Matcha Keto Crème Brûlée with Keystone Pantry Allulose

A Japanese-Inspired Twist on a French Classic

Imagine a dessert that marries the elegance of French patisserie with the serene, earthy tones of Japanese tea culture. Matcha Crème Brûlée takes the classic creamy custard and infuses it with vibrant green matcha powder, creating a dessert that is both visually stunning and luxuriously flavorful. Every bite is a balance of creamy sweetness and subtle, grassy bitterness—a truly sophisticated, sugar-free, keto-friendly indulgence.

With Keystone Pantry Allulose, this dessert keeps all the richness and decadence of traditional crème brûlée while remaining low-carb and guilt-free.

Why These Ingredients Shine

Heavy Cream (2 cups) – The backbone of the custard, providing a velvety, luxurious mouthfeel. Cream softens matcha’s intensity while creating a custard that melts on your tongue.

Matcha Powder (2 tsp, culinary grade) – This finely ground green tea delivers earthy, slightly vegetal notes and a brilliant emerald hue. It transforms ordinary custard into a dessert that looks as beautiful as it tastes.

Egg Yolks (5 large) – Yolks thicken the custard gently, creating the perfect balance between creamy richness and spoonable silkiness. They also enhance matcha’s flavor by carrying its subtle vegetal tones throughout the custard.

Keystone Pantry Allulose (½ cup) – Sweetens the custard while keeping it keto-friendly. Also used on top for that iconic caramelized crust, creating a satisfying crack with every spoonful.

Vanilla Extract (½ tsp) – Adds a layer of warmth and soft sweetness that complements matcha’s earthy flavor.

Pinch of Salt – Enhances flavor depth, balancing matcha’s natural bitterness while rounding out the custard’s richness.

Step-by-Step Recipe

1. Bloom the Matcha – Whisk 2 tsp matcha with 2 tablespoons warm cream until smooth and lump-free. This ensures no bitter clumps appear in the custard.

2. Heat Remaining Cream – Warm the rest of the heavy cream until just steaming, then whisk in the matcha mixture until fully incorporated.

3. Whisk Yolks & Sweetener – In a separate bowl, whisk egg yolks, ⅓ cup allulose, vanilla, and salt until pale and slightly thickened.

4. Temper Carefully – Slowly pour the warm matcha cream into the yolks, whisking continuously to prevent scrambling.

5. Strain for Silkiness – Pour the custard through a fine sieve to ensure a smooth, luxurious texture.

6. Bake in a Water Bath – Divide the custard evenly among four ramekins. Place in a baking dish filled halfway with hot water. Bake at 325°F for 35–40 minutes until edges are set but the center slightly jiggles.

7. Chill Completely – Allow to cool to room temperature, then refrigerate for at least 4 hours. Overnight chilling enhances flavor and texture.

8. Brûlée the Top – Sprinkle 1–2 tsp allulose on each custard. Use a kitchen torch to caramelize the top until it forms a golden, glassy crust. Let harden before serving.

Nutritional Facts (per serving, 1 ramekin)

• Calories: 318

• Total Fat: 29g

  • Saturated Fat: 18g

• Cholesterol: 260mg

• Sodium: 40mg

• Total Carbohydrates: 6g

  • Sugars: 0g (allulose not counted)

  • Allulose: 12g

  • Net Carbs: ~2g

• Protein: 6g

The Romance of Matcha Crème Brûlée

This dessert is a harmonious dance between East and West. The creamy custard envelops your palate, while matcha’s earthy notes provide a quiet sophistication, enhanced by the subtle crunch of the allulose caramel top. Each spoonful is a mindful indulgence—perfect for a tea ceremony, a romantic dinner, or a luxurious moment of personal retreat.

The visual beauty of the vibrant green custard under a golden caramel top makes this dessert as much a feast for the eyes as it is for the taste buds. And with Keystone Pantry Allulose, you can savor every bite of this keto-friendly, sugar-free matcha custard without compromise.