KETO CREME BRULEE
This creme brulee is an elegant low-carb dessert made with only 4 ingredients and is also keto, gluten-free, and sugar-free diet friendly.
Provided by Fioa
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 44m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and vanilla extract in a bowl.
- Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.
- Bake in the preheated oven on the middle rack until set, about 30 minutes.
- Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 16.9 g, Cholesterol 367.9 mg, Fat 48.4 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.3 mg, Sugar 0.4 g
CREME BRULEE - LOW CARB
For those on low carb diets, this is wonderful! It looks more difficult than it really is. The important thing is to temper the eggs by slowly adding the warm cream. It really stops the dessert cravings. I found this recipe before Splenda was readily available in the US. I am sure you could substitute Splenda for the Equal. Prep time does not include cooling and overnight refrigeration. Enjoy!
Provided by snuqueen
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put a kettle of water on to boil and get out 6 ramekins.
- Preheat oven to 325 with rack on lowest level.
- In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
- While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
- Remove the creams from the heat and cool briefly.
- Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
- Add several more small batches of cream, stirring to mix.
- Gradually add rest of cream to egg mixture, stirring thoroughly.
- Stir in vanilla extract.
- Strain the mixture into a large pitcher.
- Fill each ramekin 3/4 full.
- Place each ramekin into a large roasting pan or shallow casserole.
- Place in the oven.
- Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
- Loosely cover with a sheet of tented foil.
- Bake for 40-50 minutes.
- When done, the custard will be slightly wiggly and loose in the center, but not wet.
- Transfer to a rack.
- Cool to room temperature.
- Cover with plastic wrap and refrigerate overnight.
- Carmelize the brown sugar on the top of each ramekin.
- This can be done with a kitchen torch or under the broiler.
- If using the broiler, surround the ramekins with ice to protect the custard from the heat.
- Serve at once.
Nutrition Facts : Calories 502.6, Fat 42.3, SaturatedFat 25, Cholesterol 379.8, Sodium 57.5, Carbohydrate 25.6, Sugar 19.8, Protein 6.3
LOW CARB CHOCOLATE CREME BRULEE
Make and share this Low Carb Chocolate Creme Brulee recipe from Food.com.
Provided by 808segers
Categories Dessert
Time 3h50m
Yield 4 Desserts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Whisk egg yolks and artificial white sweetener until sweetener is dissolved. Add cream, vanilla and chocolate. Continue to whisk until well blended.
- Divide mixture into 4 four-ounce ramekins.
- Place in water bath and bake until set around edges (approximately 45 - 50 minutes.)
- Remove from oven and leave in water bath until cooled.
- Chill ramekins for at least two hours.
- Spread low carb brown sweetener on top of each ramekin and brown under broiler.
Nutrition Facts : Calories 536.6, Fat 49.4, SaturatedFat 28.8, Cholesterol 405.5, Sodium 49.8, Carbohydrate 21.4, Fiber 1.6, Sugar 15.8, Protein 6.6
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LOW CARB SUGAR FREE CREME BRULEE - THE SUGAR FREE DIVA
From thesugarfreediva.com
4.2/5 (17)Total Time 2 hrs 50 minsCategory DessertCalories 470 per serving
- Preheat your oven to 325. I like to give my ramekins a quick spray with nonstick as well. Place the ramekins into the roasting pan.
- To prepare a vanilla bean, simply split it in half lengthwise and scrape the seeds into a bowl. In a 3-4 quart saucepan, on medium to high heat, bring your vanilla and cream to a boil. Remove from heat and allow this to cool, covered, while you work (allow to cool for 15-20 minutes before adding it to the eggs).
- Next, in a medium mixing bowl whisk together the sugar free powdered sugar with the egg yolks, whisking the yolks well.
- For the next step, we will add the now somewhat cooled vanilla and heavy cream to the eggs. To do this, we will add 1/3rd of the vanilla and cream at a time, stirring continuously. When all of your vanilla and cream has been added and stirred in, you can transfer it to the individual ramekins. Fill the roasting pan with the hot water, covering the ramekins about half way. Bake the creme brulee until it begins to set, about 45-50 minutes (time has to do with size of your ramekins). There should be no liquid in the center. Refrigerate the creme brulee for at at least an hour and a half. To do so, allow the ramekins to cool for five to ten minutes and then transfer them to a rimmed baking sheet.
LOW CARB KETO CREME BRULEE - NOSHIN' & NUM NUMS
From noshinandnumnums.com
Cuisine FrenchTotal Time 2 hrs 20 minsCategory DessertCalories 323 per serving
- in a medium sauce pan, combine cream, almond milk, vanilla bean seeds and empty pod and salt. Simmer over low heat until hot and the first bubbles break on the surface. Remove from heat and let side for 3-5 minutes. Remove vanilla bean and discard.
- In a large mixing bowl, beat yolks and erythritol together until incorporated and frothy. Slowly drizzle about half of the cream mixture, whisking constantly. Pour sugar-egg mixture into the remaining cream and stir to combine. Pour into four large ramekins and place in a 13 x 9 baking dish. Fill baking dish with boiling water about halfway up the sides of the ramekins. Bake for 40-50 minutes until centers are just set. Remove ramekins and place into the refrigerator to chill for at least 1 hour. (Can be chilled overnight if needed)
- Before serving, top each ramekin with about one teaspoon of erythritol, sprinkling it to form a thin layer. Heat broiler on high. Set ramekins under the broiler heating mechanism for about 2 minutes until sugar is melted and brown. Remove and return to the refrigerator to chill another 30 minutes before serving.
KETO LOW CARB CREME BRULEE RECIPE - WHOLESOME YUM
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4.9/5 (29)Total Time 40 minsCategory DessertCalories 502 per serving
- Preheat oven to 350 degrees F (177 degrees C) and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins.
- Add the yolks and 1 tablespoon (14 g) of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks. Remove any chalazae that remain.
- Divide the crème brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very enter of the crème brulee is barely jiggly.
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