Keto Creme Brûlée

Creme Brûlée is MY ABSOLUTE FAVORITE DESSERT! Now there is no reason to give it up! A dessert that is usually filled with sugar can now be 100% KETO! This keto creme brûlée is amazing and in a taste test with a classic creme brûlée you cannot tell a difference. I honestly had never made creme brûlée for two reasons. One, back when I ate sugar I could just get my favorite dessert in a restaurant. Two, it just seemed like it would be difficult to make! One day recently, while eating out with my family, I saw creme brûlée on the menu and I was a little sad because I wanted it so badly but I refused to eat all that sugar. Then I thought to myself, the ingredients are basically keto except for the sugar. So I figured how hard could it be to make this delish dish keto? Come to find out it was pretty darn easy! Now I plan on making these in beautiful individual servings of creme brûlée for Christmas dinner! It’s too easy!

Ingredients

I Full Vanilla Bean Split (or about 1/2 tablespoon vanilla extract)

2 Cups Heavy Cream

5 Egg Yolks At Room Temp

5-6 Cups Boiling Water

1/2 Cup Monkfruit Sweetener

1/4 Tsp Salt (I Use Pink Himalayan)

Here’s what you do

*Preheat the oven to 325.

*Split the vanilla bean down the middle and scrape the seeds into a large mixing bowl.

*Pour the heavy cream and salt into a stove top pot and put in the remaining vanilla bean pod.

*Slowly heat the heavy cream mixture until it simmers. NOT BOILING!

*Remove the mixture from the stove and set aside to cool a bit (not cooled all the way)

*Remove the bean pod from the heavy cream. You are now done with the bean pod.

*In the mixing bowl with the vanilla seeds add the egg yolks and monk fruit sweetener.

*Beat the mixture until well blended.

*In a separate pot boil your water.

*Pour about 1/4 of the heavy cream mixture into the egg mixture. Once this is nice and blended you can add the rest of the heavy cream to the egg mixture.

*Stir until it is well combined.

*Pour the mixture into your ramekin dishes. I use 4 ounce dishes and it makes about 6 servings. You can use different size dishes but your baking time will vary on how deep your ramekin dishes are.

*Place the ramekin dishes into an oven safe baking dish. You may have to use more than one baking dish.

*Fill the baking dish or dishes around the ramekins with the boiling water. Fill to about the middle of the ramekin dishes.

*Place the baking dishes into a 325 degree oven for 25-35 minutes. Keep a watch on your brûlée. Some ovens will cook more quickly or more slowly. Bake until the center has only a slight jiggle.

*Remove the brûlée from the oven and let cool on the counter top until it is room temperature.

*Place the ramekin dishes into the refrigerator and let chill for 4-5 hours! This is key. The longer they chill the better they will be!

*Once you are ready to serve them take them out of the fridge and sprinkle a fine layer of monk fruit on the top of each brûlée. Run them under the oven broiler until the tops brown, right before burning is best!

*NOW SERVE