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Low Carb Raspberry Custard (Creme Brulee) with Champagne

Brut Champagne and raspberries lend a tangy acidity to a rich low carb creme brulee. This fantastic sugar free baked custard recipe is the ultimate in keto desserts.
Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 391kcal

Ingredients

  • 1 cup Brut Champagne
  • 1 2/3 cups heavy cream
  • 6 large egg yolks
  • 1/3 cup Sukrin Melis Icing Sugar (or Swerve Confectioners)
  • 1/4 tsp stevia glycerite (or more Sukrin to taste)
  • 1/4 tsp vanilla bean powder (or 1/2 tsp vanilla extract)
  • 2 ounces raspberries

Instructions

Preparation:

  • Simmer the champagne over medium low heat - low heat until approximately 2-3 tablespoons are left. Be careful not to burn it. Pour into a small glass bowl to cool.
  • Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit 4 ramekins and deep enough to add water halfway up the sides of the ramekins. 

Method:

  • Add the yolks and 1 tablespoon of the sweetener to a medium bowl. Beat well to completely break up the yolks. Remove any chalazae that remain.
    Pour the heavy cream into a small pot and add the remaining sweetener and vanilla bean powder (if using extract, add later). 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. Whisk in the reduced champagne and stevia glycerite (and add the vanilla extract if you are using that instead.)

Bake:

  • Place 3 raspberries in each ramekin. Divide the crème 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 enter of the crème brulee is softly set.
    Cool the crème 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 (overnight is better).
  • Before serving, sprinkle 1/2 teaspoon sweetener over the top of each crème brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve. Garnish with additional raspberries if desired. (Custards will keep in the refrigerator up to 3 days - any longer than that and the raspberries begin to release water.)

Notes

Nutrition Facts
Low Carb Raspberry Custard (Creme Brulee) with Champagne
Amount Per Serving
Calories 391 Calories from Fat 306
% Daily Value*
Fat 34g52%
Carbohydrates 6g2%
Fiber 1g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 391kcal | Carbohydrates: 6g | Protein: 5g | Fat: 34g | Fiber: 1g