Vicky Abrams Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.

Dr. Rosmy Barrios, MD 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.

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 ketogenic 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!

Pumpkin Spice Crème Brûlée Votes: 29

Rating: 4.72

You: Rate this recipe! Print Recipe Macros per serving:

• 460 Calories

• 49g of Fat

• 5g of Protein

• 5g of Net Carbs

Serves 2 servings Prep Time 30 minutes Cook Time 40 minutes Serves 2 servings Prep Time 30 minutes Cook Time 40 minutes Pumpkin Spice Crème Brûlée Votes: 29

Rating: 4.72

You: Rate this recipe! Print Recipe Macros per serving:

• 460 Calories

• 49g of Fat

• 5g of Protein

• 5g of Net Carbs

Serves 2 servings Prep Time 30 minutes Cook Time 40 minutes Serves 2 servings Prep Time 30 minutes Cook Time 40 minutes Servings: servings Log this recipe with the FREE Total Keto Diet app! Ingredients 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 Instructions 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! Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.