Sugar free keto cream caramel

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Course: dessert

Servings: 4 serves

Ingredients

Caramel

• 30 g butter
• 85 ml fiber syrup
• 50 ml thickened cream
• 1 tsp Bolero Vanilla

Custard

• 250 ml thickened cream
• 1 sachet Bolero Vanilla
• 1 sachet Bolero Panna Cotta
• 60 g stevia
• 2 eggs
• 1 egg yolk

How to prepare

1. Place all the caramel ingredients (butter, fiber syrup, thickened cream and Bolero Vanilla) into a large glass bowl.
2. Heat them up in the microwave on high for 2 minutes.
3. Stir the mixture and cook for another 2 minutes.
4. Stir it again and then repeat at intervals until you have a heavy, thick caramel sauce.
5. Put 2 tablespoons of caramel sauce into the bottom of 4 x 200ml sized ramekins.
6. Place them into a big oven dish and put them aside.
7. Preheat the oven to 160℃.
8. Boil water.
9. Whisk the custard ingredients (thickened cream, Bolero Vanilla and Panna Cotta, stevia, eggs) in a medium-sized bowl until well combined.
10. Pour the mixture evenly into each ramekin over the caramel sauce.
11. Pour the boiling water into the oven dish until half way up the sides of the ramekins.
12. Bake the desserts for 30 minutes. The custard should be stiff but slightly whippy when you touch it. You can bake them for longer if needed.
13. Serve the cream caramel by running a knife around the edges of the ramekins and up end them onto the plates.