Salted Caramel Keto Crème Brûlée with Keystone Pantry Allulose

A Decadent Symphony of Sweet and Salty

There are few desserts as indulgent and irresistible as Salted Caramel Crème Brûlée. Picture a ramekin topped with a golden, glassy caramel crust that shatters at the first tap of your spoon. Beneath it lies a custard so silky and rich it melts on your tongue, infused with deep, buttery caramel notes and a whisper of sea salt. This is the ultimate sugar-free, keto-friendly dessert for those who crave luxurious indulgence without compromise.

By using Keystone Pantry Allulose, both the custard and the caramel topping achieve the perfect sweetness and crunch—without sugar, without guilt. It’s a dessert that feels extravagant yet is entirely approachable.

Why These Ingredients Work Together

Heavy Cream (2 cups) – The creamy backbone of the custard, softening the caramel’s intensity and delivering that melt-in-your-mouth richness.

Keystone Pantry Allulose (½ cup for custard, 3 tbsp for caramel) – Sweetens the custard and transforms into a perfectly caramelized topping. Allulose caramelizes like sugar, creating that signature crack without affecting blood sugar.

Egg Yolks (5 large) – Yolks thicken the custard and give it luxurious silkiness, carrying the buttery caramel flavor throughout the dessert.

Water (1 tbsp) – Helps melt the allulose for smooth, even caramel.

Vanilla Extract (½ tsp) – Adds warmth and depth to the caramel custard, rounding out sweetness.

Flaky Sea Salt (¼ tsp) – The magic touch. A small sprinkle amplifies the caramel flavor, balances sweetness, and provides that irresistible sweet-salty contrast.

Step-by-Step Recipe

1. Make the Caramel Base – In a small saucepan, combine 3 tbsp allulose and 1 tbsp water. Heat gently until it turns a rich amber color. Carefully whisk in ½ cup of cream to create a smooth, buttery caramel custard base. Let cool slightly.

2. Whisk Yolks & Sweetener – In a bowl, whisk egg yolks, ⅓ cup allulose, vanilla, and a pinch of salt until pale and creamy.

3. Combine & Temper – Slowly add the caramel cream to the yolks, whisking constantly to prevent curdling.

4. Strain for Luxury – Pass the custard through a fine-mesh sieve for an ultra-smooth, velvety texture.

5. Bake in a Water Bath – Divide the custard evenly into four ramekins. Place ramekins in a baking dish filled halfway with hot water. Bake at 325°F for 35–40 minutes until edges are set but centers still slightly jiggle.

6. Chill – Cool to room temperature, then refrigerate at least 4 hours. Overnight enhances the flavor and texture.

7. Brûlée the Top – Just before serving, sprinkle 1–2 tsp allulose on each custard. Use a kitchen torch to create a golden, glassy caramel crust. Finish with a tiny pinch of flaky sea salt for the perfect sweet-salty finish.

Nutritional Facts (per serving, 1 ramekin)

• Calories: 325

• Total Fat: 29g

  • Saturated Fat: 18g

• Cholesterol: 260mg

• Sodium: 125mg

• Total Carbohydrates: 7g

  • Sugars: 0g (allulose not counted)

  • Allulose: 12g

  • Net Carbs: ~3g

• Protein: 6g

The Romance of Salted Caramel Crème Brûlée

This dessert is a love letter to the senses. The first crack of the torch-caramelized topping releases the aroma of buttery caramel. Beneath, the custard is lush, silky, and infused with caramel’s warmth, while each bite carries a subtle kiss of sea salt that elevates the sweetness to perfection.

Salted Caramel Keto Crème Brûlée is perfect for romantic dinners, festive gatherings, or any moment when indulgence meets elegance. With Keystone Pantry Allulose, it’s a sugar-free, low-carb masterpiece—rich, sophisticated, and absolutely unforgettable.