It’s almost that season. Fall is around the corner, the leaves are about to change and the weather cooling down! It’s PUMPKIN SPICE time!
One of my favourite desserts so far that I’ve made keto is creme brulee.. I couldn’t get enough! Now that it’s almost autumn, it’s time to mix that glorious pumpkin spice with that creme brulee.
What you’ll need:
- 1/3 cup unsweetened pumpkin puree
- 1/4 cup sugar substitute (I used Swerve)
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1 cup heavy cream
- 3 egg yolks
- 4 tsp Swerve sweetener
In a bowl, mix together the pumpkin, sugar, spices and cream. Use a whisk to make sure that there are no clumps of pumpkin.
Separate your egg yolks – throw aside the whites.. you don’t need them. Whisk the yolks together.
Slowly pour your egg yolks into the cream and pumpkin mix while you whisk it all together.
Pour into 4 ramekins that are placed inside a casserole dish. Pour boiling hot water into the casserole dish.. Making sure you don’t get any in the ramekins. Fill it up until the water is over top the level of the creme brulee.
Bake at 350 for 45 minutes or until you can tap a ramekin and the centre jiggles but is not watery.
Set aside and cool.
Top each ramekin with a tablespoon of Swerve. Using a torch, caramelize the swerve until it’s a nice golden brown. Alternatively, you could broil them if you don’t have a torch.
This recipe makes FOUR.
Approx Nutritional Information (/4)