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Traditional Coffee Cake
Creme Brulee
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This classic French dessert is one of my all-time favorites, and serves as the perfect end to a romantic dinner. While traditional crème brûlée is very high in sugar, this keto adaptation has none. Serve with a few dark berries to add in some extra antioxidants.
Ingredients
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Instructions
- Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine egg yolks, whipping cream, vanilla, Swerve, and salt. Mix thoroughly. Once mixed, evenly pour into 5 well-greased, Instant Pot–friendly ramekins.
- Place the ramekins on the trivet, and cover each loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 6 minutes on high pressure, and let cook.
- Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, and remove the ramekins. Let cool, serve and enjoy!
Recipe Notes
NOTE: If you would like a crunchier top to the crème brûlée, carefully place the ramekins under a broiler for 2 to 3 minutes (or until reaching desired texture).
Nutrition Facts
Amount per serving
Calories 110
Total Fat 10.6g
Total Carbohydrate 0.9g
Dietary Fiber 0g
Total Sugars 0.3g
Protein 2.7g
CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.
Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.
A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson’s specialty food company Primal Nutrition, Inc., in November 2018.
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4 1/2 stars
So creamy and rich, fast to make. Could not wait for it to cool completely. Delicious even a little warm. Will have to get a torch to caramelize the sugar on top, the broiler did not work well for me. Will definitely make this one again! Yum!!
Id like to make these but I don’t know wharv”Swerve” is??? (Spelling is wrong).
Hi Ineedhelp123,
Swerve is a keto compliant sugar replacement that contains erythritol
Can you replace the swerve with splenda?
If you want a ‘normal’ creme brulee ‘crack’ on the topping sprinkle inulin on the top and blow torch it. My creme brulee recipe for this is very similar and I experimented for ages to get a keto topping that really worked and inulin was the clear winner. Lakanto classic monk fruit is not bad as well but inulin works so much better.
I could eat this everyday, keto friendly!
No instructions on what to do to obtain the brulee on top, which is the reason for the 4 star. This process after taking out of IP worked well for us, but note that we used confectioners sugar instead, as we care not about keto:
– 1-2 hr out to room temp
– Blot tops dry with paper towel
– Cover tight with plastic wrap
– Place in freezer until frozen or close
– Thin layer brown sugar covering the tops
– Broil on high 1-5 min until melted/carmelized
– Freeze 10min until solid brulee
Due to this recipe being keto the sugar crust on top is reduced because sugar is carbs which must be avoid on keto.
Notes state for a firmer top to put under a broiler for a few minutes.