1/4 cup powdered erythritol or your preferred keto-friendly sweetener
1 tsp vanilla extract
1/4 tsp salt
For the Crème Brûlée Filling:
2 cups heavy cream (or full-fat coconut milk for dairy-free)
5 large egg yolks
1/2 cup powdered erythritol
2 tsp vanilla extract
1/4 tsp salt
For the Topping:
2-3 tbsp powdered erythritol
1 tsp ground cinnamon (optional)
Instructions
Prepare the Crust:
Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, powdered erythritol, and salt.
Add Wet Ingredients: Add the melted butter (or coconut oil) and vanilla extract to the dry mixture. Stir until well combined and the mixture resembles wet sand.
Press into Pan: Press the crust mixture evenly into the bottom of an 8×8-inch baking pan lined with parchment paper.
Bake: Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Crème Brûlée Filling:
Heat Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Whisk Yolks and Sweetener: In a separate bowl, whisk together the egg yolks, powdered erythritol, vanilla extract, and salt until smooth.
Temper the Eggs: Slowly pour about 1/2 cup of the hot cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Cool the Filling: Remove from heat and let the filling cool to room temperature, stirring occasionally to prevent a skin from forming.
Assemble the Bars:
Pour Filling Over Crust: Once the filling has cooled, pour it evenly over the baked crust in the pan.
Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Prepare the Topping:
Mix Topping Ingredients: In a small bowl, combine powdered erythritol and ground cinnamon (if using).
Caramelize the Topping: Just before serving, sprinkle the topping mixture evenly over the chilled bars. Use a kitchen torch to caramelize the erythritol until it forms a crispy, glass-like layer. If you don’t have a torch, you can place the bars under a broiler for 1-2 minutes, watching closely to prevent burning.
Serve:
Slice and Enjoy: Let the bars sit for a minute after caramelizing the topping. Slice into squares and serve immediately. Enjoy your rich and creamy Keto Crème Brûlée Bars!
Tips
Torch Safety: If using a kitchen torch, ensure you have a safe workspace and keep flammable materials away from the flame.
Sweetness Level: Adjust the amount of erythritol in the filling and topping according to your sweetness preference.
Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days. Caramelize the topping again before serving if desired.
