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Low Carb Butter-Pecan Creme Brulee

(recipe, Deanna Dudney)

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  1. 2 cups cream
  2. 4 egg yolks
  3. ½ tsp. vanilla
  4. Dash of salt
  5. 2 Tbsp. Splenda
  6. Butter-Pecan Topping:
  7. 1 Tbsp. butter
  8. ⅛ cup pecans - finely chopped
  9. 1 tsp. Splenda


  1. Heat cream over medium heat, just until bubbles start to form.
  2. Remove from heat and let cool slightly.
  3. In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
  4. Gradually whisk in cream.
  5. Strain mixture.
  6. Divide into four custard cups.
  7. Bake in a water bath for 25-30 minutes at 350 degrees.
  8. Custards should be set, but still jiggly.
  9. Chill for one hour.
  10. Make butter-pecan topping and divide between between cups.
  11. Refrigerate for four more hours or overnight.
  12. Butter-Pecan Topping:
  13. Melt butter.
  14. Stir in pecans and Splenda.
  15. Heat just until nuts begin to color, being careful not to burn!
  16. For those who have not tried NEED to! This has been a staple dessert of mine for years.
  17. It is one of those desserts, like BG's Cheesecakes, that even your non LCing friends/family will devour!
  18. I've been adding a couple of Tablespoons of SF Davinci flavored syrups to the recipe to "change" the taste a bit. I've made it with the Butter Rum, Irish Cream, Carmel, Kauli Caffee, and English Toffee....all of them produce YUMMY results!