KETO CREME BRULEE
An elegant and easy dessert, Keto Crème Brulee will impress your guests
What’s better than something that is creamy and crunchy at the same time? Elegant and impressive Crème Brulee creates a magic moment in a meal. I’ve impressed many clients and their guests with the silky texture juxtaposed by the irresistible crackle of burnt sugar. Cream and sugar just go together for dessert.
When we started eating keto, I thought I might never enjoy Crème Brulee again. Luckily, I discovered KetoLuxe Allulose. A non-glycemic impacting sweetener, allulose makes the perfect topping to brulee. My recipe is low carb, sugar free, gluten free, and grain free.
The secret to a perfect sugar crust? Chef Alexa uses a kitchen torch to make Crème Brulee.
Want to use a torch to impress your guests? Make my Crème Brulee for dessert. You can even prep it ahead and finish in front of them. That way, they won’t know how easy it is. Watch my Amazon Live video for helpful tips (and learn from Sam about handling it).
- Preheat oven to 350°F.
- In a large sauce pan, combine heavy whipping cream, vanilla bean, and ½ cup KetoLuxe Allulose. Stirring constantly, bring to a simmer over medium heat.
- Immediately remove from heat and let cool for 15 minutes.
- In a medium bowl, whisk egg yolks until bright yellow.
- Remove vanilla bean from cream.
- Whisk in the cream, pouring in a little at a time.
- Equally divide custard among 6 standard ramekins.
- Place in a water bath and cook for 30 minutes, until center is just barely jiggly.
- Remove from oven and water bath. Chill in refrigerator for an hour.
- Equally sprinkle KetoLuxe Allulose atop each ramekin.
- Using a kitchen torch, melt KetoLuxe Allulose until golden.
- Let cool 5 minutes and serve immediately.
When I’m serving this, I prep this the day before, adding the KetoLuxe Allulose topping moment before bruleeing.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 5 grams
Allulose: 28 grams
Total carbs: 33 grams
Fiber: 0 grams
Fat: 63 grams
Protein: 7 grams
Sodium: 74 milligrams
Glycemic load: 2