Lemon Keto Crème Brûlée with Keystone Pantry Allulose

Sunshine in a Ramekin

Picture a dessert that is at once creamy, decadent, and invigoratingly bright. Lemon Crème Brûlée transforms the traditional custard into a refreshing, sugar-free treat that dances on your palate. Each spoonful begins with the satisfying crack of caramelized allulose, then melts into a custard that’s infused with the zesty perfume of fresh lemon.

With Keystone Pantry Allulose, this dessert remains low-carb, keto-friendly, and entirely guilt-free, allowing you to indulge without compromise. It’s the perfect finale to a summer dinner or a light, elegant ending to any meal.

Why These Ingredients Shine

Heavy Cream (2 cups) – The custard’s luxurious base, balancing lemon’s tartness with rich, velvety smoothness. Cream ensures that each bite coats the tongue with decadent silkiness.

Lemon Zest (2 tsp) – The essential flavor bomb. Lemon zest contains aromatic oils that release intense, fresh citrus notes, giving the custard its bright, sunny character.

Lemon Juice (1 tbsp) – Adds lively tang, lifting the richness of the custard while complementing the sweetness of the allulose brûlée.

Egg Yolks (5 large) – Provide structure and richness, creating a custard that is silky but holds its shape. Yolks are essential to achieving that luxurious, spoonable texture.

Keystone Pantry Allulose (½ cup) – Sweetens the custard without sugar and caramelizes perfectly on top to create the iconic crunchy layer.

Vanilla Extract (½ tsp) – Rounds out the citrus notes and adds warmth to the custard.

Pinch of Salt – Balances the tartness of lemon and enhances the custard’s overall flavor depth.

Step-by-Step Recipe

1. Infuse the Cream – Heat heavy cream with lemon zest until just steaming. Allow to steep for 5–10 minutes to extract the citrus oils. Strain to remove zest if desired.

2. Whisk Yolks & Sweetener – In a separate bowl, whisk egg yolks, ⅓ cup allulose, lemon juice, vanilla, and salt until pale yellow and creamy.

3. Temper Carefully – Slowly pour warm cream into the yolks, whisking constantly to prevent scrambling.

4. Strain for Perfection – Pour the mixture through a fine-mesh sieve to ensure a silky smooth custard.

5. Bake in Water Bath – Divide custard among four ramekins. Place in a baking dish, fill halfway with hot water, and bake at 325°F for 35–40 minutes until edges are set but centers gently jiggle.

6. Chill – Cool to room temperature, then refrigerate at least 4 hours (overnight intensifies flavors).

7. Caramelize the Top – Sprinkle 1–2 tsp allulose on each custard. Torch until golden and glassy, then let harden for 1–2 minutes before serving.

Nutritional Facts (per serving, 1 ramekin)

• Calories: 310

• Total Fat: 28g

  • Saturated Fat: 17g

• Cholesterol: 255mg

• Sodium: 41mg

• Total Carbohydrates: 6g

  • Sugars: 0g (allulose not counted)

  • Allulose: 12g

  • Net Carbs: ~2g

• Protein: 6g

The Romance of Lemon Crème Brûlée

Lemon Crème Brûlée is a celebration of contrasts: the brightness of citrus against the creamy richness of custard, the crisp caramel top against soft, velvety interior. The first spoonful is a burst of freshness, followed by the smooth, decadent custard that lingers on the palate.

Visually, the pale yellow custard crowned with golden caramel is as inviting as it is elegant. With every bite, the balance of tartness, sweetness, and creaminess makes this dessert unforgettable. Keystone Pantry Allulose ensures that all the indulgence is guilt-free, keeping this a truly keto-friendly, sugar-free crème brûlée experience.