Low Carb Chocolate Truffle Creme Brûlée

By stancec44

Stevia is an extremely concentrated herbal sweetener often used to augment the sweetness of low carb sugar alternatives. Since low carb subs are expensive, reducing the amount in a recipe and adding stevia helps save money. The only difference in using many low carb sweeteners is that they cool upon melting so it may take a few minutes longer for certain things to cook. Because total carbs are important to watch in a low carb keto diet as well, I opted for Ghirardelli 90%. Because this dessert is very chocolatey and rich in flavor, it can be easily shared.

Ingredients

• 2 cups heavy cream (16 oz)
• 5 large egg yolks
• 1/3 cup Sukrin :1 (or Lakanto Monkfruit Sweetener or Swerve Granulated), divided
• 3.5 oz Ghirardelli Midnight Reserve Chocolate bar (90% or 86%)
• 1/2 tsp stevia glycerite
• 2 tbsp good Brandy (I like V.S.O.P.)
• Optional Toppings
• additional sweetener for sprinkling on top
• whipped cream

Details

Servings 4
Adapted from lowcarbmaven.com

Preparation

Step 1

Preparation: Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water half way up the sides of the ramekins. Chop the chocolate into slivers.

Method: Add the yolks and 1 tbsp of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks.

Pour the heavy cream into a small pot and add the remaining granulated sweetener, and stevia glycerite. Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly in a thin stream, while quickly whisking all the while. Add the chopped chocolate and stir to melt and combine. Whisk in the brandy.

Bake: Divide the chocolate truffle creme brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is barely jiggly - about the size of a nickle or a dime.

Cool the chocolate truffle creme brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours but overnight is better.

Before serving, sprinkle 1/2 teaspoon of Lakanto Monkfruit Sweetener or Swerve Granulated over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.