Sugar Free Coffee Creme Brulee
Ingredients
The custard
-
2
cups
heavy whipping cream
-
6
large
egg yolks
-
¼
cup
low carb sugar
-
1
tablespoon
instant espresso
-
1
tablespoon
V.S.O.P Brandy (or rum)
-
¼
teaspoon
stevia glycerite
Optional toppings
-
½
teaspoon
Lakanto Monkfruit Sweetener or Swerve Granulated
-
to taste
additional sweetener for melting on top
-
to taste
whipped cream
-
to taste
cinnamon
Instructions
- Preheat the oven to 350°F and prepare a water bath.
- In a bowl, beat the egg yolks with 1 tablespoon of the low carb sugar until well mixed.
- In a pot, heat the heavy cream with the remaining sugar, instant espresso, and stevia glycerite until it simmers.
- Slowly pour the hot cream mixture into the egg yolks while whisking continuously.
- Stir in the brandy and mix well.
- Divide the mixture into ramekins and place them in the water bath.
- Bake for 30 minutes or until the center is barely jiggly.
- Cool in the water bath for an hour, then refrigerate for at least 4 hours.
- Before serving, sprinkle sweetener on top and caramelize with a torch or add whipped cream and cinnamon.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
51g
Total carbohydrates
4.5g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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