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Chocolate Keto Creme Brulee with Fresh Keto Whip Cream! As Seen On, "I Watch Daytime with Kimbe

Ok chocolate lovers! All I can say about this recipe is, "HOLY EFFING DELICIOUS DECADENCE!" Y'all are in for a treat! You may want to double up on this recipe because it's THAT good! I created this dish specifically for Valentine's Day, and did you know that pomegranates are an aphrodisiac? So the killer combination of both chocolate & pomegranate will get your hormones ignited! Get ready to get SEXY with my Chocolate Keto Creme Brulee!

My favorite products to use for keto baking are Truvia or Monkfruit, and Lily's Dark Chocolate Chips. Truvia & Monkfruit are natural sweeteners that do not contain chemicals or sugar. Lily's Dark Chocolate Chips are sugar-free, sweetened with Stevia, and they melt just like regular chocolate chips. These products can be found on Amazon or at your local grocery store.

Time: 50 Min Yields: 4-6

Ingredients for Creme Brulee

2 cups organic heavy cream

1 cup of Lily's Dark Chocolate Chips (sweetened with stevia)

1 teaspoon vanilla extract

1 pinch of Himalayan Pink Salt

5 egg yolks

½ cup of Truvia

A handful of pomegranate seeds

Ingredients for Homemade Whip Cream

1 cup of heavy whipping cream

2 tablespoons of Truvia


  1. Preheat oven to 350 degrees. Place 4 ramekins into a deep sheet pan or large casserole dish. This process of baking is called a Bain Marie (aka double broiler). I know, bain marie is such a culinary term, but you will see this term often when making custard or cheesecake recipes. Fill the casserole/pan with water half way up to the center line of the ramekin.

  2. Place the cream, vanilla extract, and Himalayan salt in a sauce pan over medium heat. Heat the cream until it comes to a strong simmer. Add the chocolate chips and stir to melt. Once all of the chocolate has melted, turn off the heat.

  3. While the cream is on the stove, separate the eggs yolks from the egg whites into a bowl, and then whisk the egg yolks with the Truvia until well combined.

  4. After the cream is simmered, pour a ½ cup of the cream into the egg yolks to temper the eggs (so the mixture doesn’t curdle) and then pour the egg mixture in to the rest of the cream.

  5. Evenly distribute the cream between all four ramekins that are located inside the bain marie. Place the bain marie in the oven for 40 minutes - Bake.

  6. Pull the ramekins out of the bain marie, and place them in the refrigerator for at least 2 hours before serving time.

  7. Combine the whip cream ingredients together in a counter-top mixer or place them in a bowl and whip with a hand-mixer. Whip the cream and Truvia until it becomes thick and fluffy. Store in the refrigerator.

  8. Place a tablespoon (or 2) of whip cream on top of the creme brulee! Garnish with pomegranate seeds! Enjoy!



Lily's Chocolate Chips

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