Creamy decadent keto creme brulee, the perfect pumpkin spice custard in honor of the season.
Custard is one of those traditional desserts going back to the Middle Ages and probably even before that. I absolutely LOVE a good custard and am all about giving it new flavors and twists. What better than a pumpkin spice?
Creme brulee on the other hand, (with proper accents it should be crème brûlée) is a custard dessert developed later in history.
Evidently, there’s even debate about where the dessert originated. Moreover, if you know anything about food and the French, English, and Spanish, you’ll it’s an arguement that can get rather heated.
Or maybe burnt? HA! (Yes, that was terrible.)
This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.
IN A HURRY?
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe or PIN it here for later!
The History of Keto Creme Brulee
The French claim
As with so many other delicious desserts, there is good reason to believe creme brulee originated in France. In fact, the it seems the first record of a printed dessert with the title, “crème brûlée” is from a 1691 cookbook by Versailles chef Francois Massialot.
Wait? Versailles…1691, who was in the Palace at that time? None other than the great Sun King Louis XIV!
Louis the XIV was King of France from 1643 until his death in 1715. Not only was this when France was the dominant power in Europe, but it was the height of the absolute power of the monarchy.
He also championed high heel shoes for men at the time to make him appear taller. Look for them in his portraits.
Therefore, it was the pinnacle of French power, when King Louis XIV cultivated writers, artists, composers, and the arts.
Fitting I think, that the great dessert, the crème brûlée would come out of such a time period.
Did you know you can actually get your own copy of Le Cuisinier Royal Et Bourgeois, the cookbook by Francois Massialot? Merry Christmas to me! I may have just ordered it.
The English claim
The British also have a good case for be origin of one of my favorite desserts ever.
Where better than Trinity College, Cambridge, England?
Now, I’m a little partial to Oxford myself so it’s hard to concede anything to Cambridge. However, we’ll give them this, they do know their “puddings” (that’s English for desserts!).
Supposedly, Trinity College dates their “burnt cream” dessert back to 1630, which predates the French cookbook. Yes! Evidently, a branding iron with the college coat of arms seared the sugar on top.
I think I’d be a happy student to receive that for pudding!
The Spanish claim
March the 19th is Saint Joseph’s Day, and widely celebrated by the Catalans. Traditionally, crema catalana (“Catalan cream”) or crema cremada (“burnt cream”) is served on this holiday honoring the Virgin Mary’s husband.
Their claim is dated to the eighteenth century and has a history of a variety of flavors, including lemon, cinnamon, vanilla, and even pineapple!
The inner Shawn Spencer in my head votes for pineapple; however, it’s fall!
It is the time for spiced custard, and we’d better make it sugar free.
Thus, today we have on offer a Pumpkin Keto Creme Brulee.
“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”
– Charles M. Schultz
TO MAKE PUMPKIN KETO CREME BRULEE YOU’LL NEED:
- large to medium-sized bowls
- a spatula
- measuring cups
- blender (or –
- hand mixer or other
“We fancy men are individuals; so are pumpkins; but every pumpkin in the field goes through every point of pumpkin history.”
– Ralph Waldo Emerson
HOW TO MAKE PUMPKIN KETO CREME BRULEE
First of all, take out a saucepan. On a medium heat, warm the cream, almond milk, and spices to a simmer (almost a boil). Then turn off the heat and leave the mixture to sit for 15 minutes to infuse.
Next, in a medium-sized bowl, whisk the egg yolks and sweetener together until it’s well mixed and a light lemony yellow color.
Pour the egg yolks into the warm cream mixture, whisking constantly so the egg does not curdle.
Now, at this point whisk in the pumpkin puree and pour the spiced custard into 4-6 ramekins (depending on the size).
What is a bain marie?
I’m so glad you asked! What is a bain marie? Back to our French! Or Latin.
It literally means “Mary’s bath” but is defined by Webster’s Dictionary as, “A large pan containing hot water in which smaller pans may be set to heat materials slowly or to keep them warm, as in cooking or chemistry”.
The bain marie is used often when cooking custards or cheesecakes. It simply means to put the smaller ramekins or pans in a larger pan filled with water.
Don’t let the water be so high as to get in the dishes of custard. A water bath is a good way of cooking a custard evenly and helps a cheesecake not to crack on top.
Bake the creme brulee in a bain marie
To bake the creme brulee in a bain marie is easy to do. Bake the ramekins at 300 degrees Fahrenheit for 30-40 minutes in the hot water bath. Just be careful placing the pan in the oven so water doesn’t slosh everywhere.
As with any custard, watch it closely, and take them out of the oven when the custard is set but still has a wobble in the middle.
Then remove the ramekins from the water bath and cool for 15 minutes. Next, place them in the refrigerator for at least two hours (up to 24) before serving.
Lastly, when you’re just about ready to serve, preheat the oven broiler to very hot. Evenly sprinkle the topping sweetener (Brown Swerve or Confectioner’s) over the dessert.
Then broil the custards on a baking sheet until the topping is melted and browned, about 1-2 minutes. Don’t leave it too long or it will melt the entire custard! Let it cool a minute then serve.
Favorite Fall Keto Desserts
What are your favorite fall keto desserts? This is the time I like to bake and try out new sweet treats. There’s just something welcoming and homey about the smell of spices in the air.
It’s a special treat to pull out a low carb sugar free dessert, and this one is pretty fabulous. I hope you enjoy it too!
Pin the recipe here:
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Want more keto fall spice recipes?
- Best Ever Keto Spice Cake
- Easy Whipped Keto Pumpkin Mousse
- Keto Pumpkin Muffins
- Low Carb Cinnamon Pecan Cookies
Pumpkin Keto Creme Brulee
- 1 ½ cups heavy cream
- ½ cup unsweetened almond milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- 4 egg yolks
- ½ cup powdered sweetener (Such as Swerve Confectioners)
- ¼ cup pumpkin puree
- ⅓ cup sweetener for topping (I use Brown Swerve)
- Heat the cream, almond milk, and spices to a simmer (almost a boil). Then turn off the heat and leave for 15 minutes to infuse.
- Whisk the egg yolks and sweetener together. Whisking constantly so the egg does not curdle, pour it into the hot cream mixture.
- Now whisk in the pumpkin puree and pour into 4-6 ramekins (depending on the size).
- Bake at 300 degrees Fahrenheit for 30-40 minutes in a hot water bath.
- Watch and take out of the oven when the custard is set but still has a wobble in the middle.
- Cool for 15 minutes and refrigerate at least two hours (up to 24) before serving.
- When ready to serve, preheat a broiler to very hot.
- Evenly sprinkle on the topping sweetener (Brown Swerve or Confectioners) over the dessert. Broil on a baking sheet until melted and browned, about 1-2 minutes.
- Let cool one minute before serving.
|Amount Per Serving|
|Total Fat 27 g|
|Saturated Fat 15 g|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 203 mg|
|Sodium 42 mg|
|Potassium 62 mg|
|Total Carbohydrate 4 g|
|Dietary Fiber 1 g|
|Sugars 0 g|
|Protein 2 g|
|Net Carbohydrate 3 g|