Uber delicious, classic carnivore dessert with just five ingredients and carnivore-appropriate, low carb sweeteners. Will have you in sweet carnivore heaven with a teaspoon of effort and just a dash of time.
2tsppowdered glycineyou can buy coarse glycine and powder it in a coffee grinder
2 tspinositolOR
4tspallulose or erythritol alternative sweetener if you don't have access to or don't want to purchase inositol or glycine
5 egg yolks
3tbsppowdered glycine
3tbspinositolOR
6tbspallulose or erythritol alternative sweetener if you don't have access to or don't want to purchase inositol or glycine
1tspvanilla extract(omit if strict carnivore)
Instructions
Preheat the oven to 325℉
Carefully separate yolks from whites and add 3 tbsp inositol and 3 tbsp glycine to the yolks, incorporating with a hand blender.
Add vanilla to yolk and sweetener mixture.
Mix cream, 1 teaspoon inositol, and 1 teaspoon powdered glycine in a saucepan and blend well with a hand blender.
Bring cream to a boil and remove immediately, then slowly add one half cup of cream to the yolk mixture while stirring continuously.
Slowly add the rest of the cream to the yolks while continuing to stir, then pour into 4oz mason jars or ramekins.
Place mason jars in a baking dish, then pour boiling water into the dish until the jars are mostly submerged.
Bake for thirty to forty-five minutes at 325℉, or until the surface of the brûlée has carmelized into a pleasing shade of brown.
Notes
Make sure to use powdered inositol and glycine into the cream and egg yolks; this is an important step because the glycine is coarse and needs to be powdered in order to be better incorporated. If left coarse it will sink to the bottom of the jar.