Snickerdoodle Crème Brûlée

    MAKES: 4 servings
    PREPARATION TIME: 10 minutes
    COOKING TIME: 2 to 3 hours + chilling
    If there’s a single dessert in this world that’s made for a slow cooker, it’s got to be crème brûlée. This foolproof method results in evenly cooked, creamy custards with perfectly crispy tops.

    2 cups (480 ml) coconut milk or heavy whipping cream
    5 egg yolks
    1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve, plus 4 teaspoons granulated erythritol or Swerve for topping
    1 teaspoon ground cinnamon
    1/2 teaspoon vanilla powder or 2 teaspoons sugar-free vanilla extract
    Pinch of salt

    Preheat the slow cooker and fill it with 1 cup (240 ml) of boiling water. Place a spacer inside the slow cooker (see here). Combine all the ingredients, apart from the 4 teaspoons of erythritol, in a bowl using a whisk. Pour the mixture into 4 ramekins and place them on top of the spacer, cover the slow cooker with a lid, and cook on low for 2 to 3 hours, until the custard is set. Remove the lid and let the custards cool to room temperature. Cover each ramekin with plastic wrap. Refrigerate for at least 2 hours or overnight.
    When ready to serve, sprinkle each one with a teaspoon of granulated erythritol or Swerve (see tip below). Place under a broiler set to high for 3 to 5 minutes to caramelize, or use a blowtorch.
    TIP: You can use Swerve to make the caramelized topping. Although erythritol will create a hard shell, it will not brown. Swerve contains fructooligosaccharides, which will help the tops brown and create the sugar effect.
    Total carbs: 5 g / Fiber: 0.3 g / Net carbs: 4.7 g / Protein: 5.7 g / Fat: 29.8 g / Energy: 295 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)