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Keto Creme Brulee

No-Fuss Keto Creme Brulee (Creamy and Decadent)



For topping: 


  1. Preheat oven to 325°F. 
  2. Place the heavy cream and vanilla seeds and vanilla pod in a saucepan and bring to a boil over medium heat. 
  3. Remove from the heat. 
  4. Discard the vanilla pod and set the saucepan aside.
  5. Add the egg yolks, vanilla extract and sweetener to a bowl and beat until light and fluffy. 
  6. Slowly add the heavy cream to the egg mixture, blending well.
  7. Butter four ramekins and set them into a high sided roasting tray.
  8. Divide the mixture between the ramekins. 
  9. Fill the tray with hot water halfway up the ramekins. 
  10. Bake in preheated oven for 40 -45 minutes or until the mixture has set but is still wobbly in the center. 
  11. Remove from the oven and allow to cool completely. 
  12. Cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days. 
  13. To serve, sprinkle each cream brulee with a teaspoon of sweetener and caramelize using the chef’s torch or under a very hot grill.


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