Step 1To make the caramel sauce, place the Allulose in a pot filled with water. Bring to a boil over a medium-low heat and cover with a lid. (Do not use a substitute for the Allulose as it wouldn't work.)
by KetoDietApp.com
Step 1To make the caramel sauce, place the Allulose in a pot filled with water. Bring to a boil over a medium-low heat and cover with a lid. (Do not use a substitute for the Allulose as it wouldn't work.)
Step 2Cook for 10 to 15 minutes, until the syrup starts to thicken and is lightly golden. Remove from the heat.
Step 3Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Divide the mixture between 4 ramekins or mini baking pans placed in a baking tray. Add hot water to the tray, enough to be 1/4 inch (1 cm) full.
Step 4Place the eggs, whipping cream (or coconut milk), almond milk, sweetener (Allulose, Erythritol or Swerve) and vanilla extract into a blender. Process until smooth but not too frothy (you don't want too many bubbles).
Step 5Pour the mixture in the ramekins, over the caramel. Place the tray in the oven and bake for 40 to 45 minutes, rotating the tray halfway through the cooking.
Step 6Remove the tray from the oven and set aside to fully cool down at room temperature, and then place in the fridge overnight.
Step 7When ready to serve, run a sharp knife around the edges to release the creme caramel and unmold into a plate.
Step 8Store any remaining servings in the ramekins in the fridge, covered with a cling wrap for up to 4 days.