13 Delicious Keto Creme Brulee Recipes

Mmm, who says you can’t enjoy the creamy, caramelized goodness of creme brulee on a keto diet? We’ve rounded up 13 irresistible recipes that prove low-carb can still mean high indulgence. Whether you’re a seasoned keto cook or just starting out, these variations on the classic dessert will satisfy your sweet tooth without the guilt. Dive in and discover your next favorite treat!

Classic Keto Creme Brulee

Ready to dive into a dessert that’s as luxurious as it is low-carb? This Classic Keto Creme Brulee swaps sugar for sweetness you can feel good about, without skimping on that iconic crackle.

Ingredients

• 2 cups heavy cream
• 5 large egg yolks
• 1/3 cup erythritol
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 300°F and boil a kettle of water for the water bath.
2. In a medium saucepan, heat 2 cups heavy cream over medium heat until it just begins to simmer, then remove from heat.
3. In a mixing bowl, whisk together 5 large egg yolks, 1/3 cup erythritol, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
4. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among four ramekins and place them in a deep baking dish.
6. Carefully pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
7. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly.
8. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours.
9. Before serving, sprinkle a thin, even layer of erythritol over each custard and caramelize with a kitchen torch until golden and bubbly.

Creamy, rich, and with that unforgettable sugar-free crunch, this Keto Creme Brulee is a showstopper. Serve it chilled with a sprinkle of sea salt or fresh berries for a contrast that pops.

Vanilla Bean Keto Creme Brulee

Yum, you won’t believe how indulgent this keto-friendly dessert is. Crack into that caramelized top to reveal a creamy, vanilla-infused custard beneath—zero guilt included.

Ingredients

• 2 cups heavy cream
• 1/2 cup erythritol
• 1 vanilla bean
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F and place four ramekins in a large baking dish.
2. Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan.
3. Add the heavy cream and 1/2 cup erythritol to the saucepan, then heat over medium until just simmering, stirring occasionally.
4. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
5. In a separate bowl, whisk the egg yolks until smooth, then slowly whisk in the warm cream mixture to temper the eggs.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any vanilla bean pieces.
7. Divide the custard evenly among the ramekins, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove ramekins from the water bath, cool to room temperature, then refrigerate for at least 2 hours.
10. Sprinkle 1 tbsp granulated erythritol evenly over each custard, then use a kitchen torch to caramelize the topping until golden and bubbly.

Unreal how this keto creme brulee rivals the classic—silky smooth with a satisfying crackle. Serve with fresh berries for a pop of color and a hint of tartness to balance the sweetness.

Chocolate Keto Creme Brulee

Who knew keto could taste this decadent? Dive into this Chocolate Keto Creme Brulee that’s as easy to make as it is to devour.

Ingredients

• 1 cup heavy cream
• 3 large egg yolks
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a medium bowl, whisk together the egg yolks and 1/4 cup erythritol until smooth.
3. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
4. Gradually whisk the hot cream into the egg mixture to temper the eggs.
5. Stir in the vanilla extract and cocoa powder until fully combined.
6. Divide the mixture evenly among four ramekins.
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30 minutes, or until the edges are set but the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
10. Before serving, sprinkle 1 tbsp granulated erythritol evenly over each ramekin and use a kitchen torch to caramelize the topping.

Here’s the scoop: this creme brulee boasts a silky texture with a rich chocolate punch. Serve it with a sprinkle of sea salt for an extra flavor kick.

Pumpkin Spice Keto Creme Brulee

Make your taste buds dance with this Pumpkin Spice Keto Creme Brulee—a creamy, dreamy dessert that’s low-carb but high on flavor. Perfect for fall vibes any time of year.

Ingredients

• 1 cup heavy cream
• 1/2 cup pumpkin puree
• 4 large egg yolks
• 1/3 cup granulated erythritol
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F and place four ramekins in a large baking dish.
2. In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer, then remove from heat.
3. Whisk together 1/2 cup pumpkin puree, 4 large egg yolks, 1/3 cup granulated erythritol, 1 tsp vanilla extract, and 1/2 tsp pumpkin pie spice in a bowl until smooth.
4. Slowly pour the warm cream into the pumpkin mixture, whisking constantly to avoid curdling.
5. Divide the mixture evenly among the ramekins.
6. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 40 minutes, or until the edges are set but the center is slightly jiggly.
8. Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
9. Sprinkle 1 tbsp granulated erythritol evenly over each custard and caramelize with a kitchen torch until golden and bubbly.

Silky smooth with a crackly top, this creme brulee brings the cozy warmth of pumpkin spice in every spoonful. Serve with a sprinkle of extra pumpkin pie spice for an Instagram-worthy finish.

Coconut Keto Creme Brulee

Ditch the guilt and dive into this decadent Coconut Keto Creme Brulee—silky, rich, and with a crackly top that’s pure magic.

Ingredients

• 1 cup heavy cream
• 1/2 cup coconut milk
• 4 large egg yolks
• 1/3 cup erythritol
• 1 tsp vanilla extract
• 1 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F and place four ramekins in a large baking dish.
2. In a saucepan over medium heat, combine 1 cup heavy cream and 1/2 cup coconut milk. Heat until just simmering, then remove from heat.
3. In a bowl, whisk 4 large egg yolks with 1/3 cup erythritol until pale and slightly thickened.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
5. Stir in 1 tsp vanilla extract, then strain the mixture through a fine sieve for a smoother texture.
6. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
7. Bake for 40-45 minutes until set but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 2 hours.
8. Before serving, sprinkle 1 tbsp granulated erythritol evenly over each ramekin. Use a kitchen torch to caramelize the topping until golden and bubbly.

Outrageously creamy with a hint of tropical coconut, this dessert is a showstopper. Serve with fresh berries for a pop of color and acidity.

Matcha Green Tea Keto Creme Brulee

Transform your dessert game with this Matcha Green Tea Keto Creme Brulee—creamy, dreamy, and totally guilt-free.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 4 large egg yolks
• 1/4 cup erythritol
• 1 tbsp matcha green tea powder
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 300°F and place four ramekins in a large baking dish.
2. In a saucepan over medium heat, combine 1 cup heavy cream and 1/2 cup unsweetened almond milk. Heat until just simmering, then remove from heat.
3. In a bowl, whisk together 4 large egg yolks, 1/4 cup erythritol, 1 tbsp matcha green tea powder, and 1 tsp vanilla extract until smooth.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 40 minutes or until the edges are set but the center is slightly jiggly. Remove from the oven and let cool in the water bath for 10 minutes.
7. Transfer the ramekins to the refrigerator and chill for at least 2 hours, or until firm.
8. Before serving, sprinkle a thin layer of erythritol over each creme brulee and caramelize with a kitchen torch until golden and bubbly.

Here’s the deal: the matcha adds a subtle earthiness that balances the sweetness, while the torch gives that signature crackly top. Serve with fresh berries for a pop of color and acidity.

Lemon Zest Keto Creme Brulee

Skip the snooze—this Lemon Zest Keto Creme Brulee is your wake-up call to dessert heaven. **Whip** up this creamy, citrusy dream in minutes, no fancy skills needed.

Ingredients

• 1 cup heavy cream
• 4 large egg yolks
• 1/4 cup granulated erythritol
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F and place four ramekins in a large baking dish.
2. In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer, then remove from heat.
3. In a mixing bowl, whisk together 4 large egg yolks, 1/4 cup granulated erythritol, 1 tbsp lemon zest, and 1 tsp vanilla extract until smooth.
4. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among the ramekins.
6. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
8. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
9. Before serving, sprinkle 1/2 tbsp granulated erythritol over each ramekin and caramelize with a kitchen torch until golden.

**Wow** your taste buds with the silky texture and bright lemon flavor. Serve with fresh berries for a pop of color and extra zest.

Raspberry Swirl Keto Creme Brulee

Outrageously creamy and just the right amount of sweet, this Raspberry Swirl Keto Creme Brulee is your guilt-free ticket to dessert heaven.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 4 large egg yolks
• 1/3 cup granulated erythritol
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1 tbsp granulated erythritol (for raspberry swirl)

Instructions

1. Preheat oven to 300°F and place four ramekins in a large baking dish.
2. In a saucepan, combine 1 cup heavy cream and 1/2 cup unsweetened almond milk. Heat over medium until just simmering, then remove from heat.
3. In a bowl, whisk 4 large egg yolks, 1/3 cup granulated erythritol, and 1 tsp vanilla extract until smooth.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.
5. Divide the custard evenly among the ramekins.
6. In a small bowl, mash 1/2 cup fresh raspberries with 1 tbsp granulated erythritol until juicy.
7. Drop small spoonfuls of the raspberry mixture onto each custard and swirl gently with a knife.
8. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
9. Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly.
10. Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours.
11. Before serving, sprinkle the top of each custard with a thin layer of granulated erythritol and caramelize with a kitchen torch.

Silky smooth custard meets a tangy raspberry swirl in every bite. Serve chilled with a few fresh raspberries on top for an Instagram-worthy finish.

Salted Caramel Keto Creme Brulee

Whip up this decadent Salted Caramel Keto Creme Brulee in no time—your low-carb dessert dreams just got real.

Ingredients

• 1 cup heavy cream
• 3 large egg yolks
• 1/4 cup granulated erythritol
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp caramel extract
• 2 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F. Place four ramekins in a large baking dish.
2. In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer, about 5 minutes. Remove from heat immediately to avoid boiling.
3. In a mixing bowl, whisk together 3 large egg yolks, 1/4 cup granulated erythritol, 1 tsp vanilla extract, 1/4 tsp sea salt, and 1 tbsp caramel extract until smooth.
4. Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, or until the edges are set but the center is slightly jiggly.
7. Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, or until fully set.
8. Before serving, sprinkle 1/2 tbsp granulated erythritol over each ramekin. Use a kitchen torch to caramelize the topping until golden and bubbly.

Just imagine cracking through that crisp caramelized layer to reveal the silky, rich custard beneath. Serve with a sprinkle of flaky sea salt for an extra flavor punch.

Espresso Keto Creme Brulee

Kickstart your morning with a bold twist on a classic dessert. This Espresso Keto Creme Brulee merges rich coffee flavors with a creamy, low-carb custard, finished with a crisp sugar-free top.

Ingredients

• 2 cups heavy cream
• 4 large egg yolks
• 1/2 cup granulated erythritol
• 1 tbsp vanilla extract
• 1 tbsp instant espresso powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 300°F. Place 4 ramekins in a large baking dish.
2. Heat 2 cups heavy cream in a saucepan over medium heat until it begins to simmer, about 5 minutes. Remove from heat.
3. Whisk 4 large egg yolks, 1/2 cup granulated erythritol, 1 tbsp vanilla extract, 1 tbsp instant espresso powder, and 1/4 tsp salt in a bowl until smooth.
4. Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 40 minutes, or until the custards are set but still slightly wobbly in the center.
7. Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, or overnight.
8. Sprinkle the top of each custard with a thin layer of granulated erythritol. Use a kitchen torch to caramelize the topping until golden and crisp.

Rich in flavor with a velvety texture, this creme brulee is a coffee lover’s dream. Serve chilled with a dusting of cocoa powder for an extra touch of elegance.

Orange Blossom Keto Creme Brulee

Absolutely no one said keto desserts can’t be decadent. **Orange Blossom Keto Creme Brulee** slays with a silky custard and that iconic crackly top—minus the carbs.

Ingredients

• 1 cup heavy cream
• 3 large egg yolks
• 1/4 cup granulated erythritol
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• 1 tbsp granulated erythritol (for topping)

Instructions

1. Preheat oven to 300°F. Place 4 ramekins in a deep baking dish.
2. Heat heavy cream in a saucepan over medium heat until it just begins to simmer, about 5 minutes. Remove from heat.
3. Whisk egg yolks, 1/4 cup erythritol, orange blossom water, and vanilla in a bowl until smooth.
4. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
5. Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, until the edges are set but the center still jiggles slightly.
7. Remove ramekins from the water bath and chill in the fridge for at least 2 hours, or overnight.
8. Sprinkle 1 tbsp erythritol evenly over the tops of the chilled custards. Use a kitchen torch to caramelize the erythritol until golden and bubbly.

Rich custard meets a whisper of orange blossom in every spoonful. Serve with fresh berries for a pop of color and acidity that cuts through the richness.

Lavender Honey Keto Creme Brulee

Now, let’s dive into a dessert that’s as luxurious as it is low-carb. This Lavender Honey Keto Creme Brulee combines floral notes with creamy richness, all without the guilt.

Ingredients

• 2 cups heavy cream
• 4 large egg yolks
• 1/4 cup granulated erythritol
• 1 tbsp culinary lavender
• 1 tsp vanilla extract
• 1 tbsp honey

Instructions

1. Preheat your oven to 300°F and place a kettle of water to boil for a water bath.
2. In a saucepan, heat 2 cups heavy cream and 1 tbsp culinary lavender over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes.
3. Strain the lavender from the cream, pressing to extract all flavor. Discard the lavender.
4. In a bowl, whisk together 4 large egg yolks, 1/4 cup granulated erythritol, and 1 tsp vanilla extract until smooth.
5. Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
6. Divide the mixture among four ramekins and place them in a baking dish. Pour boiling water into the dish until halfway up the sides of the ramekins.
7. Bake for 40 minutes, or until the edges are set but the center is slightly jiggly.
8. Remove ramekins from the water bath and cool to room temperature. Then, refrigerate for at least 2 hours.
9. Before serving, sprinkle a thin layer of granulated erythritol on each custard. Use a kitchen torch to caramelize the top until golden and crisp.
10. Drizzle each with 1 tbsp honey for a natural sweetness that complements the lavender.

Zesty and aromatic, this creme brulee offers a silky texture with a satisfying crack of caramelized sugar. Serve with fresh berries for a pop of color and acidity that cuts through the richness.

Blueberry Lemon Keto Creme Brulee

Dive into this decadent Blueberry Lemon Keto Creme Brulee that’s as easy to make as it is to devour. Perfect for those lazy summer days when you crave something sweet but want to keep it keto.

Ingredients

• 1 cup heavy cream
• 4 large egg yolks
• 1/4 cup granulated erythritol
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp lemon zest
• 1 tbsp granulated erythritol (for topping)

Instructions

1. Preheat your oven to 300°F and place four ramekins in a large baking dish.
2. In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer, then remove from heat.
3. In a separate bowl, whisk together 4 large egg yolks, 1/4 cup granulated erythritol, and 1 tsp vanilla extract until smooth.
4. Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
5. Divide 1/2 cup fresh blueberries and 1 tbsp lemon zest evenly among the ramekins.
6. Pour the custard mixture over the blueberries, filling each ramekin to just below the rim.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
10. Before serving, sprinkle 1 tbsp granulated erythritol evenly over each custard and use a kitchen torch to caramelize the topping until golden and crispy.

Get ready to enjoy a creamy, tangy dessert with a satisfying crunch. Serve with extra blueberries for a pop of color and freshness.

Conclusion

Savor the sweet simplicity of keto living with our roundup of 13 Delicious Keto Creme Brulee Recipes! Each recipe offers a guilt-free way to indulge in this classic dessert. We invite you to try these creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!