Sugar-Free Crème Brûlée

This sugar-free diet is becoming easier as I discover better ingredients and learn new methods of baking and cooking. After many attempts in making sweet treats that are keto-friendly, I have finally discovered and now praise Swerve sweetener.

Truvia and Stevia have a terrible aftertaste and Splenda (sucralose) is straight up rat poison. Not to mention, things like xylitol, sucralose, and aspartame all just cause you to crave more sweets. The whole point of this diet is to strictly limit food intake and to cut cravings.

Swerve sweetener is erythritol, which has a glycemic index of zero. Therefore, it does not cause insulin spikes nor cravings after consuming it. My favorite part of using this sweetener is that it tastes amazing and measures just like sugar, though I prefer to use a little less than the recommended sugar measurements.

Amazingly, Swerve sweetener crystalizes like sugar. After accidentally making this discovery, I decided that sugar-free crème brûlée was a must.

To make this recipe happen, be sure you have six-8 ounce ramekins and a torch.




  • 1 quart heavy cream
  • 1 vanilla bean, split with pulp scraped out
  • 1 cup granulated Swerve sweetener
  • 6 large egg yolks
  • hot water


  • Preheat the oven to 325 degrees.
  • In a medium sauce pan over medium-high heat, add the cream, vanilla bean, and pulp.
  • Once it starts to boil, remove from heat, cover, and set aside for 15 minutes.
  • In a medium mixing bowl, whisk the egg yolks with (just under) 1/2 a cup of Swerve sweetener.
  • Remove the vanilla bean from the cream. Then add the cream to the eggs a little at a time, continually stirring.
  • Pour the liquid into six-8 ounce ramekins.
  • Line the ramekins in a glass baking pan and add the hot water half way up the sides of the ramekins.
  • Place in the oven and bake for 45 minutes, or until the mixture sets.
  • Remove from the baking pan, and refrigerate for at least two hours (no more than 3 days).
  • 30 minutes before you are ready to eat, add about a tablespoon of sweetener and distribute evenly on top of the crème brûlée, torch the sweetener until light brown.
  • Put it back in the refrigerator and let it sit for 25 minutes.
  • Then, enjoy! It’s amazing how the top resembles real torched sugar.

IMG_7845Before Torching


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