Low Carb Chocolate Truffle Creme Brulee

Prep Time:10 mins         Cook Time:30 mins        Total Time:40 mins
This low carb chocolate creme brulee is just as rich and creamy as a chocolate truffle. It's is the ultimate in low carb chocolate desserts. Its so rich, you may have to share!

Servings: 4 people
Calories: 605 kcal


Low Carb Chocolate Truffle Creme Brulee
2 cups heavy cream (16 oz)
5 large egg yolks
1/3 cup Sukrin :1 (or Lakanto Monkfruit Sweetener or Swerve Granulated), divided
3.5 oz Ghirardelli Midnight Reserve Chocolate bar (90% or 86%)
1/2 tsp stevia glycerite
2 tbsp good Brandy (I like V.S.O.P.)
Optional Toppings
additional sweetener for sprinkling on top
whipped cream

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Preparation: Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water half way up the sides of the ramekins. Chop the chocolate into slivers.
Method: Add the yolks and 1 tbsp of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks.

Pour the heavy cream into a small pot and add the remaining granulated sweetener, and stevia glycerite. Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly in a thin stream, while quickly whisking all the while. Add the chopped chocolate and stir to melt and combine. Whisk in the brandy.
Bake: Divide the chocolate truffle creme brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is barely jiggly - about the size of a nickle or a dime.
Cool the chocolate truffle creme brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours but overnight is better.
Before serving, sprinkle 1/2 teaspoon of Lakanto Monkfruit Sweetener or Swerve Granulated over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.

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