Description
Indulge in the creamy decadence of Keto Crème Brûlée, a luxurious dessert with a low-carb twist. Made with heavy cream, egg yolks, and a natural low-calorie sweetener, this gluten-free and sugar-free treat delivers all the flavor of classic crème brûlée while supporting your ketogenic lifestyle. Perfect for a fancy dinner or a simple weeknight indulgence, this dessert is as easy to prepare as it is delicious.
Ingredients
Indulge in the creamy decadence of Keto Crème Brûlée, a luxurious dessert with a low-carb twist. Made with heavy cream, egg yolks, and a natural low-calorie sweetener, this gluten-free and sugar-free treat delivers all the flavor of classic crème brûlée while supporting your ketogenic lifestyle. Perfect for a fancy dinner or a simple weeknight indulgence, this dessert is as easy to prepare as it is delicious.
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C).
- Prepare Egg Mixture: In a bowl, whisk the egg yolks and vanilla extract until smooth.
- Heat Cream: Combine heavy whipping cream and 1 tablespoon sweetener in a saucepan. Heat over medium heat, whisking continuously until the mixture begins to simmer. Remove from heat.
- Combine Mixtures: Slowly whisk the cream mixture into the egg yolk mixture until fully combined.
- Prepare Ramekins: Divide the mixture evenly among 4 ramekins. Place them in a glass baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake: Place the baking dish on the middle rack of the oven and bake for about 30 minutes or until the custards are set.
- Caramelize Topping: Sprinkle 1 tablespoon of sweetener evenly over each crème brûlée. Using a culinary torch, caramelize the topping until golden and crisp.
- Set: Refrigerate for at least 10 minutes to allow the topping to set before serving.
Notes
- Ensure the hot water in the baking dish does not splash into the ramekins.
- Use a natural low-calorie sweetener that caramelizes well for the best results.
- If you don’t have a torch, place the ramekins under a broiler briefly, keeping a close eye to prevent burning.