Keto Creme Brulee (with non-Brulee Variations)

As promised, another post within the same week! And what better than a little dessert recipe?

The MCO is definitely testing everyone’s patience and we really do try our best not to go out at all. As a result, I’ve become obsessed with finding out all the suppliers who can do home delivery. From vegetables, eggs, pork, beef, to supplements, and even alcohol (I just got a bunch of wine delivered to me, hooray!). If you need any of these contact, feel free to comment or contact me directly.

I also spend a significant chunk of the day pondering what to cook for the family. So far it’s been quite fun trying new things almost everyday. Even so, sometimes just ordinary meals aren’t enough. As an excuse to destress, we’ve got to have some dessert!

I personally do not like to use substitute flour like almond and coconut flour because I don’t tolerate them very well. But there’s one perfect dessert that doesn’t require any flour: Creme Brulee! Perfect dessert made with eggs, cream and a tiny bit of Sweetener!

Creme Brulee is actually a straight forward dessert to make as long as you get the ratio right and do not overcook it. As we do not use milk in this recipe, the mixture works well with inclusion of egg white as well. Without further ado, let’s get to it!

Keto Creme Brulee

400ml Whipping Cream
3 egg yolks + 1 whole egg
10g Lakando (I prefer to use as little Sweetener as possible, and I find this to be quite sweet already)
1 teaspoon Vanilla Bean paste
Extra Lakando for dusting
Variations:
1 strip of Bacon
Bluberries

Preheat oven 177 degrees C and place rack to the middle position. Boil some water and set aside.

Add the eggs and lakanto to a medium bowl. Beat well to completely break up the yolks. Strain the egg mixture for a smoother texture.

Meanwhile, gentle heat the whipping cream and vanilla bean paste til almost boiling and then turn off the heat.

Add the hot cream slowly to the beat egg mixture and whisk quickly but not too vigorously. You don’t want to create too much bubbles during this process. Once everything is incorporated, we are ready to bake!
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.

Cool the crème brulee completely before placing it in the fridge to chill for at least 4 hours.

To serve, sprinkle a teaspoon of Lakanto and use a blow torch to caramelise, until brown.

Ready to devour! The Sweetener doesn’t crisp up as well as regular sugar of course, and I’m not entirely sure if it’s super safe eating it this way. Which is why I have done the other variations after this pic!

Something about the combination of eggs and cream, it must be magic.

Alternatively, you can skip this step and just place some crispy bacon bits on top. Trust me, the sweet and savoury combination is heavenly! Technically, not a Creme Brulee. So Bacon Baked Custard?

One more option if you are not into putting salty stuff in your dessert: boil some blueberries with water until syrupy, and place on top. It’s a sweet and tangy combination!