Low Carb Chocolate Truffle Creme Brulee is rich, chocolaty and decadent! No one would believe that this dessert is low carb and low in sugar. It's outstanding.
Oh, BOY! You’re going to love me for this Low Carb Chocolate Truffle Creme Brulee recipe. I think it’s the perfect dessert for Valentine’s Day. It’s rich and silky just like a chocolate truffle but in custard form. I have worked on 4 creme brulee recipes over the past few weeks, like the Sugar Free Coffee Creme Brulee I posted last week, and they’ve all been great. This recipe, however, is really special.
As many of you know, I really love chocolate - evidenced by the number of low carb chocolate desserts I have on the blog. One of the most amazing desserts to date is the Low Carb Chocolate Truffle Cheesecake I posted in December which incorporates Sugar Free Chocolate Truffles flavored with brandy. It’s the recipe that inspired this low carb chocolate truffle crème brûlée.
If you have never known the extreme pleasure of eating a good creme brulee, read below to discover what you are missing and how easy the dessert is to make.
What is Crème Brûlée?
Creme brulee is a decadent creamy custard made of heavy cream, egg yolks, and sugar. After cooking and chilling, sugar is sprinkled over the custard and browned with the use of a culinary torch or by putting the dessert under the broiler. This contrasting layer of caramelized sugar (brulee meaning burnt) gives creme brulee a nice textural interest as well as adds to the overall flavor.
Upon hearing the words creme brulee, one’s mind may evoke an image of a special dessert once enjoyed at a favorite fine dining establishment. Since our generation has somewhat lost the knowledge and ability to cook from scratch without the use of convenience items, desserts like creme brulee are surrounded by a bit of mystery. I’m happy to tell you that nothing is further than the truth!
Low Carb Creme Brulee
Low carb creme brulee is just as easy to make as regular creme brulee. In fact, I enjoy the low carb or sugar free versions more. Erythritol and stevia have become the standard low carb sugar alternatives for low carb recipe blogs nowadays. Because erythritol is not broken down by the body, calories are not absorbed and it doesn’t spike your blood sugar.
Stevia is an extremely concentrated herbal sweetener often used to augment the sweetness of low carb sugar alternatives. Since low carb subs are expensive, reducing the amount in a recipe and adding stevia helps save money. The only difference in using many low carb sweeteners is that they cool upon melting so it may take a few minutes longer for certain things to cook.
This Low Carb Chocolate Truffle Creme Brulee recipe is a little higher in carbs than other creme brulee recipes because of the chocolate. I used a good quality high cocoa dark chocolate which did have some sugar in it. I could have used sugar free Lily’s chocolate chips, but the total carbs were much higher and the net carbs the same.
Because total carbs are important to watch in a low carb keto diet as well, I opted for Ghirardelli 90%. Because this dessert is very chocolatey and rich in flavor, it can be easily shared. My husband and I each shared a serving with our children, which was kinda nice. This allowed us to have dessert for two nights instead of one!
Low Carb Chocolate Truffle Creme Brulee is 8 net carbs per serving but can easily be shared.
[This post and recipe may contain affiliate links.]
Low Carb Chocolate Truffle Creme Brulee
Ingredients
Low Carb Chocolate Truffle Creme Brulee
- 2 cups heavy cream (16 oz)
- 5 large egg yolks
- ⅓ cup low carb sugar divided
- 3.5 oz Ghirardelli Midnight Reserve Chocolate bar (90% or 86%)
- ½ teaspoon stevia glycerite
- 2 tablespoon good Brandy (I like V.S.O.P.)
Optional Toppings
- additional sweetener for sprinkling on top
- whipped cream
Instructions
- Preparation: Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit the 4, 6-ounce ramekins and deep enough to add water half way up the sides of the ramekins. Chop the chocolate into slivers.
- Method: Add the yolks and 1 tablespoon of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks.
- Pour the heavy cream into a small pot and add the remaining granulated sweetener, and stevia glycerite. Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly in a thin stream, while quickly whisking all the while. Add the chopped chocolate and stir to melt and combine. Whisk in the brandy.
- Bake: Divide the chocolate truffle creme brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is barely jiggly - about the size of a nickle or a dime.
- Cool the chocolate truffle creme brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours but overnight is better.
- Before serving, sprinkle ½ teaspoon of Lakanto Monkfruit Sweetener or Swerve Granulated over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.
Susan Vandehey
What is the point of using glycerite?
Kim Hardesty
Hi Susan. Using large amounts of an erythritol based sweetener will often lead to it recrystallizing in the dessert resulting in a "crunchy" bite. I use a smaller amount of erythritol in my recipes then augment sweetness with stevia glycerite. Stevia glycerite is a non-bitter highly concentrated sweetener. A large bottle lasts me a year - even with all of the recipes I test. Other bloggers use powdered stevia or flavored stevia drops. I find them bitter to my pallet. -Kim
Crysanna
Can you leave out the alcohol?
Kim Hardesty
Of course, Crysanna. -Kim
Christalynn Stultz
Hi! I live your other recipes so I thought I'd try this one.
I'm out of chocolate cacao chips right now and was wondering if you can please recommend a unsweetened cacao powder for occasions such as this? I understand the flavor wont be the same but I'd appreciate your help....
Lea Eppich
How long do you place this decadent dessert under the broiler in place of the culinary torch?
Kim Hardesty
Hi Lea. Because broilers differ so much, I would watch it very carefully. For a real sugar crust it can take 5-10 minutes. Most keto erythritol or xylitol type sweeteners don't brown very well. Tagatesse, tagatose and allulose will brown similarly to regular sugar. I hope this helps. -Kim
Debra Holeman
My first try making Creme Brulee. I sure picked the right recipe for my first time. This was so easy and delicious! Next time I may try Frangelico instead of brandy. Thanks for a great recipe!
Kim Hardesty
I'm so glad you liked it, Debra. -Kim
Roz
Looking for a substitute for the stevia glycerite. I found a stevia concentrate or extract that says 1 drop is similar to 1tsp of sugar. It is PUre-Le Natural product. It is a liquid. Will it work? You’d said in a comment that you found the regular stevia bitter.. Wondering....
Kim
Hi Roz. I find all liquid stevia bitter, but many others use it with no problem. It depends on your taste buds. You may use what tastes good to you. -Kim
Wanda
This recipe is amazing, making it for my 3rd time . I went and bought the smallest canning jars 125ml, this recipe fits 8 perfectly. I couldn't find small enough ramekins , so this worked perfect and got 8 instead of 4, just watch the baking time is less ,everyone needs to try this recipe ,I wish some days I hadn't found it , thanks Kim,,ps. I space the time between batches to keep myself under control lol
Kim
I'm so happy you like it Wanda. I love the idea of using the small canning jars! Thanks for sharing. -Kim
Monique
Oops! Forgot the obvious rating!!! I would give this one a 6 on 5 if I could :)
Monique
p.s. I used 6 ramekins in a 9"x13" baking pan, and it was just the right size portion :)
Monique
Kim, this recipe is out of this world delicious! So creamy, so rich, so chocolatey!!! I used Lindt 90%. We actually preferred topping it with Chantilly Cream (whipping cream, vanilla, stevia) rather than the classic sweetener "brûlée" which was a little too sweet... but wow! This is a keeper for the recipe book!!! Thank you ever so much for this one!!!
Kim
I'm so glad you like it Monique. It's one of my favorites! -Kim
Claire
I have this in the oven for the second batch, OMG thanks, but I wish I had never found it and made it the first time. LOL it is amazing ,thank you thank you
Kim
I'm so glad you like it Clair. It is sinful! Lol. -Kim
Laurie Marshall
Why one less egg yolk in the chocolate one than in the vanilla creme brûlée?
Kim
Great question, Laurie. Because the chocolate has saturated fat that helps the creme brulee set. -Kim
Cynthia S
Wowza! I made it last night, substituting on-hand ingredients - Lily's Extra Dark Chocolate and Grand Marnier - and it was absolutely delicious, with no after-taste. I made a test cup, and tasted it before it was completely cooled with some whipped cream, and was bowled over! Tonight I will torch the sweetener on top, for my birthday! Thank you - well done!
Kim
Happy Birthday, Cynthia! May you find happiness and accomplishment throughout the year! I'm thrilled that you love the recipe. Thank you for taking the time to come back and share your thoughts and your birthday. Wishing you the best.... -Kim
Kris Sampson
Hi Kim!
Do you think this would work if I subbed in coconut milk for the cream. I'd use NF Simple, which while full-fat, is usually liquidy and not solid like most.
Can you please email me the answer because I will have no idea if you respond here and I'll forget. :-)
Thanks!
Kris
Kim
Absolutely, Kris, as long as it was full fat or else the custard may be watery or not have a nice mouth feel. -Kim
Meg
This is my all-time favourite low-sugar dessert! We make a bun recipe that calls for egg whites only, and I make this EVERY SINGLE TIME (which means we pretty much eat this weekly :P). It's obscenely good. Thank you so much!
Kim
Wow! I'm so happy you like the recipe, Meg. It's own of my favorites! I love how you are able to repurpose the egg yolks for this recipe. Thanks for taking the time to leave a comment and rate the recipe. I appreciate that so much. Enjoy your week. -Kim
Pk
Do you think it would work well with coconut cream for those with dairy (not just lactose) allergies? Thanks
Kim
Absolutely, PK. I would just use full fat coconut instead of the cream, but that is up to you. Enjoy the recipe. -Kim
Pam Boufford
Can the stevia glycerite be omitted and adjust the swerve to taste? Also can the Brandy be deleted? if so do any adjustments need to be made?
Kim
Absolutely, Pam, add more of the Swerve to taste. You don't have to add the Brandy - it just makes the flavor a little more sophisticated, that's all. No adjustments will be needed. Enjoy the recipe. -Kim
Julie
Kim - this sounds wonderful! How would you adjust the time for 6oz ramekins?
Kim
Are you still making 4 desserts, Julie? I find that I need to cook my creme brûlée from 30-40 minutes. Leaving it a little giggly in the middle but set on the sides will leave the center softer. Cooking until just cooked will make a firmer texture. -Kim
Julie
Well if you made 4 desserts using 10oz ramekins I figure I could make make 8 desserts putting 5oz of the mixture in 6oz ramekins. How long do you think I should cook them for?
Thanks!
Julie
Kim
I'm sorry Julie, I am dealing with one heck of a sinus infection this weekend and my head is so foggy. Did I say in a previous comment that I used 10 oz ramekins? If I did, that is in error. I just pulled out my purple ramekins and they hold 6 ounces with 1/4 inch of space to spare - more than what it shows in the pictures. So I would say that each ramekin is filled with 1/2 cup plus about 2 tablespoons of the creme brulee mixture. I cooked them for 30-plus minutes (it can vary by how hot the water bath is to begin with) until the middle was almost set. I would guess that each of my ramekins had approximately 5 ounces in them. Please let me know if I answered your question or if I'm confusing the issue. I'm just not my best today... -Kim
Julie
Hi Kim,
I cannot wait to make this. Looks amazing and know it will taste even better. Love your recipes!
Kim
Thank you, Julie. Enjoy your weekend and the recipe! -Kim
Timi
we don't have alcohol in the house and I was just wondering if the Brandy is there for taste or does it have another purpose too? Thanks
Kim
It's for the taste Timi. You can sub 1 more tablespoon of heavy cream if you want. -Kim
Timea
thanks
I think we going to try it tomorrow :D
Kim
Your welcome, Timea. I hope you enjoy it! -Kim
Andrea
Had some leftover eggyolks so tried this recipe. Brulee is so easy and delicious. Love you so much right now! Thank you!
Kim
Hi Andrea. Yes! Creme brulee is SO EASY to make and I thought it was hard because only fancy restaurants serve it. I'm glad you enjoyed the recipe. Enjoy your weekend. -Kim
Tere
Kim: the nutrition analysis... is that 10 carbs per serving or in total? I do Keto, so that 10 per serving is a little scary for me. Wondering if I could find alternatives to lower carbs (Lily's chocolate, for example). Where are all the carbs coming from? ?
Kim
Hi Tere, great question. Actually, replacing the Ghirardelli chocolate is 1 net carb less. You end up with 16 g carbs and 9 fiber which works out to 7 net carbs -vs- the 8 net carbs with the Ghirardelli. This is a huge portion for such a rich dessert so you might want to split it up into 6 servings instead of 4. The net carbs would be about 6 per serving that way. You could use unsweetened baking chocolate which would bring the net carbs down, but then you will have to use more erythritol and it may crystalize in the dessert when it cools creating a crunchy texture. I hope this helps. -Kim
Jennifer
Hi! I featured this recipe in my post 15 Low Carb Desserts that are Absolutely Delicious!
Kim
How nice, Jennifer. Thanks for letting me know. I will make sure to share your post on social media! -Kim
Arlene
oh my gosh!! Can I do this in the Instant Pot??!! I need to try!!
Kim
Others have done it, Arlene! I wouldn't even begin to know how. Let me know how it works. I would love to add the instructions to the post. Enjoy! -Kim
Julie
Arlene - did you ever make this in your IP? How did it turn out? How long did you cook it for?
Thanks!
Brenda
Could I replace the cream with full at canned coconut milk?
Kim
Absolutely, Brenda! -Kim
Anat
Hi I'm from South Africa and I'm not familiar with stevia glycerine. What other product I can use instead? What it does to the desert? ( and also I don't like stevia) please let me know if I have to use this or I can leave it out
Many thanks
Anat
Kim
Hi Anat. You can use more of your favorite low carb sweetener to taste. However, there is a point at which adding too much erythritol will cause it to crystalize in the creme brulee causing it to be a little crunchy. I try to keep the amount low enough so that it doesn't do that. Stevia glycerite is a concentrated form of stevia and is thicker than stevia drops. I find it much less bitter than liquid stevia drops, which I do not care for. Enjoy the recipe. -Kim
Analiz
What can I use as a substitute for the heavy/whipping cream? Also, can I omit the brandy?
Analiz
Also, what can I use as a stevia glycerite substitute? Can I use granulated Splenda?
Kim
Analiz, you may use your favorite sweetener to taste. I use the stevia glycerite to bump the sweetness with out using more erythritol which can sometimes crystalize causing a crunchy graininess to the smooth texture of the creme brulee. -Kim
Kim
Are you dairy free Analiz? You can use full fat coconut milk. Yes, you may omit the brandy, but it adds a nice flavor profile. You can sub 1/4 teaspoon of vanilla. -Kim
Kim
Analiz, coconut milk works beautifully in creme brule, use the full fat variety from a can. -Kim
Diane
What size ramekins do you use???
Kim
Hi Diane. I just looked at them and they are 6 oz ramekins. -Kim
Julie
Hey Kim - Just an FYI - this is the post I was referring to where you said the ramekins you used were 10oz.
I hope you feel better soon! Sinus infections are NO FUN! :(
- Julie
Kim
I found the comment, Julie and corrected it. I remember where the discrepancy came in. My ramekins do not say how many ounces they are on the bottom. I looked them up on line and found what looks exactly the same item (Emile Henry) and they were 10 oz on line. I just assumed mine were, too. Sorry for any confusion and yes, I am feeling better. Thank you so much! It was a foggy few days. Lol. Take care and thank's for your patience! -Kim
Susan Davies
I'm sorry but I'm confused on the directions for the sweeteners - it's 1/3 cup of Sukrin and how much of the Monk or Swerve? I haven't tried Sukrin before - is there a substitute?
Thank you
Susan Davies
Kim
Whoops! Sorry Susan, there should be an "or" in there. The sub for the Sukrin is the Swerve or Lakanto. Do you have those sweeteners? If not, let me know what you have and I will provide further help. Thanks for letting me know that the ingredients were unclear. Have a nice weekend. -Kim
Amy Rea
I'm still confused. What do you mean by the 1/3 sukrin :1 ? Does this mean that the concentration of 1/3 cup sukrin is equivalent to 1 cup sugar?
By the way, I am new to your site and I'm so glad I found you! Your site has become my new favorite place to look for new LCHF recipes.
Thanks!
Kim
Great question, Amy. Sukrin :1 is a 1:1 low carb sugar replacement - so is Swerve, by the way. That means that they measure cup for cup like sugar. I have an article called The Best Low Carb Sweeteners And How To Use Them. I'm on my phone right now and can't provide the link. I actually have two articles on low carb Sweeteners. If you are low carb, give them a quick read and they will explain a little more in depth (I hope!). If I'm still not making it clear, met me know and I will try my best to make it super clear. Low carb baking can be confusing sometimes. Lol. Enjoy your Sunday. -Kim
Katie Crenshaw
Kim, these are beautiful!!!! They look so rich and decadent! Bonus that it is guilt less! Yum!
Kim
Lol. Thank you so much. I wouldn't say guiltless, Katie, but that are so good that I just didn't care! Yep, not sorry at all that I ate it. ? I hope you are doing well, my friend! -Kim
sandy
hi.im dairy free. can i sabstitute heavy cream with coconut cream? thnaks
Kim
Absolutely, Sandy. Enjoy! -Kim
Analiz
Did you use canned coconut cream? Did it work?
Josephine
What is stevia glycerite ? I haver never heard of it in Australia?
Kim
It's a liquid stevia that I don't find bitter, Josephine. You can use more of your favorite sweetener instead. -Kim
Amy Irons
Hi Kim,
This looks amazing... I cant WAIT to try it!!
If I don't have Brandy, could I just leave it out, or should I replace it with something? Also, I don't have any stevia glycerite, but I have liquid extract. Could I use that instead? If so, do you know how much I would use?
Thanks,
Amy
Kim
Hi Amy, great questions. The brandy gives a sophisticated flavor, but is not required. Taste the custard before using your liquid stevia to see if you need any. Sometimes liquid stevia's bitter profile is magnified and the stevia glycerite is less so. You can add more erythritol, but you will see "blooms" of crystals in top of the brûlée if you do. It will not effect the taste and if you torch the top or add whipped cream you won't see it anyway. I hope this helps. This is a great dessert. I hope you enjoy it. -Kim
Adina
Creme brulee is one of my favorite desserts, I make it rarely because it is so rich and everything, but when I do it is a total delight. I have never had a chocolate version though, not to mention low carb. It sounds and looks delicious!
Kim
Hi Adina. This chocolate version of creme brulee is out of this world. Thanks so much for the kind comment. Have a great week over at Where Is My Spoon? -Kim
Ciru
Hi Kim,
Just realized that step 5 of the recipe instructions says "coffee creme brulee"
Kim
Oops. Thanks. I copied the instructions ruins. I will fix!
Kari
Incredibly delicious and absolutely decadent...
...wow. This recipe is simply the best!
Thank you! Thank you!! Thank you!!!
Kim
Yeah, I'm so glad you liked it Kari. Thanks for taking the time to come back and comment. Enjoy your day. -Kim
Ciru
Both my 6 yr old son and husband have declared this the winning flavor (compared to plain and coffee)! They each ate two servings before I could stash them away!!!
Me? I'm torn between the coffee and chocolate truffle, so I won't pick one......I'll just keep making them both. ?
The best part is that neither the coffee nor the chocolate truffle one is too sweet (I skipped the stevia because it always comes through too sweet for me).
Thank you so much for sharing this wonderful creation!
Kim
Ciru, thank you for leaving such kind and detailed comments. I'm thrilled that your family enjoyed this recipe. It's my favorite so far. Have a great day. -Kim
Stacey Crawford
Oh wow, I've never had chocolate Creme Brulee before. My favorite flaming kitchen tool has another fun project in store. Chocolate is the perfect excuse to play with the kitchen torch.
Georgina
Wow this looks SO good - fantastic!
Maya | Wholesome Yum
This looks like heaven! Will definitely be making this soon!
Sarah
You are correct - I do love you for this recipe! It looks so rich and velvety smooth! Perfect for Valentine's Day!
Kim
Thanks, Sarah! Lol. -Kim
Katrin
This dessert is shouting EAT ME! I have a huge weakness for decadent chocolate desserts.... and you are right, sharing a dessert is always nice. Especially when they are rich and creamy, you don't end up feeling too full because the eyes are always bigger than the tummy...
Sabrina
Nice!, I don't mind getting rid of the sugar either and am happy to do it for this recipe, love the low carb too of course, and better yet, the brandy, thank you for this recipe!
Kim
Thanks and You're welcome, Sabrina. I hope you enjoy the recipe. P.s. The brandy is should be required it's so good. Lol. Enjoy your weekend. -Kim
Bethany @ Athletic Avocado
WOW! This creme brûlée looks incredible! I love creme brulee and I love chocolate, hence this is the most perfect dessert ever created!
Kim
Awww, thanks Bethany! My son just loved this dessert. He is a little chocoholic! Have a great weekend and enjoy your Valentine's Day if you celebrate. -Kim
Ciru
I'm literally drooling! ? Can't wait to try this! I will report back.
Kim
Great, Ciru. I can't wait to hear your thoughts. -Kim