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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)
Strawberries and Cream
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!
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!
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Keto Booty Coffee Mug: Great Mug For Keto Lovers This Is The Perfect Cute Coffee Mug Gift For Women, Friends, Low Carb Lovers
KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
Crazy Dog T-Shirts Mens Powered by Bacon T Shirt Funny Food Love Apparel Sarcastic Saying Gift (Black) - 3XL
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: 16Serving Size: 1/16th of pan
Amount Per Serving:Calories: 62Total Fat: 6gCholesterol: 72mgSodium: 29mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
About the Author: Jenn
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42 Comments
JANEMarch 24, 2021 at 12:06 pm - Reply
When does the heavy cream get added?
JennMarch 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!
Marie-elise VeulemansMarch 24, 2021 at 2:01 pm - Reply
Do you let them cool in the pan ?
JennMarch 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!
Mariann ZinkMarch 24, 2021 at 2:33 pm - Reply
Can you use all cream?
JennMarch 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.
LorieMarch 24, 2021 at 5:02 pm - Reply
Do I have to use monk fruit?
JennMarch 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!
DebraMarch 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?
JennMarch 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.
LinAugust 18, 2021 at 11:13 pm - Reply
Could i substitute full fat coconut milk in place of the whipping cream?
JennOctober 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!
KelseyMarch 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.
JennMarch 30, 2021 at 11:59 am - Reply
Awesome! I’m so glad it worked out for you. Thanks for sharing your subs!
KimApril 3, 2021 at 11:51 am - Reply
Can you double recipe & put in larger container?
JennApril 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!
HeatherNovember 23, 2021 at 5:17 pm - Reply
Is there a substitution almond milk? Nut allergy here. Thanks!
JennDecember 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!
Kathleen BlandoApril 26, 2021 at 9:14 am - Reply
Can you use a silicone 8×8
JennApril 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!
LynnApril 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?
JennApril 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!
AnnaMarch 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!
JennJanuary 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!
IndigoSeptember 8, 2021 at 4:46 pm - Reply
Did you use unsweetened almond milk? Or vanilla almond milk?
JennOctober 7, 2021 at 9:34 am - Reply
You can use either as long as it’s the unsweetened version. Enjoy!
HollyMay 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!
JennMay 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!
MARIAJune 29, 2021 at 8:27 pm - Reply
3 net carbs for how many oz/grams per square?
JennJuly 5, 2021 at 10:06 am - Reply
I’m not sure! Each square is 1/16th of an 8″ x 8″ pan. Enjoy!
AnnaAugust 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.
JennAugust 18, 2021 at 2:39 pm - Reply
Ooooh! Yummy! That sounds delicious. I’m a huge fan of nutmeg. ;) Enjoy!
WinstonMarch 16, 2022 at 2:24 pm - Reply
Can aluminum pan be substituted for a glass pan?
JennJune 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).
PamMarch 21, 2022 at 8:23 am - Reply
Can these be frozen?
JennApril 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? :)
CalFebruary 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
JennJanuary 28, 2024 at 12:24 pm - Reply
You’re so welcome! I’d love to know how it turned out!
CarrieMarch 19, 2023 at 9:55 am - Reply
I can’t find powdered sugar. Can granulated work?
JennJanuary 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.
LaurenDecember 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 😔
JennJanuary 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.
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
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