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?

Keto Crème Brûlée Bars stacked on top of each other
Easy Keto Crème Brûlée Bars recipe macronutrients (net carbs)

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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.

Keto Crème Brûlée Bars in pan

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)

Strawberries and Cream

Keto No Bake Mini Cheesecake Cups

Keto Brown Butter Pralines

Easy Keto Crème Brûlée Bars

Enjoy the recipe! I hope your family loves these as much as mine does!

Keto Creme Brulee Bars

Keto Crème Brûlée Bars

Yield: 16 bars
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

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!



  1. Preheat the oven to 325°F. Butter an 8" x 8" glass pan.
  2. 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. whisk eggs till light and frothy
  3. Add milk, cream, and vanilla. Drizzle in the butter while stirring. Whisk till very frothy and light.
  4. 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. Keto Crème Brûlée Bars in pan
  5. 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.
  6. Cut into squares and enjoy! Refrigerate leftovers. Keto Crème Brûlée Bars cut into squares
Nutrition Information:
Yield: 16 Serving Size: 1/16th of pan
Amount Per Serving: Calories: 62Total Fat: 6gCholesterol: 72mgSodium: 29mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
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!

About the Author: Jenn


  1. JANE March 24, 2021 at 12:06 pm - Reply

    When does the heavy cream get added?

    • Jenn March 24, 2021 at 2:06 pm - Reply

      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!

  2. Marie-elise Veulemans March 24, 2021 at 2:01 pm - Reply

    Do you let them cool in the pan ?

    • Jenn March 24, 2021 at 2:05 pm - Reply

      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!

  3. Mariann Zink March 24, 2021 at 2:33 pm - Reply

    Can you use all cream?

    • Jenn March 24, 2021 at 5:10 pm - Reply

      I haven’t tried that yet, but I don’t see why not. It would just be a bit richer.

  4. Lorie March 24, 2021 at 5:02 pm - Reply

    Do I have to use monk fruit?

    • Jenn March 24, 2021 at 5:10 pm - Reply

      I haven’t tried other sweeteners for this yet, but you could try something else. Let me know if you do!

  5. Debra March 29, 2021 at 5:02 pm - Reply

    2 questions. Can I cool them in the fridge instead of on the counter? And can I freeze them?

    • Jenn March 30, 2021 at 11:59 am - Reply

      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.

      • Lin August 18, 2021 at 11:13 pm - Reply

        Could i substitute full fat coconut milk in place of the whipping cream?

        • Jenn October 7, 2021 at 9:36 am - Reply

          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!

  6. Kelsey March 29, 2021 at 8:43 pm - Reply

    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.

    • Jenn March 30, 2021 at 11:59 am - Reply

      Awesome! I’m so glad it worked out for you. Thanks for sharing your subs!

  7. Kim April 3, 2021 at 11:51 am - Reply

    Can you double recipe & put in larger container?

    • Jenn April 7, 2021 at 12:48 pm - Reply

      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!

    • Heather November 23, 2021 at 5:17 pm - Reply

      Is there a substitution almond milk? Nut allergy here. Thanks!

      • Jenn December 28, 2021 at 12:16 pm - Reply

        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!

  8. Kathleen Blando April 26, 2021 at 9:14 am - Reply

    Can you use a silicone 8×8

    • Jenn April 26, 2021 at 9:25 am - Reply

      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!

  9. Lynn April 27, 2021 at 10:14 am - Reply

    I used swerve instead of monk fruit and the top did not brown. Do you think the powdered sweve is the reason?

    • Jenn April 27, 2021 at 2:57 pm - Reply

      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!

      • Anna March 5, 2023 at 1:46 pm - Reply

        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!

        • Jenn January 28, 2024 at 12:23 pm - Reply

          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!

    • Indigo September 8, 2021 at 4:46 pm - Reply

      Did you use unsweetened almond milk? Or vanilla almond milk?

      • Jenn October 7, 2021 at 9:34 am - Reply

        You can use either as long as it’s the unsweetened version. Enjoy!

  10. Holly May 12, 2021 at 8:19 pm - Reply

    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!

    • Jenn May 13, 2021 at 8:35 am - Reply

      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!

  11. MARIA June 29, 2021 at 8:27 pm - Reply

    3 net carbs for how many oz/grams per square?

    • Jenn July 5, 2021 at 10:06 am - Reply

      I’m not sure! Each square is 1/16th of an 8″ x 8″ pan. Enjoy!

  12. Anna August 18, 2021 at 11:50 am - Reply

    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.

    • Jenn August 18, 2021 at 2:39 pm - Reply

      Ooooh! Yummy! That sounds delicious. I’m a huge fan of nutmeg. ;) Enjoy!

  13. Winston March 16, 2022 at 2:24 pm - Reply

    Can aluminum pan be substituted for a glass pan?

    • Jenn June 27, 2022 at 10:16 am - Reply

      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).

  14. Pam March 21, 2022 at 8:23 am - Reply

    Can these be frozen?

    • Jenn April 25, 2022 at 6:16 pm - Reply

      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? :)

  15. Cal February 16, 2023 at 7:34 pm - Reply

    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

    • Jenn January 28, 2024 at 12:24 pm - Reply

      You’re so welcome! I’d love to know how it turned out!

  16. Carrie March 19, 2023 at 9:55 am - Reply

    I can’t find powdered sugar. Can granulated work?

    • Jenn January 28, 2024 at 12:18 pm - Reply

      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.

  17. Lauren December 11, 2023 at 8:17 pm - Reply

    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 😔

    • Jenn January 28, 2024 at 12:38 pm - Reply

      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.

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Hi! I’m Jenn and this is your safe place from the naysayers and keto police. My journey to the ketogenic diet has been an enormously healing one, and I hope yours can be, too! Read More Here