You want luxe dessert energy without the carb hangover? Say less. This Keto-Friendly French Crème Brûlée is the flex: five-star restaurant vibes, simple ingredients, and a sugar-free caramel snap that actually cracks.
No weird aftertastes, no sad texture, and yes—you still get that glassy top everyone taps for TikTok. If you’ve ever thought “keto desserts are fine, I guess,” prepare to delete that thought permanently.
What Makes This Recipe Awesome
This crème brûlée hits the classic notes—silky custard, deep vanilla, and a shattering caramel lid—while keeping it low-carb and gluten-free. The secret is using heavy cream + egg yolks for the unbeatable mouthfeel and a clean keto sweetener that torches like sugar without the blood sugar spike.
You don’t need pastry school skills, either.
Everything happens in a simple water bath that keeps the custard ultra-smooth. And the flavor? It’s decadence first, diet-friendly second.
What Goes Into This Recipe – Ingredients
- 2 cups heavy whipping cream (preferably 36% fat)
- 5 large egg yolks (room temperature)
- 1/3 cup granular allulose (best for smoothness; see notes for swaps)
- 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split and scraped
- Pinch of fine sea salt
- 2–3 tablespoons allulose for the brûléed top (granulated, not powdered)
- Optional upgrades: 1/4 teaspoon orange zest, 1/4 teaspoon almond extract, or 1 tablespoon bourbon for depth
Instructions
- Preheat and prep: Set your oven to 325°F (163°C).
Place 4–6 ramekins (4-ounce size) in a deep baking dish. Start a kettle of water boiling for the water bath.
- Warm the cream: In a saucepan, heat the heavy cream over medium until steaming with tiny bubbles at the edges—do not boil. If using a vanilla bean, add seeds and pod to the cream now.
Remove from heat and let it sit 5 minutes to infuse.
- Whisk yolks + sweetener: In a bowl, whisk egg yolks, 1/3 cup allulose, vanilla extract (if not using the bean), and salt until slightly thickened and pale. Don’t whip in tons of air.
- Temper like a pro: Slowly drizzle about 1/2 cup of the warm cream into the yolk mixture while whisking constantly. Gradually add the rest, whisking gently.
If you used the vanilla pod, fish it out now.
- Strain for silk: Pour the custard through a fine-mesh sieve into a large measuring cup. This removes any cooked egg bits and guarantees that Michelin gloss.
- Fill the ramekins: Divide custard evenly. Pop any surface bubbles with a torch, toothpick, or a quick pass of a lighter.
- Water bath time: Slide the baking dish into the oven.
Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Careful, spa day not flood day.
- Bake to just set: Bake 30–40 minutes, depending on ramekin size. The edges should be set; the centers should wobble like Jell-O.
If they look fully set, you overshot.
- Chill: Remove ramekins from the bath and cool on a rack 30 minutes. Cover and refrigerate at least 4 hours, ideally overnight for prime texture.
- Brûlée the top: Sprinkle 1–2 teaspoons allulose evenly over each chilled custard. Use a kitchen torch to melt and caramelize until amber and glassy.
Let it harden 1–2 minutes before serving.
Keeping It Fresh
Store un-torched custards covered in the fridge for up to 4 days. Keep them free of fridge odors by sealing tightly—vanilla-onion is not a vibe.
Once you torch the tops, serve within 1 hour for the best crackle. If you need to make ahead, keep the custards plain and brûlée right before serving.
Freezing isn’t ideal; you’ll get icy custard and a sad snap, IMO.
What’s Great About This
- Restaurant-grade texture: Cream and yolks deliver that melt-in-your-mouth custard without thickeners.
- Legit caramel top: Allulose browns and hardens like sugar—no ashy bitterness.
- Keto-macro friendly: Low net carbs per serving, with fat to keep you satisfied.
- Customizable flavor: Vanilla bean, espresso shot swirl, or citrus hints—your call.
- Minimal equipment: Just a whisk, sieve, ramekins, and a torch (or broiler in a pinch).
Common Mistakes to Avoid
- Boiling the cream: Overheated dairy can scramble eggs fast. You want hot, not volcanic.
- Skipping the sieve: Tiny egg bits ruin silkiness. Two seconds of straining = pro finish.
- Overbaking: Custard should jiggle.
If it’s firm in the center, it’ll turn grainy after chilling.
- Using the wrong sweetener for the top: Erythritol crystallizes and can be cooling. Allulose melts and hardens cleanly.
- Torches on high blast: Scorching burns the sweetener before it melts. Use controlled, circular passes.
- No water bath: Dry heat = curdled, rubbery custard.
The bain-marie is non-negotiable.
Alternatives
- Sweeteners: Allulose is top-tier. A 50/50 allulose–erythritol blend works, but expect a slightly crisper, less glassy top. Monk fruit blends vary; choose ones with allulose.
- Dairy-free: Use full-fat canned coconut milk (not light) for a tropical spin.
Texture is rich but slightly different—still delish.
- Flavor riffs: Add instant espresso (1 teaspoon) for café brûlée, or a pinch of cinnamon and orange zest for holiday vibes. A dash of bourbon or brandy adds warmth.
- Torch-free method: Use the broiler. Chill custards, top with allulose, and broil on the top rack 1–3 minutes, rotating as needed.
Keep a hawk eye—sugar turns from amber to burnt in seconds.
- Serving sizes: Make minis in 3-ounce ramekins for portion control and faster bake times (check at 22–25 minutes).
FAQ
Is crème brûlée actually keto?
Traditional versions use sugar and sometimes milk, which bumps carbs. This recipe uses heavy cream and a zero-sugar sweetener, keeping net carbs low while preserving classic texture and flavor.
Which sweetener is best for the crackly top?
Allulose wins. It caramelizes and hardens like real sugar without grittiness.
Erythritol tends to crystallize and can taste cool on the palate—great for cakes, not ideal for brûlée.
Can I make it without a kitchen torch?
Yes. Use your oven’s broiler with chilled custards. Sprinkle allulose, broil briefly, rotate, and watch like a hawk.
Let the top set for a minute before serving to maximize the crack.
How do I know it’s done baking?
The edges should look set while the center still wobbles when you gently nudge the ramekin. This “jiggle test” ensures it will firm up perfectly in the fridge without turning grainy.
Why strain the mixture?
Straining removes micro-curds and any vanilla pod fibers, guaranteeing a silky-smooth custard. It’s the two-second move that separates home-cook good from chef-level great.
Can I cut the fat?
You can swap up to 1/2 cup of cream for unsweetened almond milk, but texture will be lighter and less rich.
Keto-wise, fat isn’t the enemy here; it’s why this dessert is so satisfying.
How many carbs per serving?
Exact counts vary by brand and serving size, but typically you’ll see about 2–4g net carbs per 4-ounce serving when using allulose. Always plug your ingredients into a tracker for precision.
The Bottom Line
This Keto-Friendly French Crème Brûlée gives you the crème and the brûlée—no compromises, no carb guilt. It’s simple, elegant, and ridiculously reliable, even if you’re not a dessert person.
Whisk, bake, chill, torch—then enjoy that first crack and the silky custard underneath. FYI: once you master this, dinner guests will expect it… every time.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!