Pumpkin Spice Keto Creme Brulee

This Pumpkin Spice Keto Creme Brulee has a rich, creamy custardy texture inside and a delightfully crunchy top. It is the perfect year round low carb dessert recipe.

Move over pumpkin spice latte, it's time for keto creme brulee

It's Pumpkin Spice Latte season, and this Pumpkin Spice Keto Creme Brulee upgrades the goodness of a PSL to a lusciously creamy, super satisfying, low carb creme brulee. If you're looking forward to whipping up a couple pumpkin spice recipes, I highly recommend making your own pumpkin pie spice. The store bought stuff just can't compare to fresh ground ginger, nutmeg, cloves, and cinnamon.

What is creme brulee? How do you make keto creme brûlée?

Creme brulee is a thick and creamy baked custard with a caramelized sugar crust; crème brûlée literally translates to burnt cream. In a traditional creme brulee, you'd combine cream, egg yolks, salt, sugar, and an optional flavoring. Since this is a keto creme brulee, we're swapping sugar with erythritol. You beat the egg yolks, erythritol, and vanilla together to get it nice and creamy, then heat and add the almond milk and cream with the seasonings. Later, you whisk in the pumpkin puree to keep the batter nice and airy, then pour into ramekins and bake. After removing from the oven, the ramekins are chilled for at least 3 hours. This helps the custard set before sprinkling with erythritol and torching with a brûlée torch. This last step is especially impressive, and makes a great party trick.

The secret to this delicious sugar free creme brulee is a thick and creamy keto custard

One of the things I love most about keto is that full fat heavy cream is no longer demonized, especially if it's sourced from grass-fed cows. I used heavy cream and almond milk in this recipe to get the custard thick and creamy, with a bit of a nutty flavor. While my tolerance for cow's milk is a bit limited, keto pumpkin recipes will always be worth it to me. I'll be enjoying Keto Pumpkin Spice Creme Brulee all autumn long. The ramekins make the perfect serving size, and the festive flavor is perfect if you're looking for low carb Halloween recipes, keto Thanksgiving recipes, or just a new way to enjoy pumpkin spice. Cheers!

In addition to this pumpkin spice keto creme brulee, check out some of my other favorite low carb dessert recipes:

• Keto Pumpkin Cheesecake Mousse
• Keto Pumpkin Pie
• Keto Pecan Pie
• Keto Pumpkin Spice Cupcakes with Marshmallow Frosting
• Keto Pumpkin Spice Chocolate Chip Cookies
• Keto Cinnamon Rolls
• Low Carb Candied Nuts with Bacon
• Keto Irish cream (Low Carb Baileys)
• Keto Strawberry Cheesecake Ice Cream
• Keto Key Lime Pie Jars
• Keto Strawberry Shortcake

Pumpkin Spice Keto Creme Brûlée

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• Author: Kyndra Holley
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Ingredients

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• 4 large egg yolks, room temperature
• ¼ cup plus 2 tablespoons granulated erythritol, divided (I use this brand)
• ½ teaspoon pure vanilla extract or the scrapings of 1 vanilla bean (I use this brand)
• 1 ½ cups heavy cream
• ⅓ cup unsweetened almond milk
• ½ teaspoon pumpkin pie spice (get the recipe here)
• ¼ cup unsweetened canned pumpkin puree
• pinch of sea salt

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Instructions

1. Preheat the oven to 350°F.
2. Using an electric mixer, beat the egg yolks, ¼ cup of the erythritol, and the vanilla together until thick and pale.
3. To a medium saucepan, over medium heat, add the heavy cream, almond milk, pumpkin pie spice and salt. Heat until bubble start to form around the edges of the pan.
4. Remove the cream mixture from the heat and gently whisk the egg mixture into the cream, stirring continuously. Then, whisk in the pumpkin puree. Taste and add additional sweetener, if desired.
5. Place 4 x 4 ounce ramekins in a deep roasting pan. Add boiling water to the roasting pan until it reaches halfway up the sides of the ramekins.
6. Divide the pumpkin spice custard mixture evenly among the 4 ramekins.
7. Loosely cover the roasting pan with foil and bake for 45 to 50 minutes, or until the center of the creme brûlées are set, but still jiggle slightly. They will continue to firm up after baking. Take the ramekins out of the water bath and allow to cool for 10 minutes.
8. Cover the ramekins with plastic wrap and cool in the refrigerator for 3 hours, up to 24 hours.
9. Before serving, add the remaining erythritol over top of the creme brûlées and using a brûlée torch, carefully melt the sweetener until it turns to toffee. Garnish with a sprinkling of pumpkin spice mix.

Notes

net carbs per serving: 3.7g

• Prep Time: 30 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 504
• Fat: 52.1g
• Carbohydrates: 4.1g
• Fiber: 0.4g
• Protein: 4.3g