Duck, here’s a lo carb creme brulee. You can use any creme brulee recipe & just sub out the sugar. Custards are otherwise low carb because they’re eggs & cream.
BUTTERED ALMOND CRÈME BRÛLÉE-- 4 servings, 4.5 carbs per serving if zero carb liquid Splends is used, about 8 carbs per servings with granular Splenda.
2 cups heavy cream
4 egg yolks
1/2 cup granular Splenda or equivalent liquid Splenda
1 TBS vanilla
Preheat oven to 350.
Heat the cream just to a simmer; cool slightly. Whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º about 30 minutes or until a knife inserted into center comes out clean. The tops will get a little browned. Chill 1 hour. Prepare the topping and sprinkle over each cup. Chill at least 4 hours before serving.
1 tablespoon butter
3 tablespoons sliced almonds
2 teaspoons granular Splenda or equivalent liquid Splenda
In a small saucepan or skillet melt the butter over low heat. Stir in the nuts and Splenda. Cook and stir constantly just until the almonds begin to brown. Remove from the heat immediately to keep the nuts from getting too brown.