Low Carb Creme Brulee
Low Carb Creme Brulee is by far one of my most favourite desserts, second best to keto cheesecake. This low carb dessert is an easy recipe to make good, and a hard recipe to perfect. The crisp caramel crème brulee top layer is created with a hot flame used to crystallise the natural sugars found in dairy called lactose.
The best Low Carb Creme Brulee recipe always uses the best ingredients, so make sure you get fresh crème and free range eggs for this low carb sweet to taste fantastic.
England, Spain and France all claim to be the country that originated the recipe for Crème Brulee. The country to first print the recipe in a cookbook was the French, “Le Cruisinier Royal et Bourgeois” – Francois Massialot, a cook at the palace of Versailles.
You can easily make this recipe dairy free by substituting the cream with coconut cream. This would make it a coconut crème brulee. The lactose (sugar) in the milk makes the top part to this low carb dessert nice and crisp, so this may not crisp up as much with the dairy free option.
How to make Low Carb Creme Brulee the easy way? Well, the best easy low carb desserts don’t always have to take forever to make. Most people bake their crème brulee in the oven with water to prevent the top from cracking and going dry (this method is used with cheesecakes as well to prevent the cracking of the top section of the low carb recipe as it stays in the oven for a long time).
You could even turn this recipe into a coffee espresso Low Carb Creme Brulee by adding either some espresso flavour (reduced espresso shot) or adding instant coffee mixed with a touch of hot water.