French · dessert

Sugar-Free Crème Brûlée

Sugar-Free Crème Brûlée — from ketoserts's cooking video Watch how it’s made · 3:18

Video by ketoserts on YouTube · Open on YouTube

60 min · plus at least 2 hours chillingMakes 6 × 1 ramekin275 kcal a portion
  • Keto (2.4 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

A classic baked custard of cream and egg yolks sweetened only with erythritol: about 2.5 g net carbs a ramekin and no added sugar.

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Ingredients 5

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 150°C (300°F) and set six 4-inch (10 cm) ramekins in a deep baking dish. Put the kettle on.
  2. Heat the cream in a saucepan until hot, without letting it simmer or boil. 0:20
  3. Whisk the egg yolks with the 1/3 cup erythritol and the vanilla. Pour in the hot cream slowly, whisking all the time so the yolks don't scramble. 0:31
  4. Divide the custard between the ramekins, then pour boiling water into the dish to come halfway up their sides. 1:20
  5. Bake 30–45 minutes, until set at the edges but still a little wobbly in the middle. Lift out of the water, cool, then refrigerate at least 2 hours. 1:37
  6. Just before serving, sprinkle about 1 tsp granulated erythritol evenly over each custard and melt it with a kitchen torch until it forms a crisp top. 1:55

Tip. Torch the erythritol in short passes until it melts and crisps; it doesn't brown as deeply as sugar. Add the topping just before serving.

The method is a summary in our words — the video shows every step.

One portion (1 ramekin) gives you 1 of 6

Energy275 kcal1,150 kJ
Protein3.3 g7% of a day
Fibre0 g0% of a day
Carbohydrate2.4 g2.4 g net · 2.1 g sugars1% of a day
Fat28 g17 g saturated36% of a day
Sodium30 mg1% of a day

Where the energy comes from one serve

  • Net carbs 3%
  • Protein 5%
  • Fat 92%

Fits keto: 2.4 g net carbs a serve, with 92% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A High37%

331 µg a serve, mostly from heavy whipping cream (87%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin B12 Source15%

0.4 µg a serve, mostly from egg yolks (62%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium Source15%

8.4 µg a serve, mostly from egg yolks (75%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Omega-3 Source14%

0.2 g a serve, mostly from heavy whipping cream (95%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

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Vitamin E7%

1 mg a serve, mostly from heavy whipping cream (70%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Calcium5%

61 mg a serve, mostly from heavy whipping cream (76%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin D5%

1 µg a serve, mostly from egg yolks (59%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate5%

19 µg a serve, mostly from egg yolks (86%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Zinc4%

0.4 mg a serve, mostly from egg yolks (65%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B64%

0.1 mg a serve, mostly from egg yolks (65%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium2%

80 mg a serve, mostly from heavy whipping cream (84%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron2%

0.4 mg a serve, mostly from egg yolks (81%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin K2%

2.3 µg a serve, mostly from heavy whipping cream (97%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Magnesium1%

5.5 mg a serve, mostly from heavy whipping cream (89%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C0%

0.4 mg a serve, mostly from heavy whipping cream (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by ketoserts; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.