Crème caramel is such a sweet and classic dessert that we all enjoy. Today I will prepare one, but it will be low-carb and sugar-free. This Keto Crème Caramel has the perfect consistency and sweetness.
Simmer allulose and water over medium heat ( about 6 minutes) or until it becomes light brown; then stir in butter and cream and simmer for another minute until silky and thickened; pour into the pudding moulds.
40 g allulose, 20 g Butter, 20 g water, 30 g double cream
How to Make the Keto Crème Caramel:
Add eggs to the Erythritol in a bowl and whisk.
⅓ cup erythritol, 4 eggs
Then, in a saucepan, add almond milk, heavy cream, vanilla and salt on a medium flame. Stir the mixture for a while until it’s wormed.
1 cup almond milk, 1 cup heavy cream, 2 teaspoon vanilla extract, ¼ teaspoon salt
Slowly pour the warm mixture over the eggs in patches while whisking the later.
Pour the mixture over caramel sauce in the moulds.
Put in oven on 210 degree C for almost an hour.
Get the crème caramel out of the oven and leave it to cool down in room temperature. It’s time to refrigerate it before serving.
You need to put this dessert in the fridge for 1-2 hours before serving.