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Keto Chocolate Creme Brûlée

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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 lets get to it! Enjoy.

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Hands-on Overall

Nutritional values (per serving, 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 Erythritol or Swerve, 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

  1. 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).
  2. 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.
    Keto Chocolate Creme Brûlée
  3. Whisk the egg yolks with sweetener (reserve 1 tablespoon for topping) using an electric whisk until slightly fluffy.
    Keto Chocolate Creme Brûlée
  4. Heat the cream on a medium heat until bubbles appear around the edge.
  5. 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.
  6. Whisk the egg mixture into the cream, stirring continuously.
    Keto Chocolate Creme Brûlée
  7. 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.
    Keto Chocolate Creme Brûlée
  8. Pour the chocolate custard into each ramekin (do not overfill the ramekins, they should be no more than three quarters full).
  9. 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.
  10. 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.
  11. 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.
  12. 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. Keto Chocolate Creme Brûlée
  13. 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.
    Keto Chocolate Creme Brûlée

Ingredient nutritional breakdown (per serving, 1 creme brûlée)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2.1 g1.5 g30.4 g293 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Egg yolk, fresh
0.6 g2.7 g4.5 g55 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Extra dark chocolate, 90% cocoa (cacao)
2.7 g2 g11.3 g113 kcal
Total per serving, 1 creme brûlée
6 g6.2 g46.2 g465 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

1 - when I took the tin from the oven, it looked like the content of the ramekins exploded. There was a lot of custard in the water because it rose and overflew during the cooking and this should not happen. I think that whisking with the electric whiskener was wrong because it incorporates air that makes the custard rise.
2 - the erythritol won't caramelise
The result was really bad :/

Reply

Hi Francesco, it looks like your ramekins were overfilled. You would either need bigger ramekins or use one more.
Also, I personally keep the baking tray in the bottom of the oven so it doesn't get inside the ramekins (not that it was an issue in your case but worth mentioning).
I mentioned this before and in the recipe above but erythritol won't brown - although it will crisp up. For caramelisation you'll need to use Swerve or Allulose. I hope this helps!

Reply

Well, I made a right mess of this! Everything looked perfect when I put them in the oven...I thought I did as instructed and put boiling water in the pan just under half way up the ramekins, and then I covered with a sheet...leaving a gap. When I came back and removed the sheet, the water was boiling and there was chocolate in it...the Creme brûlée was more like chocolate muffin! Very ugly! So I scraped them out, put cream on them and they tasted great! Perhaps, I put water too far up the ramekin or maybe my oven runs hot! I will try again as the flavour was fabulous!

Reply

Thank you Diane! I'm sorry to hear they were not pretty. I think you can try another way. You can place another tray filled with water into the oven separate from the tray with the creme brûlée. The water helps keep moisture in the oven so the custard doesn't crack. If you have water in another tray or a baking dish it will be just as good.

Reply