We had a gloomy day in Minneapolis today so it was the perfect day for making a sweet treat. I also realized that we are almost through October and I have yet to make anything pumpkin spice. I feel like that is sort of a rule for October right? So, I added a little pumpkin spice to make these little creme brûlées a little more festive. They turned out delish!
Creme Brûlée never fails me and it’s so easy to make a clean version with quality ingredients and a sweetener like erythritol to keep it sugar free and keto. It really is all about the ingredients. You can make something decadent like creme brûlée much more nutrient dense just by swapping out conventional ingredients for pasture raised, grass fed and organic.
WHY PATURE RAISED EGGS?
Pasture Raised Eggs are higher in Vitamin A, E and Omega 3 Fatty Acids. You can see the difference in the yolk. An egg from a pasture raised chicken is dark orange whereas an egg from a conventional chicken is a light, sunny yellow color. The difference is insane! Not to mention the difference in how the animal is treated.
WHY GRASS FED DAIRY?
Grass Fed Dairy not only tastes better than conventional dairy but it’s higher in Vitamin A, E and Omega 3’s just like pasture raised eggs. Funny how when we do things as nature intended we get the nutrients our body needs. In addition, grass fed dairy contains CLA (conjugated linoleic acid). Studies show that CLA can play a role in regulating your body’s inflammatory and immune responses and can help to support detoxification. Getting CLA through a whole food source is best vs. a supplement given most come from processed oils such as sunflower and safflower. So adding in grass fed dairy if you tolerate it is a great way to get more CLA in your diet.
Ready to make some upgraded Keto Pumpkin Spice Creme Brûlée? Ok, lets go!
- 2 cups grass fed heavy whipping cream
- 5 pasture raised eggs
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ cup of granulated erythritol
- Separate egg yolks into a bowl.
- Add erythritol and pumpkin pie spice. Whisk vigorously for 1-2 min and then set aside.
- In a saucepan add heavy whipping cream and heat on low. You don't want it to boil but you want it to get very warm to hot.
- Once hot add vanilla extract and mix well.
- Temper the egg sugar mixture by adding a few tablespoons of heated cream to the egg and sweetener mixture. Whisk well.
- Slowly add the res of the cream and whisk well.
- Our evenly into 6 ramekins.
- Bake at 325 degrees for 30-40 min. The centers should be giggly when you remove them from the oven. Check at 30 min and then cook longer if needed. You don't want to over cook.
- Allow the ramekins to cool completely on a cooling rack.
- Once cool refrigerate the ramekins for a few hours and then serve with a sprinkle of pumpkin pie spice.
In Love, Health + Gratitude,
Katie