Creamy and luscious Strawberry Creme Brulee has all the delectable joy of the original, without all the carb guilt. Fresh and ripe strawberries add a tangy boost to the sweet creme. Crack the carb-free sweet top and dig in.
Keyword keto strawberry creme brulee
Prep Time 15minutes
Cook Time 35minutes
2cupschilled heavy cream, divided
6teaspoonsstevia sweetener, divided
1vanilla bean, scrapped
Heat oven to 300°F
In a medium pot, add heavy cream, stevia and salt. Gently stir.
Add vanilla bean seeds and pod. Stir until fully incorporated.
Set pot over medium heat and bring to a boil. Stir occasionally. Remove from heat and set aside to steep.
In a separate stock pot, boil water.
Using a baking dish or roasting pan, layer the bottom with a clean kitchen towel. Arrange two to four ramekins over towel.
Blend or mash strawberries. Strain liquid through a fine-mesh strainer into a small bowl. Set aside.
Add remaining heavy cream to steeping cream mixture. Set aside.
In a separate bowl, whisk egg yolks.
Pour half of the cream mixture into bowl with eggs. Whisk gently. Add remaining cream and stir until fully incorporated.
Strain cream mixture through a fine-mesh strainer.
Add strawberry puree. Stir until fully incorporated.
Pour mixture into ramekins evenly.
Thinly slice remaining strawberries and gently layer on top of cream mixture.
Pour boiling water into baking dish until water is 1/3 below the lip of the ramekins.
Place dish in oven and bake until barely set, about 30 minutes.
Remove from baking dish and cool to room temperature, about 2 hours. Cover with cling wrap and refrigerate for four hours or overnight.
Uncover ramekins, sprinkle remaining sweetener to coat the top of the creme entirely.
Using a torch, quickly caramelize the sweetener and allow to harden.
Egg yolks should be at room temperature
Ideal sweeteners include: Stevia, Sucralose, Erythritol and Xylitol
After adding the strawberry puree, the cream mixture will still be a light color.