If you love chocolate and crème brulee this is the ultimate decadent dessert! The cinnamon and ancho elevate this to another level with just subtle hints of spice that compliment the chocolate. Crème brulee is very simple and to make it keto you just need some good quality ingredients.
It's a pretty straight forward recipe, a normal crème brulee is just heavy cream, egg yolks, and sugar. So we just need to replace the sugar and to bring the carbs down some, substitute some of the heavy cream with a low carb milk. Even though heavy cream is a staple of a low carb/keto diet it still has carbs in large amounts. So I cut the recipe with a low carb milk, my favorite is cashew milk because I think it is the creamiest of the low carb milks but any will work. Then the other half heavy cream gives a richer texture. The sweetener I chose was a monkfruit/erythritol blend but any erythritol sweetener will work. I've found that the more expensive sweeteners sometimes create a better outcome. When I first made this recipe I used Lakanto brand sweeteners and it came out a lot better, you didn't have to mix the egg yolks and sweetener together as much because it dissolved easier as it has smaller granules. It is also better for torching the crème brulees as well because of this. The amount of sweetener is to taste, the recipe will even still work with just a little pure stevia or monkfruit but you will have a smaller amount of crème brulee because of the less volume without using a bulk 1:1 sweetener.
To make it chocolate I just added a keto semi-sweet chocolate, in the original I used Lily's which is now higher in carbs than most other keto chocolates. The second time around I used bake believe semi-sweet chocolate chips and the outcome wasn't as smooth and chocolaty looking. It may be because I had some older chocolate or because it's just a cheaper product. But either way it tasted good, just didn't look as nice as the original chocolate cinnamon ancho crème brulee.
For the cinnamon and ancho I used a cinnamon stick and a dried ancho chili to steep in the cream once it was scalded. You can use ground cinnamon and ancho chili powder to taste. I give estimations of what you would need but it really to taste, you just want a subtle hint of spice in the crème brulee.
The hardest part about crème brulee is the cooking process. The cook times all depends on the size of the ramekins you use and the temperature of the mixture and even your individual oven can vary the cook times. You can even make the mix and keep in the refrigerator and bake it off as you want one. The batter will last in the fridge for a week but that will make the cook time longer. But you want the crème brulee to just be slightly jiggly but no longer liquid in the center. Definitely suggest checking out the video to see the exact texture it should be when it comes out of the oven.
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You can make the mix in any amount you want, I used my 4oz. cupcake tins to make the crème brulees so I made a single 6oz. batch and split it into two ramekins. But you can split the full batch in half or thirds or whatever you like.
Chocolate Cinnamon Ancho Chili Crème Brulee- 6- 6 oz. portions or 8-4oz.
1.5 cups heavy cream
1.5 unsweetened cashew milk or other low carb milk of choice
1 cinnamon stick
1 dried ancho chili, stem removed
1/3 cup granular monkfruit/erythritol blend or any sweetener to taste (besides Allulose)
6 oz. semi-sweet Keto Chocolate Chips Bake Believe chocolate chips are cheapest and lower carb than Lily's
6 large egg yolks
Instructions:
Preheat oven to 325 degrees
Scald the cream with the cinnamon and ancho chili over medium heat, once you see steam and bubbles, turn off and let steep for 5 minutes
Separate the egg yolks and add the sweetener and measure out the chocolate chips into a separate bowl
Put water on the stove to boil to cook the crème brulee in a water bath
Once steeped, strain the cream mixture over the chocolate chips and let sit while you mix the egg yolks and sweetener together, whip for at least one minute with a whisk, making sure the sweetener granules are well dissolved
Whisk up the cream and chocolate then temper the eggs with the hot cream/chocolate mixture by pouring the cream into the eggs and sweetener a splash at time while whisking, strain mixture into a measuring cup to easily pour into ramekins
Pour into ramekins placed in a deep pan, filling them evenly
Once water is to a boil, carefully pour into pan, making sure to not splash water into the crème brulee, you want enough water to go half way up your ramekins. (this can be done while the pan is in the oven but cook times may lengthen due to having the oven open
Bake for 25-40 minutes or just until the center is a little jiggly, my 4 oz. ramekins took 30 minutes
Once out of the oven, let sit in the water bath for 5 minutes until cool enough to handle, then remove from water bath and let cool to room temperature
Refrigerate for a few hours but best to refrigerate over night, wrap once completely chilled
A few hours before you are ready to serve, sprinkle with your choice of sweetener, I found golden erythritol sweetener works best (specifically Lakanto), use enough to create a thin layer on top of the crème brulee, then burn with either a crème brulee torch or place under the broiler about 3 inches away for 3-5 minutes.
Let chill in the fridge until ready to serve to firm back up or eat right away if you like it a little melty
Macros for whole recipe: without the 1 tsp. of granular erythritol for each crème brulee can make 8- 4oz. portions
2340 calories
217 g fat
193 g total carbs
63 g fiber
102g Sugar Alcohol
28 g net carbs
39 g protein
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