Low Carb Creme Brulee
Low Carb Creme Brulee is by far one of my most favourite desserts, second best to keto cheesecake. This low carb dessert is an easy recipe to make good, and a hard recipe to perfect. The crisp caramel crème brulee top layer is created with a hot flame used to crystallise the natural sugars found in dairy called lactose.
The best Low Carb Creme Brulee recipe always uses the best ingredients, so make sure you get fresh crème and free range eggs for this low carb sweet to taste fantastic.
England, Spain and France all claim to be the country that originated the recipe for Crème Brulee. The country to first print the recipe in a cookbook was the French, “Le Cruisinier Royal et Bourgeois” – Francois Massialot, a cook at the palace of Versailles.
You can easily make this recipe dairy free by substituting the cream with coconut cream. This would make it a coconut crème brulee. The lactose (sugar) in the milk makes the top part to this low carb dessert nice and crisp, so this may not crisp up as much with the dairy free option.
How to make Low Carb Creme Brulee the easy way? Well, the best easy low carb desserts don’t always have to take forever to make. Most people bake their crème brulee in the oven with water to prevent the top from cracking and going dry (this method is used with cheesecakes as well to prevent the cracking of the top section of the low carb recipe as it stays in the oven for a long time).
You could even turn this recipe into a coffee espresso Low Carb Creme Brulee by adding either some espresso flavour (reduced espresso shot) or adding instant coffee mixed with a touch of hot water.
Low Carb Creme Brulee
- 3 large egg yolks
- 3 tablespoons Natvia
- 2 cups Heavy Cream
- 1/2 teaspoon vanilla bean paste
- Preheat the oven to 160 C (320F).
- In a large mixing bowl, whisk together the egg yolks and the Natvia. Slowly whisk in the cream and the vanilla paste.
- Divide into 4 ramekins. Place the ramekins into a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes. (this will prevent the crème brûlée from cracking).
- Remove from the oven and let them cool completely. Around 2 hours in the fridge, but best overnight)
- Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
- Sprinkle with a layer of Natvia and caramelise with a torch or under a grill for 2 mins. Serve and enjoy!
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