Instant Pot Keto Creme Brulee

Health Highlights

0 net carbs

Ingredients

2 cup	Heavy whipping cream, 38% M.F.
6 egg yolk	Egg yolk (large; yolks)
5 tbsp	Swerve Sweetener, granular (for the topping))
1 tbsp	Vanilla extract, imitation, no alcohol

In a mixing bowl combine heavy whipping cream, yolks, 3 tablespoons sweetener and vanilla.
Whisk together until well combined
Pour mixture into 6 small ramekins
Cover each ramekin individually with aluminum foil
Add one cup of water to the bottom of the inner pot
Place silicon steamer on top
Carefully place three ramekins into the steamer
Place the remaining three ramekins on top of the bottom three slightly offsetting them so that the bottom ones will support the top ones.
Close lid and make sure valve is set to seal
Cook on high pressure for 9 minutes.
Let rest for 15 minutes
Release steam and open lid
Let cool and refrigerate for at least a few hours ( it’s best served cold, but I have been known to eat a warm one right out of the pot. They have more of a custard texture when eaten warm.)
Sprinkle 1 teaspoon of Keto sweetener on top of each creme brûlée
Place the ramekins onto a cookie sheet, so that you don’t end up burning your table or countertop. (Guess how I know that one!)
Using a hand torch, burn the sugar until it darkens. Make sure to do this in a well ventilated area and be careful as you are working with an open flame. ( Just a note, the Keto sweetener will not get the hard crackle of sugar but it does come close, so if you have some non Keto diners, I usually top theirs with real sugar.)

Calories 340

Calories from fat 288

Calories from saturated fat 158

Total Fat 32 g

Saturated Fat 17.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 10.4 g

Cholesterol 282 mg

Sodium 33 mg

Potassium 82 mg

Total Carbohydrate 10.4 g

Dietary Fiber 0

Sugars 0.4 g

Protein 2.7 g

Meat Alternative

0.6