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Keto Vanilla Bean Pots De Crème

Keto pots de creme recipe

Dietary Restrictions

  • gluten_free


  1. Preheat oven to 325°F. In saucepan set over medium heat, combine cream, vanilla seeds and pod; bring to simmer.
  1. Meanwhile, whisk egg yolks with Organic Erythritol; gradually whisk into hot cream mixture. Strain mixture into large measuring cup; divide evenly among four 6-oz ramekins.
  1. Transfer ramekins to baking dish or roasting pan. Carefully pour enough hot (just boiled) water into the pan to come halfway up side of ramekins (be careful not to get any water into the custard).
  1. Cover and bake custards for 30 to 45 minutes or until almost set in center when ramekins are shaken gently. Let stand in water bath until cooled. Carefully remove ramekins from water bath. Cover and refrigerate for 3 to 4 hours or until completely set.

Tip: Substitute 1 tsp vanilla extract for vanilla bean.


  • 1 3/4 cups heavy whipping cream
  • 1/2 vanilla bean, split and scraped (or 1 tsp vanilla extract)
  • 4 egg yolks
  • 6 tbsp Wholesome ZeroSugar Organic Erythritol, divided
    Wholesome ZeroSugar Organic Erythritol keto sweetener
    Wholesome ZeroSugar™ Organic Erythritol
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