Carnivore Creme Brûlée

Dreaming of dessert, craving something creamy and sweet, but stuck in a steak-cheese-and-water rut?

Longing for something different, something yummy and totally cheat-worthy but unwilling to stray from your carnivorous Way of Eating? Dreaming of carnivore diet desserts but despairing that such a think were even a possibility?

I feel your pain. I’m here to help, to provide you with the easy carnivore keto dessert of your dreams. Welcome to gourmet carnivore sugar free crème brûlée…

Why It's Awesome

Zero Carb & Keto: This keto creme brulee recipe is the real deal. No fake sugar. No real sugar No honey. No carbs. No funky keto sweeteners…if you’re a carnivore dieter seeking a low carb creme brulee you’ve struck gold my friend.
Carnivore Sweeteners: Sweetened with compounds naturally found in…meat. Never heard of inositol or glycine? Well, the time has come to learn all about ’em, my meaty friends. Suffice it to say they’re your new super yummy, carnivore and keto diet approved, peace inducing, weight loss inducing best friends. See ingredient notes below for more info.
Fancy: Looking to impress your ripped, gorgeous meat-based friends with your gourmet carnivore cookery and fancy desserts? This elegant carnivore dessert is the perfect choice for your next special occasion or schmancy dinner party

Go figure. Or rather, you don’t have to. I’ve done all that so you can kick back, whip up some brûlée brilliance, and enjoy.

Ingredients & Notes

Note: This section contains affiliate links, which means that if you make a purchase through my links I earn a small commission at no extra cost to you. I only recommend products I currently use or have thoroughly researched for myself. Thanks for supporting Sovereign and Wild in continuing to bring you the best of gourmet carnivory!

So how in the world do you make a carnivore dessert without honey, sugar, or funky keto sweeteners?

The sweet, sweet answer lies in two secret ingredients that no one else is using but which are actually healing compounds that support and soothe the liver and nervous systems…

And, not only are they positively good for you, but they’re found naturally occurring in meat…

Leading someone such as myself to conclude that these compounds may be something akin the world’s first meat-based sweeteners.

Hurrah.

What are they? You ask.

Read on, faithful warrior, and know truth.

Inositol

Inositol has been marketed as Vitamin B8 because of its central role in regulating the mammalian nervous system. It is likened to a neurotransmitter and has found in high concentrations in the the brains and hearts of humans and other animals.

Moreover, it has zero net carbs and therefore a minimal impact on blood sugars and insulin compared to real table sugar or honey.

What this means, my friends, is that reasonable amounts probably will not kick you out of ketosis or otherwise disturb or deflate those precious ketone levels.

How do I know?

Well, I’ve read the articles that tell me so. But more importantly, I’ve tested and tracked my own ketone levels after eating modest amounts of inositol and didn’t see a significant drop, if any.

Want more information about inositol and its benefits? Check out this helpful article from Very Well Mind: “Inositol: What Should I Know About It?”

I recommend Pure Inositol Powder from Microingredients if you wanna give inositol a try. I use and like this brand, since it’s non-GMO, made in the USA and has a clean, sweet flavor.

Glycine

Glycine is my second secret sweetener and is a crucial amino acid that has a soothing effect on the central nervous system.

But its superpowers don’t end there. Glycine is one of the major constituents of all the connective tissues in the human body, and is crucial for maintaining healthy bones, organs, skin, and nails.

It also helps maintain appropriate nervous system function modulating excitatory neurological responses.

Glycine supplementation has improved my own neurological function. For more info, check out my story here.

I use and trust Glycine Powder from Microingredients.

Everything Else

You’ll also need heavy whipping cream, a few large eggs (soy and corn free eggs are best, like these ones from Circle C Farm), and (optionally), high quality vanilla extract and/or raw, local honey if you wanna splurge. Scrounge up real vanilla beans (like these ones from Uganda) for best results. Arrange decorously.

I super love Really Raw Honey if you’re having trouble or don’t have the time to source local raw honey. Really Raw Honey is never, ever heated and seriously tastes like the most delicious bouquet of spring flowers.

For an extra punch of sweet, use pure monk fruit sweetener if you don’t mind the absolutely minimal dose of plant material. I mean 100% pure monk fruit extract powder like TEAki Hut Organic Monk Fruit Sweetener, not something like Lakanto, which is a mixture of erythritol and pure monk fruit.

Directions & Tips

Note: Below you’ll fina a general overview of the process illustrated by glamorous photographs. For exact ingredient amounts and concise instructions, head to the recipe card at the bottom of the page.

Uno: Separate Yolks and Whites

Allow eggs to come to room temperature. Why? If the eggs are too cold, it makes it more likely the yolks will curdle and cook when mixed with hot cream. And this, my friends, would spell brulee disaster.

Separate the egg yolks from the whites, placing them in separate bowls. Combine yolks with inositol, glycine, and vanilla.

Discard the whites or save them for other purposes.

PRO TIPS:

Crack the eggs on a flat surface to avoid puncturing the yolk.
Separate the yolk by moving it from shell to shell and letting the white drip into a sink or bowl. Or (like I do, if it’s not too gross for ya), drop the raw egg into the palm of one hand and let the egg white slip through slightly cracked fingers as you move the yolk from hand to hand.
If you have a sensitivity to egg whites, you use the second method before gently rinsing the yolk in cool water to eliminate as much egg white as possible.

Dos: Prepare Yolks and Cream

Place the cream in a small saucepan. Add a small amount of inositol and glycine to the cream as well.

Blend the yolk, sweetener, and vanilla mixture vigorously. The glycine is in rough crystalline form and will become powdered and incorporated via the blending process so it doesn’t sink to the bottom of the finished product.

Then blend the cream and sweetener mixture for a maximum of ten to fifteen seconds, being careful not to over-blend.

Tres: Mix Cream and Yolks

Next, put the cream to on medium heat. Watch carefully and remove immediately once it begins to boil. Add one half cup of the cream to the egg yolk mixture slowly and carefully, whisking constantly.

Then add the yolk mixture to the rest of the cream stirring constantly.

Cuatro: Prepare for Baking

Pour the cream mixture into five four ounce mason jars or ramekins and place the jars in a casserole or other baking dish.

Boil water and pour the hot water into the baking dishes until the sides of the ramekins are at least halfway submerged.

Bake on a high rack for thirty minutes or until the surface is slightly browned and carmelized.

Remove promptly from heat once the brulee is thoroughly cooked and cover with plastic wrap or aluminum foil.

Cool for at least two hours in the fridge before serving chilled.

Because the glycine is chemically similar to sugar, the top of the brulee should carmelize and turn a gentle golden brown so long as it’s baked on the highest wire rack in your oven, so no need to torch or broil.

PRO TIPS:

Keep a close eye on the brulee as it bakes; it’s all too easy to overcook. You’ll know it’s been overdone if the liquid separates from the fat. The only remedy, alas, is to begin anew, so in this case prevention is the best cure.
Bake on your highest oven rack to ensure the glycine caramelizes on the brulee’s surface.

Frequently Asked Questions

How do I store creme brulee and how long does it keep?

Store in ramekins or mason jars or which the brulee was baked and cover in plastic wrap. Brulee keeps in the fridge for up to three or four days.

Why do you need a water bath for creme brulee?

The hot water bath, which is called a “baine-marie”, ensures that the inside of the oven remains relatively humid, which in turn prevents the surface of the brulee from cracking. In addition, the bath allows heat to be distributed more evenly; this egg-based dessert is delicate, even finicky and needs special treatment.

Random Super Fun Factoid: The name “baine-marie” is derived from the Medieval Latin phrase, “balneum Mariae”, which means “Mary’s bath”, because the alchemist Zosimos of Panopolis credits the invention of this handy device to Mary the Jewess, herself an ancient alchemist (source).

Can creme brulee be frozen?

Yes, you can freeze creme brulee. It will alter the texture (somewhat for the worse), but if you must, you must. Allow it to defrost in the refrigerator and serve cool once completely unthawed.

Other Recipes to Savor

If you’re looking for another elegant dessert for your next dinner party, check out these gourmet carnivore dessert recipes:

Looking for a showstopping carnivore dessert? Whip up our BEST Carnivore Birthday Cake (w/ Tallow Frosting)
Try our Carnivore Russian Custard as is or freeze for carnivore ice cream-ish kinda deal