Preparing keto Crème brûlée is as easy as swapping the sugar with our favorite sweetener. Delicious baked vanilla custard that can be easily loved!

As I recently have some time, I was browsing on the internet the other day. In need of fresh, exciting thoughts, inspiring recipes that I have never tested before, to amaze my loved ones with. Searching for a while unfortunately couldn’t come across too many interesting things. Just before I thought to give up on it, I came across this tempting and easy dessert simply by chance. It looked so scrumptious on its photo, it called for urgent action.

It was easy to imagine just how it’s created, its taste and how much boyfriend might want it. Mind you, it is rather simple to keep happy the guy in terms of desserts. Anyway, I got into the site: Suncakemom and simply used the precise instuctions that were coupled with wonderful photographs of the task. It really makes life less difficult. I could suppose it is a slight hassle to take photographs in the midst of baking in the kitchen as you may ordinarily have sticky hands so I pretty appreciate the hard work she placed in to build this blogpost .

With that said I’m inspired presenting my very own recipes in the same way. Many thanks the thought.

I was fine tuning the original formula to make it for the taste of my family. I’ve got to tell you it turned out a terrific outcome. They enjoyed the flavor, the structure and enjoyed having a delicacy like this during a busy workweek. They basically requested lots more, a lot more. Hence the next occasion I am not going to make the same miscalculation. I am gonna twin the quantity to keep them happy.

For more Keto Creme Brulee recipes check out SunCakeMom

Preheat oven to 300°F / 150°C . Put ramekins in a deep tin or tray.

Separate egg yolks from whites. Keep whites in the fridge to use them for other desserts like Floating islands or freeze them to use it for other meals like Egg drop soup.

Whisk egg yolks in a mixing bowl until becomes light yellow and fluffy.

Pour heavy cream into a medium size saucepan with the erythritol and the vanilla essence and put it on the cooktop.

Turn cooktop to medium heat and bring the cream almost to boil when seeing bubbles on top, take it off the heat.

Pour hot cream into the mixing bowl with the beaten egg yolks whilst still whisking the mixture.

Pour hot water into the deep tin/tray where the ramekins are.

Pour the hot cream into the ramekins right up to the top. Use a spoon with the last drops to make it easier.

Put tray in the oven and bake it until the sides set but the middle still jiggles. This should happen when the center internal temperature reaches 170-175°F (77-79°C) in about 20-30 minutes depending on oven.

The top shouldn’t be brown by any means. If we get a brown top that means we have overcooked the creme just like with cheesecake.

Take them out of the oven and let them cool down to room temperature before putting ramekins in the fridge.

Leave them in the fridge at least 4 hours or even better overnight.

Sugar filled variation include a caramelized sugar on top that we simply skip now and serve the Keto Crème brûlée with cinnamon on top.

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