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Keto Pumpkin Creme Brulee Recipe: Easy Low-Carb Dessert

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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!

Delicious Keto Pumpkin Creme Brulee

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!

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 Creme Brulee Pumpkin Flavored Recipe

Keto Pumpkin Creme Brulee Directions:

Pumpkin Monkfruit Creme Brulee

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

Creme Brulee Step By Step

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.

Keto Pumpkin Creme Brulee Recipe Keto Size Me

Are you looking for more healthy pumpkin recipes? Check out these keto pumpkin-themed recipes.

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 can 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

Yield: 6

Keto Pumpkin Creme Brulee Recipe

Keto Pumpkin Creme Brulee Recipe Keto Size Me

This Keto Pumpkin Creme Brulee Recipe is one of my favorite low-carb desserts. This is a classic dessert that is perfect for the holidays!

Easy creme brûlée recipe is perfect during the holiday season!

Ingredients

  • 2 ½ Cups Heavy Whipping Cream
  • 4 Egg Yolks
  • ½ Cup Pumpkin Puree
  • 6 Tbs. Monkfruit Sugar (or sugar substitute of your choice)
  • 1 Tbs. Vanilla Extract
  • ½ tsp. Pumpkin Pie Spice or Cinnamon
  • ½ tsp Salt

Instructions

  1. In a medium heat-proof bowl, whisk together the egg yolks and monk fruit sugar until creamy, and set aside.
  2. In a medium pot, bring the 2 ½ cups of heavy whipping cream to a gentle simmer, stirring frequently.
  3. Slowly pour the heavy cream into the egg mixture, stirring the whole time.
  4. Then, place the bowl over a medium pot filled ¼ of the way with boiling water. Or, if you have a double boiler, place the mixture into that instead.
  5. Continue to boil the water, and cook the mixture on top for about 4 minutes or until it thickens.
  6. Remove from heat, and add the pumpkin, vanilla, spices, and salt.
  7. Pour about ¾ of a cup into 6 ramekins, and set them into a large baking pan.
  8. Fill the baking pan with boiling water until the water reaches halfway up the ramekins. Place on oven rack.
  9. 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.
  10. Cover the ramekins with plastic wrap and place them in the refrigerator for at least an hour to chill.
  11. Set your oven to a high broil or use a kitchen torch (if you're that fancy).
  12. 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.
  13. I recommend keeping the oven door open and keeping a close eye on it to prevent burning.
  14. Enjoy immediately!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 235mgSodium: 227mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 5g

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 which makes 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.

Pick another low-carb dessert recipe to make next: 

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Stephanie

Thursday 30th of May 2019

What's up with the nutritional value information??? not sure what happened but the carbs show as 111 grams of carbs the calories is about 5404 is this right???

ketosizeme

Thursday 30th of May 2019

Hey Stephanie! Thanks for making me aware of that. I'm still working the kinks out with these new recipe cards. I have updated this post and will check the rest when I get home from vacation.

Kara

Wednesday 26th of September 2018

How is this keto if it has 17.5g carbs? Or am I missing something? Lol

ketosizeme

Wednesday 26th of September 2018

The monkfruit sugar does not add to the carb count so we have about 3 net carbs from the heavy whipping cream. :)

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