How to make
Start by beating the eggs with erythritol in a deep bowl with a mixer or a wire whisk.
The eggs should be at room temperature. Then add the cream, milk, vanilla and carob powder.
Beat well and strain the mixture through a strainer.
Pour the creme caramel into bowls (or a small baking pan, that can fit in another one) and place it in a deep baking pan.
Pour water almost to the edge of the bowls and bake the keto dessert in a water bath in the oven at 320°F (160°C) for about 60-70 minutes.
We can add ice cubes to the water to prevent it from boiling and make the creme caramel smooth.
Leave it to cool completely and consume the keto cocoa creme caramel cold.
