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‘Low-Carb’ Keto Crème Brûlée

Low-Carb Keto Crème Brûlée
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I love this ‘Low-Carb’ Keto Crème Brûlée. For the most part because Crème Brûlée is such a classic. Moreover, it’s is always a crowd pleaser that doesn’t take a huge amount of effort. Ironic, because many people find it daunting to try and make, but when you do, you realize it really is quite simple. Indeed, the only thing you need, is the time required is for the time it takes to bake, and then chill in the refrigerator.

Crème Brûlée in progress

Making the custard only takes 20-25 minutes, including the time for the vanilla to steep in the cream. Once the custard is complete, you pour the custard into individual ramekins. Then, you place them in a baking dish with water, and bake them in the oven. The water bath prevents them from drying and cracking, so this is an important step not to miss. When they come out of the oven, they should be a nice yellow with a slight browning on the side and a tiny bit wiggly in the centre.

Crème Brûlée fresh out of the oven.

The fun part happens, once they’ve had a chance to chill for a few hours in the fridge. Using a kitchen torch to brown & caramelize the top can take a little practice but that really is the hardest part but it’s also the most fun. I do like to line the surface I am using with foil though, so I don’t torch my counter while I get into the torching process.

Using a small kitchen butane torch to caramelize the top is the best. Mostly because it gives much better control over the heat and can be much faster if you have several guests to serve. Also, they aren’t very expensive. Alternatively you can use the broiler in your oven, but you have to watch it very carefully, and be careful, as the heat can be very uneven under some broilers.

Crème Brûlée torching

To me, Crème Brûlée shines with good quality vanilla. In the recipe, I opted for my own homemade vanilla bean paste (link to come). You can use extract by substituting the same amount of paste for extract. You can also purchase Vanilla Bean Paste if you don’t have time to make your own. If you are buying the paste, make sure it has “no added sugar”, as some do. If you are using a vanilla bean, split it lengthwise and scrape out the seeds and add them along with the scraped pod to the cream mixture as it simmers and steeps.

I don’t use Allulose for browning the tops of crÈme Brûlée. Because, Even when you torch or broil it at high heat, it won't get crispy. So, for the top, I use another sweetener.

Finally, I always get asked, why aren’t you using the same sweetener on the top for browning as you did in the custard. It’s a great question that deserves some attention. I used Allulose for the custard since there are no worries of crystalizing if you are making them ahead and keeping them in the fridge overnight.

You can use Lakanto or another sweetener instead of Allulose if you wish. More importantly, I don’t generally use Allulose for browning the top. Instead, I prefer Swerve or other sweeteners. This is because Allulose tends to gum when it is broiled or torched at high heat, rather than getting crispy. Regardless of what sweetener you choose, the final product is always much enjoyed, and such a treat knowing none of the sweetness will actually impact your waistline or blood sugar.

The recipe for my ‘Low-Carb’ Keto Crème Brûlée is below. Let me know what you think of it & post a picture of yours!

Hope you enjoy this as much I do.

Low-Carb Keto Crème Brûlée
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Crème Brûlée is a classic that is always a crowd pleaser and doesn’t take a huge amount of effort.
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 3 hours
Course: Dessert
Cuisine: French
Servings: 4
Calories: 376.3kcal



  • Pre-heat oven to 325 degrees.
  • Place 4 ramekins in oven safe custard cups in a baking pan and set aside
  • Heat cream, vanilla and brandy in a small to medium sized sauce pan until cream begins to simmer on edges of pan.
  • Set aside to infuse the vanilla flavour into the cream for 10 to 15 minutes with the saucepan lid on.
  • Whisk egg yolks with ¼ cup of Allulose until it is thick and lemon yellow. This should take a couple of minutes.
  • Boil water in a kettle for water bath.
  • Add 1/3 cup of cream to egg mixture and then the rest of the cream a little at a time, stirring continually.
  • Pour the liquid into the 4 ramekins that are in the baking pan.
  • Pour enough hot water into the pan for a water bath that comes halfway up the sides of the ramekins.
  • Bake until custard is set but still has a slightly wiggly centre, 35 to 40 minutes for deeper cups, 25-30 minutes for shallow ramekins.
  • Remove ramekins from water bath and cool on wire racks.
  • Once cooled, cover with plastic wrap and refrigerate for at least 2 hours – but, not for more than 2 days.
  • Remove the Crème Brûlée from the refrigerator for a few minutes prior to browning the sugar on top.
  • Divide the Lakanto sweetener among the ramekins dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.
  • Garnish if desired with a strawberry or other garnish and serve.


Calories: 376.3kcal | Carbohydrates: 21.8g | Protein: 4.7g | Fat: 37.8g | Saturated Fat: 22.3g | Cholesterol: 317.6mg | Sodium: 42.6mg | Potassium: 86.6mg | Sugar: 11.3g | Vitamin A: 1571.5µg | Vitamin C: 0.5mg | Vitamin D: 1.6µg | Vitamin K: 2.9µg | Calcium: 81.2mg | Iron: 0.5mg | Net Carbs: 12g | Allulose: 10g


Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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Welcome! I'm Nikkey Elizabeth.

Hi! My name is Nikkey Elizabeth and this me, after cutting down raspberry canes in my snow shoes. La Femme Nikketo is a combination of two dreams, making delicious sugar-free products that you’d never guess where sugar-free and transforming the farm my husband and I have, The Farm in Glenville, into a working farm where we grow what we make. Together these sugar-free dreams offer boutique farm-to-table preserves and confections, all made here on our farm in Cape Breton, Nova Scotia.

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Our preferred source
for resistant starch flour!

Netrition is a great source for resistant starch flour like Cabalose, which I use in my
Super Flaky No-Fail Keto Pie Pastry

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Where are you located?

Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.


My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!


What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.


I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.


Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.


Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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