraddy
    Posted April 12, 2016 9:10 pm 0Likes

    Uh, how come no one noticed there is no temp for the oven?!?

  • HelenaSue
    Posted August 5, 2016 3:17 pm 0Likes

    usemyotheraddy I know, right?! That’s obnoxious. I guessed and used 375 degrees — they came out fine.

  • WickedCanuck
    Posted December 12, 2016 5:24 pm 0Likes

    So the vanilla bean plus the liquid vanilla? Or just one type of vanilla?

  • JeannieBean
    Posted January 14, 2017 6:34 pm 0Likes

    Unless it’s been changed since these post the recipe states “Pre-heat oven to 300.’

  • JessicaWells
    Posted March 7, 2017 3:53 pm 0Likes

    Can you sub vanilla extract?

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