Forming creme brulee crust keto editon

[Tactical_Pickle]

I tried forming a crust on my creme brulee using erythritol and it just melts and doesnt form a crust. Any suggestions for forming a crunchy crust that isnt full of carbs?

[Kerry Beal]

Does burnt sugar still have it's carbs? I'd probably go with a very thin layer of real sugar.

[Tactical_Pickle]

8 minutes ago, Kerry Beal said:

Does burnt sugar still have it's carbs? I'd probably go with a very thin layer of real sugar.

sugar is all carbs

[Duvel]

Use Xylitol - it will caramelize.

[jimb0]

erythritol will work, though it's caramelization is iffy. 

32 minutes ago, Tactical_Pickle said:

sugar is all carbs

 

that's not what she said; the question is whether burnt sugar is still full of carbs (the answer is yes, but mostly because you're not actually burning the majority of the sugar in a crème brûlée).

 

you can use xylitol, as suggested. other options include polydextrose (but it isn't sweet and you'll need to incorporate a super sweetener like sucralose) or use something allulose, which is an actual sugar, not a sugar alcohol, and will work pretty much exactly like sugar; you just don't digest it.

[Tactical_Pickle]

thanks folks!

[RWood]

Never tried it, but the bag of Swerve says it will caramelize. Even shows a picture of a creme brulee.