Sugar Free Creme Brulee Recip

Ooh la la! You are going to love this exquisite delight.

This is the Sugar Free Creme Brulee / Keto Version of the Classic French dessert. The rich custard base infused with vanilla and cinnamon will satisfy even the choosiest dessert connoisseurs. Because of the rich flavors of the cream, egg yolks, cinnamon and vanilla it doesn't "taste" like a Keto Dessert.

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You won't be able to replicate the rich and satisfying flavor out of any sugar free pudding box...the two desserts are not even on the same planet in terms of taste.

And, I am being honest when I say that this dessert will not take any more active time than boxed pudding. So go ahead and treat yourself by trying this recipe.

Self care goes a long way in making or breaking the success of weight loss on the Keto Diet and this recipe definitely falls within the "self-care" category.

 The Ingredients

• 1.5 cups heavy whipping cream
• 1 teaspoon Cinnamon

You can add more or less of this ingredient according to taste. I like to make sure the rich vanilla shines through the cinnamon so we keep it to 1 tsp.

• 2 tablespoon allulose

This is not meant to be a super sweet "pudding" dessert but you can add more sweetener if you like. And, yes you can exchange it for the sweetener of your choice.

If you are new to Keto than check out the Keto Candy post. It has a lot of info on the "good, the bad and the ugly" of low carb sweeteners.

• .5 teaspoon vanilla extract

This is another subjective flavor. Use more or less to taste. We buy concentrated vanilla in Mexico so the flavor is generally twice that of regular vanilla.

But, when using regular vanilla I keep it to .5 teaspoon so that it will not overpower the dessert. French dessert generally are simple in the way that the flavors are allowed to blend without overpowering one another.

• 6 egg yolks

I know, I know. This seems like a lot of yolks. And, some people are having a hard time letting go of the "bad 'ole days" when egg yolks were vilified because of their high cholesterol.

Newer science explains that high dietary cholesterol actually has a positive effect on how your body produces "the bad cholesterol" in your body. Check out what the experts have to say in this Time article.

What should you do with all of those egg whites?

Cover them and save them in the fridge to use to make something else of course.

Here are a few suggestions that will put those egg whites to good use:

Berries, optional garnish and the traditional crunchy topping

Traditional creme brulee has a crunchy topping made from vanilla sugar that has been "torched" atop the dessert.

You can replicate this with erythritol if you want to. We made sure it worked but I am not fond of the flavor of plain or even vanilla infused erythritol. It has to be mixed into a dessert or it just doesn't do it for me.

But, you might like it. If you want to try it then just mix some vanilla and erythritol together (according to taste). Sprinkle it on top of your finished and cooled sugar free creme brulee and use a kitchen torch to melt the sweetener.

Start slowly with the flame further away and on a lower setting to get the hang of it if you haven't done this before.

WAIT FIVE MINUTES BEFORE SERVING so that you don't scorch anyone's tongue. (Yep, I scorched my tongue a little bit. It sucked.) But even if I hadn't, I would prefer it topped with berries, mint or just plain over the crunchy topping.

The Instructions

• Preheat the oven to 350°F.
• Separate the eggs by placing whites and yolks in separate bowls. This recipe only calls for yolks. Save the egg whites in a covered dish for another recipe. (See suggestions in the Ingredients portion of this post).
• Add cream to a saucepan and bring to a simmer along with the sweetener.

Don't scald the cream. It doesn't need to be boiling hot. Just make sure the sweetener has dissolved and you are good to go.

• Add the warm cream mixture into the egg yolks, vanilla and cinnamon, a little at a time, while whisking constantly.

If you just pour it in without whisking you will partially cook the yolks and end up with a chunky custard.

• Pour into oven-proof ramekins or small oven proof bowls nestled in a larger baking or broiling pan with sides. Add water to the larger pan (this is called a water bath) until it's to the halfway mark on the ramekins.

If you don't have ramekins then use small oven proof bowls or pyrex. But they are a good investment and super useful when measuring out ingredients anyway. I really like these. They are classy and not too expensive.

• Bake in the oven for about 30 minutes. Remove the ramekins from the baking dish and let cool.

This dessert is best enjoyed cold with a garnish of cinnamon sprinkled on top, with berries or springs of mint leaves.

Need some Dinner to go with this dessert?

 I suggest this filling French Classic with a Keto Twist and Modern Convenience....

All of the taste and only a fraction of the carbs:

This is what it looks like after it has chilled. Look at that  rich creaminess!

If you have any questions, comments or suggestions please leave them in the comments below!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.