Crème brûlée is all about that moment when the spoon cracks through a glassy caramel top into cold, silky custard. These creme brulee cookie bars bring that same moment to a bar you can hold: a buttery almond shortbread crust, a creamy vanilla custard and a torched caramel top.
They are sugar-free and sweetened with allulose, which caramelizes under a kitchen torch just like sugar. Each of the 12 bars has about 144 calories, 7g protein and 3g net carbs.
The crust and custard bake in one small pan, and the tops are torched right before serving for the best crackle.
Why You’ll Love These Creme Brulee Cookie Bars
- Real brûlée crackle. Allulose caramelizes into a glossy golden top.
- Creamy custard. Neufchâtel, Greek yogurt, cream and eggs bake into a silky layer.
- Buttery shortbread base. A 3-ingredient almond crust, pressed in by hand.
- 3g net carbs per bar. About 144 calories and 7g protein each.
Ingredient Notes
Shortbread crust. Three-quarters of a cup of Bob’s Red Mill Super-Fine Almond Flour, 2 tablespoons of coconut flour and 2 tablespoons of melted butter make a crumbly, buttery base for these creme brulee cookie bars.
Vanilla custard. Six ounces of Philadelphia Neufchâtel, 1½ cups of FAGE Total 0% Greek yogurt, ¼ cup of heavy cream and 2 room-temperature eggs bake into a creamy, sliceable custard. For the vanilla, use an alcohol-free vanilla flavoring.
Brûlée topping. Two tablespoons of granulated allulose, sprinkled thinly over the bars and caramelized with a kitchen torch.
Allulose. Powdered allulose sweetens the custard smoothly. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, Greek yogurt and eggs yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Creme Brulee Cookie Bars
You need a 6×6-inch square metal pan that is 2 inches deep, parchment, a mixer, bowls, a whisk, a spatula, a kitchen torch and a bare metal baking sheet. Prep takes about 25 minutes, the bars bake for 38 to 47 minutes in total, and they chill for at least 4 hours.
Bake the shortbread crust
Step 1. Preheat the oven to 325°F (163°C) and line the pan with parchment, leaving an overhang.
Step 2. Mix the almond flour, coconut flour and melted butter into moist crumbs and press them evenly into the pan.
Step 3. Bake the crust for 10 to 12 minutes, until lightly golden. Cool for 10 minutes and keep the oven on.
Make and bake the custard
Step 4. Beat the Neufchâtel and powdered allulose until smooth, then gradually mix in the yogurt, cream and vanilla on low speed.
Step 5. Add the eggs one at a time, mixing gently just until combined.
Step 6. Spread the custard over the crust and bake for 28 to 35 minutes, until the edges are set and the center slightly wobbles.
Step 7. Cool completely, then cover and refrigerate for at least 4 hours.
Cut and torch
Step 8. Lift out with the parchment and cut into 12 equal bars. Remove all the parchment.
Step 9. Place the bars on a clean, bare, heat-safe metal baking sheet and sprinkle the 25g of granulated allulose in a thin, even layer over the 12 bars.
Step 10. Keep the torch flame moving until the surfaces turn glossy golden amber. Cool briefly and serve the creme brulee cookie bars immediately.
Success Tips for Creme Brulee Cookie Bars
Do not overbake. Pull the pan when the center still wobbles slightly so the custard stays creamy.
Chill completely before cutting. Cold custard cuts into clean bars.
Never torch on parchment. Always move the bars to a bare metal sheet first; parchment can catch fire.
Torch just before serving. Allulose caramel softens in the fridge, so add the crackly top at the last minute.
Serving Ideas
Serve them at a dinner party, a birthday or a holiday table, torching them in front of your guests. A few fresh raspberries on the side cut through the richness.
More Sugar-Free Custard Desserts
For a full pie, try my sugar-free crème brûlée custard pie. If you love caramel and custard, the sugar-free flan is silky and easy.
And for another bar with a crunchy top, make the sugar-free chocolate crunch cheesecake bars.
Storage
Refrigerate the uncaramelized creme brulee cookie bars covered for up to 3 days. Torch only the bars you plan to serve.
Creme Brulee Cookie Bars FAQ
Can I caramelize the top without a torch?
A torch works best. A broiler heats the custard too much and can melt it before the top caramelizes.
Why did my caramel top turn sticky?
Allulose absorbs moisture from the custard and the fridge. Torch the bars right before serving and enjoy them within a few minutes.
Can I make them ahead?
Yes. Bake and chill the bars up to 3 days ahead, then sprinkle and torch them just before serving.
How many creme brulee cookie bars does this make?
The 6×6-inch pan makes 12 creme brulee cookie bars.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Buttery, creamy and crackly on top, these creme brulee cookie bars are a little bit of French pastry magic, made sugar-free.
Sugar-Free Crème Brûlée Cookie Bars
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line pan with parchment overhang.
- Mix almond flour, coconut flour, and melted butter into moist crumbs. Press evenly into pan.
- Bake crust 10–12 minutes until lightly golden. Cool 10 minutes; keep oven on.
- Beat Neufchâtel and powdered allulose until smooth. Gradually mix in yogurt, cream, and vanilla on low speed.
- Add eggs one at a time, mixing gently just until combined.
- Spread custard over crust. Bake 28–35 minutes until edges set and center slightly wobbles.
- Cool completely, then cover and refrigerate at least 4 hours.
- Lift out with parchment and cut into 12 equal bars. Remove ALL parchment.
- Place bars on a clean, bare, heat-safe metal baking sheet. Sprinkle 25g granulated allulose evenly in a thin layer over the 12 bars.
- Keep torch flame moving until surfaces turn glossy golden amber. Cool briefly; serve immediately.
Notes
- Do not overbake; custard should stay creamy.
- Chill completely before cutting.
- Never torch on parchment; use bare metal.
- Allulose may soften or turn sticky; torch just before serving.
- Refrigerate uncaramelized bars, covered, up to 3 days.