Low-Carb Creme Brulee

Happy Hump Day! It’s so nice to only go to work for one day and then already be half way though the week, isn’t it?! This past weekend, Amanda and Lisa came over for a day of low-carb cooking. We had lots of fun in the kitchen and the girls got to experience me squeezing around lights, a bed, and desk to take blog photos in my guest bedroom/office/studio. It was kind of nice to have two assistants to help this time around! Hubs used to help me, but it often ended in us wanting to strangle each other so I decided it was not good for our marriage, LOL!

Anyway, we wanted to have a nice little dessert and Amanda suggested we make this creme brulee. It was really easy to make and was pretty tasty considering it had no sugar. By sticking with heavy cream, it still had that smooth and creamy texture. I think next time, I might add some more vanilla for extra flavor or possibly try making this a chocolate creme brulee! Now, there was one problem. What were we going to do about the brulee topping?! I don’t know too much about this, but I have read that sugar substitutes like Splenda and Stevia won’t burn, so if any of you guys know more about this or know of a substitute that would work here, please let me know! We wanted to still have that crunch on top so we toasted some pecans in a little bit of butter. Although I love breaking that hard, sugary topping, the nuts were a great sub!

Low-Carb Creme Brulee

From The Low-Carbist

Serves 3-4*


– 2 cups heavy cream

– 4 egg yolks

– 1/2 tsp. vanilla

– 2 tbs. Splenda granular or Stevia

– dash of salt

Pecan Topping:

– 1 tbs. butter, melted

– 1/4 cup chopped pecans


1. Preheat oven to 350 degrees. Heat the cream in a saucepan over medium heat just until bubbles start to form. Remove from the heat and set aside.

2. In a large bowl, whisk the egg yolks, salt, vanilla, and Splenda or Stevia. Gradually whisk in the cream. Strain the mixture.

3. Divide the mixture evenly amongst ramekins or creme brulee dishes. Fill a large baking dish with some water and then place the ramekins into the dish. The water bath should come up about 1/4-1/3 of the way over each ramekin. Carefully add more water if needed. Bake for 25-30 minutes until set, but slightly jiggly. Chill for 1 hour.

4. Melt the butter in a bowl and add the pecans. Toss to coat them evenly with the butter. Then, lightly toast the pecans in a pan on the stove or in the oven. Spread the pecan topping evenly over each ramekin. Chill for another 3-4 hours and then serve.

– In regards to the serving size, I used creme brulee dishes and actually only got three servings out of this recipe. Since creme brulee dishes are not as tall, we filled them up most of the way. If you use smaller ramekins, you may be able to get four servings or of course, you can just put less of the custard in each dish.



  1. Looks fantastic… I kinda like that you mixed it up an used a different topping adds a nice pop of color. Great job on making this healthier.

  2. Be be honest, I can be quite conscious on the amount of the sugar that gets into my system. Such, I don’t indulge too much into desserts. You know its really heart breaking putting on weight and not being able to get into the skirt or jeans.

    Since this is a healthy version, I am all in for it. I don’t have the torch to caramelize the sugar on top, so here’s to the recipe I am going to bookmark and try.

  3. I love creme brulee. I even bought a torch and swore I was going to make it all the time. However, it’s not so healthy and my husband doesn’t like it. So now the torch is collecting dust in storage. I love your idea of a sugar free creme brulee. However, about your wondering about sugar substitutes for the top, I don’t think it would work. I tried to make caramel a while ago with splenda and it doesn’t caramalize the way sugar does. It does from granuals to a big burnt rock. But I love your substituion of nuts, I bet it was just as good!

  4. Low-carb creme brulee? I think I’ll throw your name in the mix for sainthood!
    Looks fantastic :) Thank you so much for sharing!

  5. Getting to the no sugar point on creme brulee and still retaining all the flavor we expect in this dessert I am sure was a difficult task. The end result does look fabulous-yum! Great post.

  6. I love this dessert! I bake a lot with splenda… so this is right up my alley. Thanks for the tip that splenda does not caramelize. I love that crunch you gave with the nuts instead. Well done. :)

  7. No way!! Creme brulee is my favorite dessert.. so glad to see a way to make it healthier :)

  8. Mmm I love creme brulee! That nut topping looks to die for!

  9. OH! Yes please! Gluten-free & low-carb? This looks super delicious Stephanie. Thanks so much for the recipe and the gorgeous pictures (they are inspiring!)

  10. That looks amazing–it’s hard to believe that something low-carb can look so good!

  11. My husband and I have photo issues too. Mainly he wants to eat and I want to photograph. The creme brulee looks great. I could also use a good low carb dessert on hand.

  12. Oh, my that looks delicious! How positively decadent…speaking of decadent – how wonderful to have not one, but TWO assistants! The pictures are stunning and what a great idea to make a low-carb creme brulee!

  13. I already like this recipe because of “low carb” and “creme brulee” together… it sounds impossible but you made it! Sounds perfect for me as I’m trying really really really hard to lose some weight…

  14. I like your recipe. I always cream brulee when I am eating out. Its gluten free,a plus point.

  15. Creme Brulee – yyyyyuuuummmm! Low card Creme Brulee – even better!

  16. Good idea adding the nuts to the top so you still get that wonderful crunch!

  17. This looks so good and I am so impressed you made it low carb. Well done you rock star!

  18. I love creme brulee,but I never make it my self,I will mark this recipe,sound really yummy,love the color too :)

  19. Hi guys! Thank you so much for your sweet comments! I’m so glad you like the recipe! It’s such a great option for all you low carbers out there!!

  20. how many carbs are we talking here? do you have the nutrition on this recipe…

  21. Creme brulee is my husband’s favorite dessert and I wanted him to have it on his birthday… uhm, today! Of course, it’s NOT on a low-carb diet and he IS. So I googled and found your recipe. Although I didn’t see a single comment as to the success of the recipe, I took a leap of faith and made it this evening. I have to say, I was a bit nervous as I’ve made creme brulee before, it took a very long time and when it was all said and done, it didn’t set. Grrrr!! THIS recipe turned out GREAT! ! HaPpY BiRtHdAy to me AND my darling hub!! On a scale from 1-10 my husband gave it a 7, but only because you can’t rate creme brulee without the crusty carmel top (his favorite part) a 10. But, the custard was perfectly set, smooth and creamy! So in my hubs book, it was wonderful! My kids absolutely LOVED it and they are super picky. I loved the fact that it actually turned out GREAT on my first try. So, we all are happy! I’ve already pinned the recipe and we will definitely keep it as a favorite. Thank you so very much for the recipe and for your site!!!

    • I am so glad to hear that you and your husband enjoyed it!! I agree, it’s odd without that crunchy sugar topping, but it’s certainly a great alternative! I have made it a few times for friends that are low carb and if there are other people there that are not, I just do the normal sugar topping on theirs. I don’t think you can tell that the custard is sugar-free at all!

  22. I’m rather late with this but fructose does caramelize. You can blend it with truvia or splenda as well. Just enough to get your crunchy caramel topping without adding too many extra carbs.Suzanne Somers sweetner includes fructose mixed with a few other things and it does indeed caramelize.

    I just made a caramel sauce for flourless chocolate cake using just enough fructose mixed with splenda to get the caramel taste. Amazingly delicious!

  23. Haven’t attempted it myself yet, but Swerve sweetener (powdered erythritol) claims to caramelize.

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  26. How many carbs per serving?

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  29. Looks great, but where is the nutrient count per serving. Just because you say it is low carb, it may still be too high for me.

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