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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!
Hands-on Overall
Nutritional values (per serving)
Net carbs5.6 grams
Protein5.9 grams
Fat44.4 grams
Calories448 kcal
Calories from carbs 5%, protein 5%, fat 90%
Total carbs6.9 gramsFiber1.3 gramsSugars3.7 gramsSaturated fat26 gramsSodium41 mg(2% RDA)Magnesium46 mg(11% RDA)Potassium207 mg(10% EMR)
Ingredients (makes 6 servings)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Chop the chocolate into small pieces.
- 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.
- Place the egg yolks into a small bowl and add the retained 2 tablespoons of sweetener, whisk well.
- 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.
- Slowly pour the egg mixture into the saucepan, whisking constantly.
- Once combined, return to a medium heat. Add the chocolate, coffee, vanilla and spices and stir until melted and combined.
- Place six small ramekins into a deep oven dish. Pour the chocolate custard into each ramekin evenly.
- Boil a kettle and add boiling water to the oven dish, until it reaches halfway up your ramekin.
- Bake in the oven for 25 - 30 minutes, or until the centre is just set but still a bit wobbly. Remove from water bath and let cool.
- Cover with cling wrap and refrigerate for approx. 4 hours until set.
- Sprinkle about 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.
- Store covered in the refrigerator, for up to five days.
Ingredients
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Chop the chocolate into small pieces.
- 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.
- Place the egg yolks into a small bowl and add the retained 2 tablespoons of sweetener, whisk well.
- 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.
- Slowly pour the egg mixture into the saucepan, whisking constantly.
- Once combined, return to a medium heat. Add the chocolate, coffee, vanilla and spices and stir until melted and combined.
- Place six small ramekins into a deep oven dish. Pour the chocolate custard into each ramekin evenly.
- Boil a kettle and add boiling water to the oven dish, until it reaches halfway up your ramekin.
- Bake in the oven for 25 - 30 minutes, or until the centre is just set but still a bit wobbly. Remove from water bath and let cool.
- Cover with cling wrap and refrigerate for approx. 4 hours until set.
- Sprinkle about 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.
- Store covered in the refrigerator, for up to five days.
Nutrition (per serving)
Calories448kcal
Net Carbs5.6g
Carbohydrates6.9g
Protein5.9g
Fat44.4g
Saturated Fat26g
Fiber1.3g
Sugar3.7g
Sodium41mg
Magnesium46mg
Potassium207mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.6 g | 5.9 g | 44.4 g | 448 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 2.1 g | 1.5 g | 30.4 g | 293 kcal |
| Egg yolk, fresh |
| 0.6 g | 2.7 g | 4.5 g | 55 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 2.2 g | 1.7 g | 9.4 g | 94 kcal |
| Coffee (powder) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 3 kcal |
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