Coconut Milk Keto Creme Brulee
A source of healthy fats and fiber, this dish has a low glycemic index thanks to allulose and erythritol, making it ideal for blood sugar control. Vanilla adds a rich flavor, while coconut milk provides a creamy texture.
In a saucepan, combine coconut milk (360 g), almond milk (240 g), allulose (85 g), vanilla (4 g), and xanthan gum (2 g). Whisk until completely smooth, with no xanthan lumps.
Place over medium heat and cook for 6-8 minutes, stirring constantly. The custard should thicken and bubble gently at the edges, but not boil hard.
Pour the custard into 4 heatproof ramekins, tap them lightly on the table, and refrigerate for at least 6 hours, preferably overnight. It is ready when the surface is set and does not run when tilted.
Before serving, sprinkle erythritol (35 g) over the surface in a thin even layer and caramelize carefully with a torch. Serve immediately while the top is crisp.
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