Keto Blueberry Creme Brulee is a rich, creamy custard dessert that's completely sugar-free and low in carbs. It looks like something from a French bakery, but it's one of the easiest keto desserts I make - and it can be made up to 4 days ahead.
Creme brulee is my oldest son's favorite dessert, and blueberries are his favorite fruit - putting the two together felt like the right thing to do, and that's what inspired this one. I'll admit, I made it through 55 years without ever eating creme brulee myself, but once I tried it, I couldn't believe I waited so long! It's easily one of the more forgiving desserts I make, despite how fancy it looks!
Quick Summary:
- 9g net carbs per serving, using Swerve or Lakanto Monkfruit instead of sugar.
- Ready in about an hour, plus a full day in the fridge to set.
- A crisp caramelized shell over rich, creamy blueberry custard.
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What You Need to Make Blueberry Creme Brulee
- Heavy cream: gives the custard its rich, silky texture.
- Egg yolks: set the custard (no whites needed)
- Fresh blueberries: cook down into the sauce layered under the custard.
- Swerve granular: replaces sugar throughout - custard, filling, and topping - without changing texture.
How to Make It
Blueberries, Swerve, and water simmer in a saucepan until the berries thicken, then set aside.
Heavy cream and salt heat over medium heat until bubbling at the edges, then off the heat and stir in the vanilla. Meanwhile, whisk egg yolks with Swerve until pale yellow and slightly thick - normal, not a problem.
Temper the eggs: whisk in a third of the hot cream first then combine with the rest.
Spoon 2 tablespoons of Blueberry sauce into each ramekin, then pour in ¾ cup custard. Blueberries that float up settle back down as it bakes.
Set ramekins in a baking dish with hot water halfway up the sides. Bake at 350°F for 30-40 minutes, until just set but still wobbly in the center.
Cool completely, then refrigerate at least 1 day before serving and up to 4 days in the fridge. Anything longer than 4 days and the custard will begin to break down and become watery.
Right before serving, sprinkle 1-2 teaspoons sweetener over each custard, then torch until browned and crystallized, then rest 2-3 minutes to harden.
Blueberry Creme Brulee Tips
- An egg separator keeps the yolks clean and intact, with no shell bits to fish out.
- Add the hot cream to the egg mixture slowly while whisking constantly - pouring too fast can cook the eggs and cause the custard to curdle.
- Pour the custard over the blueberry layer slowly - it helps keep the layers distinct as it bakes.
- Sprinkle the sweetener evenly over each custard before torching - about 1 teaspoon per ramekin gives a thin, crisp shell.
You May Be Wondering
You can, however I have not tested with any other sugar-free sweeteners and cannot guarantee the results for the brulee topping.
Yes - light cream or half and half will work. It won't taste quite as rich, but the texture holds up fine.
Yes - but it will no longer be keto.
While it is not necessary, I highly recommend using a blow torch made for the kitchen. If you don't have one, however, you can always put your custard under the broiler. (see recipe card below for broiler instructions)
How to Store
Make the brulee up to 3-4 days ahead and store it in the fridge, un-torched. To serve, remove from the fridge, sprinkle on the sugar topping, and torch until browned.
More Easy Keto Desserts To Try
If you love keto desserts that look fancy but are easy to make, be sure to check out the recipes below:
Did you make my Keto Blueberry Creme Brulee? I'd love to hear how it turned out, leave a comment and a rating below! And, if you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see it.
📖 Recipe
Keto Blueberry Creme Brulee
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Ingredients
For the Brûlée
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 5 large egg yolks
- ⅓ cup Swerve Granular Sugar Replacement
For the Blueberry Filling
- 1 cup fresh blueberries
- ⅓ cup Swerve Granular Sugar Replacement
- ⅓ cup water
For the sugar topping
- 2 teaspoons Swerve Granular Sugar Replacement
Instructions
Make the Blueberry Sauce
- Place blueberries, water, and Swerve in saucepan over medium high heat. Bring to a boil, then lower temperature to a simmer. Let cook until blueberries thicken. Remove from heat and set aside.
Make the Custard
- Place heavy cream and salt in a saucepan over medium heat. Slowly heat the cream until is just begins to bubble around the outer edges.
- Remove from heat and add vanilla extract.
- While the cream is heating up, separate the egg yolks from the egg and place in a mixing bowl. Using a hand mixer, blend the Swerve into the egg yolk until thick and creamy and the color turns a pale yellow.
- Slowly pour about ⅓ of the hot cream mixture into the egg mixture, mixing with your hand mixer the entire time.
- Whisk the egg/cream mixture into the remaining cream mixture until blended.
Assemble the Custard
- Pre-heat oven to 350 degrees.
- Place about 2 tablespoons of blueberry sauce into the bottom of each ramekin.
- Gently pour the custard over top of the blueberry sauce, using about ¾ cup of custard mixture.
Bake the Custard
- Place custards in a 9x12 baking dish.
- Pour hot water in baking dish until it comes about halfway up your custard dish.
- Carefully place in oven and bake 30-40 minutes, until custard is just set. It will still be wobbly in the center of the custard.
- Remove from oven and cool completely.
- Store in refrigerator no more than 4 days.
For the Brulee Topping
- Sprinkle 1 teaspoon sweetener over top of the custard.
- Using a kitchen blow torch, cook the sweetener until it turns brown and crystalizes.
- Let set 2-3 minutes before serving, allowing the sweetener to harden.
Nichole says
This is for sure a dessert I could eat ANY time of the year! I love creme brulee, and love even more that you've keto-fied it!
Sandi says
I love that this dessert is gluten free! I can't wait to try it!
Betsy Cohen says
This is definitely a winner and I know it will pair beautifully with CK Mondavi Wines!
Anne Lawton says
I love creme brulee, but never made it. It sounds easier that I thought it would be to make
Caroline says
Creme brulee is definitely a favorite, and love the idea of blueberries hiding at the bottom. Didn't realize you could get swerve to caramelize as well.
Karen says
This looks delicious with the fruit at the bottom. I had no idea that sugar substitute would caramelize!
P.S. I've been using an egg separator for years. So much easier!