With a crispy almond flour crust, these no-bake keto creme brulee cheesecake bars are perfect for brunch, dessert, or with a cup of coffee.
Is Creme Brulee Keto-Friendly
There is a way to make creme brulee keto-friendly, but classic creme brulee has way too much sugar to fit into a low-carb diet. In fact, one serving of traditional creme brulee has 20 grams net carbs!
There is something so incredible about caramelized sugar, so I wanted to create a low-carb version. Instead of just a light custard with caramelized sugar on top, I took the recipe a step further and made it so filling that I wouldn’t want more snacks after.
Creme brulee cheesecake bars are rich, high in protein, and high in healthy fats. They fill you up and satisfy your sweet tooth all at the same time.
What Is Creme Brulee
Crème brûlée is a French dessert. It is also known as burnt creme and Trinity cream. The base is velvety, smooth custard. On top is a crispy layer of caramelized sugar.
Most people use a butane torch to burn the sugar on top and give it that classic texture.
The custard is usually made with a combination of heavy cream, eggs, sugar, and vanilla. There is a really easy way to make it keto-friendly, you just have to use sugar substitutes and low-carb ingredients.
Keto Creme Brulee
There are only 2 grams net carbs in each of these keto creme brulee cheesecake bars. That gives you plenty of macros left over to be able to enjoy more than one.
If you want a luxurious brunch or dessert then enjoy a cheesecake bar with a glass of low-carb dalgona coffee. Every sip melts on your tongue and is light as a cloud.
Or enjoy a cheesecake bar with a slice of keto coffee cake. It has a delicious crumb topping and the best sugar-free glaze.
No-Bake Creme Brulee
There are so many reasons to enjoy a simple no-bake recipe! I love that when the weather is hot outside, I don’t have to make my kitchen even warmer with a stove.
This is also a perfect recipe to make when you are distracted with kids, guests, or working from home (raises both hands).
Creme Brulee Cheesecake Bars
These no-bake cheesecake bars really taste the best within a day or two of making them. Store them in the refrigerator in an airtight container.
They will stay fresh for up to 3 days. After about 3 days, the cheesecake mixture will begin to soak into the almond flour crust and soften it a bit.
No-Bake Keto Creme Brulee Cheesecake Bars Recipe
Here’s the list of ingredients that you’ll need to make these incredible no-bake keto creme brulee cheesecake bars. Exact measurements and instructions are located just a little bit further below.
Prep Time: 25 minutes
Cook Time: 0 minutes
Net Carbs: 2 net carbs per serving.
For the crust:
Swerve confectioners sugar substitute
For the cheesecake filling:
Heavy whipping cream
Swerve confectioners sugar substitute
Swerve granulated sugar substitute
In a mixing bowl. Combine the ingredients for the crust until well combined.
Press the crust mixture into the bottom of a well greased 9×9 baking dish.
Place the cream cheese, 2 tsp vanilla extract and ½ C sweetener into a mixing bowl, and blend until smooth.
Add the remaining ingredients for the cheesecake filling with the exception of the granulated sweetener, to the mixing bowl, and beat until smooth and creamy.
Spread the filling mixture over the crust, and chill in the freezer for 3-4 hours, or until solid.
Sprinkle the granulated sugar on top of the mixture, and use a kitchen torch or broiler on high to caramelize the sugar on top.
Slice and serve.
No-Bake Keto Creme Brulee Cheesecake Bars
- Mixing Bowl
- Electric Mixer
- 9×9 Baking Dish
Almond Flour Crust
- 1 1/4 cup Almond Flour
- 4 tbsp Butter
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 1 tbsp Ground Flaxseed
- 1 tsp Vanilla Extract
Creme Brulee Cheesecake
- 8 ounces Cream Cheese softened
- 1/2 cup Heavy Whipping Cream
- 1 tbsp Sour Cream
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 2 tsp Vanilla Extract
- 2 tbsp Swerve Granulated Sugar Substitute
- In a mixing bowl. Combine the ingredients for the crust until well combined.
- Press the crust mixture into the bottom of a well greased 9×9 baking dish.
- Place the cream cheese, 2 tsp vanilla extract and ½ C sweetener into a mixing bowl, and blend until smooth.
- Add the remaining ingredients for the cheesecake filling with the exception of the granulated sweetener, to the mixing bowl, and beat until smooth and creamy.
- Spread the filling mixture over the crust, and chill in the freezer for 3-4 hours, or until solid.
- Sprinkle the granulated sugar on top of the mixture, and use a kitchen torch or broiler on high to caramelize the sugar on top.
- Slice and serve.