Keto Creme Brulee – only 5 ingredients

This sweet and creamy keto creme brulee recipe is to die for. This delicious, delightful dessert is perfect after just about any meal.

Everyone’s all excited about pumpkin spice recipes with Fall finally being here. I am too, don’t get me wrong, but there’s nothing like a rich and creamy creme brulee this time of year either!

Make sure to check out some of my other tasty keto desserts that will blow your mind like, Keto pumpkin spiced candies, Sugar free peanut butter fudge, Keto devil’s food cake, Keto nutella crepes, Keto cinnamon roll sugar cookies, and Keto tiramisu ice cream. 

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Keto Creme Brulee

Creme brulee is a classic and elegant dessert recipe. When I think of creme brulee, I think of Fall, warm dessert, date night, and made to perfection.

When made right, no dessert comes close to the texture, taste, and presentation. I love my keto desserts, but If I’m being honest, not many desserts come close to a perfectly cooked creme brulee.

If you are unfamiliar with creme brulee, it is a baked custard that is topped with caramelized sugar that will crack when you tap it. In French, creme brulee literally translates to scorched cream. A pretty fitting name if you ask me for the dessert if I do say so myself.

So forget waiting for date night or a fancy restaurant, or even Fall for that matter … this keto creme brulee can call your name year-round!

BONUS: This recipe is easy to follow, easy to make, and chances are, you already have all the ingredients in your pantry!

Keto Creme Brulee Ingredients

Eggs: 4 egg yolks

Cream: 2 cups of heavy cream

Extract: 1 teaspoon of vanilla extract

Sweetener: ½ cup of powdered BochaSweet, 2 tablespoons of granulated Swerve Sweetener

Water: Boiling hot water

Keto Creme Brulee Equipment

4 ramekins

Baking dish (to set the ramekins in)

Culinary blow torch

How To Make Keto Creme Brulee

Preheat. Start out by preheating your oven to 320 degrees F and lightly grease the ramekins. Place the ramekins into the baking dish and set aside.

Whisk. In a large bowl, whisk together the egg yolks and BochaSweet.

Add. Add in the heavy cream and vanilla extract. Stir until well combined.

Pour. Pour the custard mixture evenly into the ramekins.

Fill. Fill the baking dish with boiling water, ½ way of the outside of the ramekins. 

Bake. Carefully place in the preheated oven and bake for about 40-50 minutes. The custard should be set, but slightly jiggly.

Remove and Cool. Carefully remove from the oven, remove the ramekins from the water bath, and place on a cooling rack for about 15 minutes. Then refrigerate for at least 1 hour. 

Sprinkle. When ready to eat, remove the chilled creme brulee from the fridge and sprinkle about ½ tablespoon of granulated Swerve on top. 

Caramelize. Using a culinary blow torch, carefully caramelize the granulated Swerve on top, and enjoy!

How To Serve Keto Creme Brulee

Creme brulee can be served warm or cold. The custard at the bottom should be chilled though.

It is recommended and best served when the bottom is cold and the top is warm from the torching.

How To Store Keto Creme Brulee

The best way to store your creme brulee is in the fridge. Make sure to wrap it tightly in plastic wrap before setting it in the fridge. 

This method of storage will keep your creme brulee good for up to 3 days. 

Can You Freeze Keto Creme Brulee?

Surprisingly, yes you actually can!

If you are going to freeze it, then don’t sugarcoat the top just yet. Do that after you take it out when you’re ready to serve it.

Make sure to wrap it tightly in plastic, maybe even double wrap, and it will last for a couple of months. When you’re ready, place it in the fridge to let it thaw before serving. 

Where Does Creme Brulee Originate From?

The history and origin story of creme brulee is a complicated one. 

There are recipes and variations throughout history that all originate from England, Spain, and France. 

The first printed recipe comes from a cookbook, from 1691, that came from France. But there are claims that it was served in England in the 1630s as well. Then, the Spanish version seems to be recorded in the 18th century.

But the exact origin and origin date is still uncertain.