Keto Pumpkin Creme Brulee Recipe: Easy Low-Carb Dessert

In the spirit of all things pumpkin spice, we are sharing a Keto Pumpkin Creme Brulee Recipe that will knock off your fall-themed socks!

Classic creme brulee has been a favorite of mine since I lived in Massachusetts (where I tried it for the first time).

Some people aren’t fans of caramelized sugar, but that is the best part for me!

I will warn you; this recipe is not as easy as our pumpkin spice mug cake!

Keto Pumpkin Creme Brulee Recipe:

Creme Brulee seems like decedent caviar dreams type dessert, but in France, it was initially known as “burnt cream.”

That changes things a bit now. I imagine a young new wife preparing her first custard and apologetically placing it on the table burnt while her new husband squints and lovingly takes a bite.

To everyone’s surprise, this burnt cream is delicious, so they share the recipe with everyone in town.

Of course, the older wives in the village can’t possibly share something called burnt cream, so they rename it, and the rest is history. Or is it her story? 😉

This recipe calls for vanilla extract and pumpkin puree for a pumpkin creme brulee, but the chocolate, orange, or fruit-flavored creamy custard is just as delicious!

If you’re looking for something a little easier, try my pumpkin butter cookies or pumpkin spice cookie dough recipes!

Keto Crème Brûlée Ingredients:

2 ½ cups heavy whipping cream
4 egg yolks
½ cup pumpkin puree
6 Tbs. monk fruit sugar (0 net carbs) or sugar alcohols of your choice
1 Tbs. pure vanilla extract
½ tsp. pumpkin pie spice, pumpkin spice, or cinnamon
½ tsp salt
6 shallow ramekins

Keto Pumpkin Creme Brulee Directions:

In a medium heatproof bowl, whisk together the egg yolks and monk fruit sugar until creamy, and set aside.

After mixing, use a medium saucepan and bring the 2 ½ cups of heavy whipping cream to a gentle simmer over medium heat, stirring frequently.

Then slowly pour the heavy cream into the egg mixture, stirring the whole time.

Now place the bowl over a medium pot filled ¼ of the way with boiling water. Or, if you have a double boiler, put the mixture into that instead.

Continue to boil the water, and cook the mixture on top for about 4 minutes or until it thickens.

Remove from heat, and add the pumpkin, vanilla, spices, and salt.

Pour about ¾ of a cup into six ramekins and set them into a large baking pan.

Fill the baking pan with boiling water until the water reaches halfway up the ramekins. Place on oven rack.

Bake at 350 degrees F. for 30 minutes. The creme brulee should be slightly firm and golden on top. Allow your custard to cool completely.

Finally, cover the ramekins with plastic wrap and place them in the refrigerator for at least an hour to chill.

Set your oven to a high broil or use a kitchen torch (if you’re that fancy).

Sprinkle monk fruit sugar over each creme brulee, and place in the oven for a minute or two until the sugar looks like melted brown sugar.

When storing leftover creme brulee, make sure to store it in the refrigerator as you would with any dish containing eggs and cream.

Common Creme Brulee Questions:

Q: Where did traditional creme brulee come from?

A: No one knows. There have been claims from France, Spain, and England. Check out the origin of creme brulee for more.

Q: Is panna cotta the same as creme brulee?

A: No, not really. They contain cream, but creme brulee includes eggs and other gelatin.

Q: Should creme brulee be served cold?

A: This classic dessert can be served cold or at room temperature after you’ve refrigerated it to set the recipe. I prefer the custard mixture to be cold under the sugar, and I would never caramelize the sugar and refrigerate it again because cold glass-like sugar hurts my teeth.

Q: Do I need 6-ounce ramekins, or can I use anything to make custard?

A: You will be fine if you use another pan/dish to give the custard cups you choose to use as a hot water bath.

Low Carb Creme Brulee Nutritional Information

Number of Servings: 6 

Calories: 437 grams 
Total Fat: 39 grams 
Cholesterol: 235 milligrams 
Sodium: 227 milligrams 
Carbohydrates: 3 grams 
Fiber: 1 gram 
Protein: 5 grams

Pumpkin Crème Brûlée Printable Recipe Card

Remember to subtract the Monk fruit or your favorite sugar substitute from your total carbs to get your net carb count. The net carbs for this dish are around 3 net carbs, making this a fantastic dessert for the ketogenic diet.

Making pumpkin treats for the carb lovers in your life? Try this! —–>Pumpkin Spice Popcorn

Thinking about starting an exercise program? Check out our P90X post and our Body For Life overview.

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