This rich and decadent Keto Pumpkin Crème Brûlée is so easy to make with just a few simple ingredients. It’s perfect for your holiday dessert line up.
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One of the best things about fall is all the pumpkin recipes. This Pumpkin Cheesecake Mousse and these Pumpkin Cheesecake Bars are always a family favorite. But, what happens when Crème Brûlée meets pumpkin? One fantastic dessert that kicks your dessert game up to a whole new level!
Pumpkin puree makes this the ultimate Keto crème brûlée! It’s smooth and creamy and with that signature crispy topping, it’s going to be a hit at your table.
If you’d like to add even more pumpkin recipes to your menu, try these Pumpkin Muffins with Cream Cheese Filling, Fluffy Pumpkin Pancakes, or this delicious Pumpkin Coffee Cake.
And if you love this pumpkin crème brûlée recipe, you’ll want to try this traditional Keto Crème Brûlée.This recipe can be modified easily by adding other extracts or flavorings of your choice. Almond extract combined with the vanilla makes a wonderful. Orange extract gives this delectable dessert a whole other delicious spin.
What’s in Keto Pumpkin Crème Brûlée
- Heavy cream
- Pumpkin puree
- Monk fruit/allulose confectioners
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Swerve granular
*Exact measurements are listed in the recipe card below.
How to Make Keto Pumpkin Crème Brûlée
Boil about 1-2 quarts of water (depending on the size of your baking pan) and have it ready to use for the water bath. Preheat oven to 300F.
Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.
As the cream is heating up, add the eggs and monk fruit/allulose in a bowl and whisk until well combined.
Once the cream is ready, remove from the heat and slowly pour into the egg and Swerve mixture, whisking the entire time.
Mix in the pumpkin puree, pumpkin pie spice and vanilla extract.
Pour the boiling water in the pan, about halfway up the sides of the ramekins.
Pour the custard into 6 ramekins and set inside an oven safe pan.
Carefully place in the oven and bake for 50-60 minutes, or until the custard slightly jiggles when shaken.
Remove the ramekins and leave at room temperature for 15 minutes, then place in the fridge for at least 1-2 hours or until set.
Once ready to serve, sprinkle about 2 ½ teaspoons of the Swerve granular over the top of each ramekin.
Using a kitchen torch, caramelize the Swerve and allow to sit for 2 minutes until the Swerve hardens. If you don’t have a torch, you can use your broiler for about 1-2 minutes. Just be sure to watch it closely not to burn it.
What is Keto Crème Brûlée?
Crème brûlée, which is French, meaning burnt cream, is a thick custard type dessert topped with a hardened layer of caramelized sugar, or in this case Swerve. This dessert has been served in France dating all the way back to the late 1600’s.
This sweet and creamy dessert is best served chilled but once the Swerve is heated to create the crispy topping, a slightly warm layer of custard layers right beneath the crunch followed by the cooled custard layer. It’s truly a divine dessert that is easy to make but is so elegant.
Though crème brûlée is often prepared using vanilla bean flavoring, by adding another flavors, just as with this pumpkin crème brûlée, it can provide countless options.
Can I Freeze Crème Brûlée?
Crème brûlée is a great dessert you can make in advance because you can freeze them for up to several weeks.
To do so, cook the custard part of the dessert, allow them to chill in the fridge for a couple of hours. Then, wrap each ramekin tightly with plastic wrap and place in the freezer for up to a couple of weeks in advance of needing them. To thaw, place in the fridge overnight. You’ll want to wait until right before serving to add the sugared topping so that it will have that yummy crunch!
Is Pumpkin Crème Brûlée Keto?
Traditional sugary crème brûlée is certainly not recommended for Keto or any low carb diet. With substituting the sugar with Swerve, Pumpkin Crème Brûlée, is the perfect Keto dessert. With the eggs and heavy cream it’s loaded with healthy fats and the ramekins are excellent for portion control.
What’s the Difference in Crème Brûlée and Custard?
The main difference in these two desserts is the crunchy sugared topping. Though crème brûlée has a custard consistency, custard can be cooked completely on the stove top, where crème brûlée is baked in the oven in ramekins until set, then chilled.
Tips for the Ultimate Keto Creme Brulee
- Allow the crème brûlée to completely cool in the refrigerator, a couple of hours is best, before you try to brûlée the top.
- If the top of the custard begins to brown while baking, gently place tented foil over the top until the cooking time has completed.
- Though it’s really tempting to add a thick coating of Swerve on top, it’s best using thin layers to ensure optimal crispness and that the Swerve is cooked through.
- When cooking Keto Crème Brûlée, don’t skip the water bath. This ensure even cooking which is essential in order for the custard to set up correctly.
More Decadent Keto Desserts
- Chocolate Raspberry No-Bake Tart
- Strawberry Lemonade Cake
- Blueberry Cheesecake Bars
- Lemon Curd Mini Tarts
- Sugar-Free Nutella Chocolate Mousse
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Keto Pumpkin Creme Brûlée
INGREDIENTS
- 2 ½ cups heavy cream
- ⅔ cup pumpkin puree
- ½ cup Monk fruit/Allulose blend confectioners
- 4 egg yolks
- 1 whole egg
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons Swerve granular
PREPARATION
- Boil about 1-2 quarts (depending on the size of your baking pan) of water and have it ready to use for the water bath. Preheat oven to 300F.
- Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.
- As the cream is heating up, add the eggs and monk fruit/allulose in a bowl and whisk until well combined.
- Once the cream is ready, remove from the heat and slowly pour into the egg and swerve mixture, whisking the entire time. Mix in the pumpkin puree, pumpkin pie spice and vanilla extract. Once combined, pour into 6 ramekins and set inside an oven safe pan.
- Pour the boiling water in the pan, about halfway up the sides of the ramekins. Carefully place in the oven and bake for 50-60 minutes, or until the custard slightly jiggles when shaken. Remove the ramekins and leave at room temperature for 15 minutes, then place in the fridge for at least 1-2 hours or until set.
- Once ready to serve, sprinkle about 2 ½ teaspoons of the Swerve granular over the top of each ramekin. Using a kitchen torch, caramelize the swerve and allow to sit for 2 minutes until the Swerve hardens. if you don’t have a torch, you can use your broiler for about 1-2 minutes, watch closely not to burn it.
Sounds yummy! 1 question…is there a reason you use Swerve for the Brulle? Or can I just use Monk Fruit?
I’ve not tried using monk fruit before, so I can’t say for sure if it will crisp up the same way. I’d maybe test it on one first.