Go Back
+ servings
creme caramel
Print Recipe
4.86 from 7 votes!

Sugar Free Keto Creme Caramel

Deliciously delicate this keto creme caramel is perfectly sweetened with a delicious caramel sauce.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 4 serves
Calories: 361kcal
Author: Megan Ellam

Ingredients

Caramel

Custard

  • 250 ml thickened cream
  • 100 g Sukrin : 1 or sweetener of choice
  • 2 eggs
  • 1 egg yolk
  • seeds of one vanilla bean

Instructions

  • Place all the caramel ingredients into a large glass bowl.  Microwave on high for 3 minutes. Stir and cook for another 2 minutes. Repeat at intervals until you have a thick heavy caramel. (Be careful with hot caramel to not burn yourself) 
  • Spoon 2 tbsp of caramel into the bottom of 4 x 200ml sized ramekins. Place into a large baking pan and reserve.
  • Preheat oven to 160℃. Fill a kettle with water and bring to the boil.
  • Whisk the custard ingredients in a medium bowl until well combined.
  • Pour evenly into each ramekin over caramel sauce
  • Pour boiling water into the pan being careful not to splash inside the custard.  Pour until halfway up the sides of the ramekins.
  • Bake 30 minutes. Custard should be set but slightly yielding to the touch.  Add extra time if required. Remove the baking dish from the oven. Remove the ramekins and set aside to cool. Refrigerate overnight. Run a thin knife around the edge of each dish. Turn out onto a plate and serve.

Notes

For a tasty change I think these would go great with some nut butter added to the custard as well.
 

Nutrition

Serving: 1serve | Calories: 361kcal | Carbohydrates: 2g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 249mg | Sodium: 115mg | Potassium: 86mg | Sugar: 0g | Vitamin A: 1475IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.5mg | Net Carbs: 2g