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Forming creme brulee crust keto editon


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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.

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