Pumpkin Spice is in the Air!
To be honest, I’ve never enjoyed the Pumpkin Spice Lattes at Starbucks. I’ve got my Uggs on as soon as the weather’s chilly but you’ll never see a latte in my hand. In fact, I think McDonald’s has the best tasting coffee of all the fast food places in Brooklyn by far. Plus, it’s affordable. How much are PSL’s now, $30? I’m exaggerating, of course, but you get the point.
But I do love baking with pumpkin. It adds not only a particular nutty and sweet flavor but nutrients and fiber as well. I bought some canned pumpkin puree and have been having some fun with it. Last week, we got to enjoy some amazing Pumpkin Maple Flaxseed Muffins that are just waiting to be baked again. This time, we decided to get fancy.
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Crème Brûlée!
They said it couldn’t be done, but we’ve done it again!
Erythritol hasn’t failed us yet. Many people said erythritol couldn’t caramelize and turn into that iconic, burnt shell for which crème brûlée is so well known. But we’ve proven that to be false, twice!
The first time we made crème brûlée, we made the basic, vanilla bean flavor. This time, we had to add some pumpkin. It is October, after all. The result was an amazing, creamy, Fall inspired dessert. We ended up sharing the two little desserts we made among 4 people and it easily filled us all up. And no wonder, each little pot is over 450 calories, most of which is coming from fat!
If there was ever a perfect dessert for a keto diet, this would be it. Let’s make it!
If you enjoyed this recipe, check out these low carb Pumpkin Spice muffins from Simply So Healthy. These muffins are filled with so much delicious goodness and make for the perfect breakfast!
| Servings: servings |
- 1 cup heavy cream
- 1 tsp pumpkin pie spice
- 2 egg yolks
- 2 tbsp So Nourished erythritol sweetener
- 2 tsp So Nourished erythritol sweetener (for sprinkling)
- 2 tbsp pumpkin puree
- Preheat oven to 300°F. Heat up the heavy cream in a sauce pan but do not let it boil. Add in your pumpkin pie spice and once the cream starts the bubble, turn the heat off and cover it with a lid. Let it stand, steeping for 5 minutes.
- While it’s steeping, separate two egg yolks and whisk them until they’re light yellow.
- Add a little of your cream mixture at a time to the eggs, whisking continuously.
- Once it’s combined, add in your pumpkin puree. Whisk well.
- Then add in 2 tablespoons of erythritol (or more if you prefer it extra sweet). Stir well.
- Place 2 ramekins in a deep baking dish and fill up the dish with hot water (about ½ way up the ramekins).
- Pour your crème brulee into the ramekins and bake for about 30-40 minutes. The tops of the crème brulees will be jiggly, but set.
- Let them cool on the counter for 15 minutes, then refrigerate for at least 4 hours, or preferably overnight. They will set even more in the refrigerator.
- When you’re ready to serve, sprinkle a teaspoon of erythritol onto each ramekin.
- Use a blow torch to burn the tops of the crème brulees. You can also place the ramekins in the broiler for about 1-2 minutes until you see the tops becoming brown and crystallized. Keep a close eye on them, they brown fast!
- Serve and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Wow! This recipe looks wonderful! I am a newbie & want to lose a few lbs. I’m wondering if I cut the cream in half & mix with full fat coconut milk – will that help cut back the calories??
Thanks.
Lori
Yes, that or almond milk! That’ll reduce the calories a bit too.
OMG. I am a happy girl after making AND eating this. It Is AMAZING in every way. Thank you ?
Happy to hear it! 😀
Hello, I love this recipe!!! I would love to try it ! If I want it to make it vanilla spiced can I just switch the pumpkin puree and the pumpkin cake spice to the vanilla extract? Thank you so much! 🙂
You got it! We’ve made this with vanilla extract and it turned out great as well!
Wow! These look FABULOUS! I have never tried cooking so low carb and therefore am not familiar with Erythritol. I may order some from Amazon and see how it goes! Is this something that you would often find locally? I don’t recall seeing any – but then again, I wasn’t looking for it either. Thanks for a great recipe!
Hey Wendi! Erythritol is our go to sweetener. It’s tastes great, doesn’t spike your blood sugar and more natural than other types of sweeteners such as splenda/sucralose/aspartame.
I’m able to find it in several stores like Stop&Shop. It’s usually either in the baking aisle or if there’s a “healthy food” aisle in your store, it may be around there!
Amazon has a ton of selection though. Check out some more info on erythritol!
I can’t believe you guys made this! I was just thinking yesterday about searching for a healthy, sugar-free pumpkin crème brûlée recipe and here it is. I’ve never used erythritol because I tend to use all natural sweeteners (like raw honey) but just googled it and the info I read said it is a natural product! Yay! Thanks for this great dessert 🙂
Tis the season for pumpkin! Erythritol is our go-to for 99% of recipes. It’s really great because it adds the volume that Stevia sometimes can’t and it’s low carb, which is important to us! If you end up making the creme brulee, send us a pic, we’d love to feature you!
This looks like a perfect Christmas season dessert when no one can manage fruit cake and pudding anymore!:)
Totally! Mix it up! We love traditional creme brulee, but the pumpkin works really well with it.
Wow, this looks gorgeous Vicki and Rami!
Thank you Stacey!
What a nice recipe, perfect to end a good dinner.
Thank you, Raymund!