Deserts, deserts and more deserts!

Yes! It’s true, they are what you ask me for the most

You know your classics and you frequently ask me how you can make keto friendly or,( watch out for this one) “ketogenise” the recipes for your favorite sweets,

Ingredients

• 65g/2.3oz erythritol
• 2 tbsp water 
• 1 tbsp unsalted butter 
• 240g/8.5oz double cream 
• 2 large pastured eggs 
• 2 egg yolks
• A few drops natural vanilla extract 
• 45g/1.6oz erythritol
• 4 ovenproof ramekins 

Steps

1. Preheat you oven at 150°C/300°F
2. Grease four ramekins and set aside.
3. In a small pan, melt the 65g erythritol with the water and the butter over a medium heat. Mix well. Heat until the sauce is bubbling and golden.  
4. Distribute the caramel evenly between the 4 ramekins. Set aside. 
5. In a large mixing bowl, add the rest of the ingredients and whisk until smooth.
6. Pour evenly into the ramekins
7. Place the ramekins in a large ovenproof dish and fill with boiling water just over halfway up the ramekins’ side. 
8. Bake in the oven for about 50 minutes until the edges have firmed up and gained some colour.
9. Remove from the oven, keep them rest in the hot water dish for another 10 minutes.  
10. Let cool down before refrigerating at least 4 hours, or better, overnight. 
11. To serve, slide the blade of a thin knife around the edge and turn them out on a desert plate. 

Bon appetit ! 

Valérie Orsoni

Your LeBootCamp Weightloss Coach