Keto Espresso Crème Brûlée with Keystone Pantry Allulose

A Coffee Lover’s Dream in Custard Form

For those who can’t resist the rich aroma of freshly brewed espresso, this crème brûlée is like dessert and after-dinner coffee in one. Imagine the silky, creamy custard you love from the classic French dessert—but infused with the bold, roasted intensity of espresso. The contrast between the smooth custard and the crisp, caramelized allulose topping makes every bite an indulgent pause, a moment to savor.

Traditional espresso crème brûlée is loaded with sugar, but this version uses Keystone Pantry Allulose for both sweetness and that signature caramel crackle, making it sugar-free, keto-friendly, and guiltlessly luxurious.

Why These Ingredients Work Together

Heavy Cream (1 ¾ cups) – The foundation of every crème brûlée, cream lends its rich texture and neutral base, which softens espresso’s intensity while ensuring the custard melts on your tongue.

Freshly Brewed Espresso (2 shots, about ¼ cup) – The star ingredient. Espresso delivers bold roasted notes, a subtle bitterness, and a touch of natural earthiness that balances the custard’s richness. It transforms the dessert into something refined and sophisticated.

Egg Yolks (5 large) – Yolks are what make a custard a custard. They thicken gently when baked, giving body and a luxurious, silky texture that holds the espresso’s bold flavors.

Keystone Pantry Allulose (½ cup total) – Used in the custard for sweetness and again for that caramelized topping. Allulose is the only keto sweetener that brûlées like sugar—so coffee lovers don’t have to give up that iconic crack.

Vanilla Extract (1 tsp) – Vanilla plays backup to espresso, rounding out sharp edges and enhancing both the creaminess of the custard and the roasted flavor of the coffee.

Pinch of Salt – A secret weapon. Salt tempers bitterness and brings balance to the dessert, highlighting both sweet and savory depth.

Step-by-Step Recipe

1. Warm the base – In a saucepan, heat cream until just steaming. Stir in the brewed espresso until smooth and fragrant.

2. Whisk yolks & sweetener – In a mixing bowl, whisk egg yolks, ⅓ cup allulose, vanilla, and salt until pale and slightly thickened.

3. Temper carefully – Slowly whisk the hot cream-espresso mixture into the yolks, a little at a time, to avoid curdling.

4. Strain for silkiness – Pass the custard through a fine-mesh sieve to remove bubbles or cooked bits. This step guarantees smooth espresso custard.

5. Bake in a water bath – Divide into 4 ramekins, place in a baking dish, and fill halfway with hot water. Bake at 325°F for 30–35 minutes until set at the edges but slightly jiggly in the center.

6. Chill completely – Cool to room temperature, then refrigerate for at least 4 hours (overnight deepens the espresso flavor).

7. Torch the top – Sprinkle 1–2 tsp allulose over each custard. Caramelize with a torch until glossy and golden, then let harden before serving.

Nutritional Facts (per serving, 1 ramekin)

• Calories: 325

• Total Fat: 30g

  • Saturated Fat: 18g

• Cholesterol: 250mg

• Sodium: 50mg

• Total Carbohydrates: 6g

  • Sugars: 0g (allulose not counted as sugar)

  • Allulose: 12g

  • Net Carbs: ~2.5g

• Protein: 6g

The Romance of Espresso Crème Brûlée

This dessert is where French elegance meets Italian espresso culture. The bitterness of coffee contrasts with the cream’s richness, while the brûléed allulose top adds a whisper of sweetness and the satisfying crack that makes crème brûlée unforgettable.

Take a spoonful, and you’re met with a custard that feels like velvet on your tongue, layered with the familiar warmth of coffeehouse comfort. It’s dessert, it’s coffee, and it’s sophistication—all in one ramekin. Perfect for dinner parties, date nights, or whenever you want to end a meal on a note of refined indulgence.

With Keystone Pantry Allulose, you can enjoy the romance of crème brûlée without sugar, without compromise—just pure coffee bliss.