Keto Pumpkin Spice Creme Brûlée
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Cook time: 
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Serves: 6
 
Ingredients
  • 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
Instructions
  1. Separate egg yolks into a bowl.
  2. Add erythritol and pumpkin pie spice. Whisk vigorously for 1-2 min and then set aside.
  3. 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.
  4. Once hot add vanilla extract and mix well.
  5. Temper the egg sugar mixture by adding a few tablespoons of heated cream to the egg and sweetener mixture. Whisk well.
  6. Slowly add the res of the cream and whisk well.
  7. Our evenly into 6 ramekins.
  8. 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.
  9. Allow the ramekins to cool completely on a cooling rack.
  10. Once cool refrigerate the ramekins for a few hours and then serve with a sprinkle of pumpkin pie spice.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/keto-pumpkin-spice-creme-brulee/