Keto Creme Brulee
Equipment
Ingredients
- Creme brulee
- 6 egg yolks
- 1 T vanilla extract
- ¼ t + ⅛ t pure monk fruit powder
- 1¾ cups canned coconut cream**
- Topping
- 3 t keto sweetener that resembles sugar such as Lakanto classic divided
- **Note: We recommend Trader Joes or Whole Foods canned coconut cream.
Instructions
- For the creme brulee: In a medium bowl, whisk the egg yolks, vanilla, monk fruit powder, and coconut cream until combined.
- Divide the mixture evenly among 4 (6-ounce) ramekins, filling them until ¾ full. Cover with foil. Pour 1½ cups water into the Instant Pot bowl, and set a steamer rack or trivet in the bottom. Place three ramekins on the rack, and one on top of the three, in the center.
- Secure the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 9 minutes. Once the cooking time is up, let the steam release naturally for 10 minutes, and then open the vent to release the remaining pressure.
- Remove the ramekins from the Instant Pot and take off the foil.
- Cool to room temperature (about 1 hour), then place in the fridge to chill for at least 2 hours.
- For the creme brulee topping: Place the ramekins on a cookie sheet, and sprinkle ¾ teaspoon of keto topping over each creme brulee. Using a hand torch, burn the sugar until it darkens. Alternatively, you can broil the creme brulees for several minutes until the tops start to darken.
Nutrition
Calories: 257kcalCarbohydrates: 6gProtein: 6gFat: 23g
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