2 tablespoons butter, melted
1 teaspoon vanilla
1/3 cup Powdered Monkfruit Sweetener
1/2 cup heavy whipping cream
1/2 cup unsweetened almond milk
-Preheat the oven to 325°F. Butter an 8×8” glass baking dish
-Whisk eggs till frothy. Add sweetener and whisk till the eggs have lightened in color to a light yellow (2-3 minutes). You may use a blender.
-Add milk, HWC, and vanilla. Drizzle in the butter while stirring. Whisk till very frothy and light.
-Pour into buttered 8″ x 8″ pan and bake for 35 minutes, The creme brulee bars will naturally form a sugary “crust” on top. They are not burning.
-Remove from oven and allow to cool completely on counter. They will set more as they cool, so don’t worry if they come out a little bit jiggly in the center.
-Once completely cooled, cut into squares and enjoy! Refrigerate leftovers.
Note: Let the oven do its magic. The top layer will become browned all on its own, and even caramelize a bit, naturally forming the much loved toasted “sugary” crust that we all love on crème brûlée
**I don’t count macros so I don’t know what they would be. Please calculate yourself