Sugar Free & Keto Classic Crème Caramel. 2.5g net carbs and 131 calories. Without sacrificing flavour or texture.
I have a few possible variations in the recipe too. Including a ‘cheat’ option for the caramel. So if you want to turn this into a 1g net carbs dessert – you can. And you can even make it dairy-free if that’s your choice.
It tastes so authentic it is literally impossible to guess that it’s low-carb and sugar-less. When a much loved dessert becomes super-healthy too, how can anyone resist?
I must point out that this is my keto take on the classic French Crème au Caramel, which has a light, delicate texture. Not to be confused with baked custard or modern flan, which are much more dense and creamy.
How To Make Sugar Free & Keto Classic Crème Caramel
Firstly, you need to make the classic caramel, which is usually just sugar and water. My first attempt was with erythritol. But, as expected, it crystallised and left that familiar ‘fresh’ sensation in my mouth. Not great.
The second attempt was with a new sweetener that had just arrived all the way from the U.S.
It looked very promising indeed. Until I turned out the crème pots. A very watery caramel gushed out, and there was a thin, very hard disc of caramel stuck to the bottom of the ramekins. No idea why this separation had occurred, but I wasn’t happy! On the plus side, there was no grittiness from crystallisation and the taste was spot on. So I decided to remake the caramel, this time adding a bit of butter and a little cream to increase its viscosity, hoping for a better result.
Bingo! Beautiful deep colour, sugar-like flavour, silky smooth, and ZERO after-taste or odd mouth sensation. This one was pretty special. So special, in fact, that I made another identical batch. Left it to solidify. Re-heated it. And it was good to go again. Wow. That had never happened with other keto-friendly sweeteners.
The new sweetener is an allulose blend (link in recipe).
I know many people like xylitol, but it isn’t something I bake with because I tried it a few times and on each occasion it gave me horrific gastric distress, so I wouldn’t know how it might behave when making caramel. I suppose you could try and see how it goes. Not everyone reacts the same to sugar alcohols.
If you’re feeling a bit lazy, or you want to save time, or you can’t get allulose and you don’t fancy the erythritol compromise, I have a great hack for you. Check out the recipe and you’ll find out what it is.
For the crème of my Sugar Free & Keto Classic Crème Caramel, you need 2 large eggs, milk, sweetener and vanilla extract. That’s pretty much it. I used Arla Lactose-Free Whole Milk (available in all UK supermarkets) as I didn’t want nut flavours to spoil the authenticity of my Sugar Free & Keto Classic Crème Caramel. Because it has no lactose, this milk is very low carb, so it’s absolutely fine as a keto and low-carb option. But if you wish to reduce carbohydrates further, you can use a nut milk, coconut milk (the drinking type from a carton – not the canned variety). Or, you can use double cream + water, although this will add a truck load of calories to what is otherwise a fairly low calorie treat.
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Sugar Free & Keto Crème Caramel
Make the Caramel first:
- simmer allulose and water over medium heat (induction 8) for about 6 minutes or until then liquid turns from clear to a light amber colour; then stir in butter and cream and simmer for another minute until silky and thickened; pour into the pudding moulds.
- pre-heat oven to 150°C static.
Then make the Crème:
- boil a pot of water and keep hot on very low heat (or use the kettle if you have one).
- meanwhile, in a separate pot, bring milk to just below simmering point (when tiny bubbles begin to form around the perimeter) and turn the heat off.
- while you wait, whisk eggs with sweetener and vanilla extract.
- drizzle the hot milk into the egg mix while whisking vigorously and continuously with a manual balloon whisk.
- pour the mixture into your crème caramel moulds, then fill the baking pan with enough hot water to reach half way up your moulds; bake in the middle of the oven for 30 minutes.
- once baked, take the individual moulds out of the baking pan and set them aside to cool down.
- when completely cooled, they can go in the fridge to chill for several hours (best overnight).
- un-mould when you’re ready to serve: run a knife around the edge to loosen, then invert onto serving plates - a gentle tap should do the trick.
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