Keto Creme Brulee Blondies

I have always loved the mix of rich custard and a chewy blondie, so I decided to bring both worlds together.

These keto creme brulee blondies give you a buttery base with a silky top, finished with a crisp golden shell.

Since they are completely low carb and keto friendly, you can enjoy a fancy tasting dessert without worrying about extra sugar.

The best part is breaking through that sweet crackly layer on top right before taking your first bite.

They are surprisingly simple to put together, and I think they will quickly become a regular favorite in your kitchen.

Why You’ll Love This Recipe

Incredible Textures – You get a chewy blondie base, creamy custard, and a crisp top in every single bite.

Authentic Bakery Flavor – Real vanilla bean paste and rich cream deliver pure French pastry taste without extra sugar.

Crisp Torched Top – Granulated allulose caramelizes smoothly into a sweet, golden layer with a great crunch.

True Low Carb Treat – Healthy almond flour and monk fruit make this fancy dessert completely low carb friendly.

Recipe Ingredients

For the Blondie Base

• 1/2 cup Unsalted Butter, Melted
• 2/3 cup Golden Monk Fruit Sweetener
• 1 large Egg
• 1 tsp Vanilla Extract
• 1 3/4 cups Super-Fine Almond Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

For the Custard Layer

• 8 oz Cream Cheese, Softened
• 1/3 cup Powdered Monk Fruit Sweetener
• 2 large Egg Yolks
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Bean Paste

For the Brulee Top

• 3 tbsp Granulated Allulose

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides for easy lifting.

Step 2

In a large bowl, whisk the melted butter and golden monk fruit sweetener until glossy, then whisk in the egg and vanilla extract. Fold in the almond flour, baking powder and salt until a thick, soft dough forms.

Spread the dough evenly into the prepared pan, pressing it into the corners with a spatula.

Step 3

In a separate bowl, beat the softened cream cheese and powdered sweetener until completely smooth. Add the egg yolks, heavy cream and vanilla bean paste and mix on low speed just until combined and silky.

Step 4

Pour the custard over the blondie base and smooth it into an even layer. Bake for 28 to 32 minutes, until the edges are golden and the center still has a slight jiggle.

Step 5

Let the blondies cool completely in the pan, then refrigerate for at least 3 hours so the custard layer sets firm and creamy.

Step 6

Lift the chilled blondies out of the pan and sprinkle the granulated allulose in a thin, even layer over the top. Use a kitchen torch to caramelize the surface until it turns deep amber and crackly.

Let the sugar shell harden for 2 minutes, then cut into squares and serve right away for the best crack.

Tips

Stick to Allulose for the Crispy Top

From my experience, allulose is the only low carb sweetener that truly melts and caramelizes into a glass-like shell.

If you try to use erythritol or monk fruit blends that contain erythritol, they will recrystallize into gritty white spots instead of melting.

You will get the best results if you use pure granulated allulose so you get that classic golden crunch when you tap your spoon on it.

Keep the Mixer on Low Speed for the Custard

When you prepare the custard layer, make sure you mix on low speed once the cream and egg yolks are added.

Whipping at medium or high speed forces unwanted air bubbles into the cream cheese base.

Too much trapped air will cause the custard to puff up like a souffle in the oven and then crack as it settles down.

Press the Almond Flour Base Flat and Even

Almond flour dough is naturally sticky, which can make it tricky to spread out smoothly into the corners of your pan.

My favorite trick here is to lay a piece of parchment paper right over the dough and press it down with the flat bottom of a measuring cup.

This creates a smooth, level crust so your blondie layer bakes evenly without thin spots that might overcook.

More Recipes

• Keto Brown Butter Blondies
• Keto Creme Brulee Cookies
• Keto Salted Caramel Stuffed Blondies
• Keto Vanilla Bean Brulee Cheesecake
• Low Carb Creme Brulee

Frequently Asked Questions

Can I use monk fruit or erythritol instead of allulose for the topping?

You should stick with allulose because it melts and caramelizes just like traditional sugar.

Sweeteners made with erythritol will not melt smoothly and tend to crystallize into hard grains rather than a thin, crackly crust.