In my opinion, this Keto Creme Brulee is tied with the Quick and Easy Hollandaise Sauce for the best use of egg yolks that are left over once you make Low Carb Meringue.
If you own an Instant Pot, it’s the easiest way to get a consistently silky and delicious creme brulee. It only takes about 5 minutes to put together and then 9 minutes in the Instant Pot!! I like the powdered Swerve sweetener for the custard because it dissolves very easily in the egg yolks. If you can’t find powdered (confectioners) Swerve, or you prefer a different sweetener, just run the granulated sweetener through a blender or food processor until it becomes a powder. For the top, I prefer the Lakanto golden sweetener with monk fruit because it caramelizes a little better than the white granulated sweetener but use whatever you have. It doesn’t ‘burn’ quite like regular sugar but once it cools it still leaves a nice crunchy top.
What’s an Instant Pot?
If you don’t own an Instant Pot, I’m so very sorry… they are wonderful.
It’s a digital Pressure Cooker, that can also be used as a slow cooker or rice/vegetable steamer, or it can be used to saute or reheat foods. You can even hard boil eggs in here, and they peel like a DREAM. Every single time!
In the beginning, I didn’t love mine as much as everyone else seems to. However, once I discovered which kinds of recipes that I like best in the Instant Pot, that all changed. I’m not a fan of roasts or large cuts of meat cooked in the Instant Pot because I really like crisp ‘crust’ on roasts, which you don’t get from a pressure cooker (even when you sear it first). I love soups, stews, sauces, egg dishes and desserts in my Instant Pot. I also love that you can cook meat from frozen, unlike in a slow cooker. You’ll find directions for oven baking of this fantastic dessert in the recipe below.
This dessert is so delicious. It tastes like the original, made with white sugar with only 2.5 grams of net carbs instead of 15 grams.
Keto Creme Brulee
The Instant Pot makes this super easy but you can bake it in the oven too.
Servings: 6
Calories: 363kcal
Ingredients
- 2 cup Heavy whipping cream 38% M.F.
- 6 large egg yolk
- 5 tbsp Swerve Sweetener confectioners (plus a little more for the topping)
- 1 tbsp Vanilla extract pure (or use another flavour like orange, lemon, maple)
Instructions
- In a mixing bowl combine heavy whipping cream, yolks, 3 tablespoons sweetener and vanilla.
- Whisk together until well combined
- Pour mixture into 6 small ramekins
- Cover each ramekin individually with aluminum foil
- Add one cup of water to the bottom of the inner pot
- Place silicon steamer on top
- Carefully place three ramekins into the steamer
- Place the remaining three ramekins on top of the bottom three slightly offsetting them so that the bottom ones will support the top ones.
- Close lid and make sure valve is set to seal
- Cook on high pressure for 9 minutes.
- Let rest for 15 minutes
- Release steam and open lid
- Let cool and refrigerate for at least a few hours ( it’s best served cold).
- Sprinkle 1 teaspoon of Keto sweetener on top of each creme brûlée. I get the best results with Lakanto Golden Sweetener with Monk Fruit.
- Using a hand torch, burn the sugar until it darkens. Make sure to do this in a well-ventilated area and be careful as you are working with an open flame.
Notes
If you don't have an Instant Pot, place the ramekins in a baking dish and add boiling water until it reaches 3/4 way up the ramekins. Place in a 325 degree over and bake for about 40 minutes. The custard should be just set but still a bit jiggly. Net carbs per serving: 2.5 grams (after accounting for sugar alcohols)