Coconut Milk Keto Creme Caramel
A source of healthy fats and fiber, this dish has a low glycemic index thanks to allulose and erythritol, making it ideal for maintaining blood sugar levels. The delicate coconut flavor and creamy texture create a delightful culinary experience.
Lightly grease 4 ramekins with coconut oil (2 g). In a small saucepan, warm allulose (30 g) with erythritol (20 g) until amber. Quickly divide the caramel between the ramekins.
In a clean saucepan, combine coconut milk (240 g), almond milk (320 g), remaining allulose (65 g), vanilla (2 g), agar-agar (3 g), and xanthan gum (1.5 g). Whisk until smooth.
Heat over medium heat for 6-8 minutes, stirring often. The agar should fully dissolve and the custard should thicken; after the first bubbles, cook for about 1 more minute.
Let the custard stand for 5 minutes, then pour it into the ramekins over the caramel. Tap the ramekins to remove large bubbles and chill for 5-6 hours. To serve, run a thin knife around the edge and invert onto plates.
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