Easy Keto Recipe
Keto Crème Brûlée – 2 cups Heavy Cream – ¼ cup Unsweetened Almond Milk – 1 Vanilla Pod – 5 large Egg Yolks – ⅓ cup Erythritol FOR TOPPING – 4 tbsp Golden Erythritol – 1 Water Spray
Combine Heavy Cream and Almond Milk in a saucepan. Slice a vanilla pod and put it in the pan.
Separate the Egg Yolks from the Egg Whites. Save the whites for later, place the yolks in a mixing bowl.
Bring the saucepan with the cream, almond milk, and vanilla to a simmer.
Beat the egg yolks with the erythritol until light and pale. Sieve the vanilla pods out of the saucepan.
Pour the vanilla milk into the egg mixture while whisking. Remove the foam with a small sieve.
Pour the Keto Crème Brûlée mixture into 4 ramekins bathing in a baking pan full of hot tap water.
Bake the Keto Crème Brûlée for 30-35 minutes in an oven preheated to 350°F (180°C).
Let the Crème Brûlée overnight in the fridge to set. Spray tap water on them.
Sprinkle golden erythritol and use a kitchen blow torch to caramelize it by holding the flame over it.
Enjoy immediately or store in the fridge for up to two days wrapped in plastic wrap.
NET CARBS FAT PROTEIN
Serving: 1 Ramekin Makes: 4 Ramekins
Prep: 20 Minutes Cook: 35 Minutes