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Keto Chocolate Creme Brulee
These chocolate creme brulees are the most addictive dessert you will ever try. They are cold, creamy and topped with a crunchy sugar topping that is waiting to be cracked into.
How to Make It
Step 1
Preheat an oven to 325 F. Place heavy cream in a small saucepan and heat until it is starting to simmer. In the meantime, whisk together the egg yolks, ¼ cup of Swerve icing/confectioner’s sugar, vanilla and cocoa powder. Be sure to whisk this very well so no parts of the yolk are left.
Step 2
Add the egg yolk mixture to the heated heavy cream a little at a time, whisking until it is all combined. Whisk well. Remove the cream mixture from the heat and pour the cream into 4 ovenproof 4-oz ramekins.
Step 3
Fill all ramekins evenly with chocolate cream mixture.
Step 4
Place the ramekins into an 8” x 8” glass pan and add about 2 cups boiling water around the edges until the water comes up the sides about 1”.
Step 5
Bake in the oven for ~45-50 minutes. You will know when the custard is ready as the custard will jiggle together as one piece. It is not done, when the outside and the inside of the custard are moving separately from each other.
Step 6
If you eat them hot, they will be soupy. You must chill the custards until firm about 4 hours. Then top each custard with 1 T of Swerve icing/confectioner’s sugar (about ¼ cup Swerve total) spreading out the sugar as evenly as possible.
Step 7
Using a culinary torch, torch the top of each custard until sugar is melted and evenly browned. Serve immediately and enjoy cracking into the tops!
Ingredients
- Heavy Cream
2 cup
- The Ultimate Icing Sugar Replacement by Swerve
¼ cup
- Raw Egg, Yolk
4 large
- Vanilla Extract
2 teaspoon
- 100% Cocoa Special Dark by Hershey’s
1 tbsp
- The Ultimate Icing Sugar Replacement by Swerve
¼ cup
