Low Carb Chocolate Truffle Creme Brulee
Ingredients
The base
-
2
cups
heavy cream
-
5
large
egg yolks
-
⅓
cup
low carb sugar
-
3.5
oz
Ghirardelli Midnight Reserve Chocolate bar (90% or 86%)
-
½
teaspoon
stevia glycerite
-
2
tablespoons
good Brandy
Optional toppings
-
to taste
additional sweetener for sprinkling on top
-
to taste
whipped cream
Instructions
- Preheat the oven to 350°F and prepare a water bath for the ramekins.
- Chop the chocolate into slivers.
- In a bowl, beat the egg yolks with 1 tablespoon of the low carb sugar until well mixed.
- Heat the heavy cream in a pot with the remaining sugar and stevia glycerite until it simmers.
- Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously.
- Add the chopped chocolate and stir until melted and combined, then whisk in the brandy.
- Divide the mixture into ramekins and place them in a pan filled with hot water halfway up the sides of the ramekins.
- Bake for about 30 minutes until the centers are barely jiggly.
- Cool in the water bath for an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle sweetener on top and caramelize with a torch or broiler.
Nutrition Facts (estimated)
Servings
4
Calories
605
Total fat
60g
Total carbohydrates
10g
Total protein
6g
Sodium
50mg
Cholesterol
200mg
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