Creme Brulee

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

This classic French dessert is one of my all-time favorites, and serves as the perfect end to a romantic dinner. While traditional crème brûlée is very high in sugar, this keto adaptation has none. Serve with a few dark berries to add in some extra antioxidants.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

less than 15 min

Diet

Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Keywords

5 servings, contributed, cook 6 min, dessert, easy, egg yolks, gluten free, heavy whipping cream, keto, less than 15 min, low carb, modern, prep 5 min, pressure cook, salt, swerve, The Essential Keto Instant Pot Cookbook by Casey Thaler, vanilla extract

Prep Time

5 min

Cook Time

6 min

Servings

5 servings

Ingredients

2 egg yolks
1 cup heavy whipping cream
1 tsp vanilla extract
1/2 cup Swerve
1/8 tsp salt

Instructions

Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine egg yolks, whipping cream, vanilla, Swerve, and salt. Mix thoroughly. Once mixed, evenly pour into 5 well-greased, Instant Pot–friendly ramekins.
Place the ramekins on the trivet, and cover each loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 6 minutes on high pressure, and let cook.
Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, and remove the ramekins. Let cool, serve and enjoy!

Notes

NOTE: If you would like a crunchier top to the crème brûlée, carefully place the ramekins under a broiler for 2 to 3 minutes (or until reaching desired texture).
Nutrition Facts
Amount per serving
Calories 110
Total Fat 10.6g
Total Carbohydrate 0.9g
Dietary Fiber 0g
Total Sugars 0.3g
Protein 2.7g