⭐ SKINNY CRÈME BRÛLÉE
This version uses protein-rich yogurt, zero-sugar sweetener, and a low-fat custard base to create that classic silky texture—without the heavy cream or sugar spike.
It’s safe for diabetics, stays low in carbs, and still gives that crackly brûlée topping with a sugar-free sweetener that caramelizes beautifully.
✅ INGREDIENTS (Serves 4–6)
(1 point each when divided into 6 bowls)
Custard Base
- 1 cup nonfat Greek yogurt (plain)
- 1 cup unsweetened almond milk (or skim milk for more richness)
- 3 large eggs
- ¼ cup zero-calorie sweetener (erythritol, allulose, or monk fruit)
- 1 tsp vanilla extract
- Pinch of salt
Sugar-Free “Brûlée” Topping
- 1–2 tbsp granulated allulose or Swerve granular
(Allulose melts and caramelizes the best!)
🔥 INSTRUCTIONS
1. Prepare the custard
- Preheat oven to 325°F (165°C).
- In a mixing bowl, whisk together:
- Greek yogurt
- Almond milk
- Eggs
- Sweetener
- Vanilla + salt
- Whisk until smooth and completely lump-free.
2. Pour & bake
- Pour custard into 4–6 ramekins.
- Place ramekins into a baking dish.
- Fill the dish with hot water halfway up the sides (this makes it silky and prevents cracking).
- Bake 30–35 minutes, or until custard is set but still slightly jiggly in the center.
- Remove and let cool, then refrigerate at least 1 hour.
3. Torch the topping
Right before serving:
- Sprinkle ½ tsp allulose on each custard.
- Use a kitchen torch to melt the sweetener until golden and crispy.
- If you don’t have a torch, broil for 1–2 minutes, watching closely.
🍮 NUTRITION (Per Serving)
(When made into 6 servings)
- WW Points: 1
- Calories: ~60
- Carbs: 3–4g net
- Protein: 8g
- Fat: 1g
- No added sugar
- Diabetic-friendly
- Keto-friendly (light version)
💡 FLAVOR VARIATIONS
Mix one of these into your custard before baking:
- Lemon Brûlée – 1 tsp lemon zest
- Maple Brûlée – 1 tsp sugar-free maple syrup
- Pumpkin Spice Brûlée – ½ tsp pumpkin spice
- Berry Brûlée – add 2–3 mashed raspberries
- Chocolate Brûlée – 1 tbsp unsweetened cocoa