INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Preheat oven to 400F. Butter 4 (four) 1-cup ramekins and dust bottom and sides with Swerve Granular. Shake out excess.
Step 2
In a small bowl, whisk together the almond flour and 3 tablespoons of the Swerve Granular. In a medium saucepan over medium heat, heat cream until bubbles appear along the edges. Slowly add almond flour mixture to cream, whisking continuously. Bring to a boil and cook 1 to 2 minutes.
Step 3
In a medium bowl, whisk egg yolks. Slowly add hot cream mixture, whisking continuously. Pour back into saucepan and cook over low heat until thickened, about 2 to 3 minutes. Remove from heat and add butter. Stir in water, orange extract, and orange zest. Sprinkle surface with xanthan gum and whisk well to combine.
Step 4
In a large bowl, combine egg whites, tartar, and salt. Beat until frothy. Slowly add remaining Swerve Sweetener and beat until glossy, stiff peaks form. Fold about 1/4 of the egg whites into the cream mixture to lighten it. Gently fold in remaining egg whites until no streaks remain.
Step 5
Divide mixture among prepared ramekins. Run your thumb just around the inside of each ramekin to create a shallow groove. Bake until puffed and mostly set but center still jiggles when ramekin is shaken, about 15 to 18 minutes. Dust with Confectioner’s Swerve and serve immediately.
Step 6
Consider also serving with sugar-free Creme Anglaise.
Makes 4 servings.
