Keto Creme Brulee

Name: Keto Creme Brulee
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 egg yolks; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 5 tablespoons low-calorie natural sweetener (such as Swerve), divided

466

kcal

per serving

Prep

10 min

Cook

35 min

Total

45 min

Serves

Per serving 466 kcal Fat 48g Protein 5g Carbs 17g Net carbs 17g

AIngredients

4 egg yolks
1 teaspoon vanilla extract
2 cups heavy whipping cream
5 tablespoons low-calorie natural sweetener (such as Swerve), divided

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BMethod

Heat the oven. Preheat your oven to 325 degrees F (165 degrees C).
Whisk the yolks. Whisk the egg yolks and vanilla together in a bowl until combined.
Warm the cream. Pour the heavy cream and 1 tablespoon of sweetener into a saucepan over medium heat, whisking the whole time, until it just starts to simmer. Pull it off the heat.
Temper the eggs. Add the yolk mixture to the hot cream a little at a time, whisking constantly. Go slowly here, dumping cold yolks into hot cream all at once gives you scrambled eggs instead of custard.
Set the bath. Divide the custard evenly between 4 ramekins and set them in a glass baking dish. Pour in enough hot water to reach halfway up the sides of the dish.
Bake until set. Bake on the middle rack until the custards are set, about 30 minutes.
Torch the tops. Sprinkle 1 tablespoon of sweetener over each custard and caramelize it with a culinary torch, about 30 seconds per ramekin. Refrigerate until the tops set, about 10 minutes, then serve.