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Keto Creme Brûlée!

I always loved Creme Brûlée as a decadent dessert at events. I never knew I could enjoy it without the guilt and also wake up still very much in ketosis the next day! If you are avoiding dairy, I recommend the recipe below. For a bit more of a treat, and if you are not in weight loss mode, use either 1 cup of heavy cream and 1 cup coconut milk, or for the ultimate in richness, 2 cups of heavy whipping cream. All versions are delicious and incredibly rich and full of healthy, ketosis inducing fats! A perfect occasional treat for a ketogenic diet.

I like to make this dessert when I am entertaining, it is always a crowd pleaser, and it is so easy to make. I found a $20 kitchen blow torch and my fiance loves to torch them right before serving them. He is not keto at all, and consumes quite a bit of sugar, but cannot tell at all that there is no real sugar in this recipe, and asks me to make them all of the time! I love how easy and quick they are to prepare, as the fridge really does most of the magic in the cooling part. I recently made this and served it with unsweetened heavy whipping cream, fresh mint, and a raspberry and cranberry coulis. It was so delicious!!

Please tag me on instagram @ketogenicgirl if you make it so I can see how it turns out for you!

Ketogenic Diet: Creme Brûlée Recipe without Dairy

Yield: 4 Servings

Prep time: 2 minutes

Inactive time: 3-4 hours

Total time: 5-10 minutes


1/4 Cup Unsweetened Almond Milk

2 Cups Coconut Milk

Large Egg Yolks

3 Tbsp Swerve (or Erythriol)

1 tsp Liquid Stevia (more or less depending on taste)

1/4 tsp Vanilla Bean (You may also use vanilla powder, or pure extract)


Pre-heat the oven to 150 C or 300 F. Heat the coconut milk, almond milk and vanilla bean or extract on the stove over medium heat, until near boiling. Meanwhile, blend the egg yolks, 2 Tbsp swerve and stevia in a bowl until thick and creamy. I like to do this in my mixer or with egg beaters but you can also whisk it for a few minutes.

Remove the coconut milk, almond milk and vanilla from the stove, and add into the egg yolk and sweetener mixture very slowly, while still beating. Gradually add the entire coconut milk mixture. Pour into 4 ramekins which you’ve place in a baking pan that is relatively deep. Pour boiling water around the ramekins and cover with aluminium foil loosely so the water steams the pudding. Bake for 30 minutes at 150 C or 300 F. Remove from oven when ready, the ramekins should still be a bit jelly like in the middle, not completely hardened. Cool in the fridge overnight ideally, or in the fridge for at least 3-4 hours.

When ready to serve, remove and cover the top with 1/2 Tbsp swerve per ramekin. Use either the broiler in your oven, or a blowtorch, melt the swerve. If you are using the oven, keep a close eye on them as the sugar cooks quite quickly.

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Let cool for a few minutes and serve with mint, berries and heavy sugar free whipped cream if desired! I served mine with a raspberry cranberry coulis that I sweetened with stevia.

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Special Diet Information

Gluten free, sugar free, low glycemic, low carb, dairy free option, grain free.

Nutritional Info:

Makes 4 servings.

Most of the carbs from this recipe come from Swerve/Erythriol. The carbs from the lemon juice and rind are only 2.35 per serving (net carbs). According to sources this sweetener is indigestible fiber excreted out of the body without having any effect on blood sugar. Whether you count net carbs or not is up to you depending on your approach to lowcarb. For keto purposes, it has very low net carbs, however it the carbs/fiber in the sweetener may or may not stimulate an insulin response in you. You will need to test your blood sugar after consuming it to know.

Macros per serving: Calories: 252, Fat: 23.75 g, Protein: 5 g, Carbohydrate: 10.1 g, Fiber: 7.5 g, Net Carbs: 2.6 g.

78% Fat, 7% Protein, 15% Carb.

Using Net Carbs: 87% Fat, 8% Protein, 5% Carb.

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