Best Creme Brulee Low Carb Recipes

Low Carb Chocolate Creme Brulee image

Provided by granitegal

Categories Dessert

Time 45m

Yield 4 RAMEKINS, 4 serving(s)

Number Of Ingredients 5

2 cups heavy cream
1/4 cup Splenda granular
1 egg
1 teaspoon vanilla
6 pieces Dove dark chocolate miniatures, sugar-free

Steps:

heat cream and chocolate until melted. Beat egg and splenda until blended. Add 1/3 of cream mixture in with egg mixture to warm the yolk and mix well. Add rest of the cream mixture to the egg mixture. pour into 4 ramekins and bake at 300 degrees for about 28-30 minutes or until firm.
I'm a chocoholic, so I like to put a chocolate on top of mine and let it melt!

Nutrition Facts : Calories 431.9, Fat 45.3, SaturatedFat 27.8, Cholesterol 215.9, Sodium 62.8, Carbohydrate 3.5, Sugar 0.4, Protein 4

Low Carb Chocolate Creme Brulee image

Provided by 808segers

Categories Dessert

Time 3h50m

Yield 4 Desserts, 4 serving(s)

Number Of Ingredients 6

6 egg yolks
1/3 cup artificial white artificial sweetener
1 1/2 cups heavy cream
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate bars
4 tablespoons low carb brown artificial sweetener

Steps:

Preheat oven to 325 degrees.
Whisk egg yolks and artificial white sweetener until sweetener is dissolved. Add cream, vanilla and chocolate. Continue to whisk until well blended.
Divide mixture into 4 four-ounce ramekins.
Place in water bath and bake until set around edges (approximately 45 - 50 minutes.)
Remove from oven and leave in water bath until cooled.
Chill ramekins for at least two hours.
Spread low carb brown sweetener on top of each ramekin and brown under broiler.

Nutrition Facts : Calories 536.6, Fat 49.4, SaturatedFat 28.8, Cholesterol 405.5, Sodium 49.8, Carbohydrate 21.4, Fiber 1.6, Sugar 15.8, Protein 6.6

Creme Brulee - Low Carb image

Provided by snuqueen

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups heavy cream
1 cup light cream
2/3 cup Equal sugar substitute
7 large egg yolks
3/4 teaspoon vanilla extract
2 tablespoons packed brown sugar

Steps:

Put a kettle of water on to boil and get out 6 ramekins.
Preheat oven to 325 with rack on lowest level.
In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
Remove the creams from the heat and cool briefly.
Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
Add several more small batches of cream, stirring to mix.
Gradually add rest of cream to egg mixture, stirring thoroughly.
Stir in vanilla extract.
Strain the mixture into a large pitcher.
Fill each ramekin 3/4 full.
Place each ramekin into a large roasting pan or shallow casserole.
Place in the oven.
Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
Loosely cover with a sheet of tented foil.
Bake for 40-50 minutes.
When done, the custard will be slightly wiggly and loose in the center, but not wet.
Transfer to a rack.
Cool to room temperature.
Cover with plastic wrap and refrigerate overnight.
Carmelize the brown sugar on the top of each ramekin.
This can be done with a kitchen torch or under the broiler.
If using the broiler, surround the ramekins with ice to protect the custard from the heat.
Serve at once.