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keto low carb Crème brûlée in a white ramekin

Easy Keto Low-Carb Crème Brûlée

Easy Keto Low-Carb Crème Brûlée is a healthy, sugar-free dessert recipe made with sweet, thick custard and topped with caramelized sweetener. You will only need 4 ingredients for this recipe!
Course Dessert
Cuisine Catalan, French
Keyword keto creme brulee, low carb creme brulee, sugar free creme brulee
Prep Time 15 minutes
Cook Time 35 minutes
chill 12 hours
Total Time 12 hours 50 minutes
Servings 4 servings
Calories 407kcal



Caramelized Topping

  • 2 tablespoons sweetener 1 for each ramekin. You will need enough to create a layer of topping. Add more or less sweetener based on your judgment.


  • Preheat the oven to 300 degrees.
  • Add the egg yolks to a mixing bowl along with the sweetener and vanilla. Stir to combine.
  • Heat a saucepan on medium heat and add the cream. Heat for a few minutes until the edges of the cream start to bubble. Do not allow the cream to boil.
  • Pour the heavy cream into the bowl with the egg mixture, pour it in stages, while stirring the egg mixture continuously. Move slowly. You don't want to pour the warm cream in all at once. You will risk scrambling the eggs.
  • Place 2 4oz ramekins into a baking dish. Pour the mixture into the ramekins.
  • Pour hot water into the baking dish. Pour enough water to fill halfway up the side of the ramekins.
  • Bake for 30-40 minutes until the edges are set and the center appears jiggly. It should not have a liquid form. Mine took 35 minutes.
  • Remove the ramekins from the baking dish and place them on a cooling rack to cool. Cool until the ramekins aren't warm to touch. I cooled for about 30 minutes.
  • Chill for a minimum of 2 hours. For best results, chill overnight if you like a thick custard.
  • Sprinkle sweetener over the chilled custard, use enough to create an even layer on top.
  • Carmelize the sweetener with a kitchen torch. Glide the torch back and forth at an even pace. See the notes below for how to broil. I like darker caramelization.
  • Allow it to cool for 10- 15 minutes before cracking into it.



  • It typically takes 30 minutes to bring eggs to room temperature.
  • If the mixture does not fill your ramekins, you can add more heavy cream. You may need 2 cups.


You don’t have to, but it definitely works the best. Once the custard has chilled, you can also broil the custard in the oven. I recommend you leave the oven door open during this process so you don’t melt the custard. During testing, I noticed this altered the texture of the custard.
It was not as thick and creamy as it would be if you used a torch. You can also try placing the ramekins in an oven-safe dish filled with ice and cold water, and then broil. This will help keep the custard chilled.
You can also use the spoon trick. For this method, you heat a large spoon over high heat on the stove. Be sure to hold the spoon with a towel to protect your hand and fingers. Hold the spoon over the heat for 2 minutes. Spread spoon over the sweetener to caramelize the sweetener using the heat of the spoon.


The custard will not set during baking. It sets when it cools. If you have refrigerated it and it has not set, then you haven’t chilled it long enough or you didn’t bake it long enough initially.
If you applied too much heat during caramelization, this will also result in a soupy custard.


Serving: 0.5ramekin | Calories: 407kcal | Carbohydrates: 1g | Protein: 2g | Fat: 39g