Keto Mocha Crème Brûlée

Keto Mocha Crème Brûlée

Close your eyes.

Imagine the sound of that crack as the spoon breaks through the crispy toffee shell of a good brûlée. Such a pity that you can’t have that now that you’re low carb, huh? Guess again!

This brûlée features a thin a crispy shell lovingly covering a rich and creamy custard of decadent coffee flavoured chocolate, with a hint of spices giving it a mysterious depth.

Go on, you know you want to. Enjoy!

Preparation time

Hands-on:    30 minutes
Overall:     4 hours 30 minutes

Nutritional values (per serving)

Total Carbs	6.9	grams
Fiber	1.3	grams
Net Carbs	5.6	grams
Protein	5.9	grams
Fat	44.4	grams
of which Saturated	26	grams
Energy	448	kcal
Magnesium	46	mg (11% RDA)
Potassium	207	mg (10% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (5%), fat (90%)

Ingredients (makes 6 servings)

• 2 cups heavy whipping cream (480 ml/ 16 fl oz) - you can use coconut milk for dairy-free
• 6 egg yolks
• ¼ cup granulated Swerve or Erythritol, divided (55 g/ 1.9 oz)
• 100 grams 90% dark chocolate (3.5 oz)
• 1 tsp instant coffee
• 1 tsp pumpkin pie spice or ½ tsp each cinnamon and nutmeg
• 2 tsp sugar-free vanilla extract

Instructions

1. Preheat the oven to 175 C/ 350 F. Chop the chocolate into small pieces.
2. Place the cream into a saucepan, and heat over medium heat. Remove 2 tablespoons of sweetener and sit aside. Then place the remaining sweetener into the hot cream.
   
3. Place the egg yolks into a small bowl and add the retained 2 tablespoons of sweetener, whisk well.
   
4. Remove cream from heat and take approx. ¼ cup of the mixture and whisk it into the egg yolks slowly. This tempers the egg yolks and makes it less likely that they’ll scramble when added to the hot cream.
5. Slowly pour the egg mixture into the saucepan, whisking constantly.
   
6. Once combined, return to a medium heat. Add the chocolate, coffee, vanilla and spices and stir until melted and combined.
   
7. Place six small ramekins into a deep oven dish. Pour the chocolate custard into each ramekin evenly.
8. Boil a kettle and add boiling water to the oven dish, until it reaches halfway up your ramekin.
   
9. Bake in the oven for 30 minutes, or until the centre is just set but still a bit wobbly. Remove from water bath and let cool.
   
10. Cover with cling wrap and refrigerate for approx. 4 hours until set.
    
11. Sprinkle 1-2 teaspoons of granulated sweetener on top of the custard and use a culinary torch to melt it and turn it to toffee. Powdered sweeteners just don’t work for this as they turn into a weird white glaze that really doesn’t look appetising. Store covered in the refrigerator, for up to five days.

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