Keto Creme Brulee Custard
Silky vanilla baked custard under a crackly torched topping, with just 3.2g net carbs per serving and 60 minutes total time. This classic French dessert goes fully sugar-free using heavy cream, egg yolks, and granulated monk fruit-erythritol, so you get the crackle without the carbs.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This sugar-free creme brulee delivers everything you love about the classic: a velvety vanilla custard beneath a glassy, torched crust you crack with the back of a spoon. At just 3.2g net carbs per serving, it is proof that elegant French dessert and keto can absolutely share a table.
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/3 cup granulated monk fruit-erythritol blend (such as Lakanto)
- 1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
- 1/8 teaspoon fine sea salt
- 4 teaspoons granulated allulose, for the brulee topping
- Boiling water, for the water bath
Instructions
- 1
Preheat the oven to 325°F. Place four 6-ounce ramekins in a deep baking dish and set a kettle of water on to boil.
- 2
In a saucepan, warm the heavy cream over medium-low heat until it just begins to steam, about 4-5 minutes. Do not let it boil. Remove from heat and stir in the vanilla.
- 3
In a bowl, whisk the egg yolks, monk fruit-erythritol blend, and salt until pale and smooth. While whisking constantly, slowly pour in the warm cream a little at a time to temper the yolks, then strain the mixture through a fine sieve into a measuring cup.
- 4
Divide the custard evenly among the ramekins. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins, then carefully transfer to the oven.
- 5
Bake for 40-45 minutes, until the centers are just set but still jiggle slightly when nudged. Remove the ramekins from the water bath and chill, uncovered, for at least 3 hours or overnight.
- 6
Just before serving, sprinkle 1 teaspoon allulose evenly over each custard. Torch the surface with a kitchen torch in slow circles until the topping melts, bubbles, and turns deep amber. Let the crust harden for 1-2 minutes, then serve.
Tips & notes
- Allulose caramelizes and crisps far better than erythritol for the topping, which can crystallize or refuse to brown. If you only have erythritol, expect a softer crust. A kitchen torch gives the best results; the broiler works but watch closely and chill the custards again before serving.
- Custards keep, covered, in the fridge for up to 4 days. Wait to torch the sugar topping until right before serving, as it softens within an hour.
- For extra-silky texture, straining the custard is the key step. It removes any cooked egg bits and air bubbles for that classic creamy mouthfeel.
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Frequently asked questions
- How many carbs are in keto creme brulee custard?
- Each serving has 3.2g net carbs, 412 calories, 5g protein, and 42g fat. This recipe makes 4 individual custards, and the monk fruit and allulose sweeteners add no usable carbs.
- Can I make keto creme brulee ahead of time?
- Yes. Bake and chill the custards up to 4 days in advance, keeping them covered in the fridge. Only torch the sweetener topping right before serving, since the caramelized crust softens within about an hour.
- Why use allulose instead of erythritol for the topping?
- Allulose melts and caramelizes much like real sugar, giving you that signature crackly amber crust. Erythritol tends to crystallize and resist browning, so it produces a softer, grainier top.
