This Sugar Free Hazelnut Coffee Creme Brûlée is a decadent, delicious  keto and low carb dessert! Tastes like a cup of hazelnut coffee in a creamy sugar-free pudding form. Just 3 total carbs per serving!

Do you have a foodie bucket list? If you're a foodie like me and yearn to make anything you used to enjoy prior to being sugar free, there's a list.

And it's a huge list. I've come to the conclusion that pretty much anything can be made sugar free and low carb. And that excites me to no end.

Here my friends is the best sugar-free keto coffee creme brûlée you have ever tasted!

SUGAR FREE CREME BRULEE

It's not even something I made at home before I became sugar free 15 years ago. But I sure enjoyed it whenever we went out to a nice restaurant. It's that creamy center, that smooth texture, it is just the ultimate indulgence to me.

Now when you think of creme brûlée you think blow torch right? I don't have one and you don't need one to make this crusty sweet top crust. If you've got an oven and a broiler, you've got all you need.

You can also choose to NOT add the sweet topping and not brown it. Totally up to you. But so delicious with that crusty topping!

HOW TO MAKE KETO CREME BRULEE

INGREDIENTS

You need:

• Egg yolks
• Heavy Cream
• Hazelnut extract
• Coffee extract
• Hazelnut liquid stevia
• Swerve Brown sugar sub

1. Preheat your oven to 325 degrees F. Grease 6 quiche (7 to 8-ounce) ramekins.
2. Place the cream in a pot over medium heat and bring to a boil. Stir then remove from heat, cover, and allow to sit for 15 minutes. Uncover, stir, and let cool 5 minutes.
3. In another bowl, whisk yolks and the rest of the ingredients together until smooth. Add cream to yolk mixture a little at a time to temper. Stir continually while gradually adding the rest of the cream.
4. Pour into ramekins. Place ramekins into a roasting pan. Pour hot water halfway up sides of ramekins in roasting pan.Bake until set, but center still trembling—about 45 minutes.
5. Remove from oven and refrigerate for 2 hours or up to 3 days.
6. Enjoy chilled or brown tops before serving.
7. When ready to serve, remove from fridge 30 minutes prior to browning tops. Add a sprinkle of Brown Swerve over each dish. Broil 3-4 minutes. Let sit for 5 minutes before enjoying or chill again, if desired.

HOW TO MAKE CREME BRULEE DAIRY FREE

If you are dairy free, the simple swap of the heavy cream can be changed to canned coconut cream. You do need something with a good amount of fat or it just won't become custard like in texture.

Almond milk will not work here, but possibly half canned coconut milk and half a lower fat non dairy milk would work, though I have not tested this.

BEST LOW-CARB SWEETENERS

There are many sugar-free sweeteners on the market today: figuring out which is the best to use for one purpose or another can be quite confusing. Unfortunately, the product labels can be misleading, and not all sugar-free sweeteners are created equal.

When I first went sugar-free in 2004, I didn't know any sugar-free sweeteners beyond aspartame, Splenda and stevia. I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse.

That was when I decided to start creating recipes with natural sugar-free sweeteners and nothing artificial. The most natural sugar free sweeteners are stevia, Monk fruit, erythritol, xylitol and Allulose, but there are some big differences when it comes to using these in your recipes. HERE IS THE BEST SWEETENER GUIDE & CONVERSION CHART!

SUGAR FREE KETO COFFEE CREME BRULEE

Print

Sugar Free Hazelnut Coffee Creme Brulee

Prep Time 10 minutes

Cook Time 45 minutes

Servings 6 custards

Calories 592kcal

Ingredients

• 4 cups heavy cream
• 6 egg yolks
• 1 teaspoon Hazelnut liquid stevia or vanilla stevia
• 2 teaspoon instant coffee granules
• 1 teaspoon hazelnut extract
• ½ teaspoon coffee extract
• 1 tablespoon Swerve Brown sugar sub for crispy topping (optional)

Instructions

• Preheat oven to 325 degrees F.
• Place the cream in a pot over medium heat and bring to a boil. Stir then remove from heat, cover, and allow to sit for 15 minutes. Uncover, stir, and let cool 5 minutes.
• In another bowl, whisk yolks and the rest of the ingredients together until smooth. Add cream to yolk mixture a little at a time to temper. Stir continually while gradually adding the rest of the cream. Pour into 6 (7 to 8-ounce) ramekins. Place ramekins into a roasting pan. Pour hot water halfway up sides of ramekins in roasting pan.
• Bake until set, but center still trembling—about 45 minutes. Remove from oven and refrigerate for 2 hours or up to 3 days.
• Enjoy chilled or brown tops before serving. (When ready to serve, remove from fridge 30 minutes prior to browning tops.) Add a sprinkle of Brown Swerve over each dish. Broil 3-4 minutes. Let sit for 5 minutes before enjoying or chill again, if desired.

Notes

This recipe was first published in 2015 and updated in 2021.

Nutrition

Serving: 1SERVING | Calories: 592kcal | Carbohydrates: 3g | Protein: 3g | Fat: 58g | Saturated Fat: 39g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 195mg | Sodium: 9mg | Potassium: 31mg | Sugar: 1g | Vitamin A: 260IU | Calcium: 24mg | Iron: 1mg