Sugar-Free Hazelnut Coffee Creme Brulee | SweetLeaf®


  • 1 tsp. SweetLeaf® Liquid Stevia Hazelnut Sweet Drops™
  • 1 Tbsp. SweetLeaf® Organic Stevia Sweetener
  • 1 quart heavy cream
  • 6 egg yolks
  • 2 tsp. instant coffee granules
  • 1 tsp. hazelnut extract
  • 1/2 tsp. coffee extract
  • Optional
  • Coconut sugar for cripsy topping
  • Directions

    Preheat oven to 325 degrees F.

    Place the cream in a pot over medium heat and bring to a boil. Stir then remove from heat, cover, and allow to sit for 15 minutes. Uncover, stir, and let cool 5 minutes.

    In another bowl, whisk yolks and the rest of the ingredients together until smooth. Add cream to yolk mixture a little at a time to temper. Stir continually while gradually adding the rest of the cream. Pour into 6 (7 to 8-ounce) ramekins. Place ramekins into a roasting pan. Pour hot water halfway up sides of ramekins in roasting pan.

    Bake until set, but center still trembling—about 45 minutes. Remove from oven and refrigerate for 2 hours or up to 3 days.

    Enjoy chilled or brown tops before serving. (When ready to serve, remove from fridge 30 minutes prior to browning tops.) Add a sprinkle of coconut sugar over each dish. Broil 3-4 minutes. Let sit for 5 minutes before enjoying or chill again, if desired.

    Nutrition Facts

    • Per serving: 1
    • Calories: 328
    • Fat: 33.9g
    • Saturated Fat: 19.9g
    • Cholesterol: 314mg
    • Sodium: 38mg
    • Carbs: 2.9g
    • Fiber: 0g
    • Sugars: 0.2g
    • Protein: 4.2g