Maple Crème Brûlée

Hi everyone, I hope you all had a very thankful Thanksgiving with all your friends and family, I know I did!

For my families thanksgivings this year, I was asked to bring a dessert. The obvious thing to make would have been pumpkin pie, but it is pretty safe to assume pumpkin pie was most likely already in attendance. I wanted something slightly challenging yet something everyone (for the most part) likes. So why not Crème Brûlée and why not a less sugary filled one? So I went for it.

Crème Brûlée is a sweet custard with burnt sugar on top that caramelizes, also known as Burnt Crème. Researching various recipes and looking for something that stood out to me, I found one that utilized maple flavoring instead of vanilla. Being that maple is one of my favorite flavors and Crème Brûlée is one of my dad’s favorite desserts; I thought it sounded like a win for a family thanksgiving. The recipe is from one of my favorite Keto Authors, her website is here: I highly recommend checking out her website and cookbook, she is awesome!

I also found this recipe was great for prepping ahead of time. I made the crème brûlée the day before thanksgiving, then made the candied walnuts thanksgiving morning and assembled it at my mom’s place before serving.


Crème Brûlée:

  • 2 cups Heavy Cream
  • 4 Large Egg Yolks
  • 6 Tbsp Erythritol sweetener
  • 1 ½ tsp Maple Extract
  • Extra Erythritol for caramelizing the top (Save for the end).

Candied Walnuts:

  • ¼ cup Erythritol Sweetener
  • 1 Tbsp Water
  • ½ Tbsp Butter
  • ¾ cups Nuts of choice, lightly toasted. (I used Walnuts)

For the Crème Brûlée:

Preheat the oven to 300 degrees.

Without getting too hot, in a medium saucepan, heat the heavy cream. You do not want to allow the cream to simmer. Just warming it up and remove from heat.

In a separate bowl, beat the egg yolks and 6 Tbsp. of Eryithritol until nice and thick. I used my kitchen aid mixer with the whisk attachment. Once the mixture is thick, slowly add in the warmed hot cream. Do not add in too quickly, you do not want your egg yolks to turn in to scrambled eggs. Stir continuously, and then add in maple extract.

Pour the crème brûlée mixture into desired baking dish. I used 6 small ramekins about ½” deep, although I think the recipe would have been better in a deeper dish. Place the dish in a larger pan (I used a roasting pan) and pour water in to the outer dish. You’ll want to fill the water about ¾ of the way up the crème brûlée dish.

Place in the oven and bake for about 40 minutes. The crème brûlée will have a slightly rigid wobble to them when they are done.

When they are done, allow them to cool down, then place plastic wrap and refrigerate for about 2 hours.

For the Candied Walnuts:

In a small saucepan over medium heat, mix together the sweetener, water and butter. Once the mixture comes to a low boil, cook for about 7 minutes.

After the 7 minutes, remove from heat and mix in walnuts. And spread out on parchment paper. Allow the walnuts to cool completely.

To assemble the Crème Brûlée:

Using the same eryithritol sweetener spread a thin layer over the top of the Crème Brûlée. Using a kitchen Torch, start to burn the sugar on top. Once the sweetener begins to brown, it will harden when cooled. Place some of the candied walnuts on the top of the Crème Brûlée and serve.

Here is the Kitchen Torch I used:

If you do not want to buy a Kitchen Torch, here is how to create the same caramelized sugar on top of the Crème Brûlée:

Set oven to broil, blot the tops of the Crème Brûlée with a paper towel to rid the dessert of excess moisture. Spread the sweetener is evenly on the Crème Brûlée and then place the ramekins back inside the baking dish. Put the dish in the over and broil for 3-5 minutes.

Please feel free to comment below if you have any questions.

Thank you again for stopping by and I hope you come back soon.

NUTRITION: 6 Servings

Crème Brûlée = 6g Carbs, 30g Fat and 2g Protein

Candied Walnuts = 1g Carbs, 6g Fat and 1g Protein

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