Keto Creme Brulee
Silky vanilla custard under a crackly torched topping, with just 3.2g net carbs per serving and ready in about 4 hours including chill time. This classic French dessert goes fully keto using heavy cream, egg yolks, and powdered allulose for that signature glassy crust.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto creme brulee delivers the full classic experience, a rich vanilla custard sealed under a shatteringly crisp caramelized top, all for just 3.2g net carbs per serving. The secret is allulose, the one sweetener that truly caramelizes like sugar.
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/3 cup powdered allulose (plus 4 tsp for the topping)
- 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
- 1/4 tsp fine sea salt
- Boiling water, for the water bath
Instructions
- 1
Preheat the oven to 325°F. Set four 6-oz ramekins inside a deep baking dish.
- 2
In a saucepan, heat the heavy cream with the scraped vanilla bean (pod and seeds) and salt over medium heat until it just begins to steam, about 5 minutes. Do not boil. Remove from heat and let steep 10 minutes, then discard the pod.
- 3
In a bowl, whisk the egg yolks with 1/3 cup powdered allulose until pale and smooth. Slowly pour the warm cream into the yolks in a thin stream, whisking constantly to temper. Strain the custard through a fine-mesh sieve.
- 4
Divide the custard among the ramekins. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake 40-45 minutes, until the centers are just set but still jiggle slightly.
- 5
Remove ramekins from the water bath and cool to room temperature, then refrigerate at least 3 hours or overnight.
- 6
Just before serving, blot any surface moisture and sprinkle 1 tsp powdered allulose evenly over each custard. Torch with a kitchen torch in slow circles until the topping melts and turns deep amber. Let the crust harden for 2 minutes, then serve.
Tips & notes
- Allulose browns and caramelizes far better than erythritol or monk fruit, which tend to recrystallize into a gritty crust. If you only have erythritol, expect a less glassy top.
- No torch? Set the ramekins under a preheated broiler on the top rack for 1-3 minutes, watching constantly, then chill 30 minutes to re-firm the custard before serving.
- Custards keep covered in the fridge up to 4 days, but torch the topping only right before serving so it stays crisp.
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Frequently asked questions
- How many carbs are in keto creme brulee?
- Each serving has 3.2g net carbs, 412 calories, 5g protein, and 42g fat. This recipe makes 4 servings in 6-oz ramekins.
- Why use allulose instead of erythritol?
- Allulose caramelizes like real sugar, giving you the signature crackly glass top. Erythritol and monk fruit blends tend to recrystallize and stay grainy when torched, so allulose is strongly preferred for the topping.
- Can I make creme brulee ahead of time?
- Yes. The baked custards can be refrigerated up to 4 days. Torch or broil the allulose topping only right before serving so the caramelized crust stays crisp rather than dissolving into the custard.
