Keto Mocha Crème Brûlée

4.5 stars, average of 4 ratings

Keto Mocha Crème BrûléePin recipeFollow us 58.8k

Close your eyes.

Imagine the sound of that crack as the spoon breaks through the crispy toffee shell of a good brûlée. Such a pity that you can’t have that now that you’re low carb, huh? Guess again!

This brûlée features a thin a crispy shell lovingly covering a rich and creamy custard of decadent coffee flavoured chocolate, with a hint of spices giving it a mysterious depth.

Go on, you know you want to. Enjoy!

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Hands-onOverall

Nutritional values (per serving)

5.6 grams 1.3 grams 5.9 grams 44.4 grams 26 grams 448 calories
Total Carbs6.9grams
Fiber1.3grams
Net Carbs5.6grams
Protein5.9grams
Fat44.4grams
of which Saturated26grams
Calories448kcal
Magnesium46mg (11% RDA)
Potassium207mg (10% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (5%), fat (90%)

Ingredients (makes 6 servings)

Instructions

  1. Preheat the oven to 175 °C/ 350 °F. Chop the chocolate into small pieces. Keto Mocha Crème Brûlée
  2. Place the cream into a saucepan, and heat over medium heat. Remove 2 tablespoons of sweetener and sit aside. Then place the remaining sweetener into the hot cream.
    Keto Mocha Crème Brûlée
  3. Place the egg yolks into a small bowl and add the retained 2 tablespoons of sweetener, whisk well.
  4. Remove cream from heat and take approx. 1/4 cup of the mixture and whisk it into the egg yolks slowly. This tempers the egg yolks and makes it less likely that they’ll scramble when added to the hot cream.
  5. Slowly pour the egg mixture into the saucepan, whisking constantly.
    Keto Mocha Crème Brûlée
  6. Once combined, return to a medium heat. Add the chocolate, coffee, vanilla and spices and stir until melted and combined.
    Keto Mocha Crème Brûlée
  7. Place six small ramekins into a deep oven dish. Pour the chocolate custard into each ramekin evenly.
  8. Boil a kettle and add boiling water to the oven dish, until it reaches halfway up your ramekin.
  9. Bake in the oven for 30 minutes, or until the centre is just set but still a bit wobbly. Remove from water bath and let cool.
    Keto Mocha Crème Brûlée
  10. Cover with cling wrap and refrigerate for approx. 4 hours until set.
  11. Sprinkle 1-2 teaspoons of granulated sweetener on top of the custard and use a culinary torch to melt it and turn it to toffee. Powdered sweeteners just don’t work for this as they turn into a weird white glaze that really doesn’t look appetising. Keto Mocha Crème Brûlée Store covered in the refrigerator, for up to five days. Keto Mocha Crème Brûlée
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By Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (3)

I think you've got a winner here. Seriously, I love anything with mocha flavors but this recipe takes it to a whole new level.

Reply

Would I be able to use raw cacao powder and vanilla powder instead of the 90% chocolate pieces and vanilla extract? Or would that deprive the recipe of necessary liquid?

Reply

Hi Christina, you can use that - absolutely! You may just need to adjust the sweetener (always to taste).

Reply