You won’t believe how easy this scrumptious keto dessert is! Easy keto crème brûlée bars are made with just 6 simple ingredients and is ready to go into the oven in 5 quick minutes. If you’re intimidated by crème brûlée, start with these super easy bars!
This keto crème brûlée recipe is low carb, sugar free, gluten free, diet friendly, and crustless. It’s also quick and easy to throw together and tastes great. It’s a perfect snack or dessert, and I’ve even had it for breakfast. What’s not to like?
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Keto Vanilla Crème Brûlée Bars
Vanilla crème brûlée desserts are normally creamy and without structure, right? They’re viscous. So how do these keto crème brûlée bars hold up like you see in the photos?
The preparation method and ingredient ratio creates more of a “set” consistency, almost gelatinous.
I joke that they’re like creamy jello jigglers for adults.
You can definitely grab the squares from the pan with your hands (guilty!), though it’s less messy to eat on a plate with a spoon or fork.
Browse our keto desserts list!
Easy Keto Crème Brûlée Topping
The easiest part about this easy crème brûlée dessert is the topping. You don’t do anything. Just allow the oven to do its thing.
The top layer will become browned all on its own, and even caramelize a bit, naturally forming the much loved toasted “sugary” crust that we all love on crème brûlée.
It’s kind of amazing. Between the “set” consistency that allows you to slice this dessert into squares and the topping that just magically appears, these bars are nothing short of miraculous.
Love this keto crème brûlée recipe? Try these other easy keto desserts:
Keto Sugar Free Raspberry Jello Cups
Chia Flax Keto Noatmeal Creme Brulee (Instant Pot or oven)
Keto No Bake Mini Cheesecake Cups
Easy Keto Crème Brûlée Bars
Enjoy the recipe! I hope your family loves these as much as mine does!
Keto Crème Brûlée Bars
You won't believe how easy this scrumptious keto dessert is! Keto crème brûlée bars are made with just 6 simple ingredients and is ready to go into the oven in a 5 quick minutes. If you're intimidated by crème brûlée, start with these super easy bars!
Ingredients
- 5 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1/3 cup powdered monkfruit sweetener
- 1/2 cup heavy whipping cream
- 1/2 cup almond milk
Instructions
- Preheat the oven to 325°F. Butter an 8" x 8" glass pan.
- Whisk eggs till frothy. Add sweetener and whisk till the eggs have lightened in color to a light yellow (2-3 minutes). You may use a blender.
- Add milk, cream, and vanilla. Drizzle in the butter while stirring. Whisk till very frothy and light.
- Pour into buttered 8" x 8" pan and bake for 35 minutes, The creme brulee bars will naturally form a sugary "crust" on top. They are not burning.
- Remove from oven and allow to cool completely on counter. They will set more as they cool, so don't worry if they come out a little bit jiggly in the center.
- Cut into squares and enjoy! Refrigerate leftovers.
Recommended Products
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Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1 lb) -
Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle -
Pyrex 8 Inch Square Baking Dish, Red, 8-inches
Nutrition Information:
Yield: 16 Serving Size: 1/16th of panAmount Per Serving: Calories: 62Total Fat: 6gCholesterol: 72mgSodium: 29mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
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When does the heavy cream get added?
You can add it in at the same time as the milk. Thank you for catching that omission! I’ll fix it right away. Thanks for stopping by!
Do you let them cool in the pan ?
Yes! These set really well, but they still retain that signature creme brulee custardy texture, so I don’t recommend removing them till they cool. Enjoy!
Can you use all cream?
I haven’t tried that yet, but I don’t see why not. It would just be a bit richer.
Do I have to use monk fruit?
I haven’t tried other sweeteners for this yet, but you could try something else. Let me know if you do!
2 questions. Can I cool them in the fridge instead of on the counter? And can I freeze them?
I haven’t tried freezing them yet, but you can definitely cool them in the fridge. I just wouldn’t put them in the fridge hot.
Could i substitute full fat coconut milk in place of the whipping cream?
I haven’t actually tried that yet, so I don’t know! If you do try it that way, be sure to come back and comment so others with the same question can benefit! If I try it, I’ll adjust the recipe. Thanks fir stopping by!
Quick easy prep and delicious end result. I had to sub (I’m totally unprepared for most recipes!), so used Natvia (Erythritol/stevia blend) and full amount of cream (no milks). Very rich. Also had to use a smaller loaf (9×6) dish so lowered temp and baked for longer.
Awesome! I’m so glad it worked out for you. Thanks for sharing your subs!
Can you double recipe & put in larger container?
That’s a really good question. I wouldn’t recommend it, just because this is a very liquidy batter and probably wouldn’t cook all the way through in the middle. My recommendation if you want to double it is to put it in two 8″x8″ pans instead of one larger one. Let me know how it goes! Enjoy!
Is there a substitution almond milk? Nut allergy here. Thanks!
Can you drink coconut milk? Or flax milk? The one brand of flax milk that I know of does contain a tiny bit of sugar, but it’s still low in carbs and tastes great, so that would work in a pinch. Another option is to just go to a few local grocery stores and look at the alternative milk section. New milks seem to come out every day! I hope you find something that works for you!
Can you use a silicone 8×8
I haven’t actually tried that yet, but I’d love to know if you try the silicone pan and if it works out! Enjoy!
I used swerve instead of monk fruit and the top did not brown. Do you think the powdered sweve is the reason?
That’s a great question. I haven’t used swerve. I was under the impression that erythritol is what makes it brown, and both swerve and lakanto (the monkfruit brand I use) have erythritol. I feel silly asking, but did you follow all the instructions or do anything else different? I’m a little stumped!
I just pulled my pan out of the oven and also used Swerve confectioners and the top did not brown. I followed all your other instructions exactly as stated. They look great though, cannot wait to have them for dessert tonight!
Hm. I’m not sure what might have gone wrong. I suppose the Swerve could have changed the way it browns, so you could try it with the monkfruit next time and see how it turns out. Or you could try putting the rack closer to the top element next time? The magical top crust is my favorite part!
Did you use unsweetened almond milk? Or vanilla almond milk?
You can use either as long as it’s the unsweetened version. Enjoy!
I just made this and it is wonderful. I used the monkfruit and it browned and the warm sugary smell filled the house! I used the blender adding softened butter to the eggs in the beginning. I only had whole milk and a 9×6 glass pan but it worked. Thanks for the recipe!
You’re so welcome! This is one of my favorite easy desserts. Thanks for sharing your changes so others can see different ways to make it! And thanks for stopping by!
3 net carbs for how many oz/grams per square?
I’m not sure! Each square is 1/16th of an 8″ x 8″ pan. Enjoy!
Definitely planning to try these! I think I may add a pinch of nutmeg to a batch and see if it will taste like a southern egg custard pie.
Ooooh! Yummy! That sounds delicious. I’m a huge fan of nutmeg. ;) Enjoy!
Can aluminum pan be substituted for a glass pan?
I haven’t tried that yet. Glass heats slower and doesn’t transfer heat as quickly as metal pans do, which is why I specify glass here. Ceramic would also be a good option. You can definitely try it out, but the bottom may bake slightly darker (or burn a bit).
Can these be frozen?
I actually haven’t tried that yet, but if I do I’ll update the recipe. And if you do, please come back to share how it went! Deal? :)
I couldn’t find monkfruit sweetener so I used Truvia honestly sweet it still has erthritol 4 mins left baking time. Thanks for the recipe
You’re so welcome! I’d love to know how it turned out!
I can’t find powdered sugar. Can granulated work?
I wouldn’t recommend it. The reason I chose powdered for this recipe is that it dissolves easier. If you use granulated, it might turn out fine, but it also might be grainy. What I do when I run out of powdered monkfruit sweetener is I just process some granulated monkfruit sweetener in my bullet blender until it’s powdery. I never notice a difference! Enjoy! These bars are one of my favorite recipes on the site.
Do you use the whole egg or just the yolk? It doesn’t specify so I made these tonight with the whole egg and it turned out more like a quiche so it was not the creamy texture I was hoping for 😔
Oh, that’s too bad! I’m not sure what could have happened, but if you try it again, let me know how it turns out the second time. Maybe we can figure it out together. Yes, you’re supposed to use the whole egg.