Unbelievably Creamy Sugar Free Crème Brûlée with Erythritol – 5 Ingredients

You won’t believe how easy it is to make a rich, creamy sugar-free crème brûlée that tastes just like the classic version! I’ve been perfecting this low-carb recipe for years after my doctor told me to cut back on sugar, and let me tell you, this erythritol-sweetened version is my absolute pride and joy. That crisp caramelized top? That velvety vanilla custard underneath? Pure magic. The best part? Nobody will ever guess it’s sugar-free. I serve this at dinner parties all the time and watch guests’ eyes light up when they realize they can enjoy a decadent dessert without the guilt.

Why You’ll Love This Sugar Free Crème Brûlée with Erythritol

This recipe is my go-to dessert for so many reasons:

• Decadent without the guilt – All the rich creaminess of classic crème brûlée with zero refined sugar
• Keto-friendly – Just 2g net carbs per serving makes it perfect for low-carb lifestyles
• Surprisingly easy – Don’t let the fancy name fool you – it comes together with just 5 ingredients
• Foolproof texture – The erythritol caramelizes beautifully for that signature crackly top

Trust me, once you try this version, you’ll never miss the sugar-laden original!

Ingredients for Sugar Free Crème Brûlée with Erythritol

Here’s everything you’ll need for this dreamy low-carb dessert:

• 2 cups heavy cream – The richer, the better! I always use organic when I can
• 4 large egg yolks – Room temperature, please – it makes all the difference
• 1/3 cup erythritol – My preferred granulated sweetener for perfect caramelization
• 1 tsp vanilla extract – The real deal, not imitation
• Pinch of salt – Just a tiny bit to balance the sweetness

Ingredient Notes & Substitutions

If you need to switch things up:

• For erythritol alternatives, monk fruit blend works great (use same amount)
• Vanilla bean paste gives gorgeous speckles if you’re feeling fancy
• For dairy-free, coconut cream can sub for heavy cream (texture will be slightly different)

Just remember – the ingredients are simple, but quality really matters here!

Equipment Needed for Sugar Free Crème Brûlée

You don’t need fancy gadgets to make this dessert shine! Grab these basics from your kitchen:

• 4 ramekins – The classic 6-oz size works perfectly
• Medium saucepan – For gently warming that luxurious cream
• Whisk – My trusty wire one gets the job done every time
• Baking dish – Large enough to hold all ramekins for the water bath
• Kitchen torch – For that satisfying caramelized crust (or use your oven’s broiler in a pinch)

That’s it! No special equipment needed beyond what most home cooks already own.

How to Make Sugar Free Crème Brûlée with Erythritol

Don’t let the fancy French name intimidate you – this sugar-free crème brûlée comes together in just a few simple steps. I’ve made this dozens of times, and these techniques never fail me!

Step 1: Preheat & Warm Cream

First, crank your oven to 325°F (165°C) – that gentle heat is key for silky custard. In a saucepan, warm the heavy cream over medium-low until tiny bubbles form around the edges. Don’t let it boil! You’re aiming for “just-steamy” – about 3-4 minutes.

Step 2: Whisk Egg Mixture

Meanwhile, in a medium bowl, vigorously whisk those golden yolks with erythritol until pale and slightly thickened – about 1 minute. Add vanilla and salt, whisking until everything’s smooth as satin. No lumps allowed!

Step 3: Combine & Strain

Here’s the magic moment! Slowly drizzle the warm cream into the yolks while whisking constantly – this “tempering” prevents scrambled eggs. Once combined, strain through a fine sieve into ramekins for that perfect velvety texture.

Step 4: Bake & Chill

Arrange ramekins in a baking dish, then pour hot water halfway up the sides (this water bath ensures gentle cooking). Bake 30-35 minutes – the centers should jiggle like Jell-O when nudged. Let cool, then chill at least 2 hours (overnight’s even better!).

Step 5: Caramelize & Serve

Sprinkle each chilled custard with a thin layer of erythritol. Torch in circular motions until golden and bubbly – about 30 seconds per ramekin. Wait 2 minutes for the sugar shell to harden, then serve to amazed guests!

Tips for Perfect Sugar Free Crème Brûlée

After making hundreds of these, I’ve learned a few tricks for flawless crème brûlée every time:

• Skim those bubbles – Use a spoon to gently remove any foam before baking for a silky-smooth surface
• The jiggle test is key – The center should wobble slightly when shaken, like set gelatin
• Chill it good – At least 2 hours, but overnight gives the creamiest texture
• Torch with confidence – Hold the flame about 4 inches away and keep it moving for even caramelization

Follow these simple tips, and you’ll be serving restaurant-quality dessert that happens to be sugar-free!

Serving Suggestions for Low Carb Crème Brûlée

Oh, the possibilities! My favorite way to serve this sugar-free beauty is with a handful of fresh raspberries – their tartness cuts through the rich custard perfectly. For extra indulgence, dollop on some sugar-free whipped cream right before torching. After dinner parties, I love pairing it with a tiny cup of strong espresso – the bitter coffee makes the sweet custard taste even more luxurious. Simple garnishes let the crème brûlée shine while keeping it totally low-carb friendly!

Storage & Reheating Instructions

These sugar-free beauties keep wonderfully in the fridge for up to 3 days – just wait to caramelize the tops until right before serving. And here’s my golden rule: never reheat! The magic is in that cool, creamy center contrasting with the warm, crackly top.

Sugar Free Crème Brûlée FAQs

I get so many questions about this recipe – here are the ones that pop up most often:

Can I use xylitol instead of erythritol?

Absolutely! Xylitol works great – just use the same amount. But heads up – it browns faster, so watch your torch closely to avoid burning. Also keep it away from pets – xylitol’s toxic for dogs!

Why is my custard grainy?

This usually happens if the cream got too hot before mixing with eggs (hello, scrambled eggs!). Next time, take the cream off heat when steam appears – not boiling. And always strain – that’s my secret weapon against graininess.

Can I freeze crème brûlée?

Honestly? I don’t recommend it. The texture changes dramatically. But good news – it keeps beautifully in the fridge for 3 days! Just leave off the caramelized top until serving.

My torch isn’t working – help!

No worries! Use your oven’s broiler instead. Sprinkle erythritol on chilled custards and broil 6 inches from heat for 1-2 minutes – watch like a hawk! It won’t be quite as crisp but still delicious.

Nutritional Information

Here’s the skinny on this sugar-free delight: Each velvety serving comes in at about 320 calories, with 32g of that heavenly fat we love in crème brûlée, just 2g net carbs, and 4g protein. Remember – nutrition can vary slightly based on your exact ingredients, but isn’t it amazing how guilt-free this rich dessert is? I always tell my carb-conscious friends – you can totally have your crème brûlée and eat it too!

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