Butter Pecan Creme Brulee (Low Carb)


When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,

I started digging through my old low carb recipes.  I had a breakfast custard recipe in mind, but ran across this creme brulee recipe.  I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated – I found out the recipe’s creator is named Roni.  Thanks that for info, Linda Sue.

(see how I store/display my farm fresh eggs! )

I found this particular recipe several years ago on one of my favorite low carb sites.  Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!

I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees.  Not fancy, but servicable.


I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for.  Not sure why, since I planned on topping them with praline pecans.

Don’t you just love the sound of praline pecans?!


Butter-Pecan Creme Brulee

2 cups heavy whipping cream
4 egg yolks
1/2 teaspoon vanilla extract
Dash of salt
1/2 cup granulated Splenda (or 1 scoop KAL Stevia, erythritol or sweetener of your choice)

In a medium sauce pan, heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and sweetener.
Gradually whisk in cream. Using a mesh strainer, strain mixture.
Divide into four custard cups (you can use some like these.)
Bake in a water bath for 30-40 minutes at 350ºF. 
Custards should be set, but still jiggly.  Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda or your favorite sweetener

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.

This is definitely a keeper! The butter pecan topping is delcious!  I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.

See another low carb dessert.



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12 responses to “Butter Pecan Creme Brulee (Low Carb)

  1. I made this using duck egg yolks, so yummy! I ate one as soon as it cooled off a little! Just what I needed to satisfy my sweet craving

  2. Pingback: It’s Almost Thanksgiving! Holiday Hits | Heart of a Country Home

  3. Pingback: Blackberry Pecan Creme Brulee’ | Grace2882

  4. Pingback: Butter Pecan Creme Brulee’ | Grace2882

  5. This looks and sounds amazing!

  6. Shirley Viar

    Thanks Jillian for the recipes….Will let you know how they are….I know they are good

  7. The butter pecan creme brulee sounds heavenly! It’s good to see yummy looking sugar-free recipes. Thanks for sharing! Will be trying out the creme brulee for a special occasion.

  8. lowcarbchic

    Thank you for the comment….This recipe looks so good…I miss good sweets…Thanks again….Love your website.

  9. cottagedweller

    I’ll have to try this! Alan and I are wanting to start a low carb diet. It’s the easiest to us and works the best to translate the fastest.

  10. Looks yummy! Thanks for visiting Spruce Hill.

  11. How awesome you got farm-fresh eggs! The butter pecan topping looks yummy and really dresses them up – looks great!

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