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Chocolate lovers I’ve got you covered today! These low-carb Chocolate Creme Brûlées are the ultimate in chocolate heaven.
I used to avoid making creme brûlées because I thought they were difficult. I feared I’d end up with scrambled eggs! Not anymore guys, these work a treat and are really easy.
Just 5 everyday ingredients too that you can easily find in your local grocery store; heavy whipping cream (or coconut milk for dairy-free), egg yolks, vanilla, low-carb sweetener and extra dark chocolate. You can use any chocolate with at least 85% cacao solids, or even sugar-free dark or milk chocolate — all these are great keto-friendly options!
Depending on the type of chocolate you are using, you may need to adjust the amount of low-carb sweetener used in this recipe — sweetener can be used to taste. As you may know, Erythritol won't brown but it will crisp up. For a more authentic creme brûlée, use Swerve or Allulose as these two will brown just like sugar.
Trust me your life is about to get a whole heap happier. Life-changing moment ahead. Are you ready?!
Get your whisk and let's get to it! Enjoy.
Hands-on Overall
Serving size 1 creme brûlée
Nutritional values (per 1 creme brûlée)
Net carbs6 grams
Protein6.2 grams
Fat46.2 grams
Calories465 kcal
Calories from carbs 5%, protein 5%, fat 90%
Total carbs7.4 gramsFiber1.3 gramsSugars4.2 gramsSaturated fat27 gramsSodium42 mg(2% RDA)Magnesium53 mg(13% RDA)Potassium223 mg(11% EMR)
Ingredients (makes 3 servings)
- 1 cup heavy whipping cream or coconut milk (240 ml/ 8 fl oz)
- 1 vanilla pod, 2 tsp sugar-free vanilla extract or 1/2 tsp vanilla powder
- 3 large egg yolks, room temperature
- 3 1/2 tbsp granulated Allulose or Erythritol, divided (35 g/ 1.2 oz)
- 6 large squares 90% dark chocolate such as Lindt, chopped into pieces (60 g/ 2.1 oz)
- Optional: pinch of sea salt and more grated chocolate or cacao nibs on top
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Sit three 1/2 cup (120 ml/ 4 fl oz) ramekins in a deep roasting tin (deep enough to cover the height of the ramekins).
- Add the cream or coconut milk to a pan. Place the vanilla pod on a chopping board and slice lengthways with a sharp to split it in two. Use the tip of the knife to scrape out all the seeds into the cream.
Add the vanilla pod as well, and place to one side whilst you make the next step. Option to use vanilla powder or essence.
- Whisk the egg yolks with sweetener (reserve 1 tablespoon for topping) using an electric whisk until slightly fluffy.
- Heat the cream on a medium heat until bubbles appear around the edge.
- Remove the cream from the heat, discard the vanilla pod if using one and take approximately 1/8 cup of the cream mix and whisk it into the egg yolks using a hand balloon whisk. Make sure you do this step as it stops the eggs splitting.
- Whisk the egg mixture into the cream, stirring continuously.
- Place the mixture back in the pan and add the chocolate. Stir on a medium heat until the chocolate melts and is combined. Option to add a tiny pinch of salt if you like salted chocolate.
- Pour the chocolate custard into each ramekin (do not overfill the ramekins, they should be no more than three quarters full).
- Add 1 to 2 cups of boiling water to the tray until it reaches no more than quarter way up the ramekins. (Alternatively, place another baking dish filled with 1 to 2 cups of water in the bottom of the oven. The hot steam will prevent the tops of the creme brûlée from cracking.) Careful not to splash any into the ingredients.
- Lay a baking sheet over the top of the tin leaving a small gap at one side to allow air to circulate. Bake in the oven for about 30 minutes or until the centre retains a slight wobble.
- Remove from the water and allow to cool for about 2 minutes. Cover with clingfilm and place in the fridge for 3 - 4 hours to set, or overnight. Leaving overnight won’t affect the end result.
- Add 1 tsp of granulated sweetener or choice to the top, finish with a very fine spray of water to dampen the sugar and using a creme brûlée torch carefully melt it until it goes like toffee. Alternatively, place under a broiler to caramelise.
- Top with grated dark chocolate or some cacao nibs. If you allow the creme brûlées to reach room temperature they go a little softer like in the picture. Yum! Store in the fridge, covered, for up to 4 days.
Ingredients
- 1 cup heavy whipping cream or coconut milk (240 ml/ 8 fl oz)
- 1 vanilla pod, 2 tsp sugar-free vanilla extract or 1/2 tsp vanilla powder
- 3 large egg yolks, room temperature
- 3 1/2 tbsp granulated Allulose or Erythritol, divided (35 g/ 1.2 oz)
- 6 large squares 90% dark chocolate such as Lindt, chopped into pieces (60 g/ 2.1 oz)
- Optional: pinch of sea salt and more grated chocolate or cacao nibs on top
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Sit three 1/2 cup (120 ml/ 4 fl oz) ramekins in a deep roasting tin (deep enough to cover the height of the ramekins).
- Add the cream or coconut milk to a pan. Place the vanilla pod on a chopping board and slice lengthways with a sharp to split it in two. Use the tip of the knife to scrape out all the seeds into the cream.
Add the vanilla pod as well, and place to one side whilst you make the next step. Option to use vanilla powder or essence. - Whisk the egg yolks with sweetener (reserve 1 tablespoon for topping) using an electric whisk until slightly fluffy.
- Heat the cream on a medium heat until bubbles appear around the edge.
- Remove the cream from the heat, discard the vanilla pod if using one and take approximately 1/8 cup of the cream mix and whisk it into the egg yolks using a hand balloon whisk. Make sure you do this step as it stops the eggs splitting.
- Whisk the egg mixture into the cream, stirring continuously.
- Place the mixture back in the pan and add the chocolate. Stir on a medium heat until the chocolate melts and is combined. Option to add a tiny pinch of salt if you like salted chocolate.
- Pour the chocolate custard into each ramekin (do not overfill the ramekins, they should be no more than three quarters full).
- Add 1 to 2 cups of boiling water to the tray until it reaches no more than quarter way up the ramekins. (Alternatively, place another baking dish filled with 1 to 2 cups of water in the bottom of the oven. The hot steam will prevent the tops of the creme brûlée from cracking.) Careful not to splash any into the ingredients.
- Lay a baking sheet over the top of the tin leaving a small gap at one side to allow air to circulate. Bake in the oven for about 30 minutes or until the centre retains a slight wobble.
- Remove from the water and allow to cool for about 2 minutes. Cover with clingfilm and place in the fridge for 3 - 4 hours to set, or overnight. Leaving overnight won’t affect the end result.
- Add 1 tsp of granulated sweetener or choice to the top, finish with a very fine spray of water to dampen the sugar and using a creme brûlée torch carefully melt it until it goes like toffee. Alternatively, place under a broiler to caramelise.
- Top with grated dark chocolate or some cacao nibs. If you allow the creme brûlées to reach room temperature they go a little softer like in the picture. Yum! Store in the fridge, covered, for up to 4 days.
Nutrition (per serving, 1 creme brûlée)
Calories465kcal
Net Carbs6g
Carbohydrates7.4g
Protein6.2g
Fat46.2g
Saturated Fat27g
Fiber1.3g
Sugar4.2g
Sodium42mg
Magnesium53mg
Potassium223mg
Detailed nutritional breakdown (per 1 creme brûlée)
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