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🌟 Keto Crème Brûlée Recipe with Keystone Pantry Allulose

A silky, custardy dessert with that iconic crackly top — but without the sugar crash. This keto-friendly version uses Keystone Pantry Allulose for authentic flavor and caramelization, while keeping carbs low.

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📝 Ingredients (Serves 4)

• 2 cups (480 ml) heavy cream

• 4 large egg yolks

• 1/3 cup (about 65 g) Keystone Pantry Allulose (for custard)

• 2 tablespoons Keystone Pantry Allulose (for topping)

• 1 teaspoon pure vanilla extract

• Pinch of salt

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🔍 Why these ingredients?

👉 Heavy Cream

Heavy cream provides the rich, velvety base that defines crème brûlée. It’s high in fat (which is perfect for keto) and low in carbs. Unlike milk, it ensures a creamy custard without unnecessary sugars or lactose that might add to the carb count.

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👉 Egg Yolks

Egg yolks give the custard its signature texture — smooth, thick, and luxurious. They also contribute essential fats and protein while keeping the carbs minimal. Yolks are what bind the cream into that perfect custardy set.

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👉 Keystone Pantry Allulose (in custard)

Allulose is a rare sugar that tastes like regular sugar but has virtually no net carbs. It behaves much like sugar in custards — dissolving easily, helping to balance the rich cream, and contributing to that slight caramel note without spiking blood sugar.

We use 1/3 cup in the custard — enough to sweeten but not overpower the delicate vanilla and cream flavors.

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👉 Keystone Pantry Allulose (for topping)

Here’s where allulose shines — it caramelizes beautifully under a torch or broiler, creating the classic crisp brûlée crust. Erythritol or other keto sweeteners can crystallize oddly, but allulose melts and browns like real sugar, giving you that satisfying crack when you tap your spoon.

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👉 Vanilla Extract

Vanilla brings warmth and depth, balancing the richness of the cream. It’s the essential flavoring of a classic crème brûlée.

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👉 Pinch of Salt

Salt enhances the sweetness and complexity of the custard — just enough to make the vanilla and cream sing.

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🍳 Method

1️⃣ Preheat & prepare

• Preheat your oven to 325°F (163°C).

• Place 4 ramekins in a large baking dish.

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2️⃣ Heat the cream

• In a small saucepan, heat the heavy cream over medium heat until it’s steaming but not boiling (about 5 minutes).

• Remove from heat and let it cool slightly (you don’t want to scramble the yolks!).

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3️⃣ Whisk the yolks & allulose

• In a bowl, whisk together the egg yolks, 1/3 cup Keystone Pantry Allulose, vanilla extract, and pinch of salt until the mixture is smooth and pale.

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4️⃣ Temper and combine

• Gradually whisk the warm cream into the egg mixture — a little at a time at first — to avoid curdling the eggs.

• Once combined, strain through a fine mesh sieve into a large measuring cup or bowl. This ensures a silky texture by removing any bits of cooked egg.

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5️⃣ Bake in a water bath

• Divide custard among the ramekins.

• Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

• Bake 30-35 minutes, or until the edges are set but the centers still jiggle slightly.

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6️⃣ Chill

• Remove ramekins from the water bath and let cool.

• Cover and refrigerate at least 4 hours or overnight for best texture.

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7️⃣ Brûlée the top

• When ready to serve, sprinkle about 1/2 tablespoon Keystone Pantry Allulose evenly over each custard.

• Use a kitchen torch (or place briefly under a broiler) to caramelize the sweetener until golden and crisp.

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🥄 Serving tip

Wait 2-3 minutes after torching so the caramel crust can harden. Then crack through and enjoy that creamy, decadent custard beneath!

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⚡ Nutrition (Per serving, approx)

• Calories: ~340

• Fat: 33 g

• Net carbs: ~2 g

• Protein: 6 g

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💡 Why this keto crème brûlée works

✅ Allulose behaves like sugar, so you get an authentic texture and brûlée top — no compromise.
✅ High fat, low carb: The cream and yolks fit keto macros perfectly.
✅ Simple ingredients, luxurious result: No thickeners, no starches — just classic technique.

FAQ: Keto Crème Brûlée with Keystone Pantry Allulose

1. Can I make this recipe ahead of time?
Yes! In fact, it’s best to refrigerate the custards for at least 4 hours or overnight. The chilling time ensures a silky, firm custard and makes it easier to brûlée the top.

2. Can I use a different sweetener instead of Keystone Pantry Allulose?
You could, but allulose is ideal because it caramelizes just like sugar. Erythritol or stevia may not brown properly and can leave a grainy texture on top.

3. Can I use milk instead of heavy cream?
Heavy cream is recommended for the rich, creamy texture and keto-friendly macros. Using milk will result in a thinner custard and higher carbs.

4. Can I make this dairy-free?
Yes, but you’ll need a full-fat coconut cream or another keto-friendly dairy alternative. Note that the flavor and texture may differ slightly from traditional crème brûlée.

5. How do I prevent the custard from curdling?
Temper the eggs by slowly whisking in the warm cream. Also, avoid boiling the cream before mixing—it should be hot and steaming, but not bubbling.

6. Can I bake without a water bath?
The water bath helps the custard cook evenly and prevents cracking. Baking without it may cause uneven texture or overcooked edges.

7. How do I get a perfect brûlée top?
Sprinkle allulose evenly over the chilled custard, then use a kitchen torch or broiler to caramelize. Let it cool 2–3 minutes before serving so the top hardens.

8. Can I use smaller or larger ramekins?
Yes, but adjust baking time accordingly. Smaller ramekins may take 25–30 minutes; larger ones may need 35–40 minutes. The edges should be set, and the center slightly jiggly.

9. Is this recipe suitable for diabetics?
Yes, because allulose has minimal impact on blood sugar, and the net carbs per serving are very low (~2 g).

10. Can I add flavor variations?
Absolutely! Try a dash of cinnamon, espresso, or citrus zest in the custard. Just keep the sweetener amount the same for best results.