This keto dessert for crème brulee is made extra delicious with pumpkin and a hint of bourbon. Easy to make and to impress your guests! No one will know that this healthy dessert is sugar free, low carb, and keto friendly. A unique pumpkin dessert recipe that is a tasty change up from traditional cakes, cookies, and pies! The perfect fall and holiday dessert recipe!
3/4 cup pumpkin puree
1/2 cup granulated monk fruit sweetener + 2 tablespoons
5 eggs yolks (large)
2 tsp pumpkin spice
2 1/2 cup heavy cream
1 tbsp. bourbon
1 tsp. vanilla
Preheat oven to 300 degrees F. Separate yolks from the whites and set aside.
In a saucepan over medium low heat, heat heavy cream until hot but not boiling – stirring frequently. Turn off and move on to next step.
Using an electric mixer, mix 1/2 cup sugar, pumpkin puree, egg yolks, and pumpkin spice until just combined.
Turn mixer to low speed and slowly pour hot heavy cream into pumpkin mixture. Mix until combined. Add vanilla and bourbon.
Pour mixture into ramekins until almost full. Set ramekins in the bottom of a 13 x 9 pan and fill the baking pan with boiling water until the level reaches halfway up the side of the ramekins.
Bake approximately 35 minutes or until the crème brulee is set.
Remove creme brulee from the water allow to cool to room temperature. Refrigerate for at least 2 hours until set. You can refrigerate creme brulee up to 3 to 4 days before you serve.
Remove crème brulee from the refrigerator at least 30 minutes prior to serving.
Evenly sprinkle 1 tsp. of monk fruit sugar over the top of each of the custards. Using a small kitchen blow torch, or your oven broiler, melt the sugar and let it caramelize (be careful not to burn). Let creme brulee sit until the sugar topping hardens. Serve.
Alternately, you could top with a dollop of whipped topping.
Important tip! Do not pour hot heavy cream too fast or your eggs will scramble!
Keywords: Keto Creme Brulee, Pumpkin Spice Creme Brulee