I recently had a bunch of egg yolks left in my fridge from when I made the keto protein bread and was wondering what I could make with it. And then it hit me: Crème brûlée! So I took an old recipe of my mom and replaced the sugary ingredients with a keto friendly option. And honeslty, I was amazed by how good these taste!

Since I am eating mostly dairy free recently I replaced the heavy cream with coconut cream and some coconut milk. I was surprised that even though I used coconut, this didn’t make them taste like coconut. They taste so close to the original ones. Yum!

Tips for making this recipe

This recipe is a dairy free version, but if you’re not a fan of coconut or you want to enjoy them with heavy cream, you still can. Just replace the amount of coconut cream and milk with heavy cream.

In this recipe I use vanilla seeds for the vanilla flavour. If you don’t like to use vanilla seeds you can replace this with 1 tablespoon of vanilla extract or 2 teaspoons of vanilla powder.

Dairy free Crème Brûlée

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Course: Dessert
Cuisine: European, French
Keyword: dairyfree, glutenfree
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 281kcal

Equipment

  • Crème brûlée ramekins
  • Oven
  • Baking dish
  • Cooking pot
  • Electric Mixer

Ingredients

  • 5 Egg yolks
  • 10.8 fl oz. Coconut cream
  • 6.7 fl. oz. Coconut milk
  • 1 Vanilla bean
  • 1/3 cup Powdered erythritol
  • 2 tbsp Brown erythritol to top them off.

Instructions

To make the creamy mixture

  • In a medium sized pot, add the coconut cream and coconut milk. Bring to medium heat until it starts to produce bubbles, but don't let it cook.
  • Cut the vanilla bean in two and scrape out the the seeds and add it to the coconut milk and cream.
  • Take the cream mixture off the stove and let it cool down.
  • In the meantime, add the egg yolks into a medium sized bowl and add the powdered erythritol. Start mixing with an electric mixer for about 2-3 minutes.
  • Add the cooled off cream mixture to the egg yolks mixture and whisk. Let the mixture sit for half an hour.
  • Preheat the oven to 375 F.
  • Place the ramekins in a baking dish fill them up with the creamy mixture until they are 2/3 full.
  • Boil some water in a boiler.
  • Add hot boiling water to the baking dish until the ramekins are covered in water for 2/3 – 3/4.
  • Place the ramekins with the baking dish in the oven and bake for 40 minutes.
  • Take them out of the oven and let them cool off to room temperature and store in the fridge for a couple of hours or overnight.

To finish them off

  • Once they are cooled down, sprinkle some brown erythritol over each creamy mixture and use a blow torch to heat up and 'caramelize' the erythritol.
  • If you don't have a blow torch, you can place them under the grill of the oven until the erythritol starts to caramelize.

Notes

One serving comes down to 4.5 net carbs

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 5.5g | Protein: 4.6g | Fat: 28.1g | Fiber: 1g

About Evy

Hi my name is Evy. I'm a mom to a 4 year old and passionate about healthy living. I blog about recipes that are keto friendly, low carb, paleo friendly and most of all delicious.

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