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Keto Mocha Crème Brûlée

4.7 stars, average of 45 ratings

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Close your eyes.

Imagine the sound of that crack as the spoon breaks through the crispy toffee shell of a good brûlée. Such a pity that you can’t have that now that you’re low carb, huh? Guess again!

This brûlée features a thin a crispy shell lovingly covering a rich and creamy custard of decadent coffee flavoured chocolate, with a hint of spices giving it a mysterious depth.

Go on, you know you want to. Enjoy!

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Hands-on Overall

Nutritional values (per serving)

Net carbs5.6 grams
Protein5.9 grams
Fat44.4 grams
Calories448 kcal

Calories from carbs 5%, protein 5%, fat 90%

Total carbs6.9 gramsFiber1.3 gramsSugars3.7 gramsSaturated fat26 gramsSodium41 mg(2% RDA)Magnesium46 mg(11% RDA)Potassium207 mg(10% EMR)

Ingredients (makes 6 servings)


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Chop the chocolate into small pieces. Keto Mocha Crème Brûlée
  2. Place the cream into a saucepan, and heat over medium heat. Remove 2 tablespoons of sweetener and sit aside. Then place the remaining sweetener into the hot cream.
    Keto Mocha Crème Brûlée
  3. Place the egg yolks into a small bowl and add the retained 2 tablespoons of sweetener, whisk well.
  4. Remove cream from heat and take approx. 1/4 cup of the mixture and whisk it into the egg yolks slowly. This tempers the egg yolks and makes it less likely that they’ll scramble when added to the hot cream.
  5. Slowly pour the egg mixture into the saucepan, whisking constantly.
    Keto Mocha Crème Brûlée
  6. Once combined, return to a medium heat. Add the chocolate, coffee, vanilla and spices and stir until melted and combined.
    Keto Mocha Crème Brûlée
  7. Place six small ramekins into a deep oven dish. Pour the chocolate custard into each ramekin evenly.
  8. Boil a kettle and add boiling water to the oven dish, until it reaches halfway up your ramekin.
  9. Bake in the oven for 25 - 30 minutes, or until the centre is just set but still a bit wobbly. Remove from water bath and let cool.
    Keto Mocha Crème Brûlée
  10. Cover with cling wrap and refrigerate for approx. 4 hours until set.
  11. Sprinkle about 2 teaspoons of granulated sweetener on top of the custard and use a culinary torch to melt it and turn it to toffee. Powdered sweeteners just don’t work for this as they turn into a weird white glaze that really doesn’t look appetising. Keto Mocha Crème Brûlée
  12. Store covered in the refrigerator, for up to five days. Keto Mocha Crème Brûlée

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2.1 g1.5 g30.4 g293 kcal
Egg yolk, fresh
0.6 g2.7 g4.5 g55 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g0 g0 g2 kcal
Extra dark chocolate, 90% cocoa (cacao)
2.2 g1.7 g9.4 g94 kcal
Coffee (powder)
0.1 g0 g0 g1 kcal
Gingerbread or pumpkin spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.1 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g3 kcal
Total per serving
5.6 g5.9 g44.4 g448 kcal
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (5)

This is my husband's absolute favorite Keto dessert!  He goes bonkers over it -- he even approves of me buying the culinary torch to make it!  It lasts in the fridge for a long time, too.  Highly recommended.


Thank you so much, Sue!


I think you've got a winner here. Seriously, I love anything with mocha flavors but this recipe takes it to a whole new level.


Would I be able to use raw cacao powder and vanilla powder instead of the 90% chocolate pieces and vanilla extract? Or would that deprive the recipe of necessary liquid?


Hi Christina, you can use that - absolutely! You may just need to adjust the sweetener (always to taste).