Sugar Free & Keto Classic Crème Caramel
Servings: 5
This Classic French Crème Caramel is an incredibly authentic low-carb version that includes dairy-free and no-milk options.
Print Recipe
Pin Recipe
Share Recipe
Ingredients
For the Crème:
- 400 g Arla lactose-free whole milk or 250g double cream + 150g water
- 2 large eggs
- 30 g allulose (UK option HERE) or 20g icing ‘sugar’ (U.S. option HERE)
- 2 tsp vanilla extract (U.S. option HERE)
Instructions
Make the Caramel first:
- lightly grease the sides of 5 dariole pudding moulds (U.S. option HERE) and place them in a deep baking pan (best if it's just big enough to accommodate them snuggly).
- simmer allulose and water over medium heat (induction 8) for about 6 minutes or until then liquid turns from clear to a light amber colour; then stir in butter and cream and simmer for another minute until silky and thickened; pour into the pudding moulds.
- pre-heat oven to 150°C static.
Then make the Crème:
- boil a pot of water and keep hot on very low heat (or use the kettle if you have one).
- meanwhile, in a separate pot, bring milk to just below simmering point (when tiny bubbles begin to form around the perimeter) and turn the heat off.
- while you wait, whisk eggs with sweetener and vanilla extract.
- drizzle the hot milk into the egg mix while whisking vigorously and continuously with a manual balloon whisk.
To finish:
- pour the mixture into your crème caramel moulds, then fill the baking pan with enough hot water to reach half way up your moulds; bake in the middle of the oven for 30 minutes.
- once baked, take the individual moulds out of the baking pan and set them aside to cool down.
- when completely cooled, they can go in the fridge to chill for several hours (best overnight).
- un-mould when you’re ready to serve: run a knife around the edge to loosen, then invert onto serving plates - a gentle tap should do the trick.
Notes
DAIRY FREE: For the Caramel, double the quantity of allulose and water, and simply omit butter and cream. For the Crème, use nut milk or coconut milk (the drinking type - not from a can).
CARAMEL OPTIONS: If you use erythritol, xylitol or other sweeteners, you might need to adjust simmering time up or down. The rule of thumb is to turn the heat off once it becomes golden - any more and it might burn. Erythritol will crystallize and deliver a gritty mouth feel.
To darken your caramel, you could add 1 tsp blackstrap molasses (U.S. option HERE).
If you don't want to make the caramel, skip that section and go straight to the Crème instructions. Once the Crème Caramels are turned out onto serving plates, simply squeeze some sugar-free golden syrup such as Sukrin Fiber Gold Syrup or NKD Naked Syrup over each one (U.S. alternative HERE).
Macros with 250g double cream + 150g water: Kcal 305; F 32g; NC 1g; P 3g.
Macros with nut milks will vary.
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 131kcal | Carbohydrates: 2.5g | Protein: 5g | Fat: 11g
Tried this recipe?Mention @queenketo or tag #queenketo!
QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, we may receive a small fee that will help us build and maintain our website.
