Description
A rich and creamy dessert that is low in carbs and perfect for your ketogenic diet.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup water (for caramel)
- 1/4 cup erythritol (for caramel)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the erythritol and water for the caramel over medium heat. Stir until dissolved and bring to a boil.
- Once it starts to turn golden, carefully pour it into the bottom of ramekins.
- In a mixing bowl, whisk together the heavy cream, almond milk, eggs, erythritol, vanilla extract, and salt until well combined.
- Pour the mixture over the set caramel in the ramekins.
- Place ramekins in a baking dish and add hot water until halfway up the sides of the ramekins.
- Bake for 40-45 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- This recipe can be made dairy-free by substituting coconut cream for heavy cream.
- Make sure to use a good quality erythritol for the best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 220
- Sugar: 1g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg